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!
I could not stick to only having a treat at the weekends, life is to short
for such sacrifice and I adore food, I am trying losing weight too so I
admire your willpower.
The cake looks tasty. I will try to make it later.
@Marja…I only use store-bought mixes in this cake. I haven’t tried powders or home-made versions. So, I don’t know how that would affect this cake.
Hi can i use pudding powder and make the pudding myself to use in this cake? Or do i have to much than? Thanks in advance.
Buy the way….i do make my cake from scratch! I never ever use mixes or boxes! I hate those mix cakes! You can taste it’s not from scratch! But that’s just me, the way how i work. And i bake just for my own hourshold of two people! Have a good day. Happy backing! 🙂
This sounds wonderful! Please could you explain the pudding bit? Do you add just the powder? Or do you make pudding and add it to the cake?
@Radhika…The pudding I use is already pre-made. It’s one of those snack packs you can easily find at the grocery store. You don’t need to cook it ….just peel off the cover and dump into this cake batter. Hope this helps.
How can this cake be ‘from scratch’ if it has cake mix and instant pudding in it?
Sounds wonderfully good, but you cannot call it “scratch” with a box mix and pudding mix…. 🙁
I didn’t expect to see the words ‘yellow cake mix’ in the ingredient list for a cake supposedly made ‘from scratch’. Disappointed.
Sorry everyone, we made a mistake about this recipe being from scratch. We removed that out of the title of the article as it was made with yellow cake and pudding mix.