Best 4 Orange Swirl Cake Recipes

CHOCOLATE ORANGE SWIRL CAKE WITH YUMMY ORANGE GLAZE

Steps:

• Cake:.
• In a large mixing bowl, dump cake mix, jello, orange juice, oil, unbeaten eggs, and orange zest.
• Beat on low speed 1 minute, then beat on medium for 2 minutes.
• Pour 2/3's of the batter into a well greased and floured bundt pan.
• Spoon the chocolate mixture scattered over the top of the orange batter.
• Take a spatula to cut through and make the swirls.
• Bake in a preheated 325 degree oven for 1 hour.
• Chocolate Batter:.
• In a small bowl, first add the 2 tablespoons warm water to the 1 Tbsp.sugar; then add that along with the 1/4 teaspoons baking soda to the 2oz. melted chocolate Stir to mix well.
• Add chocolate mixture to the remaining 1/3 orange cake batter and mix together with spoon until all is well blended.
• Follow directions above to add to the bundt pan and orange batter.
• Orange Glaze:.
• Whisk the powdered sugar, orange juice, and fresh zest together in a small bowl. Set aside and wait for cake to bake.
• * When cake is done, be sure to cool on a wire rack about 8-10 minutes before turning cake out of the pan into your cake plate.
• Right away, prick the cake on the top and all around the side with a toothpick or a fork.
• Slowly, pour the yummy orange glaze over the cake.
• Do not cut the cake until it is completely cooled. It is really best if you can wait until the next day to cut it. But who can do that? It's the same thing as when you make a cheesecake -- that first taste is so much better when you wait a day!

ORANGE SWIRL CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottom and sides of 13x9-inch pan, or spray with cooking spray.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Reserve 1 1/2 cups batter in small bowl; set aside. Pour two-thirds of the remaining batter into pan; spread evenly. Stir dry gelatin and extract into the reserved 1 1/2 cups batter. Drop orange batter by heaping tablespoonfuls randomly onto batter in pan; repeat with remaining yellow batter. Swirl batter with knife.
• Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours.
• In small microwavable bowl, microwave chocolate as directed on package until melted. Cool 10 minutes. In large bowl, beat powdered sugar, butter, vanilla and milk with electric mixer on low speed until smooth. Gradually beat in melted chocolate until well blended. Immediately frost cake (frosting will begin to set up after about 15 minutes). Store loosely covered.

ORANGE SWIRL CAKE

Steps:

• Heat oven to 350. Grease and flour a 12-cup Bundt pan.
• Prepare cake mix according to directions.
• Remove 1-1/2 cups of the batter and set aside.
• Pour remaining batter into pan.
• Stir gelatin (dry) into the 1-1/2 cups of batter.
• Drop orange batter by generous tablespoons randomly in 6 to 8 mounds onto batter in pan.
• Cut through batter with a knife in S-shaped curves in one continous motion for swirled effect.
• Bake 42 to 47 minutes in pan. Turn upside down onto a heat proff serving plate; remove pan.
• Cool cake completely. Sprinkle with powdered sugar.

ORANGE SWIRL COFFEE CAKE

Steps:

• In a large bowl, dissolve yeast in warm water. Add 1/4 cup sugar, eggs, sour cream, 6 tablespoons butter, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, combine the coconut, orange zest and remaining sugar; set aside. Punch dough down. Turn onto a floured surface; roll into an 18x10-in. rectangle. Melt remaining butter; brush over dough. Spread coconut mixture over dough. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. , Place seam side near the top and facing the center tube in a greased fluted 10-in. tube pan; pinch ends together. Cover and let rise in a warm place until doubled, about 1 hour. , Bake at 350° for 30 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. , For glaze, combine the sugar, cornstarch, sour cream, butter and orange juice in a small saucepan. Bring to a boil; boil and stir for 2 minutes. Spoon or brush over warm coffee cake. Sprinkle with coconut.