Top Rated Orange Cake Recipes
This trifle combines pudding, cake, candy and chocolate chips to bring you one deliciously awesome dessert. Your friends and family will be begging you for the recipe when they stick their spoons into this scrumptious Halloween treat. This dessert can be modified with any of your favorite candies to give it a new twist at any dinner party.
For a delicious, citrusy, summer dessert, try pairing this orange glaze with any of your favorite cakes. We paired it with a warm avocado cake, but this citrus based sweet glaze is a litle and creamy icing that works with just about any cake you are craving!
- 3 1/2 cups flour (all-purpose, 15 3/4 ounces)
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup butter (softened, 2 sticks)
- 1 cup sugar (granulated)
- 3 eggs (well beaten)
- 1 teaspoon vanilla extract
- 3 tablespoons orange marmalade
- Optional: 2 tablespoons orange zest (grated)
- 1 1/3 cups orange juice
- 3 cups confectioners' sugar
- 4 tablespoons butter (softened)
- 1/2 teaspoon vanilla extract
- Pinch salt
- 3 to 6 tablespoons orange juice (or as desired for consistency)
Butter a 9 x 13 x 2-inch baking pan and then dust with flour.
In a bowl, combine the all-purpose flour, baking powder, and salt stir to blend the dry ingredients thoroughly.
In a mixing bowl with an electric mixer, cream the 1 cup of softened butter until smooth. Gradually add the granulated sugar and beat until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Add the marmalade and orange zest beat until well blended.
Beat in flour mixture in three additions, alternating with the orange juice and ending with the flour mixture.* Beat well after each addition.
Turn the batter into the prepared baking pan and spread evenly.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool completely before frosting.
Macaroons that taste like creamsicles? What could be bad?!
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
Rate or Review
Reviews (21 reviews)
I've made this cake several times now. The first time, the icing was too soft and it looked somewhat messy. The second time, I did not follow the instructions to the letter and failed to boil the curd long enough thereby creating a sloppy runny mess when I added the second layer. That attempt went into the garbage. And then lastly, I made it for a friend and was able to correct mistakes and check for possible pitfalls. Some tips use fresh squeezed orange juice that you juice yourself and make sure to taste for bitterness as you will want the flavor to be sweet and citrus-ey add a teaspoon of baking powder to the icing to make it a bit more manageable boil the curd until it is set so that it won't run off the sides decorate with simple orange zest or orange sanding sugar instead of the fussy mess in the photo and finally, this is a 'next level' recipe and is built to eat from the top to the bottom so that one gets all of the flavors in one bite. Serve the slice top side up and not lying on its side for best results. This last one was massively well received and might have won me a new boyfriend! Dive in and try this one, particularly if it's summer. Happy Baking!
I’ve been making this cake since it first appeared in FC years ago. My tastes may have changed, but I may have to stop making it because it is so sweet! The icing overwhelms it. Next time I may make just the cake. Oh, and today, since it’s winter, I used basil leaves instead of mint to decorate the top. Worked fine.
This is a wonderful easy absolutely delicious cake. With one exception I followed the recipe exactly and the cake was perfect. The exception was that I used lemon curd (already in the refrigerator) for the filling. I used the frosting recipe and not only was it sumptuous it was more than enough for two 9 inch layers. I took this cake to a dinner party and more than one person had two slices for dessert.
I will make this cake again. I plan to try a lemon cake version simply substituting lemon juice and zest for the orange components.
Reviews ( 24 )
Does anyone know if you can make this cake a day ahead of time.
This is a treasure of a recipe if you're looking for novel and flavorful. There is nothing boring about this cake. I've made it twice and cut the sugar WAY down but I often cut sugar in desserts by 25-75%. I love the idea someone posted to use a chocolate glaze. Yum!!
I am very disappointed in Sunset with this recipe. I am an accomplished baker, but the cake did not rise very high. It was very dense, and it lacked flavor.
Love this cake. Cut back sugar by 1/4C, no glaze (too sweet) and added walnuts and chocolate chips. This is so easy to make! Has anyone ever tried it with lemons?
Okay, I know my way around a kitchen . I've been around the stove a time or two. When I read this recipe I thought, " TD you need this cake . It's orange, it's moist. " So I gathered ingredients, preheated, turned on the oven and pulled out my wife's burnt orange, bundt cake pan, which had not been used since 1974. I followed the recipe to the letter. Well, almost to the letter. When adding the oranges , I used blood oranges from the trees in our yard and I peeled them. In reading other reviews , it seems that many used the " whole" orange . peel and all. I am a big fan of the orange peel but it is my feeling that the white pith , while nutritious , can be bitter. So I used only the flesh. I also opted to use only 3/4 cup of confectioners sugar for the glaze and was judicious with it's use. The cake was good. my wife thought really good. The batter was not too thick . The cake rose pretty well. It tasted very " orange-ish ". I would make it again maybe I'll use grapefruit or lemon.
Whole Orange Almond Cake
Our namesake hated seeing good food go to waste. True to form, his flourless orange and almond cake uses every bit of the citrus, pureeing them whole to extract all the flavor and oils from the peels and spinning them into this vibrant, virtually effortless dessert. By not stopping short of pureeing the oranges too fine, you wind up with little bits of skin, which will not be at all bitter after the long boiling and very pleasant to bite on. A tip from Beard himself: it will not rise very much, and you may wonder if it will ever bake firm. Don&rsquot worry, it will.
Editor's note: this recipe, which James Beard first published in The New James Beard (Knopf, 1981), is believed to be inspired by James Beard Award winner Claudia Roden's recipe for Orange and Almond Cake from her influential cookbook A Book of Middle Eastern Food (Knopf, 1968).
- 2 large oranges (preferably seedless navels)
- 6 eggs
- 1 1/2 cups ground almonds
- Pinch of salt
- 1 cup sugar
- 1 teaspoon baking powder
- Thin slices of peeled orange sprinkled with confectioners&rsquo sugar and a touch of cinnamon, or fresh raspberries
- Whipped cream
Preheat oven to 400°F. Butter and flour a deep 9-inch cake pan.
Bring a large pot of salted water to a boil. Wash the oranges and place them in the boiling water cover the pot. Boil until very soft, about 30 minutes. Drain, cool, cut into quarters, removing any seeds.
Process the oranges to a fairly fine puree in a blender or food processor, or put them through a meat grinder.
Beat the eggs in a bowl until thick then add the ground almonds, salt, sugar, baking powder, and orange puree. Mix well.
Pour into cake pan and bake for 1 hour, or until the cake is firm to the touch when pressed with the tip of your finger.
Remove the pan to a rack and allow the cake to cool. Turn it out of the pan into a serving dish. Serve garnished with orange slices or berries and whipped cream.
From Waste Not: How to Get the Most from Your Food by The James Beard Foundation/Rizzoli Publishing.
- 1/2 pound (2 sticks) unsalted butter, room temperature, plus more for pans
- 3 cups all-purpose flour, plus more for pans
- 1/2 teaspoon baking powder
- 1 teaspoon table salt
- 1/2 cup plus 2 tablespoons orange juice
- 3/4 cup buttermilk
- 1 teaspoon pure vanilla extract
- 2 1/4 cups sugar
- 4 large eggs, room temperature
- 1/3 cup grated orange zest (about 6 oranges)
- 1 cup confectionersâ€™ sugar, sifted
Preheat oven to 350 degrees. Butter and flour two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans. Line bottoms with parchment or waxed paper. Sift together flour, baking powder, baking soda, and salt in a bowl set aside. In another bowl, combine 1/4 cup orange juice, buttermilk, and vanilla set aside.
Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy, about 5 minutes. Reduce mixer speed add eggs, one at a time, combining well between each addition. Add orange zest combine well. Add flour and buttermilk mixtures alternately to batter, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake until golden brown and a cake tester comes out clean, 50 minutes to 1 hour.
Meanwhile, combine remaining 1/4 cup orange juice and 1/4 cup sugar in a small saucepan. Cook over low heat until sugar dissolves. Cool cakes 10 minutes transfer to a cooling rack over a baking tray. Spoon glaze over cakes cool completely.
Whisk together confectioners sugar and remaining 2 tablespoons orange juice in a small bowl until smooth. Drizzle over the top of one cake, and serve. Wrap other cake in plastic, and store in the refrigerator until needed.
A heavenly cake adorned with our Bunny Sugar Cookies&mdashdoes it get any sweeter?
With Easter Sunday falling in the spring, the holiday is basically begging you to make a fresh, festive dessert for the special occasion. Fortunately for you, this chamomile cake&mdashenriched with a hint of orange zest&mdashis not only bursting with fruity flavors, but it's also incredibly easy to prepare. To transform this cake into an egg-ceptional centerpiece to feature at your afternoon brunch or evening dinner, it's all about the decorations. Simply arrange our Bunny Sugar Cookies on the sides and top with chamomile flowers. (Don't worry, they're edible.) It's like springtime on a stand!
Old-Fashioned Orange Slice Cake
The orange slice cake is an old-fashioned favorite cake, and you can count on it to be a sure crowd pleaser. This popular sweet orange cake is made with orange juice and orange slice candies. For the very best results, bake the cake a day before you plan to serve it.
The dates and chopped orange candies make it super moist and delicious. Another bonus is the fact that there's no need to make a frosting. The orange juice and confectioners' sugar mixture is poured over the hot cake, giving it all the flavor and moisture you could want.
The cake has generated many positive comments, with several people comparing it to their mother's or grandmother's version. One reader suggested baking it in small loaf pans for gift-giving. It's an excellent cake to bake for the holidays, and it's less expensive to make than the ubiquitous holiday fruitcake.
This version is made with chopped pecans, but walnuts can be substituted with excellent results. If you're making the cake for a winter holiday party or gathering, consider adding some halved red and green candied cherries to give it a festive color.
Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with baking paper.
Put the butter, sugar, eggs, flour, baking powder and orange zest in a large mixing bowl and beat for 2 minutes, or until just blended. (An electric mixer is best for this, but you can beat by hand using a wooden spoon).
Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon.
Bake for 25 minutes, or until well risen and golden. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.
Choose the cake with the best top, then put the other cake top-down onto a serving plate.
Beat together the filling ingredients and spread on one side of the cake, put the other cake on top (top upwards) and spread the rest of the orange cream on top. Decorate with spiralled orange zests.