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Dessert

Orange-Vanilla Cake

A moist cake flavored with orange juice and vanilla.

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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Orange-Vanilla Cake

Oven350 degrees F

Ingredients

Directions

Prepare the batter

  1. In a bowl mix the flour, baking powder, and powdered milk.

  2. In another bowl, beat the eggs and sugar until well mixed. Add the orange juice and mix well.

  3. Add the oil and vanilla and beat again.

  4. Gradually add the dry mixture to the wet mixture, beating between each addition.

  5. Beat for another minute or two minutes.

Bake

  1. Pour into a 9" x 13" greased and lightly floured cake pan and bake at about 350 degrees F until a toothpick or knife inserted near the center comes out clean.

Nutrition, whole recipe (rough)

1026Calories
29 gProtein
40 gFat
136 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Orange1 medium (131g)62
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Orange + vanillatop 6% of all pairs
    Smell alikemoderate
    Cooked together2,371 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

White flour
Provides the structure that holds the cake's crumb together as it bakes.
Eggs
Add structure and richness, and help trap air when beaten into the batter.
Baking powder
Releases gas during baking so the cake rises and becomes light.
Sugar
Adds sweetness and helps keep the crumb tender and moist.
Orange juice
Adds moisture and orange flavour, with acidity that brightens the cake.
Vegetable oil or melted butter
Adds fat that keeps the cake moist and tender after baking.

The step that matters

Gradually add the dry mixture to the wet mixture, beating between each addition.. Adding dry ingredients in portions lets them blend evenly without overworking the batter. Overbeating develops gluten in the flour, which can make the cake tough and dense.

Swap the orange

How well each one fits the dish's main ingredients (flour, milk, egg, sugar, butter, vanilla):

  1. Figfits better
  2. Raisinfits better
  3. Coconutfits better
  4. Orangethe original

Fit is the average pairing score against flour, milk, egg, sugar, butter, vanilla. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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