Beat and Bake Orange Cake

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This quick orange cake is delicious without the frosting. I sometimes just sprinkle icing on the top. This recipe can be used to make 2 - 8 inch cake layers or a 9x5 inch loaf. If making a loaf cake, bake for 60 minutes.

Modified from: Beat and Bake Orange Cake

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Serving size has been adjusted!

Original recipe yields 12 servings



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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round cake pans. In a measuring cup, combine milk, 1/2 cup orange juice, oil, beaten eggs and 1 1/2 teaspoon orange zest. Set aside.
  2. Sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the center and pour in the milk mixture. Stir until thoroughly combined.
  3. Divide batter into 2 - 8 inch pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  4. To make Orange Butter Frosting: Cream butter until smooth. Gradually beat in confectioners' sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in vanilla and 1 teaspoon orange zest.


A new favorite at our house!! I used orange juice concentrate in the frosting, instead of the juice and zest. It was VERY orange and fabulous!