Recipe by menling
"This quick orange cake is delicious without the frosting. I sometimes just sprinkle icing sugar on the top. This recipe can be used to make two 8-inch cake layers or a 9x5-inch loaf. If making a loaf cake, bake for 60 minutes."
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1 1/2 cups
1 1/2 teaspoons
grated orange zest
grated orange zest
Oh my goodness, I am SO glad I looked for a recipe today to use up a bunch of oranges! What a wonderful, lovely, delicious cake! I took a few suggestions from other reviewers and the result was perfect. I used 1 T. of zest and about 2 T. orange marmalade in the batter (tho' I don't know that the marmalade was really necessary). I made the cake in two 8-inch layers, and made the frosting as stated with just a little less vanilla than called for, which made enough to fill and frost the top. The orange flavor came through perfectly, the cake is moist and a beautiful shade of yellow-orange. The frosting is a must in my opinion, creamy and fluffy, and takes this cake over the top. I made this for my husband to take to the office tomorrow, but this cake is staying right here!
The egg flavour totally overwhelms the orange taste in this. Three eggs is a lot, and although the cake was moist, it was a bit too crumbly. It has a scrambled egg/cakey taste for me.
I found this cake to be absolutely delicious! I made a loaf cake in a loaf pan. It was absolutely great! I didn't make the icing though, as I found an even better recipe. A recipe intitled "Orange Loaf" by Carol is a recipe for a yummy orange bread AND an orange glaze. I used the glaze recipe instead of icing and it turned out amazing!:) Less fat too! The recipe is: Combine 1/2 cup orange juice with 1/4 cup sugar in a small saucepan. Heat and stir to dissolve sugar. Spoon glaze over hot cake. Let stand in pan for 10 minutes before removing cake from pan. I also garnished the top with halved orange rounds. It looked beautiful! Good luck!
I made this cake for my husbands birthday. But before I did I checked the reviews, some mentioned it didn't have enough orange flavor. So what I did was added more orange zest, but what I think made it perfect was the 2 1/2 tablespoons of Grand Marnier (an orange liquer). I imagine you can use orange extract but I didn't have it. It was absolutely delicious. It baked so well, to a golden brown. I will never make a boxed cake again! I used an old Sour Cream Chocolate Frosting recipe of my mothers, it was awesome. My husband was in heaven, told me how yummy it was with every bith he took. Two thumbs up, Excellent! Thanks.
This is a very good cake. To the batter I added the zest of one orange, 1 tsp of orange extract and 2oz of cream cheese (afraid it would be dry based on other reviews). As a result, this was a 5-star cake! The flavor was fabulous and it was soooooo moist! I baked it in a bundt pan generously sprayed with Baker's Joy for 45 minutes and it released beautifully. Just beautifully. I didn't use the frosting, instead I glazed it. I will make this again and again!
This was a great cake recipe. A very moist cake. The only thing that I did different was to use orange, tangerine, and lemon zest in both the cake and the icing. (I like a strong citrus flavor). In the past I have not had good results with your basic cake recipe (they have been a little dry), so I added 1/4 cup of sour cream and a pkg. of lemon jelatin to the cake batter. This definitely made it a moist cake. My husband liked it also and he is not a sweets fan. He really liked the citrus flavor. Thank you so much for sharing your recipe. It was great! Wilma
This was excellent! I baked for 35 minutes at 325 in a 9x13 pan. I added a little extra zest to both the batter and the frosting. I also added some sour cream to the batter. Even with the extra zest, it was not too "orangey". I will definately make this again.
Last week I made the Orange Yogurt Bread on this site and thought it was wonderful and gave it a glowing review. Last night I made the Beat and Bake Orange Cake. I prefer this recipe and the frosting is so good, it really makes makes this cake. The only change I made was to substitute orange yogurt for the milk. I felt it gave the tang that an orange cake should have.
* Percent Daily Values are based on a 2,000 calorie diet.
Beat and Bake Orange Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 151
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