Orange cake is my favorite cake to bake during the summer time. Seeing all those fresh and juicy oranges at the market just draws me to them…hehe.
This cake recipe is very easy and was passed on to me from my lovely mother. I have been making this for years and over time, I have also made many successful variations with cranberries, coconuts, cashews and even chocolate chips.
This cake tastes great as is and goes over the top with any of my variations
If you like oranges, you will definitely want to try this orange cake.
This is a great cake to make during the summer time because of the fresh oranges.
- 1 package yellow cake mix (without pudding)
- 4 eggs
- 1/2 cup light olive oil
- 3/4 cup freshly squeezed orange juice
- 1 package ready-made vanilla pudding (3.5 oz)
- 1 tsp vanilla extract
- 1 tbsp orange extract
- 1 tbsp fresh orange zest
- 8 ounces cream cheese (not the low fat kind)
- 3 cups powdered sugar
- 1/4 cup butter
- 2 tbsp orange jam
- 1 tbsp fresh orange zest
- 1 tsp orange extract
- Thin, round orange slices
- Fresh orange zest
- Mint leaves or any other fresh leaves that are not poisonous and safe for consumption
- In a deep bowl, beat the eggs and oil for 1 minute and they should get bubbly.
- Add cake mix powder, vanilla pudding and orange juice. Mix until everything is combined.
- Add vanilla extract, orange extract and orange zest and mix again until everything is blended properly. You can add chocolate chips or cashews or coconut or cranberries at the point.
- Pour this batter into an 8×3 round cake pan. Bake at 350 degrees for 45- 50 minutes or until an inserted toothpick comes out clean.
- Add butter and cream cheese in a deep bowl and mix until it’s properly combined and there are no lumps.
- Add orange zest, orange extract and orange jam. Mix for a few seconds again. Keep in mind over-mixing can cause your frosting to break down.
- Add powdered sugar, 1 cup at a time and keep mixing until your frosting is smooth and creamy.
- Spread on your cake immediately or keep it in the refrigerator until needed.
- Cut out thin round orange slices. Place them on a tray lined with some tissue paper so the juices get absorbed and don’t leak all over your cake.
- Once your cake has cooled , cut it in half.
- Fill it with frosting.
- Gently place the top half of the cake on top of this frosting.
- Spread some more frosting on top of the cake.
- Arrange your orange slices in a circular pattern on top of the cake. Sprinkle some orange zest all over the top and add a few leaves wherever you like.
NOTE 1: If your frosting is too runny, add more powdered sugar. If it’s too thick, add some water (1 tsp at a time) to thin it out.
NOTE 2: The flavor of this frosting develops over time. Let it sit for 24-48 hours in the fridge and then use it for the best possible flavor. But, you can use it right away too.
– Orange cranberry cake: To make this cake, stir in 1/3 cup dried cranberries to your batter at the very end. Make sure to toss them in some flour beforehand so they don’t sink to the bottom of your cake.
– Chocolate chip orange cake: To make this cake, stir in 1/2 cup mini chocolate chips to your batter at the very end. Make sure to toss them in some flour beforehand so they don’t sink to the bottom of your cake.
– Coconut orange cake: To make this cake, add 1/4 cup finely shredded coconut to your batter at the very end. Use your mixer to mix for a few seconds until the coconut in fully incorporated into the batter. You can add 1/3 cup shredded coconut if you are fond of coconut.
– Orange cashew cake: To make this cake, stir in 1/3 cup chopped cashews to your batter at the very end, Make sure to toss them in some flour beforehand so they don’t sink to the bottom of your cake. If you are not fond of cashews, you can use whatever nuts you like such as walnuts or almonds…
And you are done… Enjoy!