Best 7 Orange Glazed Cake Recipes

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Indulge in the tantalizing Orange Glazed Cake, a culinary masterpiece that captivates the senses with its delightful citrusy aroma and irresistible flavors. This delectable cake features a moist and fluffy sponge cake base, infused with the vibrant essence of oranges. A luscious orange glaze adorns the cake, adding a glossy sheen and an explosion of tangy-sweetness that tantalizes the taste buds. This recipe guide provides step-by-step instructions for creating this delightful treat, along with variations and additional recipes to satisfy every sweet craving. You'll discover alternatives such as the Orange Pound Cake, a classic with a dense and moist crumb, and the Orange Chiffon Cake, a light and airy delight perfect for special occasions. Additionally, explore recipes for Orange Cupcakes, bite-sized treats with a burst of citrusy goodness, and Orange Muffins, a delightful grab-and-go breakfast or snack option.

Check out the recipes below so you can choose the best recipe for yourself!

ORANGE GLAZED BUNDT CAKE



Orange Glazed Bundt Cake image

This recipe was given to me by my mother-in-law, who got it from her mother-in-law. Although Grandma Tucker has been gone for years now, her wonderful cake brings back sweet memories. -Melissa Tucker, Ozark, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 13

1/2 cup butter, softened
1 cup sugar
2 large eggs
1-1/2 teaspoons grated orange zest
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 cup whole milk
GLAZE:
1 cup confectioners' sugar
4 teaspoons orange juice

Steps:

  • In a bowl, cream butter and sugar until fluffy; beat in the eggs, orange zest and extracts. Combine flour and baking powder; add to creamed mixture alternately with milk. , Pour into a greased and floured 6-cup fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool. For glaze, combine the confectioners' sugar and juice until smooth. Spoon over cake.

Nutrition Facts :

ORANGE-CRANBERRY GLAZED CAKE



Orange-Cranberry Glazed Cake image

This orange cranberry cake is a gift to the holiday baker. It can be made ahead. It travels well. And it can be brought out any time of day - with coffee or tea in the morning or afternoon, or with Cognac or plum brandy after dinner. Dried cranberries add a jaunty burst of color that is especially nice for the most festive time of year. Don't worry if all the glaze doesn't stick; that is the charm of this cake.

Provided by Joan Nathan

Categories     cakes, dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 11

1 cup/226 grams unsalted butter (2 sticks), at room temperature (or use 1 cup/236 milliliters coconut oil)
3 cups/360 grams all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups/297 grams granulated sugar
4 large eggs (3 whole and 1 separated)
2 medium to large navel oranges
1 1/4 cups/160 grams dried cranberries
1/4 cup lemon juice (from 1 lemon)
3 to 3 1/2 cups/340 to 397 grams confectioners' sugar

Steps:

  • Heat oven to 350 degrees. Grease a Bundt pan or ring mold with a little of the butter and flour.
  • Sift together flour, baking powder, baking soda and salt.
  • Using a stand mixer, beat together butter and sugar until well blended. Add the 3 whole eggs, the yolk and half the egg white. (Reserve the rest of the white for the glaze.)
  • Zest the oranges, then juice them, adding both the zest and 3/4 cup/177 milliliters juice to the batter and mix to incorporate. (Reserve remaining juice for the glaze.)
  • Add flour mixture to the mixer and beat until well combined. Stir in 1 cup/128 grams dried cranberries. Pour batter into the cake pan, shaking the pan so the batter firmly settles and there are no air bubbles. Bake for 45 minutes or until a toothpick inserted comes out clean.
  • While the cake is baking, prepare the glaze: Mix the remaining half an egg white with lemon juice and 1/4 cup/59 milliliters orange juice. Gradually beat in 3 cups/340 grams confectioners' sugar, mixing until all the lumps have disappeared and the glaze is thick and smooth, adding more sugar if needed.
  • Let cake cool in the pan for 15 minutes. Insert a knife between the cake and the pan to loosen it, put a rack on top of the pan, and flip the cake onto the rack. Set the rack on top of a plate, then spoon on the glaze when the cake is still warm, scooping up any glaze that drips onto the plate and using it to reglaze the cake. Transfer to a serving plate and decorate with remaining cranberries before the glaze sets.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 2 grams, Carbohydrate 96 grams, Fat 8 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 243 milligrams, Sugar 67 grams, TransFat 0 grams

ORANGE-GLAZED SPONGE CAKE



Orange-Glazed Sponge Cake image

I can't remember the origin of this recipe, but I use it often. It's easy to prepare and makes a wonderful dessert for any meal. I am a paralegal who enjoys cooking for my husband and son as well as entering recipe contests.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 10 servings.

Number Of Ingredients 12

6 large eggs, room temperature, separated
1-1/4 cups sugar, divided
1/3 cup orange juice
2 tablespoons grated orange zest
1-3/4 cups all-purpose flour
1/2 teaspoon salt
ORANGE GLAZE:
1 cup water
1/2 unpeeled orange, finely chopped
1/4 cup sugar
1/2 cup confectioners' sugar
1 tablespoon butter

Steps:

  • In a large bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar and beat until thick and lemon-colored. Blend in orange juice and zest. Sift together flour and salt; add to batter. Beat until smooth. In another bowl, beat egg whites until soft peaks form. While beating, add the remaining sugar, 1 tablespoons at a time. Beat until stiff. Fold 1/4 of the egg whites into the batter; then fold in remaining whites. Spoon into an ungreased 10-in. tube pan, smoothing top. Bake at 350° for 40 minutes or until tester inserted in the center of the cake comes out clean. Invert pan over a narrow-neck bottle to cool. , Meanwhile, for glaze, combine water, chopped orange and sugar in a small saucepan. Bring to a boil. Cook until very thick and almost all the water has evaporated. Remove from the heat and blend in confectioners' sugar and butter. Run a knife between the pan and cake. Turn out onto a platter. Spread warm glaze over the top and sides of cake.

Nutrition Facts :

CRANBERRY-GLAZED ORANGE LAYER CAKE



Cranberry-Glazed Orange Layer Cake image

Categories     Fruit     Dessert     Bake     Cranberry     Orange     Fall     Edible Gift     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 13

3 cups sifted cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3 1/2 cups sifted powdered sugar
6 large eggs, separated
2 teaspoons grated orange peel
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons orange extract
1 cup whole milk
1/4 cup plain yogurt
Creamy Brown Sugar Frosting
Cranberry Glaze

Steps:

  • Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until creamy. Gradually add sugar; beat until light and fluffy, occasionally scraping down sides of bowl. Add egg yolks 1 at a time, beating well after each addition. Beat in orange peel, vanilla extract and orange extract. Whisk milk and yogurt in small bowl to blend. Add dry ingredients to yolk mixture in 3 additions alternately with milk mixture in 2 additions, beating well after each addition.
  • Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold 1/3 of whites into batter, then fold in remaining whites. Divide batter between pans. Smooth tops.
  • Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Turn cakes out onto racks and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.)
  • Place 1 cake layer, flat side up, on platter. Spread top of cake with 3/4 cup Creamy Brown Sugar Frosting. Spread 1 cup Cranberry Glaze over frosting, leaving 1/2-inch border all around cake. Top with second cake layer, flat side down; press slightly to adhere. Spread 2 cups frosting over sides of cake. Spoon remaining frosting into pastry bag fitted with medium-size star tip. Pipe decorative border around top edge of cake. Refrigerate until frosting is firm, about 1 hour. Spread remaining Cranberry Glaze over top center of cake. Chill until glaze is set. (Can be made 1 day ahead. Cover with cake dome and refrigerate.)

ORANGE GLAZED COFFEE CAKE



Orange Glazed Coffee Cake image

This is very light and refreshing, this cake doubles the flavor and fragrance of fresh oranges. This is a recipe from Marywood in Grand Rapids, Michigan and Sister Paula.

Provided by Pat Duran

Categories     Fruit Breakfast

Time 1h10m

Number Of Ingredients 13

1 pkg active dry yeast
1/4 c warm water
1/2 c warm milk
1/2 c fresh orange juice
1/2 c granulated sugar
1/2 c ricotta cheese
1 Tbsp grated orange zest
1/2 tsp salt
1 large egg, lightly beaten
3 1/2 to 4 c all purpose flour
glaze: 1 lg. egg, lightly beaten
icing: 1 cup powdered sugar
1 to 2 tablespoons fresh orange juice

Steps:

  • 1. In large bowl dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes. Stir the next 7 ingredients into the yeast mixture. --- Using a heavy-duty mixer with paddle and set on low speed, beat 2 cups of the flour into the yeast mixture until a wet dough forms. Beat in the remaining flour, 1/2 cup at a time, until a stiff dough forms.
  • 2. Place dough on a lightly floured surface and knead until smooth and elastic- about 5 to 10 minute, adding more flour as needed to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours.
  • 3. Grease a 10-inch springform pan. Punch down the dough. Place on the floured surface again and knead for 1 to 2 minutes. Divide dough into 3 equal pieces. Roll each piece into a 20 inch long rope. Braid the ropes together.
  • 4. Coil braided dough in the pan; tuck ends under. Cover loosely with the damp cloth and let rise for 30 minutes ,but not doubled. Preheat oven to 425^.Brush the dough with the glaze of beaten egg. Bake until cake is golden brown , about 25-30 minutes. Turn the cake out onto a wire rack to cool slightly.
  • 5. Combine the icing ingredients together until smooth. Spread over warm cake. Serve warm of cold..Delicious.

ORANGE-GLAZED CAKE



Orange-Glazed Cake image

When I take a bite of this cake, it brings back marvelous memories from my childhood. Each luscious, moist piece of this dessert is bursting with orange flavor. -Deborah Forrest, Ocean Springs, Mississippi

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 10

2 medium oranges
1 cup butter, softened
1-3/4 cups sugar, divided
3 large eggs, separated
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 medium lemon

Steps:

  • Grease and lightly flour a 10-in. fluted tube pan; set aside., Finely grate the peel from the oranges; set aside. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in reserved orange peel. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition., In another large bowl, beat egg whites until stiff peaks form; fold into batter. Transfer to prepared pan. Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, squeeze juice from the oranges and lemon. In a small saucepan, combine the juices with the remaining sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until mixture is reduced by half. Remove from the heat., Cool cake for 10 minutes before inverting onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Brush warm cake with glaze.

Nutrition Facts : Calories 376 calories, Fat 20g fat (12g saturated fat), Cholesterol 106mg cholesterol, Sodium 381mg sodium, Carbohydrate 46g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.

HONEY GLAZED ORANGE BUNDT CAKE



Honey Glazed Orange Bundt Cake image

A simple delicious Orange Bundt Cake. I like to sprinkle with powdered sugar and serve with a dollop of whipped cream!

Provided by Mary Louise

Categories     Cakes

Time 1h10m

Number Of Ingredients 13

1 pkg yellow cake mix
1/2 c sugar
1 tsp grated orange peel
1/2 tsp nutmeg
1/2 c water
1/4 c frozen orange juice concentrate, thawed
8 oz pkg. cream cheese
4 eggs
TOPPING
1/2 c sugar
1/2 c honey
1/3 c water
1 Tbsp frozen orange juice concentrate, thawed

Steps:

  • 1. In a large bowl blend cake mix, sugar, orange peel, nutmeg, water, 1/4 c frozen orange juice, cream cheese, and eggs. Beat for two minutes at the highest speed.
  • 2. Pour batter into a greased and floured (12 cup) Bundt pan.
  • 3. Bake at 350 degrees for 45-50 minutes or until cake tests done.
  • 4. While the cake is baking prepare glaze/topping. In a saucepan add sugar, honey, water, and orange juice. Boil for 2 minutes. Let cool until the cake is done.
  • 5. When the cake is removed from the oven, pour the cooled glaze over the cake. Let cake cool in the pan for 30 minutes.
  • 6. When cool turn the cake onto a serving plate.

Tips:

  • Use fresh oranges: Fresh oranges provide the best flavor for the glaze and cake batter.
  • Zest the oranges before juicing them: This will help to release the essential oils from the orange peel and give the glaze and cake a more intense orange flavor.
  • Use a fine-mesh sieve to strain the orange juice: This will remove any pulp or seeds from the juice, resulting in a smooth glaze and cake batter.
  • Bring the orange juice to a boil before adding the sugar: This will help to prevent the glaze from crystallizing.
  • Cook the glaze until it has thickened: The glaze should be thick enough to coat the back of a spoon.
  • Let the glaze cool slightly before pouring it over the cake: This will help to prevent the glaze from soaking into the cake too much.
  • Serve the cake warm or at room temperature: This will allow the flavors of the cake and glaze to meld together.

Conclusion:

This orange glazed cake is a delicious and easy-to-make dessert that is perfect for any occasion. The moist and fluffy cake is topped with a sweet and tangy orange glaze that is sure to please everyone. Whether you are a seasoned baker or a beginner, this recipe is sure to become a favorite.

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