Fresh Orange Cake With Orange Cream Cheese Frosting Recipe 425 Recipes

SPICED LAYER CAKE WITH ORANGE CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F. Butter three 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour pans; tap out excess flour. Sift first 8 ingredients into medium bowl. Using electric mixer, beat sugar, butter and orange peel in large bowl until fluffy. Beat in eggs 1 at a time. Stir flour mixture into butter mixture alternately with sour cream and milk. Divide batter among prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 25 minutes. Transfer pans to racks and cool 10 minutes. Turn cakes out onto racks and cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
• Place 1 cake layer on platter. Spread 2/3 cup frosting over. Top with second cake layer. Spread 2/3 cup frosting over. Top with third cake layer. Cover top and sides of cake with remaining frosting. (Can be made 1 day ahead. Cover with cake dome and store at room temperature.)

ORANGE CREAM CHEESE FROSTING

Steps:

• Beat cream cheese, butter or margarine, orange peel, and orange juice until creamy. Beat in confectioner's sugar until blended and smooth.
• Spread about 1 1/2 teaspoons on each cooled cookie. Sprinkle with walnuts.
• Let icing set 1 to 2 hours. Refrigerate in an airtight container with waxed paper between layers up to 1 week.

ORANGE LAYER CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 8-inch cake pans.
• In a medium bowl, whisk together the flour, baking powder and salt.
• In a stand mixer fitted with the paddle attachment, cream together the butter, oil and sugar on medium speed until light and fluffy, about 3-4 minutes.
• To the stand mixer bowl, add the eggs, egg yolk, vanilla and orange zest. Beat until well combined, scraping down the sides of the bowl as needed.
• In a measuring cup, combine the milk and orange juice.
• With the mixer on low speed, alternate adding the flour mixture and milk/OJ mixture, in 3 instalments each, beating until JUST combined (do not over beat).
• Remove the bowl from the stand mixer and give it a good stir with a rubber spatula, scraping the bottom and sides of the bowl. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
• Allow the layers to cool in the pan for 15-20 minutes and turn them over onto a cooling rack to cool completely.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and cream cheese on medium speed until smooth. Beat in the vanilla extract and orange zest.
• Add the confectioner's sugar, one cup at a time, until the frosting is smooth and creamy. If you think it is too soft, put the bowl in the refrigerator for about an hour to firm up.
• Place one cake layer on a plate or turntable, and using an offset spatula, frost the top with about 1 cup of frosting. Place the second layer upside down on top and frost the top and sides of the cake. Decorate with orange slices if desired.

ORANGE CREAM CAKE I

Steps:

• Bake cake as directed in a 9x13 inch pan. When done, use a meat fork to poke holes across the top of the entire cake. Allow to cool.
• In a medium bowl, mix together 1 box gelatin, 1 cup hot water and 1 cup cold water. Pour over top of cake. Refrigerate for 2 to 3 hours.
• Mix remaining box of gelatin, pudding mix, milk and vanilla together. Beat well. Fold whipped topping into this mixture, and spread on top of cake. Chill in refrigerator until serving.

ORANGE BUTTERCREAM FROSTING

Steps:

• In a small bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, orange zest and vanilla. Add enough orange juice to achieve frosting consistency.

ORANGE CREAM CHEESE FROSTING

Steps:

• Blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth.
• Add the sugar and continue to beat until light and creamy -- about 3 more minutes.
• Add the food coloring and gently stir until the color is uniform.
• Chill the frosting until ready to ice the cupcakes or cake.

COURGETTE & ORANGE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly oil and line a 1kg loaf tin with a strip of baking parchment. Finely grate the courgettes, then squeeze out as much liquid as you can with your hands (too much will make the cake soggy).
• Stir the courgettes with the sugar, sunflower oil, eggs, orange zest, vanilla and sultanas, then fold in the flour and baking powder until they disappear, but don't overmix.
• Scrape the mixture into the tin and bake for 50 mins until a skewer inserted into the cake comes out clean. Remove from the tin and cool on a wire rack.
• Meanwhile, beat the cream cheese with the icing sugar (don't overbeat as this can make the mixture too soft), then chill. Spread over the cooled cake, scatter with the zest and chill until ready to serve. Will keep for a week in the fridge.