orange cake
This fresh orange cake is a moist and zesty dessert featuring a vibrant orange flavor complemented by a smooth orange vanilla bean icing. Perfect for any occasion.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 4 whole oranges (zested and juiced) yields about 1.25 cups juice
- 1 box yellow cake mix
- 3 large eggs
- 0.5 cup butter melted and cooled
- 3 tablespoons butter additional, for pan
- 0.75 cup butter at room temperature, for icing
- 1 whole orange (zested and juiced)
- 2 teaspoons vanilla bean paste or pure vanilla extract
- 3.5 cups powdered sugar for icing, divided
- optional orange slice candy for garnish
Instructions
Preparation Steps
- Butter a sheet pan with sides (jelly roll pan), and set aside.
- Preheat oven to 350 degrees F.
- Pour the cake mix into a large mixing bowl.
- Strain the orange juice to remove any large pulp pieces.
- Add the strained orange juice, orange zest, eggs, and melted butter to the bowl.
- Whisk together until light and creamy, about 2 minutes. Pour batter into the buttered pan, spreading it evenly to the edges.
- Bake for 17 to 20 minutes, or until the top is lightly golden and springs back when touched.
- While the cake is baking, prepare the orange vanilla bean icing.
- In a medium bowl, whisk together the butter, orange juice (with pulp), orange zest, and vanilla bean paste.
- Add 1 cup of powdered sugar and whisk until smooth and lump-free.
- Gradually add remaining powdered sugar, one cup at a time, whisking after each until soft icing consistency is achieved.
- After the cake has cooled completely, spread the icing evenly over the top.
- Optionally, garnish with orange slice candy before serving.
Notes
This cake is best eaten within 2 to 3 days when stored covered in the refrigerator due to its fresh orange juice content. The olive oil can be substituted for butter if desired for a different texture and flavor.