Classic Orange Cake

           There is just something that cannot be ignored when it comes to an orange cake in the summer. Maybe because it was one of those classics that I learned from my mom way back, maybe because I find an orange cake very refreshing in the summer.

I have to admit that I love this classic Orange cake more than I love the lemon zest cake. That says a lot, because lemon is my ideal flavor!

            This cake comes out sweet and super moist, the way a good cake should be. It does sound deceiving as though it might have oranges in it, but it does not. I am working on that though, I plan to find a way to make that happen without making the cake soggy.

This is one of the favorite cakes for my nieces and nephews. They find it thrilling that a cake tastes like an orange.

Frequently Asked Questions:

            How do I store this cake?

As long as it is covered tightly, it can sit on your counter for 3 to 5 days. If you cover it and place it in the refrigerator, it will be good for 5 to 6 days.

            Can I add mandarin oranges to this?

I am working on figuring out how to do this without the cake becoming really soggy. When you cut the orange pieces, the juice will spread to the cake itself and make it soggy.

            Do I have to use Vanilla frosting?

If you can find some orange extract, and add orange zest, you could certainly turn this into an orange frosting. If you want the actual orange color, you will have to add some coloring to it with food dye.

What do you need to make Classic Orange Cake

            4 cups all purpose flour

            3 tsp baking powder

            4 large eggs

            ½ cup butter, melted

            2 cups buttermilk

            4 cups granulated sugar

            2 tsp orange extract

            2 tsp vanilla extract

            4 tbsp orange zest

            3 to 5 drops of orange food coloring

           Vanilla Frosting

            1 ½ pounds butter, unsalted and softened

            6 to 8 cups of confectioner’s sugar

            3 tsp vanilla extract

            orange food coloring

How to make Classic Orange Cake

FIRST STEP:

Preheat the oven to 350*, spray three 8 inch round cake pans with non stick spray

In a large bowl, mix together the flour and baking powder

SECOND STEP:

Using another bowl, combine the butter, eggs and sugar until fluffy

Beat in the buttermilk, vanilla, orange extract and orange zest

THIRD STEP:

Gradually add in the flour mixture

Mix until combined, then add the orange food coloring

FOURTH STEP:

Divide the batter between the three pansBake for 30 to 35 minutes until toothpick comes out clean

Allow the cakes to cool completely

FIFTH STEP:

In a large mixing bowl, beat the butter, sugar and vanilla until fluffy

SIXTH STEP:

Place one cake layer on a cake plate

Spread 1 cup of frosting over the top

Place the second layer on the top and spread 1 cup of frosting on that layer, do the same with the third layer

Frost the sides the best possible, not worrying about crumb coating

SEVENTH STEP:

Mix remaining vanilla frosting with orange food coloring

Use a piping bag to decorate the top with dollops of the orange frosting.

Enjoy!

YUM!

Classic Orange Cake

Classic Orange Cake

Yield: 12
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Ingredients

  • 4 cups all purpose flour
  • 3 tsp baking powder
  • 4 large eggs
  • ½ cup butter, melted
  • 2 cups buttermilk
  • 4 cups granulated sugar
  • 2 tsp orange extract
  • 2 tsp vanilla extract
  • 4 tbsp orange zest
  • 3 to 5 drops of orange food coloring
  • Vanilla Frosting
  • 1 ½ pounds butter, unsalted and softened
  • 6 to 8 cups of confectioner’s sugar
  • 3 tsp vanilla extract
  • orange food coloring

Instructions

FIRST STEP:

Preheat the oven to 350*, spray three 8 inch round cake pans with non stick spray

In a large bowl, mix together the flour and baking powder

SECOND STEP:

Using another bowl, combine the butter, eggs and sugar until fluffy

Beat in the buttermilk, vanilla, orange extract and orange zest

THIRD STEP:

Gradually add in the flour mixture

Mix until combined, then add the orange food coloring

FOURTH STEP:

Divide the batter between the three pansBake for 30 to 35 minutes until toothpick comes out clean

Allow the cakes to cool completely

FIFTH STEP:

In a large mixing bowl, beat the butter, sugar and vanilla until fluffy

Place one cake layer on a cake plate

SIXTH STEP:

Spread 1 cup of frosting over the top

Place the second layer on the top and spread 1 cup of frosting on that layer, do the same with the third layer

Frost the sides the best possible, not worrying about crumb coating

SEVENTH STEP:

Mix remaining vanilla frosting with orange food coloring

Use a piping bag to decorate the top with dollops of the orange frosting.

Enjoy!

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 233Total Fat: 7gCholesterol: 54mgCarbohydrates: 37gSugar: 22gProtein: 8g