Orange Cake 13 X 9 Recipe

Name: Orange Cake 13 X 9
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces orange juice concentrate (thawed, UNDILUTED, poured into a 2-cup microwavable measure); 10 ounces water (Add water to thawed orange concentrate, just up to 2-cup fill line); 2 teaspoons orange zest; ½ cup butter (salted or unsalted, at room temperature); ¼ teaspoon salt; 1 cup sugar; 3 eggs (at room temperature); 1 ½ teaspoons orange extract (or vanilla); 1 cup all-purpose flour; 1 cup white whole wheat flour; 2 teaspoons baking soda

Servings: persons

6 ounces orange juice concentrate (thawed, UNDILUTED, poured into a 2-cup microwavable measure)
10 ounces water (Add water to thawed orange concentrate, just up to 2-cup fill line)
2 teaspoons orange zest
½ cup butter (salted or unsalted, at room temperature)
¼ teaspoon salt
1 cup sugar
3 eggs (at room temperature)
1 ½ teaspoons orange extract (or vanilla)
1 cup all-purpose flour
1 cup white whole wheat flour
2 teaspoons baking soda

1
Combine the thawed orange juice concentrate with about 10 ounces water (add enough water just to the 2-cup fill line).
2
Add orange zest to orange juice, and heat in the microwave until hot.
3
Set aside to cool down, (I placed it into the refrigerator while I creamed butter/sugar).
4
Cream butter, sugar, and salt until light and fluffy (about 5-8 minutes).
5
PREHEAT OVEN TO 350F (PYREX).
6
Add eggs one at a time, mixing well after each.
7
Add orange (or vanilla) extract.
8
Mix until combined.
9
Pour COOLED, BUT STILL WARM, orange juice over the flour mixture.
10
Add butter, sugar, salt, egg mixture IMMEDIATELY to flour/orange juice mixture.
11
Combine well.
12
Immediately pour cake batter into a 13 x 9 Pyrex dish sprayed with baking spray containing flour, and bake 20-25 minutes.
13
(Check at 20 minutes).
14
While hot, I poked holes all over the cake with a wooden skewer, then topped the cake with hot Cooked Fudge Frosting (recipe #477405).

737

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 ounces orange juice concentrate (thawed, UNDILUTED, poured into a 2-cup microwavable measure), 10 ounces water (Add water to thawed orange concentrate, just up to 2-cup fill line), 2 teaspoons orange zest, ½ cup butter (salted or unsalted, at room temperature), and more.

Yes, Orange Cake 13 X 9 falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Orange Cake 13 X 9

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions