Double Orange Cake-Mix

This double orange cake gets its name from the generous amount of orange zest in the batter plus an orange juice soak or glaze. It starts with a baking mix shortcut, so you skip measuring flour, leavener, and salt separately. Buttermilk adds tang and tenderness that plain milk can’t match.

The batter comes together in one bowl. Beat the eggs, stir in buttermilk, sugar, orange peel, and chopped raisins, then add the baking mix with a little baking soda. The soda reacts with the buttermilk for extra lift. Don’t overthink it. This is a stir-together cake, not a creaming method.

Orange zest throughout the batter means the citrus flavor is baked in, not just sitting on top. The chopped raisins add little pockets of sweetness and chew that play well against the bright orange.

Kitchen Tips

• Chop the raisins so they distribute evenly. Whole raisins tend to sink to the bottom of a thin batter like this.
• Use finely grated orange zest, not thick strips. Fine zest releases more oil and melts into the crumb.
• The cake is done when it springs back in the center and pulls slightly from the edges of the pan.
• Pour an orange juice and sugar glaze over the warm cake for a sticky, citrus-soaked finish.

Variations

• Replace raisins with dried cranberries for a tart contrast to the sweet orange.
• Add a cream cheese frosting with orange zest for a dressed-up version.
• Use lemon zest and lemon juice instead of orange for a lemon-raisin cake.