Easy Orange Cake Recipes
ORANGE CAKE
This recipe yields 2 loaves or as my mom used to make it - one bundt cake. I find that it's not easy to remove the cake from the bundt pan because it's a very moist cake unless you butter and flour the pan well, so I prefer using a loaf pan and I think it looks beautiful. If you only want to make one loaf, you can halve the recipe.
Provided by judith
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F/180°C. Grease a 12-cup (10-inch) Bundt pan or two standard loaf pans (either 9 x 13 inch pans or 8½ x 4½ inch pans for taller cakes) and set aside.
- In a medium bowl whisk together flour and baking powder. Set aside.
- In a mixer bowl fitted with whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. On low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined. Add flour mixture and whisk just until combined. Don't overmix.
- Pour batter into prepared pan/pans. Bake for 50-60 minutes for the bundt pan or 40-50 minutes for the loaves or until a toothpick inserted into the center of the cake comes out clean. If the top is browning quickly while baking, cover loosely with aluminum foil. Allow cake/cakes to cool completely on a wire rack.
- Store cake in an airtight container in the refrigerator for up to 5 days. For the best moist texture, the cake is best served at room temperature. This cake freezes well so if you make two loaves, cover well, and freeze one of them in the freezer for up to 2 months, then thaw overnight in the fridge
BEAT AND BAKE ORANGE CAKE
This quick orange cake is delicious without the frosting. I sometimes just sprinkle icing sugar on the top. This recipe can be used to make two 8-inch cake layers or a 9x5-inch loaf. If making a loaf cake, bake for 60 minutes.
Provided by menling
Categories Desserts Cakes Yellow Cake Recipes
Time 2h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
- In a measuring cup, combine milk, 1/2 cup orange juice, oil, beaten eggs, and 1 1/2 teaspoon orange zest. Set aside.
- Sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the center and pour in the milk mixture. Stir until thoroughly combined.
- Divide batter into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make Orange Butter Frosting: Cream butter until smooth. Gradually beat in confectioners' sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in vanilla and 1 teaspoon orange zest.
Nutrition Facts : Calories 414.1 calories, Carbohydrate 63.1 g, Cholesterol 62.8 mg, Fat 16.7 g, Fiber 0.6 g, Protein 4.2 g, SaturatedFat 5.5 g, Sodium 250.9 mg, Sugar 46.3 g
ORANGE CAKE
This is the best cake I have ever tasted. My mom gave me this recipe and I can't make it often because I would weigh 500 pounds. Hope it lasts more than a day at your house!
Provided by Angie LaSala
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 2h
Yield 12
Number Of Ingredients 9
Steps:
- Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.
Nutrition Facts : Calories 409.8 calories, Carbohydrate 55 g, Cholesterol 73 mg, Fat 19.8 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 4.9 g, Sodium 442.7 mg, Sugar 31.8 g
ORANGE CAKE
This is a simple cake that's great for beginners to try. Use the whole orange, skin and all, for a moist and delicious result.
Provided by Caroline Velik
Categories Dessert
Time 30m
Yield MAKES one loaf cake
Number Of Ingredients 7
Steps:
- Preheat oven to 180C. Grease and line the base of a 12cm x 22cm loaf tin. Cut one orange into large chunks, leaving the skin on. Place in a large food processor and blend until well pureed. Add 180g melted butter, eggs, sugar and flour then process until well combined. Pour the mixture into the tin and bake for 50 minutes, or until an inserted skewer comes out clean. Remove from oven and allow to cool for five minutes, then turn out of tin and cool on a wire rack. To make the icing, mix icing sugar with two tablespoons melted butter. Juice remaining orange and add small amount to icing mix to obtain a spreadable consistency. Ice the cooled cake and decorate with orange zest.
ORANGE CAKE RECIPE
I am happy to share with you how to make my delightful orange cakes, which sells. This recipe is a derivation of the pound cake, make with only pure orange juice and zests. It is a no-frills recipe, emphasize on the technique, the formulation.
Provided by KP Kwan
Categories Dessert
Time 1h19m
Number Of Ingredients 9
Steps:
- Zest the orange. Finely chop the orange zest.
- Ge ready the orange juice.
- Cut the unsalted butter into large pieces. Keep in the mixing bowl until it turns soft.
- Add the sugar into the mixer, start creaming the butter and sugar at high speed until it becomes fluffy and light.
- Add the egg and orange juice. Continue mixing until homogenous.
- Change the mixing speed to low. Add the salt, baking powder and flour. Mix for one minute.
- Add the orange zest and 2/3 of the almond nibs.
- Scrape down the flour from the side of the mixing bowl. Continue mixing for another one minute.
- Remove the mixing bowl from the machine. Hand mixes it once again for the final round.
- Place an oiled baking paper in the cake tin with a detachable base before pouring the batter into the tin.
- Smoothen the batter with a spatula. Sprinkle the remaining almond on top.
- Tap the cake on the working surface to remove any bubbles, if any.
- Bake at 175°C/350°F top and bottom temperature for 60 minutes.
- Remove the cake from the oven.
- Invert the cake on a cake board, give the cake a gentle push, and it will fall out from the cake tin together with the base. Remove the base and invert that cake again onto another cake board.
Nutrition Facts : Calories 560 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 196 milligrams cholesterol, Fat 32 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 18 grams saturated fat, ServingSize cut to nine pieces, Sodium 266 milligrams sodium, Sugar 29 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
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EASY ORANGE CAKE | BETTER HOMES & GARDENS
From bhg.com
4.4/5 (7)Calories 319 per serving
- Prepare Candied Orange Slices. Preheat oven to 350°F. Grease an 8x8x2-inch square baking pan. Line bottom of pan with waxed paper or parchment paper. Grease and flour pan; set pan aside.
- In a medium mixing bowl combine flour, sugar, and baking powder. Add orange juice, milk, butter, egg, vanilla, and orange peel. Beat with a mixer on low speed until combined. Beat on medium speed for 1 minute. Spread batter in prepared pan.
- Bake for 25 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Place on a serving plate. If desired, spread with frosting or dust with powdered sugar. Top with Candied Orange Slices.
- Cut one orange crosswise in thin 1/8-inch to 1/4-inch slices. Remove seeds. In a large skillet (at least 2 inches deep) combine 1 cup of sugar and 1/2 cup of water. Bring to boiling. Add orange slices. Simmer, uncovered, about 20 minutes until rinds become very tender. Line a baking sheet with parchment paper. Transfer slices to baking sheet to cool completely.
EASY ORANGE JUICE CAKE FROM SCRATCH SERVES 8 - RECIPE POCKET
From recipepocket.com
5/5 (1)Total Time 1 hr 5 minsCategory DessertsCalories 356 per serving
- OVEN BAKED - METHOD- Lightly grease the inside of an 18 cm cake tin, and line the base with baking paper.Pre-heat oven to 180°C (350°F)- In a large mixing bowl, sift the flour and custard powder, add the sugar, butter, eggs, orange zest and orange juice. Use an electric mixer beat the mixture for 4 minutes or until it is smooth.- Pour the mixture into the prepared tin.- Oven bake for 40 – 50 minutes, or until a skewer inserted into the middle of cake comes out clean.- Remove from the oven and allow to stand in the tin for 5 minutes before turning out onto a cake rack to cool. Decorate with frosting and or crystallised orange peel.
- SLOW COOKER -METHOD- Choose a cake tin that will fit into your slow cooker. My slow cooker is 6.5 litres in size and I used an 18 cm cake tin.- Grease and line the tin as you would normally do when baking cakes.- In a large mixing bowl, sift the flour and custard powder, add the sugar, butter, eggs, orange zest and orange juice. Use an electric mixer beat the mixture for 4 minutes or until it is smooth.- Pour the mixture into the prepared tin.- Place the batter filled cake tin onto the slow cooker.- (This step is optional) Drape a clean tea towel over the top of the slow cooker before putting the lid on. The tea towel will absorb any condensation which might occur.- Set your slow cooker to high and cook for 2 – 2 ½ hours or until a skewer inserted into the middle of the cake comes out clean.- Carefully remove the cake from the slow cooker and allow to stand in the tin for 5 minutes before turning out onto a wire rack. Decorate with caramelised orange slices.
- CREAM CHEESE FROSTING- In a small bowl combine all the ingredients for the cream cheese frosting, beat well until smooth.- Spread over the top of the cake and sprinkle with crystallised orange peel.
- CRYSTALLISED ORANGE PEEL- Wash and rinse one large orange.- Cut the top and bottom of the orange.- Using a sharp knife peel the skin from the orange.- Carefully scrape away as much of the white pith from the skin as possible.- Cut the orange peel, into roughly even sized thin strips. Put aside.- In a small pot place 1/2 cup sugar and 1/4 cup water, bring to the boil while stirring to dissolve the sugar. Turn down the heat to medium.- Add the prepared orange peel pieces and cook for 6 – 8 minutes.- Remove from the heat and allow to cool in the syrup.- Drain away as much of the liquid as you can and coat the peel in castor sugar.- Spread the sugar-coated peel in a single layer on a tray and allow to air dry.- Store in an air tight container.
EASY ORANGE CAKE | JERNEJ KITCHEN
From jernejkitchen.com
4.1/5 (54)Total Time 1 hrCategory DessertsCalories 392 per serving
- Preheat the oven to 180 °C / 355 °F. Grease a loaf pan (approx. 20 x 11 x 7.5cm / 8 x 4.5 x 3 inches) with butter, then line with parchment paper.
- In a small bowl combine all-purpose flour, a pinch of salt and baking powder. In a large bowl (or in a bowl of a stand mixer) whisk together butter (room temperature), sugar and zest of three bio oranges. Mix for about 5 minutes on medium speed, in a stand mixer or using an electric mixer. Gradually add the eggs, one by one, waiting until the previous egg has been completely incorporated before adding the next one. Add the dry ingredients (flour, salt, baking powder) and mix well to get a nice, smooth mixture, then add the freshly squeezed orange juice and orange liqueur (optional) and incorporated well.
- Transfer the orange cake mixture to your prepared loaf pan. Spread evenly and tap the baking dish against your counter to get rid of any air bubbles. Place in a preheated oven and bake for 45 - 50 minutes or until the skewers come out clean.
- Transfer the baked orange cake from the oven and let it sit for about 10 minutes in the loaf pan. Using a skewer make little holes over the whole upper surface. Drizzle with four tablespoons of freshly squeezed orange juice, then transfer from the loaf pan to a wire rack to cool completely.
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From thedinnerbite.com
4.8/5 (8)Total Time 40 minsCategory DessertCalories 413 per serving
- To a large mixing bowl, add sifted self-raising flour, salt, baking powder, sugar and whisk together to combine. Make a well in the middle.
- Add butter, eggs, orange essence, orange juice and orange zest, using an electric mixer, beat the ingredients together on low speed until it comes together and on high speed until well combined. The whole process is less than 5 minutes.
EASY ORANGE CAKE | I AM BAKER
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4.5/5 (10)Category DessertServings 8Total Time 40 mins
- Mix all the ingredients until fully combined. Start with 4 tablespoons of milk and add more as needed.
WHOLE ORANGE CAKE RECIPE | MYRECIPES
From myrecipes.com
5/5 (27)Total Time 2 hrs 30 minsServings 12Calories 414 per serving
- Preheat oven to 325°. Coat a 10-cup Bundt pan with cooking-oil spray. In a large bowl with a mixer on medium speed, beat butter and granulated sugar until fluffy. Beat in eggs.
- Whirl orange chunks in a food processor until mostly smooth but not puréed. Add 1 1/2 cups orange mixture to batter and beat until blended. Add flour, salt, baking soda, and baking powder to bowl and beat until smooth. Spread batter in prepared pan.
- Bake until a toothpick inserted in the center comes out with only a few crumbs clinging to it, about 55 minutes. Cool pan on a rack 10 minutes, then invert cake onto rack and let cool completely.
- Whisk together powdered sugar and orange juice in a small bowl. Drizzle over cooled cake. Let glaze set, then slice cake.
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- Using an electric mixer or whisker, beat the eggs and sugar in a large bowl until pale and thick. Add the oil gradually and beat until well combined.
- Combine the flour, baking powder, and salt in a separate medium bowl. Add it to the eggs and sugar mixture and stir lightly to combine.
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From insanelygoodrecipes.com
5/5 (2)Published 2021-03-02Category Desserts, Recipe Roundup
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- Orange Crush Pound Cake. Take this traditional pound cake recipe and give it a makeover with a cup of Orange Crush soda! Not only does the soda give this cake some extra sweetness, but it also lends its orange flavor!
- Citrus Fruit Salad. This light dessert option is the perfect way to end a picnic in the summer. With its natural sweetness and plenty of orange pieces, everyone will love this fruity dessert.
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- Cranberry Orange Bread Pudding. Bread pudding is a traditional dessert around the holidays, and it just got even more festive! Spruce up this classic with cranberry and orange pieces for even more holiday cheer.
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