Cook Time. Total Time. Course: Dessert. Cuisine: American. Keyword: orange cake. Author : Melissa Stadler, Modern Honey. Orange Cream Cheese Frosting:. Preheat oven to degrees. In a large mixing bowl, stir flour, sugar, baking soda, baking powder, and salt. In another mixing bowl, cream oil, orange juice, eggs, sour cream, and orange zest until completely mixed. Bake for minutes, depending on the size of pan used. To test if the cakes are done, insert a toothpick in the center of the cake.
If it comes out clean, the cakes are done. Let cool for 15 minutes before removing from pans. In a large mixing bowl, cream together butter and cream cheese for 4 minutes until light and fluffy. Scrape down sides of the bowl halfway through mixing. Stir in powdered sugar, orange zest, and orange juice. Once cakes are cooled, frost with orange cream cheese frosting.
Comments This is an excellent recipe with a perfect amount of orange flavor. I found it took 4 cara cara oranges so medium size? Are you using cake flour? And although the skewer came out clean and it was definitely cooked, the dense batter tasted raw. OMG the cake is super lovely!!! But my little trick of getting the perfect softness and lightness in cake is by using fresh cream!
I know, sounds odd, but I get fresh milk everyday and when I boil it and cool it, cream layer forms on top, which I collect and freeze it for later use. But again, you cant have cream all the time, and I have never used store-bought packaged cream for baking, so I use Ghee, it is a form of clarified butter.
I use store-bought mostly, but make my own too. It gives excellent results each and every time! It is used quite a lot for cooking as well.
Then good quality butter is used there! I have so much respect for you, it is not easy! I have a few questions, as I am not an experienced baker at all!
Second, we made the filling but thought that it seemed too thin? Any suggestions on that? Third, the frosting…is it supposed to taste like straight up butter? Hi I love your recipes. I especially love your strawberry cake recipe. That recipe comes out so moist.
I am wanting to make this cake for Easter! Is this a dense cake or a fluffy cake? Would it work if I left the 2egg yolks out? Do you think a cream cheese frosting would be yummy or too soft to frost the cake with?
I made this cake last night for easter today. The texture is like cornbread and I left one of the eggs out. The flavor of the Orange was bitter tasting. I think oj concentrate would have made it better. You know, that makes sense! I tried your Fluffy Vanilla Cake recipe with store brand butter, and I got the same odd result—I figured it was cornbread-like because I used the all-purpose flour and cornstarch workaround for lack of cake flour.
I absolutely loved the way the cake came out. The texture of the cake was so incredible. I love the combo of orange and chocolate! Orange party cake with whipped orange frosting. Your email address will not be published.
Notify me of follow-up comments by email. Notify me of new posts by email. Notify me of follow-up comments via e-mail. For the Orange Cake:. For the Whipped Orange Frosting:. Butter the bottoms and sides of three 8-inch round cake pans, line bottoms with parchment round and dust sides with flour. In a medium measuring cup with a spout, lightly break up the eggs and yolks. In a separate measuring cup, combine the orange juice and milk.
In the bowl of an electric mixer fitted with the paddle attachment, whisk together the flour, sugar, baking powder and salt. With the mixer set to low speed, add the cold butter one piece at a time, about 10 seconds apart. You can keep half in the fridge while you add the first half of butter. Continue mixing on low speed until all of the butter has been blended and there are no clumps. Mixture should have a fine crumbly, cornmeal-like texture. Scrape the sides and bottom of the bowl to ensure all of the ingredients are well incorporated.
Reduce the speed to low and gradually add the egg mixture; once the mixture has been added, increase speed to medium and beat for 1 minute, but no more. Gently fold in the zest. Place two of the cake pans on a baking sheet and bake until a cake tester or wooden toothpick inserted into the center comes out with a few crumbs but no batter, about 23 minutes.
Repeat with the final layer. Let the layers cool in the pans for 15 minutes, then loosen sides with thin metal spatula or knife, and carefully turn out onto wire racks, peel of the paper liners, and let cool completely. In a small stainless steel bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. Refrigerate, stirring frequently, until cool but not set, about 8 minutes. Be careful to keep your eye on it, or you'll end up with Panna Cotta!
Very gradually add the gelatin mixture and continue beating until medium-firm peaks form should be thick enough to spread. Fold in zest. Keep covered and chilled until ready to use. Add icing sugar, whipping cream, orange juice and salt, and mix on low speed for 1 minute, then on medium for 6 minutes. Frosting will be very light, creamy and fluffy. Assembly of the Orange Party Cake:.
Trim any dark edges or crust from cake layers with a very sharp serrated knife. Place your first cake layer, face-up, onto a cake stand, plate or 8-inch round foil cake board. Place about 1 cup of the cream filling on top of the cake layer, inside of the dam. Gently spread the filling using a small offset spatula. Repeat until you come to your final cake layer, which you will place face-down. If you find the cake too soft and unstable, put in refrigerator for a few moments to firm it up, then resume.
Use your clean offset spatula to carefully smooth the frosting so it's flat against the cake. Cover the entire cake gently with plastic wrap I like Press n' Seal , and then, once covered, use your hands to carefully ensure the cake is lined up straight and flattening any lumps or bumps of frosting.
Chill for at least 30 minutes. Once cake is stable and chilled, apply an even layer of frosting to the entire cake, to seal in crumbs. Chill again until frosting is firm, about 30 minutes. Be sure your remaining frosting is smooth and fluffy, working it with a rubber spatula for a few moments. You can even warm in microwave for a few seconds to soften it up. Divide frosting into 4 separate small bowls. Leave the remaining frosting un-tinted. Place cake on a turntable, if possible.
Using a straight medium spatula, spread a thick layer of bright pink frosting along the bottom third of the entire cake, followed by the un-tinted frosting on the middle of the cake, and the coral on the upper third of the cake. Clean your medium straight spatula and then smooth the sides of cake, slowly turning the cake turntable while holding the spatula steady. Use your small offset spatula to smooth top of cake. Top with sanding sugar and sugar blossom, if desired.
Keep cake refrigerated for up to 2 days, but serve at room temperature. They are dairy free- for those of us who have to worry about that. They make fantastic cake-batter cookies. A friend sent us one of these for Christmas 10 years ago at least and we really enjoyed it. I was looking for something nice and yummy so send to a client who keeps referring great work to me and thought this would be a great little treat. The egg flavour totally overwhelms the orange taste in this.
Three eggs is a lot and although the cake was moist it was a bit too crumbly. Reviews: Most Helpful Down Triangle. I found this cake to be absolutely delicious! I made a loaf cake in a loaf pan. It was absolutely great! I didn't make the icing though, as I found an even better recipe. I used the glaze recipe instead of icing and it turned out amazing!
Heat and stir to dissolve sugar. Spoon glaze over hot cake. Let stand in pan for 10 minutes before removing cake from pan. I also garnished the top with halved orange rounds. It looked beautiful! Good luck! I made this cake for my husbands birthday. But before I did I checked the reviews some mentioned it didn't have enough orange flavor.
I imagine you can use orange extract but I didn't have it. It was absolutely delicious. It baked so well to a golden brown. I will never make a boxed cake again!
I used an old Sour Cream Chocolate Frosting recipe of my mothers it was awesome. My husband was in heaven told me how yummy it was with every bith he took.
Two thumbs up Excellent! Recipe Dark and dreamy chocolate cake Aug 11, Recipe Melting moments Aug 09, Recipe Chai-roasted pumpkin soup with honey walnuts Aug 09, Gallery 20 Australian biscuits from our childhoods Aug 09, Recipe White sauce Aug 09, Recipe Yorkshire puddings with gravy Aug 09,When my daughter was young, she always requested orange Danishes for her birthday morning breakfast. She was recently lamenting about now being gluten free, she can no longer eat those!! So I tried searching for some sort of Orange pastry I could use for her Birthday morning treat. I tried this Orange Pound Cake, and it was so moist and delicious!