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 9×5 inch loaf. If making a loaf cake, bake for 60 minutes.

Beat and Bake Orange Cake


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 1 1/2 cups white sugar
  • 1/2 cup milk
  • 1/2 cup orange juice
  • 1/2 cup vegetable oil
  • 3 eggs, beaten
  • 1 1/2 teaspoons grated orange zest
  • 6 tablespoons butter, softened
  • 2 cups confectioners’ sugar
  • 2 tablespoons orange juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated orange zest


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.


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