Orange Juice Cake - Master Cookbook Recipe # 240

Name: Orange Juice Cake - Master Cookbook Recipe # 240
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 (Four) 8-inch layers or 3 (three) 9-inch layers
Cuisine: Southern
Ingredients: 2-1/2 cups self-rising flour; 1/2 cup salted butter; 1-1/4 cups granulated sugar; 3/4 cup light brown sugar, packed; 3 large eggs, room temperature; 1/2 cup sour cream; 3/4 cup cooking oil; 1 tsp vanilla extract; 1 tsp orange extract; 1 cup orange juice

This vibrant, citrusy cake is a Southern favorite that is bursting with bright orange flavor. The combination of butter, oil, and sour cream creates an incredibly tender and moist crumb, while the orange juice and extracts provide a refreshing sweetness. Whether you bake it in layers or as a sheet cake, it’s a cheerful dessert that always brightens up a table.

This is recipe #240 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 40 minTotal time: 55 min

Cook mode Prevent screen from turning off

Ingredients

2-1/2 cups self-rising flour
1/2 cup salted butter
1-1/4 cups granulated sugar
3/4 cup light brown sugar, packed
3 large eggs, room temperature
1/2 cup sour cream
3/4 cup cooking oil
1 tsp vanilla extract
1 tsp orange extract
1 cup orange juice

Instructions

Prep: Preheat your oven to 350°F (see note below for sheet cakes). Grease and flour four 8-inch or three 9-inch cake pans.
Sift: Sift the self-rising flour and set it aside.
Cream: Using a stand mixer, beat the butter and both sugars on medium speed until light and fluffy (about 1-1/2 minutes).
Wet Ingredients: Add the eggs one at a time, mixing well after each. Mix in the sour cream, oil, vanilla, and orange extract.
Combine: Gradually add the flour, pouring in the orange juice halfway through the process.
Final Mix: Once all ingredients are in, beat for exactly 2 minutes on medium-low speed. Tammy's Tip: Be careful not to exceed 2 minutes once the flour is added to keep the cake tender!
Bake: Divide the batter into the prepared pans. Bake at 350°F for approximately 30 minutes, or until a toothpick comes out clean and the cake begins to pull away from the sides of the pan.

Notes

Important Baking Note: If you are baking this in a 13x9 sheet cake pan or as thicker layers, lower the oven temperature to 325°F. Check for doneness after 40 minutes; it’s ready when the center has risen and bounces back when touched.