Orange Dreamsicle Layer Cake Recipe 465 Recipes

EASY ORANGE DREAMSICLE CAKE

Steps:

• Mix all of the filling ingredients together in a medium bowl. Reserve 1/2 to 3/4 cup for frosting.
• In either a stand mixer or using an electric hand mixer combine all of the ingredients together and beat for 3 minutes. Scrape the bottom and the sides of the bowl occasionally.
• Grease and flour two 8 or 9-inch round cake pans. Shake out any excess flour. Set aside.
• Pour the cake batter evenly into the prepared cake pans. Bake in a preheated 350 degree F oven for 30 minutes. Or until a toothpick when inserted comes out clean.
• Let the cakes cool in the pan for 5 to 10 minutes. Remove the cakes from the cake pans and let cool completely on a baking rack.
• Add 1/2 to 3/4 cup of the filling to the frosting. Use about 2 containers of store bought frosting, or homemade cream cheese frosting. Mix together well with a rubber spatula. Cover with plastic wrap and place in the refrigerator until you are ready to frost the cake.
• To make homemade cream cheese frosting:Using a beater attachment, add all of the ingredients and beat until smooth and fluffy. Add a little milk at a time until you get the consistency you want. You'll want this frosting to be a little thicker than normal.
• Place one cake on a plate or serving platter. Place filling on top of the cake. Keep the filling about 1-inch away from the edges of the cake. Place the second cake on top of the filling.
• Gently spread the frosting on the top and around the sides of the cake. Top with a few thin slices of oranges for garnish.
• Refrigerate this cake until ready to serve.

BEST ORANGE DREAMSICLE CAKE

Steps:

• Set out Cool Whip to thaw.
• Prepare cake mix according to directions for a 9x13 pan,.
• After the cake is done and you bring out of oven, poke holes throughout the cake with a fork.
• Prepare Orange jello with 1 cup of boiling water and pour over the cake.
• Allow to cool in pan for 30 minutes.
• In a large mixing bowl, mix together with hand mixer (or other) instant vanilla pudding with 1 cup milk.
• Stir in orange and vanilla extracts, mix well.
• Fold in Cool whip Spread over the cake and chill for 2 to 3 hours before serving.

ORANGE DREAMSICLE REFRIGERATOR CAKE

Steps:

• 1. Prepare and bake cake according to box instructions for a 9"x13" glass pan.
• 2. Immediately upon removing cake from oven, poke holes all over using a skewer or chopstick.
• 3. Pour orange gelatin into a medium bowl, add boiling water and mix until dissolved.
• 4. Slowly pour (or spoon) over cake, filling all the holes well.
• 5. Allow cake to cool completely (after 1/2 hr., it can be refrigerated to hasten the cooling.)
• 6. When the cake has cooled, in a large bowl, beat cream cheese with powdered sugar, until fluffy.
• 7. Gradually beat in 1/4 of the cup of milk, until smooth.
• 8. Gradually add remaining 3/4 cup milk and blend until smooth.
• 9. Add the vanilla pudding mix, vanilla extract and orange extract and mix until smooth.
• 10. Fold in whipped topping until well incorporated.
• 11. Spread evenly over cake, then cover and refrigerate for 2 to 3 hrs. before serving.
• 12. Cover and refrigerate leftovers.

ORANGE DREAMSICLE LAYER CAKE

Steps:

• 1. Place a rack in the center of the oven and preheat the oven to 350°F.
• 2. Lightly mist three 9-inch round cake pans with vegetable oil cooking spray, then dust them with flour. Shake out the excess flour. Set the pans aside.
• 3. Place the cake mix, orange gelatin, oil, eggs, and orange extract in a large mixing bowl. Add 1 1/4 cups of water, then beat with an electric mixer on low speed until the ingredients are moistened, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat, scraping down the side again if necessary, until the batter is well blended and smooth, 2 minutes longer. Divide the batter evenly among the prepared pans, smoothing it out with a rubber spatula. Place the pans in the oven side by side or, if your oven is not large enough, place two on the center rack and the third pan in the center of the highest rack.
• 4. Bake the cakes until they spring back when lightly pressed with a finger, 18 to 22 minutes. Check the pan on the highest rack first; it will bake the quickest and may need to be rotated to a lower rack while it bakes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a knife around the edge of each and invert them onto a rack, then again onto another rack so that they are right side up. Allow the cakes to cool completely, 15 to 20 minutes longer.
• 5. Meanwhile, start making the frosting: Place the sour cream and coconut in a large bowl, stir to combine, and place in the refrigerator, uncovered, for 1 hour.
• 6. Remove the bowl with the sour cream from the refrigerator, add the confectioners' sugar and orange juice, and beat with an electric mixer on medium speed until well combined, 30 seconds. Fold the whipped topping into the frosting until just combined.
• 7. To assemble the cake, place one cake layer, right side up, on a cake plate and spread some of the frosting over the top. Place a second layer, right side up, on top of the first. Spread some of the frosting over the top. Place the third layer, right side up, on top of the second layer, then frost the top and side of the cake smoothly and generously. Place the cake in a cake saver and refrigerate it until well chilled, 2 hours. Store this cake, in a cake saver or under a glass dome, in the refrigerator for up to 1 week.

MARY BERRY'S ORANGE LAYER CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. You will need 2 x 20cm loose-bottomed sandwich tins, greased and bases lined with baking parchment. Measure all the cake ingredients into a large bowl (reserve a little orange zest for decoration) and beat with a wooden spoon or electric hand mixer until combined and smooth.
• Divide evenly between the 2 tins. Bake for 20-25 mins or until well risen, lightly golden and shrinking away from the sides of the tins. After 5 mins, remove from the tins and leave to cool on a wire rack.
• To make the icing, put the butter and icing sugar into a bowl and mix with an electric hand mixer until light and fluffy. Stir in the orange zest.
• Remove the paper from the cakes. Sit 1 cake upside down on a plate. Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Spread half the butter icing over the glazed cake. Sit the other cake on top, brush with the remaining glaze, then spread with the remaining butter icing. Scatter with the reserved orange zest. The cake is best eaten on the day, but will keep for up to 3 days in a cool place. It freezes well un-iced or filled.