Best Orange Snack Cake Recipes

CRANBERRY-ORANGE SNACK CAKE

Steps:

• Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray., In a large bowl, beat brown sugar, melted butter, egg substitute, applesauce, 1 teaspoon orange zest and vanilla until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into brown sugar mixture. Stir in cranberries and baking chips., Transfer batter to prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until blended. Beat in remaining orange zest. Spread over cake. Sprinkle with pecans. Refrigerate leftovers.

WHOLE-ORANGE SNACK CAKE

Steps:

• Heat the oven to 350 degrees. Prepare the pan: Butter an 8-inch square baking pan. Line the pan with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.
• Transfer the orange chunks and milk to a high-speed blender (or food processor) and process until it is the texture of smooth applesauce. (You should have about 1 generous cup.)
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
• In a large bowl with an electric mixer, beat the butter and granulated sugar on medium until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl as needed.
• Add half the flour mixture and beat just until combined. Beat in the orange mixture, then beat in the remaining flour mixture. Transfer the batter to the prepared pan and smooth the top.
• Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached, 35 to 40 minutes. Transfer to a rack to cool for 20 minutes. Then, using the parchment, transfer the cake to a rack to cool completely.
• While the cake cools, prepare the glaze, if using: In a small bowl, whisk together the confectioners' sugar, orange zest and orange juice. (Use a little less juice for a thicker glaze that will sit on top of the cake, or add a little more juice for a thinner glaze that will soak into the cake.)
• Spread the glaze over the cooled cake, then slice to serve. Store leftovers well-wrapped at room temperature for up to 3 days.

ORANGE SNACK CAKE

Steps:

• 1. Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add the orange juice, water, and almond extract; mix well. In another bowl, combine the flour, baking powder, orange peel and salt; add to creamed mixture. Beat for 2 minutes.
• 2. Pour into greased 8-in square baking dish. Bake at 350 degrees for 30-35 minutes or until toothpick inserted near center comes out clean. Remove to wire rack to cool.
• 3. For the frosting: Combine powdered sugar, butter and enough orange juice just to achieve spreading consistency. May tint frosting with orange food coloring and add white squiggles on top if desired. Frost cake while still slightly warm.

ORANGE SNACK CAKE

Steps:

• Grease an 11 x 7-inch-inch baking pan.
• Set oven to 350 degrees F.
• In a large bowl, beat 1 cup sugar and the shortening with an electric mixer on medium or high speed until well mixed.
• Add in eggs one at a time, beating well after each addition, then add in orange extract.
• In a small bowl mix together flour, baking soda and salt.
• Add flour mixture and buttermilk alternately to egg mixture, beating on low speed after each addition JUST until combined.
• By hand stir in the orange peel, raisins and nuts.
• Transfer and spread the batter into prepared baking pan.
• Bake for 25-30 minutes, or until toothpick inserted in the middle comes out clean.
• Stir together 1/3 cup sugar and the orange juice; gradually pour over the baked cake.
• Cool in pan on a wire rack for 30 minutes.
• Serve warm, or cool completely.

ORANGE-CHOCOLATE CHIP SNACK CAKE

Steps:

• Make the Cake: Preheat oven to 325 degrees F. Grease a 9-inch round cake pan, line the bottom with parchment paper, then grease the parchment, dust the inside with flour and tap out any excess.
• In a small bowl, sift together the all-purpose flour, cake flour, salt, baking soda and baking powder; set aside.
• In a measuring cup, whisk together the orange juice and buttermilk; set aside.
• Using an electric mixer, cream together the butter and brown sugar on medium speed until fluffy, about 3 minutes. Add the egg and egg yolk and beat well, then add the orange extract, vanilla extract and orange zest and beat until incorporated. Scrape down the sides and bottom of the bowl, and mix again for 15 seconds. Add the flour mixture in three parts, alternating with the buttermilk mixture, beginning and ending with the flour mixture.
• In a small bowl, toss together the chocolate chips and 1 teaspoon of flour until evenly coated. Fold the chocolate chips into the batter, then transfer the batter to the prepared pan and spread into an even layer. Bake, rotating the pan halfway through, until a toothpick inserted in the center of the cake comes out completely clean with no crumbs attached, 32 to 37 minutes. Transfer the pan to a wire rack and cool for 15 minutes.
• For the Orange Syrup: Meanwhile, in a small saucepan over very low heat, whisk together the orange juice and sugar until combined. Once the sugar has dissolved, increase the heat to medium-low and simmer until the syrup is slightly thickened, about 2 minutes. Remove from the heat.
• Turn the cake out of the pan onto a wire rack, remove the parchment paper, and flip the cake right side up. Using a toothpick or wooden skewer, poke holes evenly all over the cake. Brush the cake with the orange syrup and allow it to sink in and set, about 15 minutes. Serve warm or at room temperature. Dust with powdered sugar immediately before serving. The cake will keep in an airtight container at room temperature for up to 3 days.