Best 2 Triple Orange Butter Cake By Lady Rose Recipes

For those with a sweet tooth and a passion for indulging in delectable desserts, embark on a culinary journey to discover the ultimate recipe for Triple Orange Butter Cake by Lady Rose. This classic cake has captivated taste buds for generations with its moist and fluffy texture, infused with the vibrant flavors of orange. Whether you're a novice baker or an experienced chef, this comprehensive guide will unveil the secrets to creating a stunning and tantalizing Triple Orange Butter Cake that will surely impress your loved ones. Prepare to elevate your baking skills and embark on an extraordinary adventure in sweet indulgence.

Here are our top 2 tried and tested recipes!

TRIPLE ORANGE CAKE

Triple Orange Cake image

The original recipe calls for lemon cake mix, lemon jello and lemon juice ... but I just made it with orange and my family loved it. Great orange colour too!

Provided by Lennie

Categories Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

1 (3 ounce) package orange Jell-O
1 (18 1/4 ounce) package orange cake mix
2/3 cup canola oil
3/4 cup water
4 large eggs
1/3 cup orange juice
1 1/2 cups icing sugar

Steps:

Preheat oven to 350°F.
Grease a 9 x 13 cake pan; set aside.
Place all ingredients except juice and icing sugar in a large bowl.
Beat thoroughly with an electric mixer at medium speed.
Pour into pan.
Bake 35- 45 minutes or until top springs back when lightly touched in center.
Leave cake in pan and pierce entire surface with fork.
In a small bowl, blend juice and icing sugar thoroughly.
Spoon evenly over cake.

TRIPLE ORANGE BUTTER CAKE BY LADY ROSE

Triple Orange Butter Cake by Lady Rose image

I bought a Marianne Cake pan from Amazon, & wanted to make something sweet. Although there was a recipe that came with the pan, I recreated it, & came up with a version of my own. My husband loved it, & I used what I had in the fridge & pantry to garnish it. It turned out moist, buttery and very good. I was very pleased with the...

Provided by Rose Mary Mogan

Categories Fruit Desserts

Time 1h25m

Number Of Ingredients 15

Ingredients

1 box sml size orange jello
2 1/2 stick butter, softened to room temperature
2 c sugar
3 3/4 c all purpose flour
1/2 tsp salt
2 tsp baking powder
6 medium eggs, room temperature or (5 large)
8 oz cream cheese, soften to room temperature
2 tsp orange extract
2 tsp butter flavor
1 Tbsp zest from orange
1 large orange, sliced thin (2 slices quartered)
1 can(s) cherry pie filling
12-14 mini marshmallows
12-14 maraschino cherry halves

Steps:

1. Preheat oven to 350 degrees F. Spray Bundt pan liberally with Bakers Joy cooking spray.
2. Combine flour, salt baking powder and jello into a medium size bowl, stir to mix and set aside.
3. Add butter, cream cheese and sugar to a large bowl and beat at least 10 minutes. Until batter is light and fluffy. Then add eggs one at a time, and beat after each addition. Add the orange zest, orange extract, and butter flavoring & beat again.
4. Now gradually add the flour to the creamed batter and beat until completely mixed together. Pour into prepared pan, and bake in preheated 350 degree F. oven for 55 to 60 minutes or until tooth pick inserted into center comes out clean.
5. Remove cake from oven when done, and allow to sit and cool for at least 15 minutes, then invert onto serving platter. Top cake with chilled canned cherry pie filling. Garnish top with orange quarter slices, & mini marshmallows, and arrange half slices of orange around base of cake and top each half with maraschino cherry halves. Enjoy!
6. PLEASE NOTE: The Marianne cake Pan has a recessed area where the cherry pie filling will fit nicely when inverted, sort of like a FLAN PAN WHEN INVERTED , only it the Marianne Pan holds a lot more.

Tips:

Use fresh oranges for the best flavor. If you don't have fresh oranges, you can use 1 cup of orange juice concentrate thawed and diluted with 1 cup of water.
Be sure to zest the oranges before juicing them. The zest adds a lot of flavor to the cake.
Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the cake, making it light and tender.
Gradually add the eggs to the butter mixture, beating well after each addition. This will help to prevent the cake from curdling.
Be sure to sift the flour before measuring it. This will help to ensure that the cake is evenly textured.
Do not overmix the batter. Overmixing can result in a tough, dense cake.
Bake the cake until a toothpick inserted into the center comes out clean. Do not overbake, as this can result in a dry cake.
Allow the cake to cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

This triple orange butter cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a light and fluffy texture. The orange glaze is the perfect finishing touch, adding a burst of citrus flavor. Whether you are serving it for a special occasion or just as a simple treat, this cake is sure to be a hit.