Name: 3-Ingredient Orange Juice Cake Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1 box (15.25 oz) yellow cake mix; 1 cup orange juice; 3 large eggs

A moist, tender cake that needs just three ingredients and a loaf pan. The bright citrus flavor comes entirely from a cup of orange juice, no zesting or squeezing required.

It mixes up in about five minutes and bakes while you do something else. The crumb stays soft for days, so it’s a good one to have around.

What Makes This Orange Juice Cake So Good

The orange juice adds moisture and a gentle sweetness, so the cake stays soft even after a few days on the counter. It does not need a mixer, just a bowl and a whisk.

Because it uses a boxed cake mix, the texture is reliably light without any measuring. You get a tender crumb and a subtle orange flavor that tastes like the real thing, not an artificial candy.

Most importantly, this is the sort of cake you can pull off on a busy Tuesday. It proves that a good dessert does not have to be complicated.

Ingredients

1 box (15.25 oz) yellow cake mix: any standard brand works
1 cup orange juice: pulp-free for a smooth crumb, or with pulp for a bit of texture
3 large eggs, at room temperature: they help the cake rise

Variations / Substitutions

Use white or lemon cake mix: the orange flavor will be a little softer, but still bright.
Add 1 teaspoon vanilla extract or 1/2 teaspoon cinnamon: whisk it into the wet ingredients for a warmer note.
Go chocolate: swap in devil’s food cake mix for a chocolate-orange loaf.

Crispy Oatmeal Lace Cookies are another dessert you’d probably love if you enjoy this cake.

How to Make 3-Ingredient Orange Juice Cake

Step 1: Mix the Batter

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. In a large bowl, whisk together the cake mix, 1 cup orange juice, and 3 eggs until smooth, about 2 minutes.

The batter will be pale orange and fairly thin. That is fine. It sets up in the oven.

Step 2: Bake the Cake

Pour the batter into the prepared pan and bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean.

The top will turn golden and pull away slightly from the sides of the pan. Let the cake cool in the pan for 10 minutes before moving it.

Step 3: Slice and Serve the Cake

Turn the cake out onto a wire rack and let it cool completely. Slice and serve.

The crumb is soft and speckled with little orange flecks if you used juice with pulp. Dust with powdered sugar if you like, or spoon over a quick glaze made from powdered sugar and a splash of orange juice.

Tips for the Best Orange Juice Cake

If the top browns too quickly, cover the pan loosely with foil after 30 minutes and continue baking until done.
For a cleaner slice, cut the cake with a serrated knife and wipe the blade between cuts.
Give the loaf a day to rest. It tastes even better the next morning, and the orange flavor settles in.
Make a fast glaze. Whisk 1 cup powdered sugar with 2 tablespoons orange juice and drizzle over the cooled cake. It will add a little extra sweetness and a glossy top.

Bake times by pan:

Pan	Time
9×5-inch loaf	40–45 mins
8×4-inch loaf	45–50 mins
Bundt pan	35–40 mins

Keeping the Cake Fresh

Refrigerate in an airtight container for up to 5 days. Allow slices to come to room temperature before eating.

Reheating is optional. A quick 15-second warm-up in the microwave makes a slice taste fresh from the oven.

Frequently Asked Questions

Can I use fresh-squeezed orange juice?

Yes. Just strain out any pulp if you want a uniformly smooth crumb.

Will this work in a 9-inch round pan?

It will. Start checking for doneness at 25 minutes, as a thinner cake bakes faster.

Is the recipe dairy-free?

The cake itself contains no added dairy, but check your boxed mix. Many standard yellow mixes include milk ingredients. Use a dairy-free cake mix if you need to avoid dairy.