Best 9 Orange Glaze For Cake Recipes

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Orange glaze is a classic and versatile topping for cakes, adding a burst of citrus flavor and a touch of sweetness. Made with fresh orange juice, butter, and confectioners' sugar, orange glaze is easy to make and can be used on a variety of cakes, from simple pound cakes to decadent chocolate cakes. Whether you're looking for a simple glaze to drizzle over your cake or a thicker glaze to create a smooth, glossy finish, there's an orange glaze recipe out there to suit your needs.

Let's cook with our recipes!

ORANGE GLAZE I



Orange Glaze I image

This glaze is perfect for the Orange Chiffon Cake. This will give a thin coating or a drizzle over any cake especially a tube cake or bundt cake.

Provided by Carol

Categories     Desserts     Frostings and Icings     Dessert Glazes

Yield 6

Number Of Ingredients 2

1 cup confectioners' sugar
1 tablespoon frozen orange juice concentrate, thawed

Steps:

  • Mix all ingredients together well. Add more confectioner's sugar or orange juice to make the proper consistency for a barely pourable glaze.

Nutrition Facts : Calories 82.5 calories, Carbohydrate 21 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 20.7 g

FRESH ORANGE POUND CAKES WITH AN ORANGE GLAZE



Fresh Orange Pound Cakes with an Orange Glaze image

Provided by Food Network

Categories     dessert

Time 45m

Yield about 24 cakes

Number Of Ingredients 11

1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt
2 cups confectioners' sugar
1/4 cup fresh orange juice
2 ounces sliced almonds, finely chopped
8 ounces butter, (2 sticks) at room temperature
1 cup sugar
2 large eggs, at room temperature
3 large egg yolks, at room temperature
3 medium oranges, zested

Steps:

  • Preheat the oven to 400 degrees F.
  • Grease 24 (1/2 cup) mini bundt pans (2 pans of 12 mini bundt tins). In an electric mixer, fitted with a paddle attachment, combine the butter and sugar. Beat until smooth.
  • Add the eggs and yolks, 1 at a time, and continue to beat until incorporated. Add the orange zest and vanilla. Add the flour and salt, 1/2 cup at a time until the batter is smooth. Spoon 1/3 cup of the batter into the prepared pans.
  • Bake for 15 to 20 minutes or until the top of the cake domes and are slightly golden. Remove from the oven and cool slightly. Unmold the cakes onto wire racks.
  • In a small mixing bowl, combine the confectioners' sugar and orange juice together. Whisk until smooth. Place the wire racks over a baking sheet, lined with parchment paper. Drizzle the glaze over each cake. Sprinkle the top of each cake with the almonds. Cool the cakes to room temperature. Place the cakes on a serving platter and serve.

ORANGE-GLAZED SPONGE CAKE



Orange-Glazed Sponge Cake image

I can't remember the origin of this recipe, but I use it often. It's easy to prepare and makes a wonderful dessert for any meal. I am a paralegal who enjoys cooking for my husband and son as well as entering recipe contests.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 10 servings.

Number Of Ingredients 12

6 large eggs, room temperature, separated
1-1/4 cups sugar, divided
1/3 cup orange juice
2 tablespoons grated orange zest
1-3/4 cups all-purpose flour
1/2 teaspoon salt
ORANGE GLAZE:
1 cup water
1/2 unpeeled orange, finely chopped
1/4 cup sugar
1/2 cup confectioners' sugar
1 tablespoon butter

Steps:

  • In a large bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar and beat until thick and lemon-colored. Blend in orange juice and zest. Sift together flour and salt; add to batter. Beat until smooth. In another bowl, beat egg whites until soft peaks form. While beating, add the remaining sugar, 1 tablespoons at a time. Beat until stiff. Fold 1/4 of the egg whites into the batter; then fold in remaining whites. Spoon into an ungreased 10-in. tube pan, smoothing top. Bake at 350° for 40 minutes or until tester inserted in the center of the cake comes out clean. Invert pan over a narrow-neck bottle to cool. , Meanwhile, for glaze, combine water, chopped orange and sugar in a small saucepan. Bring to a boil. Cook until very thick and almost all the water has evaporated. Remove from the heat and blend in confectioners' sugar and butter. Run a knife between the pan and cake. Turn out onto a platter. Spread warm glaze over the top and sides of cake.

Nutrition Facts :

ORANGE GLAZE



Orange Glaze image

This orange glaze is the perfect addition to the pumpkin spice cake recipe by viewer Donnell Chambers.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for one 10-inch cake

Number Of Ingredients 3

3 tablespoons freshly squeezed orange juice
1 1/2 cups confectioners' sugar
2 teaspoons freshly grated orange zest

Steps:

  • In a medium bowl, stir together the juice, zest, and sugar until thick and shiny.

ORANGE GLAZE CAKE



Orange Glaze Cake image

Mom loved to bake-from the time I can remember, every Saturday she was in the kitchen creating another wonderful cake or pie. This tender orange cake bakes up deep golden brown and is a favorite of mine, my friends and my family. To make it even more special, serve slices with ice cream or a drizzle of Curacao. -Patricia Wright, Stratford, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 14

1 cup butter, softened
2 cups sugar
2 tablespoons grated orange zest
6 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
3/4 cup 2% milk
3 teaspoons baking powder
1/8 teaspoon salt
GLAZE:
1/3 cup confectioners' sugar
1/4 cup butter, melted
1/4 cup orange juice
Chopped candied orange peel, additional powdered sugar

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in orange zest and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition (batter may appear curdled)., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Poke holes in warm cake using a fork or wooden skewer. Mix confectioners' sugar, melted butter and orange juice; spoon slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely. Serve with candied orange peel and additional confectioners' sugar.

Nutrition Facts : Calories 474 calories, Fat 22g fat (13g saturated fat), Cholesterol 145mg cholesterol, Sodium 341mg sodium, Carbohydrate 63g carbohydrate (38g sugars, Fiber 1g fiber), Protein 7g protein.

SIMPLE ORANGE GLAZE



Simple Orange Glaze image

This glaze is fresh and delicious. It uses real orange juice, not the stuff out of the container. It adds a real nice kick to angel food cake or any kind of loaf cake.

Provided by cukatie2983

Categories     Desserts     Frostings and Icings     Dessert Glazes

Time 5m

Yield 8

Number Of Ingredients 3

1 cup confectioners' sugar
¼ teaspoon grated orange zest
1 tablespoon freshly squeezed orange juice, or as needed

Steps:

  • Whisk sugar with orange zest and orange juice in a small bowl until smooth.

Nutrition Facts : Calories 61.9 calories, Carbohydrate 15.8 g, Sodium 0.2 mg, Sugar 15.5 g

ORANGE GLAZE



Orange Glaze image

Make and share this Orange Glaze recipe from Food.com.

Provided by Kim19068

Categories     Dessert

Time 5m

Yield 1-2 cups

Number Of Ingredients 2

1/4 cup thawed orange juice concentrate
1 cup confectioners' sugar

Steps:

  • Combine both in a small bowl.
  • Spread over Danish taste Great on a white cake also.
  • This is the recipe I use to top my Danish with.

Nutrition Facts : Calories 579.7, Fat 0.3, Sodium 3.3, Carbohydrate 146.6, Fiber 0.6, Sugar 144, Protein 1.7

ORANGE SUGAR GLAZE



Orange Sugar Glaze image

I discovered this powdered sugar glaze when I ran out of milk one day and needed to whip up a glaze for my bundt cake. It goes great with chocolate bundt cakes or orange bundt cakes even just as a great glaze on sugar cookies if you're looking for that little something different. It also went great with Evie*'s recipe Recipe #11712 here on Zaar. Thanks for a perfect compliment to my icing Evie*!

Provided by ktenille

Categories     Dessert

Time 2m

Yield 48 frosted cookies

Number Of Ingredients 3

3 tablespoons orange juice (pulp free)
2 cups powdered sugar
1 teaspoon vanilla

Steps:

  • Combine ingredients in small bowl.
  • Whip for 1 minute on high until smooth.
  • Spread on cookies or pour over bundt cake.
  • Allow to dry.
  • Note: This will harden on cookies beautifully making them easy to freeze or great for cookie trays.

Nutrition Facts : Calories 20.1, Sodium 0.1, Carbohydrate 5.1, Sugar 5

ORANGE GLAZE FOR ZUCCHINI BUNDT CAKE



Orange Glaze for Zucchini Bundt Cake image

This recipe goes with Zucchini Bundt Cake with Orange Glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 5m

Yield Makes 3⁄4 cup (enough for one 8-inch cake)

Number Of Ingredients 4

1 1/4 cups confectioners' sugar, sifted
2 pinches of ground cardamom (optional)
1/4 teaspoon finely grated orange zest, plus 3 tablespoons fresh orange juice
Whole milk, as needed, for thinning

Steps:

  • Whisk together sugar and cardamom. Whisk in orange zest and juice, and whisk until mixture has the consistency of thick honey. If mixture is too thick, whisk in milk, 1 teaspoon at a time.

Tips:

  • Choose the right oranges: For the best flavor, use fresh, ripe oranges with a deep orange color and a firm texture. Avoid oranges that are bruised or have blemishes.
  • Zest your oranges finely: When zesting your oranges, be sure to use a fine grater to get as much flavor as possible. Avoid grating the white pith, as this can be bitter.
  • Use a variety of orange juices: For a more complex flavor, use a combination of fresh orange juice and store-bought orange juice. This will give your glaze a more well-rounded flavor.
  • Don't overcook the glaze: The glaze should be cooked until it has thickened and coats the back of a spoon. Overcooking the glaze will make it too thick and sticky.
  • Let the glaze cool slightly before using: This will help to prevent the glaze from running off the cake. You can also reheat the glaze gently if it becomes too thick.

Conclusion:

Orange glaze is a versatile and delicious way to add flavor and moisture to your cakes. Whether you're making a simple pound cake or a more elaborate layer cake, an orange glaze is sure to make your dessert shine. With its bright citrus flavor and beautiful golden color, orange glaze is the perfect finishing touch for any cake. Note: Adding a bit of orange zest to the glaze can also enhance the orange flavor even more.

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