Orange Crush Cake
by Sommer Collier — last updated on May 25, 2024 
This outstanding Orange Crush Cake recipe uses citrus soda throughout, even in the buttercream frosting for a sweet, bright, and summery dessert that everyone loves!
Orange Crush Cake Is The Citrus Dessert You’ve Been Dreaming of
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!
Sommer’s Recipe Notes
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!
Why You’ll Love This Orange Crush Cake
- Nostalgic – Orange soda is the quintessential childhood treat, and this cake is the ultimate throwback.
- Talk of the party – Every soda lover will go crazy over this moist and citrus-packed dessert!
- Gorgeous – Made with real orange soda, go crazy decorating this cake with gummy orange slices.
You’ve got to try this Orange Crush Cake that’s bright, bubbly and bursting with citrus flavors!
Ingredients and Tips
- Orange soda – I love to use Orange Crush for this recipe.
- Dry ingredients – You’ll need all-purpose flour, baking powder and granulated sugar to make the base layers of this moist cake.
- Orange zest – Use freshly grated orange zest to enhance the citrus flavor.
- Eggs – Use large eggs at room temperature.
- Vanilla extract – Use a good quality vanilla extract for that aromatic warmth.
- Butter – Use softened, unsalted butter for the cake and the frosting.
- Heavy whipping cream – For the base of that light and airy frosting, you’ll need good old heavy whipping cream.
- Decorations – I’m obsessed with using gummy orange peels to top this cake! Or get a bit fancy(ish) and add homemade Candied Orange Peel pieces.
- 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.
Recipe Variations and Dietary Swaps
- Gluten-free – Use a gluten-free flour blend.
- Dairy-free – Swap the butter and creams for plant-based alternatives like whipped coconut cream.
- Orange juice – Replace the orange soda with fresh orange juice.
- Soda – 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!
- Cupcakes – Tweak this cake by using the recipe to make individual cupcakes or a sheet cake!
- White chocolate chips – Pour mini white chocolate chips into the flour mixture before baking.
How To Make Orange Crush Cake
Whip up this impressive Orange Crush Cake in just a few simple steps. This cake is a lot easier (and loads of fun) than you think!
Find the full Orange Crush Cake recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – Store leftovers in the refrigerator for up to 5 days. When you’re ready to serve, let the cake sit out at room temperature for 15-30 minutes.
- Freezing Entire Cake – You can flash freeze the entire decorated cake for up to 2 months.
Serving Suggestions
Honestly, this Orange Crush Cake with orange frosting is pretty decadent as is, but of course, there are ALWAYS ways to brighten it up!
Serve up slices with a dollop of whipped cream and a candied orange peel.
You can also enjoy this alongside a scoop of homemade Vanilla Ice Cream or a glass of Prosecco.
Frequently Asked Questions
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.
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.
Yes! This cake tastes just like orange soda, especially because the orange flavor is enhanced by the orange zest.
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Video
Ingredients
For the Orange Cake –
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- ¼ cup vegetable oil
- Zest of 1 orange
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 ¾ cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 cups orange soda like Orange Crush!
- Optional: orange food coloring.
For the Orange Frosting –
- 1 cup heavy whipping cream
- 1 cup unsalted butter softened
- 6+ cups powdered sugar
- ¼ cup orange soda
- Optional: orange slice gummy candies for decorating
Instructions
- Preheat the oven to 350°F. Set out three 8-inch circular cake pans, or two 9-inch circular cake pans. *This cake can also be made in a 9 x 13 inch pan for a sheet cake version.
- 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 in 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. *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 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 their 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 cooling 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.
- 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.
- For the 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 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.
- To frost the cake: Place one cake on a cake plate or cake 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 into an even layer. Continue to smooth out the sides until you are happy with the finished product.
- If desired, decorate the edges of the cake with orange slice gummy candy. *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.
Kids love this orange crush cake! So refreshing and citrusy! New go-to summer dessert recipe!
This cake was wonderful and was the perfect choice with spring finally here.
this is like a childhood dream cake and I cannot thank you enough for sharing this recipe
Wow, this cake is fantastic! It was a huge hit with my family and the perfect cake to make for spring.