Beat and Bake Orange Cake is a straightforward citrus cake that delivers bright orange flavor without requiring frosting. It bakes in two formats—as tender 8-inch layers or a single 9x5-inch loaf—making it equally suited to casual weeknight baking or simple entertaining.
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 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.
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.
Divide batter into prepared 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.
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.
Store wrapped at room temperature up to 2 days or freeze up to 3 months. Thaw at room temperature before dusting with icing sugar.
Yes. The baked cake keeps well wrapped at room temperature for 2 days or frozen for up to 3 months. Slice and dust with icing sugar just before serving if desired.
Two 8-inch layers bake in approximately 25–30 minutes each; a single 9x5-inch loaf bakes for 60 minutes. Both use the same batter and yield the same flavor.
Lemon or lime juice will work as a 1:1 swap, but reduce the zest amount to 1 teaspoon to avoid overpowering bitterness.
Orange zest provides intense citrus aroma and flavor that juice alone cannot deliver, giving the cake its characteristic fresh orange taste.
Either fresh-squeezed or store-bought unsweetened orange juice works; fresh zest is more important to the final flavor.
