Best Orange Sheet Cake Recipes

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ORANGE-AND-POPPY-SEED SHEET CAKE



Orange-and-Poppy-Seed Sheet Cake image

Full of citrus flavor, this recipe includes orange zest, sour cream, poppy seeds, and vanilla paste in the batter and orange juice in the luscious, easy icing. To serve, shower with more poppy seeds and get creative when cutting: Small and large planks, slices on the bias, and even triangles are fair game when it comes to a sheet cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h20m

Yield Serves 10 to 12

Number Of Ingredients 14

1 stick unsalted butter, melted and cooled, plus more, softened, for pan
1 2/3 cups unbleached all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt (we use Diamond Crystal)
4 large eggs, room temperature
1 1/2 cups granulated sugar
1 tablespoon finely grated orange zest
2 tablespoons poppy seeds
2 teaspoons pure vanilla paste or extract
3/4 cup sour cream, room temperature
2 cups confectioners' sugar, sifted
1 tablespoon unsalted butter, melted
1 tablespoon fresh orange juice
1 teaspoon poppy seeds

Steps:

  • Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
  • Whisk together flour, baking powder, and salt. Combine eggs and sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat to combine. Add butter, zest, poppy seeds, and vanilla; beat to combine. Add sour cream; beat until smooth.
  • Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
  • Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift cake out of pan and let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)
  • Icing: Whisk together confectioners' sugar, butter, and orange juice until smooth. Spread over cake. Sprinkle with poppy seeds. Let set at least 20 minutes before serving. Iced cake can be stored in an airtight container at room temperature up to 3 days.

VANILLA-BUTTERMILK SHEET CAKE WITH RASPBERRIES AND ORANGE CREAM-CHEESE FROSTING



Vanilla-Buttermilk Sheet Cake with Raspberries and Orange Cream-Cheese Frosting image

This version of our delicious vanilla-buttermilk cake is simply topped with a swoosh of orange cream-cheese frosting and raspberries. It's so easy to serve right out of the pan, which makes it perfect for backyard barbecues and potlucks.

Provided by Katherine Sacks

Categories     Cake     Birthday     Raspberry     Orange     Cream Cheese     Vanilla     Dessert     Summer     Potluck     Buttermilk     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes one (13x9") cake

Number Of Ingredients 23

For the Buttermilk Cake:
2 cups cake flour, plus more for pan
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 3/4 cups granulated sugar, divided
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
For the Vanilla Syrup:
1/4 cup granulated sugar
1 vanilla bean, split lengthwise
For the Orange Cream-Cheese Frosting:
1 (8-ounce) package cream cheese, chilled
5 tablespoons unsalted butter, room temperature
1/2 teaspoon finely grated orange zest
1 1/2 teaspoons fresh orange juice
1/2 teaspoon vanilla extract
6 Tbsp. powdered sugar, sifted
For the assembly:
4 ounces raspberries
Edible flowers (for garnish; optional)

Steps:

  • Bake the Buttermilk Cake:
  • Place a rack in middle of oven; preheat to 350°F. Flour a 13x9" pan, tapping out excess. Whisk baking powder, baking soda, salt, and remaining 2 cups flour in a medium bowl; set aside.
  • Using an electric mixer on medium-high speed, beat butter and 1 1/2 cups granulated sugar in a large bowl, scraping down sides of bowl as needed, until light and creamy, about 5 minutes. Add egg yolks in 2 additions, scraping down bowl after each. Beat in vanilla.
  • Reduce mixer speed to low, then add dry ingredients in 2 additions alternately with buttermilk in 2 additions, scraping down sides of bowl as needed.
  • Using electric mixer on medium speed, beat egg whites in another large bowl until soft peaks form, 2-3 minutes. Slowly add remaining 1/4 cup granulated sugar and continue to beat until stiff, glossy peaks form, about 3 minutes more. Fold half of the egg whites into flour mixture, then gently fold in remaining egg whites.
  • Scrape batter into prepared pan; smooth surface. Bake, rotating pan halfway through and covering with foil during the last 15 minutes of baking, until golden brown, firm to the touch, and a tester inserted into the center comes out clean, 35-40 minutes. Transfer pan to a wire rack and let cake cool.
  • Make the Vanilla Syrup:
  • Combine granulated sugar and 1/4 cup water in a medium saucepan. Scrape in vanilla seeds, add pod, and stir to combine. Bring to a boil, cover, and steep at least 15 minutes. Set aside to cool. Discard pod before using.
  • Make the Orange Cream-Cheese Frosting:
  • Using electric mixer on medium-high speed, beat cream cheese and butter in a large bowl until smooth, about 1 minute. Beat in orange zest, orange juice, and vanilla. Reduce mixer speed to low and beat in powdered sugar, scraping down bowl as needed, until light and fluffy, 2-3 minutes.
  • Assemble the cake:
  • Using a pastry brush, brush top of cooled cake with 2 Tbsp. vanilla syrup; reserve remaining syrup for another use. Spread frosting over top of cake, swirling decoratively. Top with raspberries and edible flowers, if using.
  • Do Ahead
  • Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Syrup can be made 5 days ahead; store in an airtight container and chill. Frosting can be made 3 days ahead; cover with plastic wrap, pressing directly on surface, and chill. Bring to room temperature before using.

ORANGE REFRIGERATOR SHEET CAKE



Orange Refrigerator Sheet Cake image

I really have no idea where I got this recipe but know I have had it for many years. If anyone knows I would be interested in learning. The amount of time to prepare this cake is hard to say. There are different steps but it is very easy to make. Perhaps you could make your own note after making it. I am sorry I can't really...

Provided by Susan Cutler

Categories     Cakes

Number Of Ingredients 6

1 pkg orange gelatin, 4 serving size
1 box duncan hines white cake mix
TOPPING:
1 pkg dream whip, dry topping mix
1 pkg vanilla pudding, instant
1 1/2 c milk

Steps:

  • 1. Add 1 1/3 cups boiling water to jello plus 1 cup cold water. Set aside at room temperature to set.
  • 2. Mix cake as directed and bake according to package directions. Let cool for 20-25 minutes. Use a fork and every 1/2 inch punch holes deep into the cake while still in the baking pan. The more holes, the better it is. Carefully pour jello liquid over the cake getting the liquid into the holes made. Put in Refrigerator while making topping.
  • 3. Topping: Add all 3 ingredients into a precooled mixing bowl. Beat until stiff. Take cake out of refrigerator and top with topping. Put back in refrigerator until serving time.

DOUBLE ORANGE REFRIGERATOR SHEET CAKE RECIPE - (4.3/5)



Double Orange Refrigerator Sheet Cake Recipe - (4.3/5) image

Provided by á-10791

Number Of Ingredients 8

Cake:
1 package orange jello (3 oz.)
1 Duncan Hines white or orange supreme cake mix
Topping:
1 envelope Dream Whip topping
1 package vanilla instant pudding
1 1/2 cups milk
1 teaspoon orange extract

Steps:

  • Dissolve jello in 3/4 cup boiling water. Add 1/2 cup cold water and set aside. Mix and bake cake as directed on package in 9 x 13 pan. Cool cake 20 - 30 minutes. Poke holes through top of cake with skewer or large toothpick spacing holes about 1" apart. Using a cup, slowly pour jello into holes. Refrigerate cake. In a chilled deep bowl, blend and whip topping mix, pudding, cold milk and orange extract until stiff, 3 - 8 minutes. Immediately frost cake. Store in refrigerator and serve chilled.

TEXAS ORANGE SHEET CAKE



Texas Orange Sheet Cake image

Make and share this Texas Orange Sheet Cake recipe from Food.com.

Provided by pink cook

Categories     Dessert

Time 1h5m

Yield 1 large cake, 16 serving(s)

Number Of Ingredients 17

3 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup butter, softened (can use light)
1 cup sugar (I use Splenda Blend)
3 eggs, well beaten
3 tablespoons orange marmalade
2 tablespoons orange peel, grated
1 (11 ounce) can mandarin orange segments, chopped, optional (I add them for more flavor)
1 1/3 cups orange juice
1 cup granulated sugar
1/4 cup cornstarch
1 teaspoon lemon juice
1 cup fresh orange juice
2 tablespoons orange peel, finely grated
1/2 teaspoon salt
2 tablespoons butter (can use light)

Steps:

  • Sift flour, baking powder, and salt together.
  • In a large bowl, cream butter until smooth. Gradually add sugar and beat until light and fluffy.
  • Beat eggs; stir in marmalade, orange rind and mandarin segments, if you like.
  • Beat in flour mixture alternately with orange juice, beating after each addition.
  • Turn batter into a greased and floured 11x14x1-inch or cookie sheet and bake at 350° for 30 to 35 minutes.
  • Cool in pan on rack for about 10 minutes and turn in a plate to coool completely and frost with.
  • ORANGE GLAZE RECIPE that I posted here: Recipe 411994:.
  • Combine sugar and cornstarch in saucepan. Add lemon and orange juices slowly and stir until smooth.
  • Add remaining ingredients and cook, stirring frequently, over low heat until thick and glossy. Cool and spread on cake.
  • Recipe can be doubled if you want.

Nutrition Facts : Calories 369.4, Fat 14.2, SaturatedFat 8.6, Cholesterol 69.2, Sodium 327.9, Carbohydrate 57.1, Fiber 1.4, Sugar 32.4, Protein 4.6

ORANGE SHEET CAKE



Orange Sheet Cake image

Make and share this Orange Sheet Cake recipe from Food.com.

Provided by LorenLou

Categories     Dessert

Time 50m

Yield 1 sheet cake

Number Of Ingredients 7

1 (18 1/4 ounce) box lemon cake mix
1 (3 ounce) box orange gelatin
4 eggs or 4 egg substitute
3/4 cup water
3/4 cup canola oil
1 lb powdered sugar
3/4-1 cup orange juice

Steps:

  • Preheat oven to 350.
  • Spray bottom of 9x13" sheet cake pan with cooking spray.
  • Set aside.
  • Beat first five ingredients with an electric mixer for 4 minutes.
  • Pour into the prepared cake pan.
  • Bake for 35 minutes.
  • For icing, beat the powdered sugar and orange juice with a mixer until smooth.
  • (Start with 3/4 cup orange juice. If you want the cake even moister/soggier than it already is, slowly increase the amount of orange juice).
  • Remove cake from oven, and poke with many holes- using a chopstick or fork or skewer, etc.
  • Pour the icing over the warm cake.

Nutrition Facts : Calories 6146.4, Fat 244.2, SaturatedFat 26.9, Cholesterol 856.4, Sodium 4085.2, Carbohydrate 953.7, Fiber 6.1, Sugar 758.6, Protein 55.9

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