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Tasty Orange Cream Cake Recipes

Updated on January 3, 2017
Orange Dreamsicle Cake
Orange Dreamsicle Cake

Orange Dreamsicle Cake

Ingredients

Produce

  • 1 Orange, zest of

Refrigerated

  • 4 Eggs, large

Canned Goods

  • 3/4 cup Frozen orange juice concentrate

Baking & Spices

  • 2 1/2 tsp Baking powder
  • 2 1/2 cups Cake flour
  • 1 tbsp Orange extract
  • 1/2 tsp Salt
  • 1 1/2 cups Sugar

Dairy

  • 1/2 cup Milk

DIRECTIONS

  • Preheat the oven to 350 degrees (This Recipe uses the Reverse Creaming Method of Mixing.)
  • Grease and flour two 8 x 2 inch round pans.
  • In the bowl of your mixer add the dry ingredients, flour, sugar, salt and baking powder.
  • In a separate bowl, add the eggs, orange juice concentrate, milk, orange extract and zest.
  • With the mixer on low speed, add the slices of butter a few pieces at a time to the dry ingredients. Increase the mixer to medium speed and beat until the dry ingredients look crumbly and moistened. Scrape sides and bottom of bowl.
  • SLOWLY add 1/2 of the egg mixture, increasing to medium speed for 1 1/2 minutes, the batter will become thick and fluffy. Scrape the bottom and sides of the bowl. Add a small amount of Orange Coloring Gel to the bowl if you would like the batter to be orange. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each addition.
  • Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
  • Let the cakes cool in the pan 10 minutes, then turn out.

Fresh Orange Italian Cream Cake
Fresh Orange Italian Cream Cake

Fresh Orange Italian Cream Cake

Serves 12-16

Ingredients

Refrigerated

  • 1 Curd, Fresh Orange
  • 5 None large eggs

Condiments

  • 1/2 cup Butter or margarine

Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 3 cups Pecan-cream cheese frosting
  • 1/2 cup Shortening
  • 2 cups Sugar
  • 1 tbsp Vanilla extract

Nuts & Seeds

  • 1 1/2 cup Coconut, sweetened flaked
  • 1 Glazed pecan

Dairy

  • 1 cup Buttermilk

Other

  • Boxwood Garland (optional)

Preparation

  1. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla; beat until blended.
  2. Combine flour and soda; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 cup flaked coconut.
  3. Beat egg whites until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 9-inch round cakepans.
  4. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and cool completely on wire racks.
  5. Spread 3/4 cup chilled Fresh Orange Curd between layers; spread remaining Fresh Orange Curd on top of cake. (The Fresh Orange Curd layer on top of cake will be very thick.) If desired, loosely cover cake, and chill 8 hours. (Chilling the cake with the curd between the layers helps keep the layers in place and makes it much easier to spread the frosting.)
  6. Spread 3 cups Pecan-Cream Cheese Frosting on sides of cake, reserving remaining frosting for another use. Sprinkle 1/2 cup toasted coconut over top of cake, if desired. Arrange Glazed Pecan Halves around top edge of cake, if desired.
  7. Store in refrigerator until ready to serve. Arrange Boxwood Garland around bottom edge of cake before serving, if desired.

Orange Creamsicle Layer Cake

41 mins to make, serves 8-10

Ingredients

Vegetarian

Produce

  • 1/2 Navel orange, Zest of large
  • 2 Navel oranges, Zest and juice of large

Refrigerated

  • 4 Eggs, large

Condiments

  • 1/2 cup Orange marmalade

Baking & Spices

  • 3 cups All-purpose flour
  • 4 tsp Baking powder
  • 1 1/4 cup Granulated sugar
  • 2 cups Powdered sugar
  • 1 tsp Salt
  • 3 1/2 tsp Vanilla

Dairy

  • 1 1/2 cup Butter, unsalted
  • 8 oz Cream cheese
  • 3/4 cup Milk

Instructions

ORANGE CAKE

  1. Preheat the oven to 350ºF. Grease and flour two 8" round baking pans. Set aside.
  2. In a medium size bowl, toss together the flour, baking powder, and salt. Set aside.
  3. In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and orange marmalade on medium-high speed until light and fluffy (about 3 minutes). Add each egg, one at a time, beating on medium-high speed until fully incorporated, scraping down the sides as necessary. Add the vanilla extract and orange zest and beat again until combined.
  4. Stir the orange juice into the milk. Scrape down the sides of the mixer bowl and turn the mixer speed to low. Add the flour in 2 additions, alternating with the milk/orange juice. Remove bowl from mixer and stir with a spatula until everything is completely combined.
  5. Spoon batter evenly into prepared pans and bake 23-26 minutes or until lightly browned on top and a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely before assembling.

ORANGE CREAM CHEESE FROSTING

  1. In a medium size bowl with a handheld mixer or in the bowl of stand mixer fitted with the paddle attachment, beat butter and cream cheese on medium speed until no lumps remain (about 3 minutes).
  2. Decrease mixer speed to low. Add powdered sugar, orange zest, vanilla extract, and reserved orange juice. Increase mixer speed to to high and beat until completely combined (approximately 2-3 minutes).

ASSEMBLE CAKE

  1. Trim cooled cake layers to create a flat surface. Place one layer on a plate or cake stand and cover the top with cream cheese frosting.
  2. Place second layer on top, cut surface down.
  3. For a sturdier cake, refrigerate at this point for about 10 minutes. When cake is slightly chilled, remove from refrigerator and spread more frosting on the top and around the sides.
  4. Refrigerate frosted cake at least 30 minutes before cutting so cake and frosting can set completely. Leftovers stay fresh, covered tightly, at room temperature up to 3 days and in the refrigerator up to 5 days.
  5. Make ahead: prepare cakes and frosting up to 1 day in advance.
  6. Cover cakes tightly and keep at room temperature or in the refrigerator until ready to assemble. Refrigerate prepared frosting in an airtight container until ready to use.
  7. Unfrosted cake layers may be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator before assembling. Frosted cake can be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Orange Creamsicle Layer Cake
Orange Creamsicle Layer Cake
Orange Dream Creamsicle Cake
Orange Dream Creamsicle Cake

Orange Dream Creamsicle Cake

Ingredients

Refrigerated

  • 2 Eggs, large

Baking & Spices

  • 1 tub Topping, whipped
  • 2 tsp Vanilla
  • 1 box Yellow or white cake mix

Dairy

  • 1 cup Milk

Desserts

  • 2 packs Gelatin, orange
  • 1 pack Vanilla instant pudding

Directions

Step-By-Step

  1. Bake cake as directed in a 9 x 13" pan. Let cake cool. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 cup boiling water and 1 cup cold water. Pour over cake. Cover and refrigerate for 4 hours.
  2. Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping.
  3. For a layered cake: Make the cake batter as directed, then batter pour evenly into 3 round 9" cake pans. Bake cakes as directed and let cool.
  4. Then, make the orange gelatin as directed on the package : you'll let the gelatin set up instead of pouring it into the cake. Use your round cake pans,or deep cookie sheet with edges.When you pour the liquid gelatin mixture into the pans, it will need to be refrigerated for around 4 hours.Make the pudding mixture according to the original recipe. Finally, layer in this order: cake, gelatin pudding mixture. Repeat once more for a 6-layered cake.

Orange Creamsicle Ice Cream Cake

Makes 8

Ingredients

Refrigerated

  • 2 Egg whites

Baking & Spices

  • 7/8 cup All purpose flour
  • 1 1/4 tsp Baking powder
  • 20 oz Cool whip
  • 1 Gel icing color, orange
  • 1 1/4 cup Sugar
  • 3 1/2 tsp Vanilla

Bread & Baked Goods

  • 1 Cake layer

Dairy

  • 6 tbsp Butter, salted
  • 12 oz Cream cheese
  • 1/2 cup Milk
  • 1/4 cup Sour cream

Frozen

  • 1 Ice cream layers

Desserts

  • 1 Candy, orange slices
  • 3 tbsp Jello, orange powder
  • 1 3 oz package Jello, orange powder

Liquids

  • 5 tbsp Water, hot


DIRECTIONS:


CAKE

1. Preheat oven to 350 degrees. Line the bottom of an 8 inch cake pan with parchment paper and grease the sides.
2. Whisk together flour, sugar and baking powder in a large mixing bowl.
3. Add butter, egg whites, vanilla, sour cream and milk and mix on medium speed just until smooth. Do not over mix.
4. Spread batter evenly into cake pan.
5. Bake 18-20 minutes, or until a toothpick inserted comes out with a few crumbs.
6. Allow to cool for 3-4 minutes, then remove to cooling rack to finish cooling.
7. Once cake has cooled, remove dome from cake with a large serrated knife. Poke holes in the top of the cake with something like the end of a wooden spoon, or a straw.
8. Combine hot water and orange JELLO in a small bowl, then spoon mixture over the cake and spread it so that it goes into the holes.

ICE CREAM

1. To make the ice cream layers, beat the cream cheese and sugar in a mixer bowl until smooth.
2. Add milk and mix until smooth.
3. Fold in Cool Whip.
4. Divide mixture evenly between two bowls.
5. Combine hot water and remainder of orange JELLO powder in a small bowl. Fold into one of the bowls with half of the ice cream mixture.
6. Add vanilla extract to the other half of the ice cream mixture.

Orange Cake

1 hr to make, serves 24

Ingredients

Vegetarian

Produce

  • 4 tsp Orange, zest

Refrigerated

  • 4 Eggs

Condiments

  • 1 tbsp Orange marmalade

Baking & Spices

  • 1 1/2 cups Flour
  • 2 tsp Orange extract
  • 4 1/2 cups Powdered sugar
  • 1 tsp Salt
  • 2 cups Sugar

Drinks

  • 2 tbsp Orange juice

Dairy

  • 2 1/2 sticks Butter
  • 8 oz Cream cheese

Instructions

  1. Preheat the oven to 350 degrees. Line a 9x13 pan with nonstick foil (or just grease with non-stick spray). Set aside.
  2. Whisk together flour, sugar and salt in a large bowl. Add the butter, eggs, orange extract, and orange zest. Beat until well blended with a hand mixer, scraping down the sides of the bowl as needed. Pour the batter into the prepared pan and bake for 30 minutes or until golden brown and toothpick inserted into the middle of the cake comes out clean. Remove to wire rack and cool completely.
  3. When cake is cool, make the frosting. In a large bowl, beat the butter and cream cheese until light and smooth. Gradually beat in the powdered sugar. Mix until smooth. Beat in the zest, marmalade, and orange juice. Spread over cake.

Comments

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    • Nabiilah Bundhoo profile imageAUTHOR

      Nabiilah Bundhoo 

      21 months ago from Mauritius

      i'm glad you liked it!

    • Kathleen Cochran profile image

      Kathleen Cochran 

      21 months ago from Atlanta, Georgia

      Orange is one of my favorite flavors. Thanks for info on all these treats!

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