Best 3 Old Fashioned Orange Layer Cake Recipes

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Indulge in a delightful journey through time with our cherished Old-Fashioned Orange Layer Cake, a timeless classic that has captivated hearts for generations. Each layer of this magnificent cake is infused with the vibrant essence of fresh oranges, creating a symphony of citrusy flavors that dance on your palate. The moist and fluffy texture, achieved through careful baking techniques, ensures that every bite is an ethereal experience. Between the layers, a luscious orange cream filling adds a velvety richness, complementing the zesty flavors of the cake. As a grand finale, a fluffy orange frosting adorned with candied orange peel crowns this culinary masterpiece, adding a touch of elegance and sophistication. Prepare to be enchanted by the harmonious blend of flavors and textures in this Old-Fashioned Orange Layer Cake, a true testament to the enduring power of traditional baking.

Here are our top 3 tried and tested recipes!

OLD-FASHIONED ORANGE LAYER CAKE



Old-Fashioned Orange Layer Cake image

This is a very old-fashioned cake, tender and moist, with a nice orange flavor. This came from Reminisce magazine. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     Dessert

Time 40m

Yield 2 cakes, 8-10 serving(s)

Number Of Ingredients 11

1 cup butter, softened
2 cups sugar
5 eggs
1/2 cup orange juice
1 tablespoon grated orange peel
2 1/2 cups self rising flour
1 cup whole milk
1/4 cup butter, softened
3 3/4 cups confectioners' sugar
1/3 cup orange juice
1 tablespoon grated orange peel

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and peel. Add flour to the creamed mixture alternately with milk, beating well after each addition.
  • Pour into 2 greased and floured 9"-inch round baking pans. Bake at 350 for 25-30 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before moving from pans to wire racks to cool completely.
  • In a large bowl, beat butter until light and fluffy. Add the confectioners' sugar, orange juice and peel; beat until smooth. Spread glaze between layers and over the top and sides of cake.
  • Note: As a substitute for each cup of self-rising flour, place 1 1/2 teaspoon baking powder and 1/2 teaspoon salt in a measuring cup. Add all purpose flour to measure 1 cup.

Nutrition Facts : Calories 882.2, Fat 33.4, SaturatedFat 19.8, Cholesterol 211.5, Sodium 757.2, Carbohydrate 139.7, Fiber 1.3, Sugar 109.2, Protein 9.3

SYBIL'S OLD FASHIONED LEMON LAYER CAKE



Sybil's Old Fashioned Lemon Layer Cake image

This is one of my grandmother's recipes, a Southern classic. It is similar to a doberge--six thin layers with a tart lemon filling. I usually need 3 large fresh lemons for this recipe to produce the zest and juice.

Provided by REGINAHARRIS

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h15m

Yield 12

Number Of Ingredients 17

3 ¼ cups all-purpose flour
1 tablespoon baking powder
⅛ teaspoon salt
1 cup butter, softened
2 tablespoons butter, softened
2 ¼ cups white sugar
6 eggs, separated
1 cup milk
2 tablespoons milk
¾ teaspoon grated lemon peel
1 ¾ teaspoons lemon juice
2 ¼ cups white sugar
2 tablespoons grated lemon peel
½ cup lemon juice
5 ½ tablespoons all-purpose flour
1 egg, beaten
2 tablespoons butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 9-inch cake pans. In a bowl, whisk together 3 1/4 cups of flour, baking powder, and salt.
  • Cream 1 cup plus 2 tablespoons softened butter in a large bowl with an electric mixer until smooth, then mix in 2 1/4 cups of sugar until thoroughly blended and fluffy. Beat 6 egg yolks into the butter mixture, one at a time, beating well after each yolk is added. Beat the flour mixture into the butter mixture in thirds, alternating with milk. Mix in 3/4 teaspoon of grated lemon peel and 1 3/4 teaspoon of lemon juice.
  • With clean beaters, beat the egg whites to stiff peaks in a bowl; lightly fold the egg whites into the batter; use a rubber spatula or wire whisk to fold 1/3 of the beaten egg whites into the batter. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding just until incorporated.. Pour the batter into the 3 prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 25 to 30 minutes. Allow cakes to cool in pans for 10 minutes; then turn out onto a rack to finish cooling.
  • To make filling, whisk 2 1/4 cup sugar, 2 tablespoons of grated lemon peel, 1/2 cup of lemon juice, 5 1/2 tablespoons of flour, and beaten egg together in a saucepan. Cook the mixture over low heat, whisking constantly, until the filling almost comes to a boil; cook until thickened and smooth, about 1 minute. Whisk in 2 tablespoons of butter until melted. Allow the filling to cool.
  • To assemble, place each cake layer down on a work surface, and place one hand lightly on the top of the cake. Use a serrated knife to slice the cake in half horizontally, with a light sawing motion, to create 2 layers from each cake (6 total layers). Brush crumbs from the layers. Place a cake layer onto a serving dish, and spread with 1/6 of the filling; repeat with all the layers and filling, ending with a layer of lemon filling for the top of the cake.

Nutrition Facts : Calories 652.9 calories, Carbohydrate 106.2 g, Cholesterol 161.2 mg, Fat 22.9 g, Fiber 1.2 g, Protein 8.6 g, SaturatedFat 13.4 g, Sodium 295.5 mg, Sugar 76.7 g

OLD FASHIONED ORANGE CAKE



Old Fashioned Orange Cake image

Make and share this Old Fashioned Orange Cake recipe from Food.com.

Provided by Ceezie

Categories     Dessert

Time 40m

Yield 16 serving(s)

Number Of Ingredients 11

2 cups granulated sugar
1 cup butter, softened
5 eggs, at room temperature
1 tablespoon grated orange zest
1/2 cup orange juice
2 1/2 cups self-rising flour
1 cup reduced-fat milk
1/4 cup butter, softened
1 tablespoon grated orange zest
1/3 cup freshly squeezed orange juice
1 lb confectioners' sugar

Steps:

  • Preheat oven to 350°F Grease and flour two 9-inch round cake pans.
  • To prepare cake, combine sugar and butter; cream with a mixer at medium-high speed. Add eggs and orange zest; blend well.
  • Reduce speed to low and beat in orange juice. Add flour alternately with milk; beat well. Pour into pans.
  • Bake 22 to 25 minutes, until a wooden toothpick inserted in the center comes out clean. Cool in pans for 15 minutes. Remove from pans and cool completely on wire racks.
  • To prepare icing, combine butter, orange zest, orange juice, and half the confectioners' sugar. Using a mixer at low speed, beat until well blended. Gradually add remaining sugar; beat until smooth.
  • Spread about ¾ cup of the icing on top of one layer. Place second layer on top. Spread remaining icing in a thin layer over top and sides.

Nutrition Facts : Calories 440.5, Fat 16.5, SaturatedFat 9.8, Cholesterol 105.4, Sodium 378.8, Carbohydrate 70.1, Fiber 0.6, Sugar 54.8, Protein 4.7

Tips:

  • Prep Work: Before you start baking, ensure all your ingredients are at room temperature. This will help them combine more evenly and result in a smoother batter.
  • Measuring Accurately: Use a kitchen scale to measure your ingredients for the most precise results. This is especially important for baking, where exact measurements are crucial.
  • Creaming Butter and Sugar: Creaming butter and sugar together until light and fluffy is essential for a successful cake. This process incorporates air into the batter, resulting in a tender and airy cake crumb.
  • Whisking Dry Ingredients: Before adding dry ingredients to the batter, whisk them together in a separate bowl. This helps distribute the ingredients evenly and prevents lumps.
  • Adding Liquids Gradually: Add liquids to the batter gradually while mixing continuously. This helps prevent the batter from curdling and ensures a smooth and well-combined mixture.
  • Oven Temperature: Preheat your oven to the desired temperature before baking. This ensures that the cake bakes evenly and prevents under or overcooked areas.
  • Cooling the Cake: Allow the cake to cool completely before frosting it. This helps prevent the frosting from melting and running off the cake.

Conclusion:

Embarking on a baking journey with this Old-Fashioned Orange Layer Cake is a delightful experience that yields a flavorful and visually stunning dessert. By following the tips and instructions provided, bakers of all skill levels can create a masterpiece that will impress family and friends alike. The combination of moist orange cake layers, rich and creamy orange frosting, and the vibrant orange glaze creates a sensory symphony that tantalizes the taste buds and leaves a lasting impression. Whether it's for a special occasion or a simple afternoon treat, this classic recipe is a keeper that will be cherished for years to come.

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