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Old-Fashioned Orange Layer Cake

THIS is a very old-fashioned cake, tender and moist, with a good orange flavor.
  • Total Time
    Prep: 30 min. Bake: 25 min. + cooling
  • Makes
    12 servings


  • 1 cup butter, softened
  • 2 cups sugar
  • 5 large eggs
  • 1/2 cup orange juice
  • 1 tablespoon grated orange zest
  • 2-1/2 cups self-rising flour
  • 1 cup whole milk
  • GLAZE:
  • 1/4 cup butter, softened
  • 3-3/4 cups confectioners' sugar
  • 1/3 cup orange juice
  • 1 tablespoon grated orange zest


  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and zest. Add flour to the creamed mixture alternately with milk, beating well after each addition.
  • Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • In a large bowl, beat butter until light and fluffy. Add the confectioners' sugar, orange juice and zest; beat until smooth. Spread glaze between layers and over the top and sides of cake.
Editor's Note
As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Nutrition Facts
1 slice: 576 calories, 22g fat (13g saturated fat), 140mg cholesterol, 472mg sodium, 92g carbohydrate (71g sugars, 1g fiber), 6g protein.

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  • GigiMarieMeme
    Apr 1, 2016

    I was so looking forward to trying this cake because I love anything with an orange flavor and it looked beautiful in the photo. I tried to bake this cake today for my daughter's birthday and it turned out horribly! I followed the directions exactly but the cake didn't rise well and, despite the fact that I baked it longer than the recipe stated, it turned out dense and gloppy. I baked it an additional 20 minutes, but that didn't improve it. I had a gooey mess to clean up on my counter from turning it out onto my racks. I washed everything I dirtied to bake this cake and began again using a different, 5-star recipe that calls for orange Jello. I tried the frosting recipe for this cake and it was very thin. I wanted to frost a two-layer cake as shown in the picture, so I had to add more butter and confectioners' sugar to give it a spreadable consistency, and then it needed orange extract to boost the orange flavor! I worked for 9 hours on this one cake! I am frustrated because normally I'm a good baker! I'm glad I finally have a completed cake in the refrigerator. I hope it tastes good tomorrow.

  • cookingirl78
    Jan 9, 2011

    Excuse me, I meant "milk" instead of "water". I did use milk in the cake.

  • cookingirl78
    Jan 9, 2011

    I would not make this cake again as is. There is very little orange flavor in it, and the glaze turned out to be rather thick frosting. I added more orange juice to make the glaze as it appears in the photo, and that helped the flavor too. Both the cake and the frosting need orange extract. The butter in the cake should be limited to 3/4 cup, and all the liquid should be orange juice. I was skeptical when I saw water in the cake, and it did make the orange flavor almost nonexistent. If these changes are made, the cake might be something I would try, but I don't feel like doing it any time soon. The cake doesn't taste bad, it just doesn't taste good. The orange peel didn't matter. I would drop that and just use the extract. Grating the orange peel wasn't worth the bother for what I got for it. The recipe is a good start for an orange cake, but not ready to serve.