Best Ultimate Orange Supreme Cake Recipes

ORANGE CAKE

Steps:

• Preheat oven to 350°F/180°C. Grease a 12-cup (10-inch) Bundt pan or two standard loaf pans (either 9 x 13 inch pans or 8½ x 4½ inch pans for taller cakes) and set aside.
• In a medium bowl whisk together flour and baking powder. Set aside.
• In a mixer bowl fitted with whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. On low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined. Add flour mixture and whisk just until combined. Don't overmix.
• Pour batter into prepared pan/pans. Bake for 50-60 minutes for the bundt pan or 40-50 minutes for the loaves or until a toothpick inserted into the center of the cake comes out clean. If the top is browning quickly while baking, cover loosely with aluminum foil. Allow cake/cakes to cool completely on a wire rack.
• Store cake in an airtight container in the refrigerator for up to 5 days. For the best moist texture, the cake is best served at room temperature. This cake freezes well so if you make two loaves, cover well, and freeze one of them in the freezer for up to 2 months, then thaw overnight in the fridge

ULTIMATE ORANGE SUPREME CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine cake mix and orange jello in a large mixing bowl. Add 4 eggs, 1/2 Celsius oil, 1 Celsius orange soda, orange extract, and orange zest blend with an electric mixer until batter is well blended.
• Pour into a bundt pan that has been sprayed with cooking spray. Bake 30-35 minutes in preheated oven or until cake is fully set. Remove from pan and cool completely on wire rack.

ORANGE SUPREME JUBILEE BUNDT CAKE

Steps:

• 1. Preheat oven to 350 degrees F. This is the pan I used to make this impressive cake. It has a 10 cup capacity. Normally I would prepare the cake pan before making the cake, BUT BECAUSE OF ALL THE NOOKS AND CRANNIES, I chose to wait until the cake was ready to go into pan before spraying. I prefer to use Baker's Joy, because it already has flour in the spray.
• 2. In a medium size bowl add the flour, salt, baking powder and pudding mix, then stir with a spoon to blend together. WHITE LILY ALL PURPOSE FLOUR IS LIGHT LIKE A CAKE FLOUR, AND CREATES IN MY OPINION a much lighter cake consistency. It is worth it , if it is available in your area.
• 3. In a smaller bowl, add the sugar, then grate the orange zest into the sugar, stir and set aside till needed.
• 4. Add the softened butter to a mixing bowl and beat on medium low speed, till creamy, scraping down the sides of the bowl with a spatula, if needed.
• 5. Add the sugar mixture in 3 intervals, beating well after each addition. Now add the eggs one at a time and beating well after each has been added. Beating at least 5-6 minutes.
• 6. Add the milk, orange juice, butter and orange extracts to a 2 cup measuring cup, stir to blend together.
• 7. Now alternately add the flour mixture and liquid mixture in 3 intervals, alternating between the dry and the wet ingredients. Beating until all as been well incorporated into the cake batter.
• 8. Spray cake pan liberally being sure to get into ALL OF THE NOOKS AND CRANNIES. Then carefully add the cake batter into the pan.
• 9. Bake in pre heated 350 degree F. oven for 1 hour 10 minutes, checking after one hour, or when tooth pick is inserted into center of cake & batter comes out clean. Remove from oven and allow to sit for at least 10 minutes, then Invert onto cooling rack or cake platter.
• 10. Prepare glaze by adding both the marmalade and orange juice into a small sauce pan, then heat over medium high heat, until mixture comes to a boil, stir and cook for about 3 minutes till mixture becomes thick & syrupy. Remove from heat. Then add both extracts, & stir to blend. Carefully strain hot syrup into a strainer, reserving the syrup and discarding the solid portion.
• 11. Then Spoon or drizzle glaze over Cake. I also added a few white sugar crystals but that is optional. Garnish as desired. I chose to use fresh orange slices and red candies, but you can leave it plain or garnish as you prefer. Serve and enjoy.

CHOCOLATE ORANGE SUPREME CAKE

Steps:

• 1. Prepare cake mix per package directions, but substitute 1/4 cup of orange juice for part of the liquid called for.
• 2. Bake, according to package dirextions, in 2-8 inch cake pans that have been sprayed with butter flavored cooking spray.
• 3. Remove cake from pans and cool completely on a wire rack.
• 4. For Filling and Frosting: Cream together butter, salt and sugar. This will be fairly dry and fluffy.
• 5. Add orange zest and blend.
• 6. Blend in orange juice until frosting is a fairly stiff spreading consistency.
• 7. Using 1/2 cup of frosting, blend in orange marmalade and 3 tablespoons of powdered sugar. This will be the filling for the cake. Spread between layer and frost cake with the rest of the frosting.

ORANGE SUPREME BUNDT CAKE

Steps:

• 1. CAKE: Preheat oven to 350 F. Grease and flour a bundt pan. In a large bowl combine all ingredients and beat with an electric mixer at medium speed for 2 minutes. Pour into prepared baking pan and bake for 45-55 minutes, until center springs back when touched lightly with your fingertip. Remove from the oven and place on a wire rack to cool for about 25 min then remove the cake from pan and place it on the wire rack right side up until it cools completely.
• 2. Sprinkle with confectioner's sugar or drizzle with glaze.
• 3. Cut butter into sugar with a fork. Add vanilla. Add milk, just a little at a time, and stir well until glaze is the consistency of glue and lumps are gone. Drizzle over cake.

CREAMY ORANGE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix boiling water and gelatin until gelatin is completely dissolved. Cool slightly, about 5 minutes.
• In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the orange juice concentrate, the oil, water and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Reserve remaining gelatin mixture and orange juice concentrate.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork. Place 1 tablespoon of the reserved gelatin mixture in small microwavable bowl; set aside. Into remaining gelatin mixture, stir remaining 1/2 cup orange juice concentrate; pour slowly over cake. Cool cake completely, about 1 hour.
• In medium bowl, gently stir together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting. With spoon or toothpick, swirl gelatin into frosting. Garnish each cake piece with orange peel strips. Store covered in refrigerator.