2-Ingredient Orange Soda Cake

This orange soda cake takes almost no work and tastes like a sunny, citrusy cloud. You just stir a box of cake mix with a can of fizzy orange soda, bake it, and you’re done.

It’s the dessert I reach for when I need a last-minute treat for a potluck, a birthday, or a quiet Tuesday when a little sweetness sounds right.

Why This Cake Works

The soda does all the lifting, replacing the eggs, oil, and water you normally measure out. No mixer, barely a bowl, and the texture stays so soft you’ll double-check the ingredient list.

The crumb is light and tender with a gentle orange flavor that doesn’t hit you over the head. A dusting of powdered sugar or a dollop of whipped cream is all it needs.

Ingredients

• 1 box (15.25 oz) white or yellow cake mix: a standard box, not one with pudding in the mix
• 1 can (12 fl oz) orange soda: regular, not diet, for the best rise and texture

Variations / Substitutions

• Soda swap: lemon-lime, grapefruit, or root beer soda all work, each giving a different personality
• Diet soda: it will bake up, but the cake may be a little less tender and slightly flatter
• Gluten-free: use a gluten-free yellow cake mix with the same soda
• Extra punch: stir in 1 teaspoon of orange extract if you want a brighter citrus note
• Chocolate twist: try the same idea with cola and a chocolate cake mix for an easy cola cake

How to Make Orange Soda Cake

Step 1: Mix the Batter

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a large bowl, stir together the 1 box cake mix and the 12 fl oz can of orange soda until just combined, about 30 seconds. The batter will be bubbly and a little thinner than regular cake batter.

Step 2: Bake the Cake

Pour the batter into the prepared pan and spread it evenly. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean and the top springs back lightly when you press it.

Step 3: Cool and Slice

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. Serve as is or with a gentle shower of powdered sugar.

Tips for the Best Orange Soda Cake

• Let the soda come to room temperature. Cold soda can make the batter lumpy and harder to mix.
• Don’t overmix. Once the streaks of dry mix disappear, stop stirring, or the cake can get tough.
• Grease the pan well, even if it’s nonstick. The low-fat batter tends to stick more than a classic butter cake.
• Cool fully before slicing. The crumb sets up as it cools, and warm slices will tear.

Bake times by pan:

Storing Leftovers

Cover the cake tightly and keep it at room temperature for up to 2 days, or refrigerate for up to 5 days. It stays moist even when chilled. Wrap individual slices in plastic wrap and foil to freeze for up to 3 months, then thaw at room temperature.

What to Serve With Orange Soda Cake

A scoop of vanilla ice cream or a swirl of lightly sweetened whipped cream balances the bright orange flavor. For a brunch spread, serve slices with fresh berries and a drizzle of honey, the little tang from the fruit plays nicely with the sweet citrus crumb.

Frequently Asked Questions

Can I make this cake gluten-free?

Yes, use a gluten-free yellow cake mix and follow the same soda amount. The texture will be a bit more delicate, so handle it gently.

Why did my cake sink in the middle?

Overmixing the batter or opening the oven door too early can knock the rise down. Stir just until no dry spots remain and keep the door closed until the last few minutes.

Can I make this cake the day before?

Absolutely. Cover it loosely and leave it on the counter; it tastes just as soft and tender the next day.

Orange Soda Cake Recipe

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Servings: 12 servings

Calories: 150

Ingredients Method Notes

Ingredients

  

• 1 box (15.25 oz) white or yellow cake mix
• 1 can (12 fl oz) orange soda

Method

 

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan. In a large bowl, stir cake mix and orange soda until just combined.
2. Pour batter into the pan and bake 25 to 30 minutes, until a toothpick in the center comes out clean.
3. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.

Notes

A dusting of powdered sugar is the quickest finish, but a simple orange glaze made from powdered sugar and a little orange juice works beautifully too. The cake tastes even better the next day.