Orange Swirl Cake Recipes

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 CHOCOLATE SWIRL CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the graham cracker crumbs, sugar and butter until well blended. Press into the bottom and 1 1/2 inches up the side of a 9 inch springform pan.
• Bake for 10 minutes. In a metal bowl over a pan of simmering water, melt chocolate, stirring occasionally until smooth. Set aside to cool, but do not allow to harden.
• In a medium bowl, mix together the cream cheese and 1 cup sugar until smooth. Mix in the eggs, one at a time on a low speed, or by hand. Gradually stir in the orange juice, and orange zest. Reserve 2 cups of the batter. Pour the remaining batter over the baked crust. Stir the melted chocolate into the reserved batter. Drop the chocolate batter by large spoonfuls onto the white batter. Use a knife to cut through the batter, and leave a swirling design.
• Bake for 60 minutes in the preheated oven, or until the center is almost set. Run a spatula or thin knife around the edge of the pan while it is still warm, so the cake will not crack. Allow cake to cool completely before removing the sides of the pan. Refrigerate for at least 4 hours before serving.

ORANGE RHUBARB SWIRL POUND CAKE

Steps:

• Preheat the oven to 325 F and prepare an 8″ loaf pan with butter and parchment paper.
• Combine the flour, baking soda, and salt. Set aside.
• In a stand mixer with the paddle attachment, beat the butter, sugar, and 1.5 tsp orange zest together until light and fluffy.
• Add the eggs, one at a time, scraping down the sides of the bowl as needed.
• Add the vanilla, orange juice, and sour cream. Mix until smooth.
• In two batches, add the flour to the wet mixture, mixing until just incorporated.
• If you're using fresh rhubarb, cook it in a saucepan with 2 Tbsp water until it is very soft, but not mush. Drain off excess water, and blend into as smooth a sauce as you can. Add the brown sugar. Set 1/4 cup of the pureed rhubarb aside for later. If you're using frozen rhubarb, microwave until thawed (it will be soft), drain the water, and follow the same instructions as above.
• Fill the loaf pan halfway up with cake batter, then pour about 1/3 cup of the rhubarb puree on top. Pour the rest of the batter on top of the puree, and use a butter knife to swirl everything together.
• Bake for 65-70 minutes, or until a cake tester comes out clean. You may need to tent with foil to avoid too much browning. Let cool before mixing the remaining rhubarb puree with the powdered sugar and remaining orange zest. Pour over the loaf and allow to set before serving.

ORANGE CHOCOLATE SWIRL POUND CAKE

Steps:

• Preheat oven to 350. Spray bundt pan with non-stick cooking spray.
• Put all ingredients in mixer bowl except chocolate packet from cake mix.
• Mix with electric mixer on low until all combined, about 1 minute.
• Increase mixer speed to medium and beat for 2 more minutes.
• Batter will be relatively thick.
• Remove 1 cup of batter to a separate bowl. Mix in contents of chocolate packet from cake mix. Set aside.
• Pour remaining batter (not chocolate) into prepared pan.
• Pour chocolate batter on top and swirl into orange batter with an knife.
• Bake for about 35 to 45 minutes or until cake tests done. Cool 10 minutes in pan then on a wire rack until cooled completely.
• When cake is cool, remove lid and foil packaging from chocolate frosting.
• Microwave on hight at 10 second intervals until it is a pourable consistency. Be careful not to microwave it too long or it will be too runny.
• Pour over top of cake and serve.

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.