Orange Cake Recipe | Yummly

Orange Cake

J Brent Walker: "I made this cake for Easter Sunday for my family…" Read More


  • 2 1/2 cups flour
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup oil (extra-virgin olive oil, canola, vegetable, coconut, or blood orange evoo)
  • 1 cup fresh orange juice
  • 3 eggs
  • 1 cup sour cream
  • 2 teaspoons orange zest
  • cream cheese frosting (Orange)
  • 1 cup butter (softened)
  • 8 ounces cream cheese (pkg., softened)
  • 4 cups powdered sugar
  • 1 teaspoon orange zest
  • 2 tablespoons fresh orange juice
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    NutritionView More

    Sodium15% DV370mg
    Fat48% DV31g
    Protein8% DV4g
    Carbs21% DV62g
    Fiber2% DV<1g
    Calories530Calories from Fat280
    Total Fat31g48%
    Saturated Fat12g60%
    Trans Fat
    Calories from Fat280
    Total Carbohydrate62g21%
    Dietary Fiber<1g2%
    Vitamin A15%
    Vitamin C15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    J Brent Walker a year ago
    I made this cake for Easter Sunday for my family and used 3 - 8" pans. My oven is a bit slow so I baked it longer and even at that, I could have baked it longer. I thought it was a bit gooey. I made half of the frosting recipe and felt that it was more than enough and my family agreed but none of us like a lot of extra sweetness. Instead of all that frosting I made a simple custard and poured a bit of that onto the cake slices on the individual plates. Delicious! My family raved about this cake!
    Ginny a year ago
    This Orange cake recipe is absolutely fantastic! after having a delicious moist slice of orange cake for the first time at a B&B, I came home to find a recipe with "one cup of Orange juice in it". It was the only clue the B&B host gave me. This recipe was just as moist and delicious, and simple too! It took mine about 5 minutes longer than directed to cook. I also greased AND floured my 9" pans and cooled 10 minutes upright then held the rack firmly on top before flipping upside down. I knew It was a very moist cake and didn't want to risk tearing. It has such a beautiful citrus flavor and not too sweet. I usually reduce sugar in most recipes but I used the required 1 1/2 cups which was just perfect. I poked the bottom side of each layer with a fork and brushed very lightly with Cointreau...Grand Marnier would also be good. I thought I may also try brushing with some orange marmalade, but that would definitely increase the sweetness. I halved the frosting recipe and only frosted the middle and top. The tang of the cream cheese frosting is great on this cake.
    Linda T. a year ago
    This cake is definitely a winner

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