ORANGE-AND-POPPY-SEED SHEET CAKE
Full of citrus flavor, this recipe includes orange zest, sour cream, poppy seeds, and vanilla paste in the batter and orange juice in the luscious, easy icing. To serve, shower with more poppy seeds and get creative when cutting: Small and large planks, slices on the bias, and even triangles are fair game when it comes to a sheet cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h20m
Yield Serves 10 to 12
Number Of Ingredients 14
Steps:
- Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
- Whisk together flour, baking powder, and salt. Combine eggs and sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat to combine. Add butter, zest, poppy seeds, and vanilla; beat to combine. Add sour cream; beat until smooth.
- Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
- Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift cake out of pan and let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)
- Icing: Whisk together confectioners' sugar, butter, and orange juice until smooth. Spread over cake. Sprinkle with poppy seeds. Let set at least 20 minutes before serving. Iced cake can be stored in an airtight container at room temperature up to 3 days.
BEAT AND BAKE ORANGE CAKE
This quick orange cake is delicious without the frosting. I sometimes just sprinkle icing sugar on the top. This recipe can be used to make two 8-inch cake layers or a 9x5-inch loaf. If making a loaf cake, bake for 60 minutes.
Provided by menling
Categories Desserts Cakes Yellow Cake Recipes
Time 2h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
- In a measuring cup, combine milk, 1/2 cup orange juice, oil, beaten eggs, and 1 1/2 teaspoon orange zest. Set aside.
- Sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the center and pour in the milk mixture. Stir until thoroughly combined.
- Divide batter into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make Orange Butter Frosting: Cream butter until smooth. Gradually beat in confectioners' sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in vanilla and 1 teaspoon orange zest.
Nutrition Facts : Calories 414.1 calories, Carbohydrate 63.1 g, Cholesterol 62.8 mg, Fat 16.7 g, Fiber 0.6 g, Protein 4.2 g, SaturatedFat 5.5 g, Sodium 250.9 mg, Sugar 46.3 g
TEXAS ORANGE SHEET CAKE
Make and share this Texas Orange Sheet Cake recipe from Food.com.
Provided by pink cook
Categories Dessert
Time 1h5m
Yield 1 large cake, 16 serving(s)
Number Of Ingredients 17
Steps:
- Sift flour, baking powder, and salt together.
- In a large bowl, cream butter until smooth. Gradually add sugar and beat until light and fluffy.
- Beat eggs; stir in marmalade, orange rind and mandarin segments, if you like.
- Beat in flour mixture alternately with orange juice, beating after each addition.
- Turn batter into a greased and floured 11x14x1-inch or cookie sheet and bake at 350° for 30 to 35 minutes.
- Cool in pan on rack for about 10 minutes and turn in a plate to coool completely and frost with.
- ORANGE GLAZE RECIPE that I posted here: Recipe 411994:.
- Combine sugar and cornstarch in saucepan. Add lemon and orange juices slowly and stir until smooth.
- Add remaining ingredients and cook, stirring frequently, over low heat until thick and glossy. Cool and spread on cake.
- Recipe can be doubled if you want.
Nutrition Facts : Calories 369.4, Fat 14.2, SaturatedFat 8.6, Cholesterol 69.2, Sodium 327.9, Carbohydrate 57.1, Fiber 1.4, Sugar 32.4, Protein 4.6
ORANGE SHEET CAKE
Make and share this Orange Sheet Cake recipe from Food.com.
Provided by LorenLou
Categories Dessert
Time 50m
Yield 1 sheet cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Spray bottom of 9x13" sheet cake pan with cooking spray.
- Set aside.
- Beat first five ingredients with an electric mixer for 4 minutes.
- Pour into the prepared cake pan.
- Bake for 35 minutes.
- For icing, beat the powdered sugar and orange juice with a mixer until smooth.
- (Start with 3/4 cup orange juice. If you want the cake even moister/soggier than it already is, slowly increase the amount of orange juice).
- Remove cake from oven, and poke with many holes- using a chopstick or fork or skewer, etc.
- Pour the icing over the warm cake.
Nutrition Facts : Calories 6146.4, Fat 244.2, SaturatedFat 26.9, Cholesterol 856.4, Sodium 4085.2, Carbohydrate 953.7, Fiber 6.1, Sugar 758.6, Protein 55.9
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ORANGE CREAMSICLE SHEET CAKE - THE CREATIVE BITE
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Reviews 1Category CakeServings 24Estimated Reading Time 2 mins
- Preheat oven to 350°. Spray your large cookie pan with non-stick cooking spray and set it aside.
- Make the white cake mix according to package directions substituting half of the water for fresh squeezed orange juice. Mix 2 Tablespoons of orange zest into the batter and pour it into your pan, smoothing the batter evenly. Bake 16-20 minutes until the cake is cooked through and the top is lightly golden brown. Set aside to cool to room temperature.
- Meanwhile, in a large bowl, beat the cream cheese, sweetened condensed milk, 1/2 c. freshly squeezed orange juice, 3 Tablespoons orange zest and 1 Tablespoon vanilla. Pour the mixture over the cooled cake and spread evenly.
- In a separate bowl, beat the cream, powdered sugar and 1 Tablespoon vanilla until medium peaks form. Spread whipped cream over the cream cheese mixture. Top with orange zest and serve immediately or store refrigerated for up to 6 hours.
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