Best Easy Orange Cake Recipes

EASY BAKE OVEN ORANGE CAKE MIX

Steps:

• In a medium bowl, combine sugar, flour, baking soda, salt and drink powder. Stir with a wire whisk until blended. With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal.
• Spoon about 1/3 cup mixture into each of 10 small containers or ziploc bags. Seal bags tightly. Label with date and contents.
• Store in a cool dry place. Use within 12 weeks.
• Makes 10 packages Cake Mix.
• ----------------------------.
• TO USE:.
• 1 pkg. Children's Orange Cake Mix (above).
• 4 teaspoons water.
• Preheat oven for 15 minutes.
• Grease and flour a 4 inch miniature cake pan. In a small bowl, combine cake mix and water. Stir with a fork or spoon until blended and smooth.
• Pour mixture into prepared pan. Bake 12 to 13 minutes in play oven. Remove from oven. Cool in pan on rack for 5 minutes. Invert cake onto a small plate. Remove pan.
• When cool, frost with Children's White Frosting if desired.

EASY ORANGE ANGEL FOOD CAKE

Steps:

• Prepare cake mix according to package directions, using 1 cup water and 1/3 cup orange juice instead of the liquid called for on the package.
• Stir in orange extract.
• Spoon batter into an ungreased 10-inch tube pan.
• Bake at 350 on lowest oven rack for 40 to 45 minutes or until cake springs back when lightly touched.
• Invert pan over the neck of a glass bottle; let cool completely.
• Loosen cake from sides of pan with a knife and remove from pan.

EASY ORANGE RICOTTA CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Prepare cake: combine cake mix, eggs, ricotta cheese, oil, orange juice, orange zest, and orange extract in a large bowl. Mix until batter is well combined. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Transfer to a wire rack and let cool in the pan for 15 minutes. Carefully invert onto a serving platter and let cool completely, about 1 hour.
• Prepare glaze: mix powdered sugar, orange juice, and orange zest together in a small bowl. Drizzle glaze over the cooled cake.

EASY ORANGE DREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 7-inch cake pan.
• Beat shortening and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the batter before adding the next. Add vanilla extract and fold orange zest into batter. Mix flour into batter until just incorporated. Pour batter into prepared cake pan.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

EASY ORANGE AND POPPYSEED CAKE

Steps:

• Process the orange in a food processor until pureed. Add the remaining ingredients and process until smooth.
• Pour mixture into a baking paper lined 20cm cake pan and bake at 180°C for 45-50 minutes or until golden and a skewer comes out clean when inserted into the centre of the cake. (The cake will not rise much).
• Stand the cake for 5 minutes before turning out onto a cooling rack.
• For sticky oranges: Peel the rind from orange into long straight segments & finely julienne rind.
• Combine the sugar and water in a saucepan, stir over low heat until sugar dissolves, add orange rind and bring to the boil, simmering for 10 minutes until syrupy and orange rind is translucent.
• Drizzle warm syrup over cake and decorate with sticky orange rind, serve thin slices dolloped with pure cream.

EASY FLUFFY ORANGE CAKE

Steps:

• 1. Mix first four ingredients for 3-4 minutes. Add oil and mix for an additional 2 minutes. Bake in a 9x13 pan according to package directions. As soon as cake comes out of oven, poke holes in top with long tined fork and pour the glaze over top.
• 2. FOR GLAZE: Stir orange juice and powdered sugar until dissolved.

EASY ORANGE CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch square or 10-inch round cake pan with a little vegetable oil. Line the bottom of the pan with a piece of parchment or waxed paper, cut to fit. In a large mixing bowl, use an electric mixer to mix the oil and sugar. Beat in the eggs, orange zest, and juice. Stir in the flour, baking powder, and salt. Add the chopped walnuts, cinnamon, cloves, nutmeg, ginger, and grated carrot. Mix just until combined (don't overmix, because this will affect how the cake rises).
• Spoon the batter into the prepared cake pan. Bake 50 minutes, or until golden. Check doneness by poking a skewer or toothpick into the center of the cake. If it comes out clean, the cake is cooked; if it's still slightly sticky, put it back in the oven for a few more minutes.
• Cool the cake in the pan for 10 minutes. Turn it out onto a rack to cool completely before icing.
• For the icing, place the sour cream in a mixing bowl. Sift in the powdered sugar and grate in the zest of one orange. Halve the orange and squeeze in the juice from one half. Whisk everything together until glossy. It will be a fairly loose consistency. Spread thinly over the top of the cake. Grate a little more orange zest on top of the cake. Slice the remaining orange and serve on the side.

EASY MOROCCAN ORANGE CAKE

Steps:

• Preheat your oven to 350° F (180° C).
• Grease and flour a tube pan. If using fresh oranges, zest and juice them.
• With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil.
• Stir in the flour, baking powder and salt, and then the orange juice. Beat until smooth, and then mix in the zest and vanilla.
• Pour the batter into your prepared pan, and bake for about 40 minutes, or until the cake tests done.
• Allow the cake to cool in the pan for 7 to 10 minutes, then turn out onto a rack to finish cooling.
• Garnish with slivered almonds and powdered sugar if desired.

EASY ORANGE COCONUT CAKE

Steps:

• 1. Prepare cake mix as directed on package for 9 inch layer cake or Bundt cake, then stir in coconut.
• 2. FROSTING: Crush mandarin oranges with juices and use electric mixer. Mix in pudding and coconut. Fold in Cool whip until combined. Mix well. Frost layers. Chill in refrigerator for several hours.

EASY ORANGE CAKE RECIPE

Steps:

• Heat oven to 350°F.
• Beat cream cheese, butter and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing well after each addition. Gradually beat in flour until blended. Add remaining ingredients; mix well.
• Pour into parchment-lined 9x5-inch loaf pan sprayed with cooking spray.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 5 min. Invert cake onto wire rack; remove pan and parchment. Turn cake over; cool completely.

EASY PEASY QUICK CHOCOLATE ORANGE CAKE

Steps:

• Cream the butter and sugar together.
• Add the egg and the flour and baking powder.
• Add the orange rind and juice coco powder and vanilla essence.
• Mix well and pour into microwavable dish.
• Zap for five minutes in the microwave on medium.
• Serve with custard.

EASY CHOCOLATE ORANGE CAKE

Steps:

• 1. Preheat oven to 350. Butter an 11 x 7 inch baking pan. Beat flour, sugar, cocoa, butter, orange zest and juice, eggs, water, baking powder, baking soda and salt in large bowl with mixer at low speed until just blended. Increase mixer speed to medium and beat until batter is smooth, about 5 minutes. Spoon batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Cool cake completely in pan on wire rack. For the frosting, with mixer at high speed, beat butter and orange zest in large bowl until creamy. Gradually beat in powdered sugar and milk. Put half the mixture in another bowl. Stir in the cocoa. Put spoonfuls of orange chocolate frosting next to each other on top of the cake. Swirl them together with a knife to create a marbled effect. Serves 8 to 10

ORANGE SPONGE CAKE WITH EASY ORANGE MERINGUE

Steps:

• Prep:let eggs come to room temperature,or if in a hurry you can let them sit,whole,in a bowl of hot water for 5 minutes.Grease and flour a 9" cake pan.Preheat oven to 350°F.
• Zest oranges using a small hand held citrus zester or grater;you want the zest very fine so it disperses evenly in the batter with no large pieces.You should be able to get 1 1/2 teaspoons from 2 oranges.Set aside.
• Separate 3 of the eggs,setting the whites aside,and combining the yolks with the three whole eggs in the bowl of an electric mixer.
• In a small saucepan bring the juice,zest,and butter to a simmer ,just until the butter melts,and remove from heat.
• Beat eggs and sugar on high for 5 minutes or until it forms ribbon strands when the beater is lifted.(The strands should fall in a figure eight pattern and be visible for a few seconds before disappearing.).
• Transfer beaten eggs to a large mixing bowl gently,and fold in butter-orange juice mixture.Sift 1/3 cup of flour over the egg mixture,fold in gently but thoroughly with a rubber spatula,Repeat 2 times until all of the flour is incorporated.
• Pour into prepared cake pan.Bake for 20-25 minutes,or until lightly golden at the edges.
• Let cool 10 minutes,then turn out onto a rack,and let cool completely.
• Meringue: Combine sugar,zest,and juice in a small saucepan,simmer over medium heat,stirring as necessary ,until it reaches 230 F on a candy thermometer.Remove from heat.
• Place egg whites in the bowl of an electric mixer,begin to beat on high,as you slowly pour a steady stream of syrup into the bowl.Continue beating until it forms stiff peaks.
• When cake is completely cool cut it in half crosswise and transfer bottom half to a cake stand.Frost bottom half with meringue,top with second half,frost top and sides.
• Serve with slices of fresh orange.

MOROCCAN ORANGE CAKE (EASY)

Steps:

• 1. Preheat your oven to 350° F (180° C). Grease and flour a tube pan. If using fresh oranges, zest and juice them. 2. Beat together the eggs and sugar until thick. Gradually beat in the oil. 3. Stir in the flour, baking powder and salt, and then the orange juice. Beat until smooth, and then mix in the zest and vanilla. If using, add shaved dark chocolate. 4. Pour the batter into your prepared pan, and bake for about 40 minutes, or until the cake tests done. 5. Allow the cake to cool in the pan for 7 to 10 minutes, then turn out onto a rack to finish cooling.

EASY ORANGE JUICE CAKE

Steps:

• Sift flour, baking powder, salt and baking soda together 3 times.
• In a separate bowl, cream butter and orange rind together.
• Gradually add sugar, creaming together until light and fluffy.
• Add eggs one at a time, beating thoroughly after each addition.
• Then add flour mixture, alternating first with the milk; then with the orange juice, beating until smooth.
• Pour batter into 2 well greased 9 inch pans and bake for 25 minutes at 375 degrees Fahrenheit.

EASY CHOCOLATE ORANGE CAKE

Steps:

• 1. Grease and flour and flour Bundt pan. Using electric mixer, beat cake mix and next eight ingredients until well blended about 3 minutes on high speed. Stir in chocolate chips. Pour batter into prepared pan. Bake about 1 hour.
• 2. To make topping, combine sugar, butter, orange liqueur and water in saucepan. Stir over low heat until butter melts and sugar dissolves, about 3 minutes. Increase heat and bring to a boil for 2 min. Cool to room temperature.
• 3. When Cake comes out of oven, immediately spoon sugar and butter mix over cake in pan. Let cake stand 30 min. Turn cake out onto platter and cool completely. sprinkle top with powered sugar and serve. Enjoy!

JAMIE OLIVER'S EASY ORANGE-CARROT CAKE RECIPE - (3.6/5)

Steps:

• 1. Preheat the oven to 350 degrees F. Grease a 9-inch square or 10-inch round cake pan with a little vegetable oil. Line the bottom of the pan with a piece of parchment or waxed paper, cut to fit. In a large mixing bowl, use an electric mixer to mix the oil and sugar. Beat in the eggs, orange zest, and juice. Stir in the flour, baking powder, and salt. Add the chopped walnuts, cinnamon, cloves, nutmeg, ginger, and grated carrot. Mix just until combined (don't overmix, because this will affect how the cake rises). 2. Spoon the batter into the prepared cake pan. Bake 50 minutes, or until golden. Check doneness by poking a skewer or toothpick into the center of the cake. If it comes out clean, the cake is cooked; if it's still slightly sticky, put it back in the oven for a few more minutes. 3. Cool the cake in the pan for 10 minutes. Turn it out onto a rack to cool completely before icing. 4. For the icing, place the sour cream in a mixing bowl. Sift in the powdered sugar and grate in the zest of one orange. Halve the orange and squeeze in the juice from one half. Whisk everything together until glossy. It will be a fairly loose consistency. Spread thinly over the top of the cake. Grate a little more orange zest on top of the cake. Slice the remaining orange and serve on the side. Makes 16 servings.

EASY ORANGE AND COFFEE POUND CAKE

Steps:

• Prepare cake batter as directed on package, substituting coffee for the water. Stir in orange zest.
• Bake as directed on package for 9x5-inch loaf pan.
• Cool cake in pan 10 min.; remove to wire rack. Cool completely.

EASY MANDARIN ORANGE CAKE RECIPE - WINE & GLUE

Steps:

• Preheat your oven to 350 degrees. Spray a 9 by 13 inch pan with cooking spray and set aside.
• In a large bowl mix together the yellow cake mix, the can of mandarin oranges, the eggs and the vegetable oil. Pour into the prepare pan. Bake for 40 minutes or until a toothpick inserted in the center comes out with just a few crumbs, being careful not to over bake.
• Let the cake completely cool.
• In a large bowl whip together the cool whip, pineapple, and vanilla pudding mix. Spread over the cooled cake and serve!

EASY ORANGE CAKE WITH ORANGE ICING

Steps:

• Combine all cake ingredients and beat thoroughly for 3 minutes.
• Pour mixture into a greased 20 cm x 10 cm loaf or 20 cm ring tin.
• Bake in centre of 180°C oven for 30-40 minutes.
• Turn onto wire rack and allow to cool.
• Ice with orange icing.