About this recipe:This orange cake is bursting with orange flavour, and couldn't be easier to make. With or without the orange butter icing, it is a treat. You can also make this a loaf cake by using a 900g loaf tin instead of two 20cm sandwich tins. If making a loaf cake, bake for 60 minutes.
250g plain flour
1/2 teaspoon salt
3 teaspoons baking powder
300g caster sugar
125ml orange juice
125ml vegetable oil
3 eggs, beaten
1 1/2 teaspoons grated orange zest
Orange butter icing
6 tablespoons butter, softened
250g icing sugar
2 tablespoons orange juice
1 teaspoon vanilla extract
1 teaspoon grated orange zest
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Method Prep:15min › Cook:35min › Ready in:50min
Preheat oven to 180 C / Gas 4. Grease and flour two 20cm round cake tins. In a measuring jug, combine milk, 125ml 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 centre and pour in the milk mixture. Stir until thoroughly combined.
Divide cake mixture between the two prepared tins. Bake in the preheated oven for 35 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool.
To make Orange Butter Icing: Cream butter until smooth. Gradually beat in icing 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. Spread over cooled cakes.
How to ice a cake video
Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!
This cake recipe is the easiest i have ever used and the product is moist and light. I have never used oil, nor mixed all the liquids (oil, milk, orange juice, beaten eggs) and poured the lot into the flour and sugar mix, but it worked and the cake rose beautifully. I also used the grated zest of one whole orange for the cake and another for the icing.
I also reduced the amount of sugar to 250g (to equal the amount of flour), which was fine, and reduced the amount of OJ and milk to 100ml each (following advice of another reviewer here), which did not affect the moistness.
The only thing is that there is no buttery taste, if you like that.
I made this as a birthday cake (and it was a good size as such), so i doubled the icing recipe to: 250g butter and 500g icing sugar, which was enough as filling and decorating the whole cake. - 22 Sep 2013
I was a little worried that the mixture looked too runny - but turned out gorgeous
I sandwiched together with lemon curd spread and the orange buttercream - tastes perfect
My oven is a fan assisted so gets very hot, very quickly- so I reduced temp to 135 for 28 minutes . - 28 Jul 2012