Best 2 Orange Birthday Cake Recipes

Are you looking for the perfect orange birthday cake recipe to help you celebrate your special day? With so many variations, choosing the right one can be overwhelming. This article will help you find the best recipe to suit your taste and dietary needs. From classic to modern, from simple to elaborate, we will cover a wide range of options, including gluten-free, vegan, and allergy-friendly recipes. So, gather your ingredients, preheat your oven, and get ready to embark on a delicious journey as we present to you the ultimate guide to finding the best orange birthday cake recipe.

Check out the recipes below so you can choose the best recipe for yourself!

ORANGE OMBRE BIRTHDAY CAKE WITH CHOCOLATE FROSTING

Orange Ombre Birthday Cake with Chocolate Frosting image

Provided by Nancy Fuller

Categories dessert

Time 2h45m

Yield 12 servings

Number Of Ingredients 18

Ingredients

Nonstick baking spray with flour, for cake pans
3 1/2 cups cake flour
3 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk
1/3 cup vegetable oil
2 tablespoons orange juice
1 tablespoon orange zest
2 sticks (1 cup) unsalted butter, room temperature
1 1/2 cups granulated sugar
1/2 packed cup light brown sugar
6 large eggs
Orange food coloring
Chocolate Frosting, recipe follows
1 1/2 pounds semisweet chocolate, finely chopped
3 sticks (1 1/2 cups) unsalted butter, room temperature
5 cups confectioners' sugar
1/3 to 1/2 cup heavy cream

Steps:

Preheat the oven to 350 degrees F; position racks in the upper and lower thirds of the oven. Spray three 9-by-2-inch round cake pans with nonstick spray and line the bottom of each with parchment paper. Spray the parchment. Set the pans aside.
In a large bowl, whisk to combine the flour, baking powder and salt; set aside. In a separate bowl or measuring cup, combine the milk, oil, orange juice and zest; set aside.
In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar together on medium-high speed until light and fluffy, about 8 minutes. Add the eggs, one at a time, beating well after each addition.
Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with the wet ingredients, and beginning and ending with the dry.
Pour one-third of the batter into a medium bowl, add 1 or 2 drops of orange food coloring, and stir to combine. Pour into one of the prepared cake pans.
Pour another third of the batter into the same bowl and add 3 or 4 drops of food coloring. Stir to combine, then pour into the second cake pan.
Add 5 or 6 drops of food coloring to the remaining batter and stir to combine. Pour into the third cake pan.
Bake the cake layers until a toothpick inserted in the center comes out clean, about 25 minutes, rotating the pans halfway through. Cool in the pans on wire racks for 5 minutes. Then invert the cakes, peel off the parchment and let cool completely on wire racks. Trim the tops if domed.
To assemble the cake: Place the darkest cake layer on a cake stand and frost the top completely. Stack the next darkest layer and again frost the top. Stack the final layer and frost the top and sides of the cake. Slice to serve.
Place the chocolate in a large heat-proof bowl set over (not in) a pan of gently simmering water. Heat until the chocolate is melted, then stir until smooth. Remove the bowl from the pan and let the chocolate cool to room temperature.
In a stand mixer with the paddle attachment, beat the butter and confectioners' sugar on medium speed until light and smooth, about 3 minutes. Add the melted chocolate and beat until combined. Add the cream and beat until the frosting is smooth and spreadable.

ORANGE BIRTHDAY CAKE

ORANGE BIRTHDAY CAKE image

Categories Cake Citrus Dessert Easter

Number Of Ingredients 16

Ingredients

Vegetable oil spray, for misting the pans
Flour, for dusting the pans
1 package (18.25 to 21.6 ounces) yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
3 large eggs
½ cup vegetable oil
1 teaspoon pure vanilla extract
1 1/3 cups plus ¾ cup orange juice for the syrup
1 tablespoon grated orange zest
2 tablespoons sugar
For the frosting:
8 tablespoons (1 stick) butter, at room temperature
4 ounces cream cheese, at room temperature
1 teaspoon grated orange zest
2 to 3 teaspoons orange juice
3 ¾ cups confectioners' sugar, sifted

Steps:

Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist or grease two 9-inch round cake pans and dust them with flour. Set the pans aside. Place the cake mix, pudding mix, eggs, oil, vanilla, 1 1/3 cups of orange juice, and orange zest in a large mixing bowl. Beat with an electric mixer on low speed until incorporated, 30 seconds. Increase the mixer speed to medium and beat until the mixture lightens and is smooth, 1½ minutes. Pour the batter into the prepared pans, smoothing the top with a rubber spatula, and place the pans in the oven. Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 28 to 33 minutes. Meanwhile, make the orange syrup. Pour ¾ cup orange juice into a small bowl and add the 2 tablespoons sugar. Whisk until the sugar dissolves and set aside. Remove the cake layers from the oven and let them cool in the pans for 10 minutes. Run a knife around the edges, gently shake the layers to loosen the cake, and invert them once, then again, onto wire racks to cool right-side up. Let cool 20 minutes longer. Poke holes in the top of each layer with a bamboo skewer or chopstick and slowly spoon the orange syrup over the surface. Allow the layers to cool to room temperature, 30 minutes more. Meanwhile, make the frosting. Place the butter and cream cheese in a large mixing bowl and beat with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the orange zest, 2 teaspoons orange juice, and confectioners' sugar a little at a time, beating with the mixer on low until the sugar is incorporated, 1 minute. Increase the mixer speed to medium and beat until the frosting is fluffy, 1 minute longer. Add up to 1 teaspoon more orange juice if the frosting seems too stiff. To assemble the cake, place one layer, right-side-up, on a cake stand. Spread the top with frosting. Place the second layer of cake, right-side-up, on top of the first and frost

Tips

1. Zest Your Oranges Finely:

Use a Microplane zester to finely zest the oranges to get the most flavorful results. Avoid using a regular grater, as it can produce large, bitter pieces of zest.

2. Use Freshly Squeezed Orange Juice:

Freshly squeezed orange juice will give your cake a more intense and delicious orange flavor compared to store-bought juice. If you don't have fresh oranges, you can use store-bought juice, but try to find a high-quality brand.

3. Don't Overmix the Batter:

Overmixing the batter can result in a tough, dense cake. Mix the ingredients just until they are combined to avoid this. Overmixing can also result in gluten production, creating a less tender cake.

4. Bake the Cake until a Toothpick Comes Out Clean:

Insert a toothpick into the center of the cake. If it comes out clean, the cake is done baking. If the toothpick comes out with batter or crumbs attached, the cake needs to bake a few minutes longer.

5. Let the Cake Cool Completely before Frosting:

Allowing the cake to cool completely before frosting prevents the frosting from melting. It also helps the cake hold its shape when cutting and serving.

6. Use a Cream Cheese Frosting:

Cream cheese frosting is a classic pairing with orange cake. It's rich, tangy, and perfectly complements the sweet orange flavor of the cake. You can also try other frostings, such as whipped cream or buttercream frosting.

Conclusion

Enjoy Your Delicious Orange Birthday Cake!

An orange birthday cake is a delicious and festive way to celebrate a special occasion. With its moist, flavorful crumb and tangy orange glaze, this cake is sure to be a hit with all your guests. So next time you're looking for a birthday cake to impress, try this orange birthday cake recipe.