Orange Crush Cake

Close-up of a slice of orange soda cake with white frosting on a white plate, topped with an orange frosting rosette, with Crush Orange soda cans softly blurred in the background.

5 from 2 votes

This orange crush cake uses just two ingredients to create a light, fluffy cake with a soft crumb and bright citrus flavor. The carbonation from the soda helps the cake rise, so there’s no need for eggs or oil. Mix, pour, and bake for a simple dessert that turns out consistently when you follow a few key steps.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Servings:

Calories: 385kcal

Author: Shauna

Ingredients

15.25 ounces vanilla cake mix
12 ounces orange soda (room temperature, freshly opened)
1 teaspoon pure orange extract
24 ounces whipped white frosting two 12-ounce containers

Optional

2 to 3 drops orange gel food color

Instructions

Preheat the oven to 350°F. Line two 9-inch round cake pans with parchment circles, and lightly spray with baking spray. Set them aside.
Add the cake mix to a medium-sized mixing bowl.
Pour the room temperature orange soda over the cake mix.
Add the orange extract.
Use a handheld mixer on medium-low speed and mix for 1 to 1½ minutes until completely combined and smooth. Don't overmix!
Evenly divide the cake batter between the 2 prepared cake pans.
Bake for 22 to 24 minutes, or until a toothpick inserted comes away clean.
Allow the cakes to completely cool.
Once the cakes have cooled, place half of 1 of the containers of whipped frosting into a small mixing bowl. Add 2 to 3 drops of the orange gel food color. Stir well until the color is uniform. Set it aside.
Remove 1 of the cakes from the cake pan and place on a serving dish.
Spoon the remaining ½ of the opened frosting container onto the cake. Using a silicone spatula or an offset spatula, spread the frosting evenly over the top of the cake.
Carefully place the second cake layer on top of the bottom layer.
Using a silicone spatula or an offset spatula, evenly spread the second container of whipped frosting over the top and sides of the cake.
Using a decorator’s bag fitted with a star-shaped decorator’s tip (or a quart-size Ziploc with a small corner of the bag snipped off), hold the bag ½ inch above the surface of the outer edge of the cake. Using even pressure, squeeze the bag in a circle to form a small rose shape. Repeat the pattern around the cake.

Notes

You can use different pan sizes for this cake, or even make cupcakes instead. Use the baking times on your cake mix box as a guide, however, begin checking for doneness early so you don't overbake them.

Nutrition