Ultimate Orange Supreme Cake Recipes

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ORANGE CAKE



Orange Cake image

This recipe yields 2 loaves or as my mom used to make it - one bundt cake. I find that it's not easy to remove the cake from the bundt pan because it's a very moist cake unless you butter and flour the pan well, so I prefer using a loaf pan and I think it looks beautiful. If you only want to make one loaf, you can halve the recipe.

Provided by judith

Number Of Ingredients 8

2 1/2 cups (350g) all-purpose flour, sifted
2 1/2 teaspoons baking powder
4 large eggs
1 1/2 cups (300g) granulated sugar
1 cup (240 ml) canola or vegetable oil
1 1/4 cups (300 ml) freshly squeezed orange juice
Orange zest from 3-4 oranges ((I use the same amount of oranges I use for the juice))
1 teaspoon pure vanilla extract

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

CHOCOLATE ORANGE SUPREME CAKE



Chocolate Orange Supreme Cake image

I love the flavor of dark chocolate and orange together. I decided to play with one of my favorites and this is the result. HEAVENLY!!! Hope you enjoy it as much as we did.

Provided by Barbara Eaton

Categories     Chocolate

Time 55m

Number Of Ingredients 9

1 dark chocolate cake mix (i used pillsbury moist supreme)
1/4 c orange juice, fresh
FILLING AND FROSTING
1 c butter, softened
6 c powdered sugar
pinch of salt
3 Tbsp orange zest
5-6 Tbsp orange juice, fresh
8 oz orange marmalade

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



Orange Supreme Bundt Cake image

This is a quick and easy summer dessert cake using one of the flavors of summer. Orange! It's perfect for a pic nic or get together. I either put a glaze or just dust it with powdered sugar. Yummy!

Provided by Annamaria Settanni McDonald

Categories     Other Desserts

Time 1h5m

Number Of Ingredients 12

1 box orange supreme cake mix
1 pkg (3.4 oz.) instant vanilla pudding
1/2 c vegetable oil
3/4 c water
1/4 c orange juice (use brand name)
4 eggs
1 tsp orange zest
GLAZE
1 c powdered sugar
2 Tbsp butter, softened
2-4 Tbsp milk
1 tsp pure vanilla extract

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.

ORANGE SUPREME JUBILEE BUNDT CAKE



Orange Supreme Jubilee Bundt Cake image

I just made this moist and tasty Orange Cake and am delighted to share it with you. The original recipe came with the Bundt Pan, but I enhanced the recipe by adding a few additional ingredients. The results were well worth my efforts. I baked this cake in my Nordic Ware Jubilee Bundt pan which has a 10 cup capacity. I think...

Provided by Rose Mary Mogan

Categories     Cakes

Time 1h40m

Number Of Ingredients 18

3 c all purpose flour ( i used white lily)
1 Tbsp baking powder
1 tsp salt
2 1/2 c sugar
2 Tbsp orange zest(1/4 cup) about 2 oranges
2 stick butter, softened
4 large eggs, room temperature
1/2 c milk (i used 1%)
1/2 c orange juice (i used tropicana)
1 box instant vanilla pudding (3.4 ounce)
2 tsp orange extract ( i used watkins brand)
2 tsp butter flavored extract (i used watkins brand)
4-6 drops yellow food coloring (optional)
GLAZE INGREDIENTS
1/2 c orange marmalade
1/4 c orange juice
1 tsp each orange & butter extract
garnish with fresh orange slices and red candies, i used white sugar crystals also, but that's optional

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.

CREAMY ORANGE CAKE



Creamy Orange Cake image

Refreshing citrus flavor infuses tender white cake. A fluffy frosting adds finesse.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 10

1 cup boiling water
1 box (4-serving size) Jell-O™ orange-flavored gelatin
1 box Betty Crocker™ Super Moist™ white cake mix
3/4 cup frozen (thawed) orange juice concentrate
1/3 cup vegetable oil
1/4 cup water
4 egg whites
1 container Betty Crocker™ Whipped vanilla frosting
1 container (8 oz) Cool Whip frozen whipped topping, thawed
Orange peel strips, if desired

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.

Nutrition Facts : Fat 3, ServingSize 1 Serving, TransFat 2 g

ORANGE UPSIDE-DOWN CAKE



Orange Upside-Down Cake image

Provided by Sam Worley

Yield Makes 1 cake

Number Of Ingredients 18

For the caramel topping:
2 medium oranges
3/4 cup granulated sugar
4 1/2 tablespoons unsalted butter, cut into pieces, plus more for cake pan
1/4 teaspoon kosher salt
For the cake:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon grated orange zest
1 cup buttermilk, well shaken
Special equipment:
10-inch round cake pan

Steps:

  • Make the caramel:
  • Preheat the oven to 350°F.
  • Lightly butter the cake pan. Slice the oranges as thinly as you can (about 1/8 to 1/4-inch thick), preferably using a mandoline and picking out seeds as you go; set aside.
  • Make sure you have all the ingredients for the caramel ready to go before you begin cooking it. In a medium pot, combine the sugar and 6 tablespoons water and place over medium-high heat. Bring to a boil and cook, swirling the pan occasionally, until the mixture turns a medium-dark amber color, about 10 minutes. Remove pot from heat and carefully stir in the butter and salt until incorporated. Pour the caramel into the buttered cake pan.
  • Starting in the center of the pan, layer the orange slices on top of the caramel, overlapping a bit and working your way toward the outer edge (you may not need to use all the orange slices). Set pan aside.
  • Make the cake:
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  • In a separate large bowl, use an electric mixer to cream the butter and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition, and then blend in the vanilla and orange zest.
  • Add the flour mixture in three parts, alternating with the buttermilk, beating just to combine. Spoon the batter in dollops over the oranges in the cake pan, being careful not to move them around too much. Smooth the top of the batter with a wet offset spatula or the back of a spoon. Bake until a toothpick inserted in the middle of the cake comes out clean, 35 to 40 minutes, rotating the pan halfway through.
  • With an offset spatula or a butter knife, loosen any parts of the cake that seem to be sticking to the side of the pan. Invert the cake onto a plate or platter while it's still hot. Let cool until warm or room temperature, then cut into wedges with a serrated knife to serve.

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