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Fresh Orange Cake #dessert

This Fresh Orange Cake is sweet, moist, and the perfect slice for the summer. It’s made with fresh orange juice and zest, topped with a light whipped cream.

Fresh Orange Cake #dessert

It’s so easy to make, and totally delicious. It’s not layered, so you don’t have to try hard to decorate it. It’s topped with a homemade whipped cream, but you can buy it from the store, if you totally want. It’s just a really easy cake that’s bursting with orange flavor! You could totally do this with other fruits, I just chose orange for this one.

Fresh Orange Cake #dessert


  • 2 eggs
  • 1 tbsp vanilla extract
  • 1/2 cup canola oil
  • 1 cup milk
  • 1 tsp salt
  • 3 tsp baking powder
  • 2 cups sugar
  • 2 1/2 cups flour
  • zest from one orange
  • 1/4 cup orange juice

  • 3 oz package orange JELLO powder
  • 1 1/4 cup boiling water
  • 3/4 cup sweetened condensed milk

  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 2 teaspoons vanilla extract


  1. Preheat oven to 350 degrees. Grease and flour a 9X13 inch baking pan. Set aside.
  2. Whisk together the flour, sugar, baking powder, and salt in a large bowl. Set aside.
  3. In a small bowl whisk together the milk, oil, vanilla, eggs, zest, and orange juice together.
  4. Pour the wet ingredients into the dry, and stir to combine. Don't over mix! Pour the batter into the prepared pan, and bake for 24 to 28 minutes, or until a toothpick comes out clean.
  5. Remove the cake from the oven, and place on a cooling rack. While the cake is cooling, mix together the boiling water and JELLO. Stir for a full 2 minutes, to dissolve all the powder. Whisk in the condensed milk.
  6. Using a skewer, post holes all over the top of the cake. (we don't want poke cake holes)
  7. Pour the orange mixture over the top of the cake, and allow to completely cool on the cooling rack.
  8. When the cake is totally cool - Pour the heavy whipping cream in a large bowl attached to a stand mixer. Turn on medium, and beat for 2 minutes, add the powdered sugar and vanilla extract. Beat until stiff peaks form. Top the cake. Garnish with fresh orange slices.

  • This cake is best served cold and eaten within a few days.

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