Best 3 Orange Cointreau Cake Recipes

Indulge your senses with the tantalizing Orange Cointreau Cake, a culinary masterpiece that harmonizes the vibrant flavors of orange and the refined essence of Cointreau liqueur. This delectable cake is a symphony of textures, featuring a moist and tender crumb enveloped in a luscious orange glaze. As you savor each bite, the burst of citrusy sweetness mingles with the subtle warmth of Cointreau, creating an unforgettable flavor experience. Whether you're a seasoned baker or a novice in the kitchen, this recipe offers clear and concise instructions, guiding you through every step of the baking process. Additionally, discover variations of this classic cake, including a gluten-free version for those with dietary restrictions and a boozy orange cake soaked in Grand Marnier for an extra kick. Embark on a delightful culinary journey and treat your loved ones to the irresistible allure of the Orange Cointreau Cake.

Let's cook with our recipes!

COINTREAU MELT-IN-YOUR-MOUTH CAKE

Cointreau Melt-In-Your-Mouth Cake image

Sinful, but REALLY good. The glaze soaks in, making the cake very moist. I usually serve this cake with a "special coffee" made with Cointreau as well.

Provided by Just Call Me Martha

Categories Breads

Time 1h15m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 12

Ingredients

1 box yellow cake mix
1 package vanilla instant pudding mix
4 eggs
1/2 cup vegetable oil
1/2 cup orange juice
1/2 cup Cointreau liqueur
1 cup sugar
1/2 cup butter
1/4 cup orange juice
1/4 cup Cointreau liqueur
1 1/2 cups fresh raspberries (or strawberries)
1 tablespoon orange rind

Steps:

In a large mixing bowl, combine cake mix, pudding mix, eggs, oil, orange juice and Cointreau.
Beat well for 10 minutes.
Pour into lightly greased bundt pan.
Bake at 350 for 45- 60 minutes until done.
Let stand 10 minutes.
Turn out of pan.
While cake is baking, boil sugar, butter, orange juice and Cointreau for roughly 5 minutes.
Pour over cake while cake is still warm.
To serve, top each slice with fresh raspberries and a sprinkle of orange peel.

GATEAU A L'ORANGE

Gateau a l'Orange image

Provided by Food Network

Categories dessert

Yield Serves 6

Number Of Ingredients 10

Ingredients

Heaping 1/2 cup superfine sugar
6 tablespoons soft unsalted butter, plus extra for greasing
2 extra-large eggs
2/3 cup self-rising flour
1 scant teaspoons baking powder
1 large juicy orange
1 tablespoon Cointreau
5 tablespoons orange juice
1 tablespoon Cointreau
7 to 8 tablespoons confectioners' sugar

Steps:

Heat the oven to 350 degrees F. Beat the sugar and butter together until creamy. Beat in the eggs. Sift the flour and baking powder over the mixture and fold them in lightly.
Grate the zest of the orange and squeeze out the juice. Stir zest, juice, and Cointreau into the batter. Then grease a 5-cup bread pan and spoon in the batter. Knock the pan against the countertop to settle the contents. Bake for about 50 minutes, until the cake is firm but bouncy to the touch and the blade of a knife inserted into it comes out clean. Leave it to cool for 10 to 15 minutes, then unmold onto a dish.
Meanwhile, prepare the glazing. In a small saucepan, gently warm the orange juice and Cointreau. Stir in the confectioners' sugar.
Using a pastry brush, paint the glaze over the cake--some of the glaze will seep in, the rest will form a light crust. Serve cold.

OLD-FASHIONED ORANGE LAYER CAKE

Old-Fashioned Orange Layer Cake image

THIS is a very old-fashioned cake, tender and moist, with a good orange flavor.

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

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

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 zest. Add flour to the creamed mixture alternately with milk, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing 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 zest; beat until smooth. Spread glaze between layers and over the top and sides of cake.

Nutrition Facts : Calories 576 calories, Fat 22g fat (13g saturated fat), Cholesterol 140mg cholesterol, Sodium 472mg sodium, Carbohydrate 92g carbohydrate (71g sugars, Fiber 1g fiber), Protein 6g protein.

Tips:

Use fresh oranges for the best flavor. If you don't have fresh oranges, you can use orange juice concentrate, but the flavor will be less intense.
Zest the oranges before juicing them. This will help to release the essential oils from the peel, which will give the cake a more intense orange flavor.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean. If the toothpick comes out with batter or crumbs attached, the cake needs to bake longer.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

This orange Cointreau cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a delicate orange flavor. The Cointreau glaze adds a touch of sweetness and complexity. This cake is sure to be a hit with everyone who tries it.