Orange Crush Cake (Orange Cake with Orange Frosting)

Orange Crush Cake – This outstanding orange cake recipe has citrus soda in both the tender crumb and buttercream frosting for a sweet, bright, and summery dessert that everyone loves!

Why We Love this Recipe

Sure, I can eat chocolate just about any day all year long. But once the warmer weather hits, I absolutely have to have sweet fruit-based treats. From Peach Cobbler to Blueberry Cookies Bars and everything in between, if it’s hot and I’m baking you bet fruit is somehow involved!

This decadent Orange Soda Pop Cake is made with Orange Crush soda in both the sponge batter and frosting for a dreamy spring and summer dessert that you will not be able to resist. It has a vibrant kick of citrus similar to our classic Lemon Buttermilk Cake, but ramps up the sweetness and fun factor. Kids especially love this one!

(Although, in my humble opinion, orange is the most alluring flavor to use, you could make this recipe with other classic sodas, as well!)

Orange Crush Cake is always a big hit at spring holidays, graduations, and summertime pool parties. Top the treat with sugary coated orange slice candy pieces for an extra playful presentation, and watch slices disappear faster than you can say POP!

Ingredients You Need

For the Orange Crush Cake

• Granulated sugar
• Butter
• Vegetable oil
• Orange
• Eggs
• Vanilla extract
• All-purpose flour
• Baking powder
• Salt
• Orange soda, like Crush
• Orange food coloring (optional)

For the Orange Soda Frosting

• Heavy whipping cream
• Butter
• Powdered sugar
• Orange soda

Here we also use orange gummy candy slices for decoration. This is technically optional, but aren’t they so cute and fun? Or get a bit fancy(ish) and add homemade Candied Orange Peel pieces on top.

How to Make a Classic Orange Crush Cake

Preheat the oven to 350°F. Set out three 8-inch circular cake pans, or two 9-inch circular cake pans.

Set one cake pan on a sheet of parchment paper and trace the bottom of the pan, 2-3 times. Then cut out circles of parchment paper to fit neatly in the bottom of each cake pan. Once the parchment paper circles are in the pans, grease the sides of each pan.

For the Orange Cake Batter: Set out an electric stand mixer. In the bowl, combine the sugar and softened butter. Beat on high to cream the butter and sugar together until light and fluffy, about 3 minutes. Then scrape the bowl with a rubber spatula, and add in the vegetable oil, orange zest, eggs, and vanilla extract. Beat on low to combine.

With the mixer on low, add the baking powder and salt. Then alternate adding in the orange soda and flour until well combined and smooth. Turn the mixer off and scrape the bowl with a rubber spatula. Then mix again, for just 20 seconds, to make sure the batter is completely smooth with no clumps.

Note: The batter will be a light orange color. If you prefer a brighter orange color, add 6 to 10 drops of orange food coloring, or 2 drops of red food coloring and 4-8 drops of yellow food coloring.

Scoop (or pour) the batter evenly into the prepared baking pans. If baking 8-inch cakes, bake for 20 to 25 minutes, until a toothpick inserted directly in the center of the cake comes out clean. If baking 9-inch cakes, or a 9 x 13-inch cake, bake for 25 to 30 minutes.

Once the cakes are fully baked, move them to a wire rack and allow them to cool in the pans for at least 15 minutes. Then carefully flip the cakes out of the pans onto the cooling rack and allow them to cool to room temperature.

Get the Complete (Printable) Orange Crush Cake Recipe + VIDEO Below. Enjoy!

For the Orange Frosting: Using a clean bowl for the electric stand mixer, add the heavy whipping cream to the bowl and fit a whip attachment to the mixer. Whip the heavy cream until very firm. Scoop the heavy cream out of the bowl and place it in a holding bowl, for later use.

Then add the softened butter to the mixer. Beat on high to soften further, then add 3 cups of powdered sugar and the orange soda to the mixer. Beat on low until combined, then turn on high to mix well. One cup at a time, add the remaining 3 cups of powdered sugar to the frosting until it is firm and smooth. 

Using a rubber spatula, fold the whipped cream into the frosting to create a light airy texture.

How to Frost a Cake

Place one orange cake layer on a cake plate or stand. Add a ¾ cup dollop of frosting to the cake layer and spread it out evenly.

Then center the second cake on top of the first, and press down to level and smash the frosting out around the edges. If making a three-layer cake, repeat with additional frosting and the third cake.

Then spread the frosting around the edges of the cake with a long flat spatula. Dollop the rest of the frosting on top of the cake and spread it into an even layer. Continue to smooth out the sides until you are happy with the finished product.

If desired, decorate the edges with orange slice gummy candy or candied orange peel.

Note: In my photos, I cut the gummy candies in half because they were very thick.

Refrigerate until ready to serve.

One hour before serving, set the cake out on the counter to soften. Although this frosting has whipped cream in the frosting, and does need to be refrigerated, all cakes taste best when they are at room temperature, because the texture is soft and tender.

Recipe Tips and Variations

• Not crushing on orange? Use grape soda, strawberry soda, watermelon, pineapple, or cherry soda as well to make other yummy varieties of soda pop cake!
• Flour Power! Mis-measuring flour is the #2 reason baked goods don’t turn out. (#1 is an inaccurate oven thermostat, FYI.) To ensure proper measuring, stir the flour in the bag to fluff it up. Then scoop the flour with a spoon into the measuring cups, and level off the tops.
• Do not over-mix the batter! You want to mix the wet and dry ingredients just until combined so the crumb comes out fluffy and moist.
• For an even easier orange cake recipe to feed a crowd, make it in a 9 x 13-inch pan for a sheet cake version. 
• Or, prepare Orange Crush Cupcakes, if you prefer! Evenly distribute the batter in a 12-muffin baking pan, and bake at 350 for about 15-18 minutes.
• Flash freeze: This step is optional, but very helpful for frosting the cake! Once the cakes are completely cool, place them on a parchment paper lined baking sheet and set in the freezer for one hour. This allows the cake layers to harden and makes it easier to level and frost them. The cake will then thaw after the cake is frosted.
• Balance the sweet orange flavor with a more tangy frosting and top with our homemade cream cheese frosting.

Frequently Asked Questions

Does orange crush soda cake have caffeine?

You might be happy to know that Crush does not have any caffeine. However, if you do want that kick, use Sunkist soda, which does have caffeine.

How long does this cake keep well?

Loosely cover the cake and store it in the fridge for up to 5 days. Again, be sure to let it set at room temperature for about 15 minutes to soften before slicing and serving.

Can you freeze cake?

Yes, you can! If planning to freeze, I recommend freezing just the sponges without the orange frosting. Let the cakes cool, then wrap in a layer each of plastic wrap and aluminum foil. For the best protection, it also is a good idea to place them in a plastic zipper bag. They will keep well for up to 3 months in the freezer.

But you can also freeze the full cake, frosting and all! First, flash freeze the entire thing by placing it in the freezer uncovered for 1 hour. When the icing is firm, wrap the soda cake in layers of plastic wrap and aluminum foil. Keep in the freezer for up to 2 months.

Thaw frozen cakes overnight in the fridge, or on the countertop for an hour or so.

Looking for More Sweet Dessert Recipes? Be Sure to Also Try:

• Orange Blueberry Upside Down Cake
• Chess Pie (with Lemon and Orange)
• Apple Cake with Salted Caramel Frosting
• Strawberry-Colada Jello Poke Cake
• The BEST Homemade Vanilla Cake

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