Best 5 Fresh Orange Cake Recipes

FRESH ORANGE CAKE WITH ORANGE CREAM CHEESE FROSTING RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°F. Spray 3 9-inch cake pans with nonstick baking spray* and line with parchment. Spray parchment with baking spray. *NOTE: I used 2-9-inch cake pans, figuring I'd slice those in half. That was tricky, as the cake was so moist, that it took a miracle that transferring the layers didn't break! In a large bowl sift together flour, sugar, baking soda, baking powder, and salt. Add oil, orange juice, eggs and sour cream. Optional: I add 1/4 teaspoon of pure orange oil, for more flavor. Beat at medium speed with a mixer until smooth. Pour into prepared pans and bake for 20 - 25 minutes or until wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. Frosting: In a large bowl, beat butter and cream cheese at medium speed with a mixer until creamy. Add orange zest and orange juice, beating until combined. Gradually add confectioners sugar beating until smooth. (NOTE: You can add more confectioner's sugar, if you prefer a much thicker frosting.) Assembly: Spread frosting evenly between layers and on top and sides of cake.

FRESH ORANGE CAKE

Steps:

• Preheat the oven to 350. Lightly mist a 12 cup bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour.
• Place cake mix, orange juice, oil, sugar, vanilla and eggs in large mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 minutes more, scraping sides again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan and place in the oven.
• Bake the cake until it's golden brown and just starts to pull away from the sides of the pan, 45-47 minutes. Remove pan from oven and place on wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 30 minutes more.
• Meanwhile, prepare the glaze. Combine the confectioners sugar, fresh orange juice, and orange zest in a small bowl and stir until smooth. Place the cake on a platter and pour the glaze over the top, letting it drizzle down the sides and into the center. Let the glze set for a few minutes before slicing.

EASTER FRESH ORANGE 1929 LAYER CAKE & FROSTING

Steps:

• 1. Sift flour once and then measure. Add baking powder and salt. Add lemon and orange rind to butter, and cream thoroughly, add sugar gradually, and cream together until light and fluffy.
• 2. Add eggs one at a time, beating thoroughly after each addition. Add flour alternately with combined fruit juices and water, a small amount at a time. Beat after each addition until smooth.
• 3. Bake in two greased 9 inch layer pans. In a moderate oven (375F.) 20-25 minutes till done. When cake is cool and out of the pans.
• 4. Whipped Orange Frosting recipe: STEP 1. Juice and rind of 1 another orange, 2 tablespoons flour, 1/2 cup sugar, 1 whole egg Mix all ingredients together,and cook over boiling water until thick. Allow this to get cold. STEP 2. Whip 1 cup of whipping cream till stiff. Then carefully fold orange mixture into the cold whipped cream. STEP 3.Spread frosting between cake layers, and on top and sides of cake. Keep refrigerated,till ready to serve. Believe me..you're taste buds will explode!!!
• 5. QUOTE: "There isn't nothing a good cake won't fix"

FRESH ORANGE CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour 3 9 inch round cake pans. Set aside. Cream butter and sugar; add eggs and cream together. Add dry ingredients that have been sifted together. Add milk and orange juice and zest. Bake for 25 or 30 minutes. Cool on baking racks after removing from pans.
• 2. Frosting: Cook first five ingredients until thick. Beat cream until thick and swirly. Add to cooled, cooked mixture and spread on cake and in between layers. Sprinkle orange zest on top.

FRESH ORANGE REFRIGERATOR CAKE

Steps:

• Line bottom and sides of an 8 inch springform pan with split ladyfingers.
• Combine 1 cup orange juice and sugar in saucepan; heat until sugar is dissolved. Remove from heat. Soften gelatin in 1 cup orange juice then stir in hot juice. Add remaining orange juice, lemon juice and salt. Chill until slightly thickened.
• Whip the cream until stiff and fold into the gelatin mixture. Fold in orange sections and spoon into the prepared pan. Chill for at least 4 hours. Remove sides of pan and place on a serving plate. Garnish with fresh strawberries.