Best Triple Orange Cake Recipes

TRIPLE ORANGE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F. Move a rack to the bottom position.
• Drain the mandarin oranges and reserve the liquid. Measure the reserved liquid and add enough water to equal 1 1/4 cups. Measure out 1 cup mandarin oranges, reserving the remaining oranges for garnish.
• In a large mixing bowl, combine angel food cake mix, mandarin water, orange extract and orange zest. With an electric mixer, beat on low speed for 30 seconds. Scrape down sides of bowl and beat on medium for 1 minute. Pour into angel food tube pan. Carefully place 1 cup of orange segments around top of cake batter. Bake for 35 to 45 minutes, or until top of cake is cracked, dark golden brown, and not sticky.
• Remove cake from oven and invert onto glass bottle to cool.
• Frost cake with whipped topping and garnish with reserved orange segments.
• Cook's Note: Excessive stirring will cause whipped topping to become watery.

TRIPLE-LAYER WHITE CAKE WITH ORANGE CURD FILLING AND FROSTING

Steps:

• For orange curd:
• Place lemon juice in small bowl or custard cup. Sprinkle gelatin over. Let stand 15 minutes.
• Whisk sugar, orange juice, yolks, orange peel, and lemon peel in heavy large saucepan to blend. Add butter. Whisk over medium heat until curd thickens and bubbles begin to appear at edges, about 9 minutes. Remove from heat. Add gelatin mixture. Whisk until gelatin dissolves. Transfer curd to small bowl. Press plastic wrap onto surface of curd. Chill overnight.
• For cake:
• Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, 1 1/4 cups sugar, baking powder, and salt into medium bowl. Whisk oil and egg yolks in large bowl until well blended. Whisk in sour cream, then milk, orange peel, and vanilla. Whisk in dry ingredients in 3 additions. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 2/3 cup sugar, beating until whites are stiff but not dry; fold into batter in 4 additions. Divide batter among prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool cakes in pans 5 minutes. Cut around pan sides. Turn cakes out onto racks and cool completely. Place 1 cake layer, flat side up, on 8-inch tart pan bottom or platter. Spread 1 cup curd over. Top with second cake layer, flat side down. Spread 1 cup curd over. Top with third cake layer, flat side down. Cover; refrigerate assembled cake.
• For frosting:
• Using electric mixer, beat cream cheese and butter in medium bowl until smooth. Beat in powdered sugar, then 3/4 cup orange curd. Spread frosting over cake. (Can be made 1 day ahead. Cover with cake dome; refrigerate.)

TRIPLE ORANGE CAKE

Steps:

• Preheat oven to 350°F.
• Grease a 9 x 13 cake pan; set aside.
• Place all ingredients except juice and icing sugar in a large bowl.
• Beat thoroughly with an electric mixer at medium speed.
• Pour into pan.
• Bake 35- 45 minutes or until top springs back when lightly touched in center.
• Leave cake in pan and pierce entire surface with fork.
• In a small bowl, blend juice and icing sugar thoroughly.
• Spoon evenly over cake.

CHARISHMA'S GERMAN TRIPLE CHOCOLATE RASPBERRY ORANGE CAKE,

Steps:

• Beat eggs one at a time in the mixing bowl until light and fluffy.
• Add water and beat again. You will see the mixture rise and air bubbles floating on top. This is essential and excellent. When you see this, it means that air has worked its magic by being incorporated into the mixture and thereby it has risen on beating.
• Add a little of the German chocolate cake mix at a time and mix well. You can start with the lowest mixing power level of your hand mixer and gradually go from 1 to 2 to 3(maximum power).
• Fold in the Nesquik chocolate powder and cocoa powder. Mix as above.
• Add the remaining German chocolate cake mix and mix as above.
• Now add the orange juice and mix as above.
• Next, add the raspberry and almond essences alongwith the olive oil and mix as above.
• Make sure you have mixed thoroughly and you must remember to scrape the mixture remaining on the sides of the mixing bowl.
• Now your mixture is ready to bake.
• Bake until a knife inserted in the center comes out clean(about 50-55 minutes).
• If you end up having extra cake batter, you can prepare muffins.
• I had extra batter and prepared 4 muffins.
• Bake the muffins at 180C for 20 minutes in a pre-heated oven until a knife inserted in the middle of each muffin comes out clean.
• Allow to cool in the muffin tray for 10 minutes.
• Invert onto a wire rack and allow to cool completely.
• Likewise, allow the cake to cool for 10 minutes and then invert on to a wire rack and allow to cool completely.
• Slice and serve or store wrapped in aluminium foil in the refrigerator until ready to serve.
• You may use an icing of your choice, I think whipped cream mixed with some chocolate frosting and sugar would be wonderful.
• Enjoy!

TRIPLE ORANGE BUTTER CAKE BY LADY ROSE

Steps:

• 1. Preheat oven to 350 degrees F. Spray Bundt pan liberally with Bakers Joy cooking spray.
• 2. Combine flour, salt baking powder and jello into a medium size bowl, stir to mix and set aside.
• 3. Add butter, cream cheese and sugar to a large bowl and beat at least 10 minutes. Until batter is light and fluffy. Then add eggs one at a time, and beat after each addition. Add the orange zest, orange extract, and butter flavoring & beat again.
• 4. Now gradually add the flour to the creamed batter and beat until completely mixed together. Pour into prepared pan, and bake in preheated 350 degree F. oven for 55 to 60 minutes or until tooth pick inserted into center comes out clean.
• 5. Remove cake from oven when done, and allow to sit and cool for at least 15 minutes, then invert onto serving platter. Top cake with chilled canned cherry pie filling. Garnish top with orange quarter slices, & mini marshmallows, and arrange half slices of orange around base of cake and top each half with maraschino cherry halves. Enjoy!
• 6. PLEASE NOTE: The Marianne cake Pan has a recessed area where the cherry pie filling will fit nicely when inverted, sort of like a FLAN PAN WHEN INVERTED , only it the Marianne Pan holds a lot more.