Best Best Ever Orange Cake Recipes
MOIST ORANGE CAKE
This Moist Orange Cake is a simple Butter cake with a subtle orange flavor and aroma. It has the goodness of the Orange juice along with the zest that takes it to the next level
Provided by Alisha R
Categories Cakes
Number Of Ingredients 11
Steps:
- In a bowl, combine the flour and baking soda together, mix well and set aside
- In another bowl, combine the butter, orange zest and sugar together. Beat well until light and fluffy. Add the eggs and orange juice beat well
- Add the orange color (optional) and buttermilk. Mix well. You may notice a slight curdling at this time, do not panic
- Fold in the flour mixture and it will get to normal
- To make this cake in a 7-inch bundt pan, grease the bundt pan thoroughly with unsalted butter and dust with flour. Pour the batter in the bundt pan and bake this cake in a preheated oven at 180 degrees C for an hour or until an inserted skewer comes out clean
- While the cake is in the oven, prepare the glaze. Combine 50 ml of fresh orange juice with 25 grams of castor sugar. Mix well and set aside
- Once the cake is baked, brush the glaze onto it and serve
Nutrition Facts : ServingSize 100 g, Calories 310 kcal, Carbohydrate 45.51 g, Fiber 0.6 g, Protein 4.23 g, Sugar 28.54 g, Cholesterol 71 mg, TransFat 0.01 g, Sodium 176 mg, Fat 12.71 g, SaturatedFat 7.505 g, UnsaturatedFat 3.724 g
ORANGE POUND CAKE
Steps:
- Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
- Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
- To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.
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
BEST EVER ORANGE CAKE
This cake may take a little more time than other cakes, but it is well worth it. No icing needed, a family favorite
Provided by PICCO
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Beat egg whites at medium speed till frothy.
- Gradually add 1/2cup sugar.
- Beat till stiff.
- In a separate bowl beat the egg yolks till thick @ 5 minutes(use same beaters no need to wash ).
- Gradually add 1 cup sugar beat till smooth.
- Mix flour and salt.
- Blend flour mixture and orange juice alternately into yolk mixture, beginning and ending with flour, it will be thick.
- Add the orange rind.
- Gently fold yolk mixture into whites.
- Pour into an ungreased 10" angel food tube pan.
- Bake at 325° for 45-50 minutes till a wooden tooth pick comes out clean.
- Invert pan and cool completely(turn a glass upside down and put pan on top to cool).
- * One large orange is enough for juice.
Nutrition Facts : Calories 240.8, Fat 2.7, SaturatedFat 0.9, Cholesterol 113.3, Sodium 96, Carbohydrate 48.4, Fiber 0.7, Sugar 31, Protein 6
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