what is a good moist recipe for orange cake?

Question

its for a birthday party, and i have a very nice chocolate icing recipe made with real chocolate to go along with it. (please no artificial orange.)

Answer 1

Hi !!
Here you go...

Bee Lian's Rich Orange Cake

*PLEASE REMEMBER TO DOUBLE THIS RECIPE...YOU WILL NEED TWO LAYERS FOR A BIRTHDAY CAKE...ENJOY!!!

"This is a super moist and rich cake. You will love it!"

Original recipe yield:
1 - 8 inch pan

PREP TIME 30 Min
COOK TIME 40 Min
READY IN 1 Hr 10 Min

INGREDIENTS
1/2 cup butter
3/4 cup white sugar
2 tablespoons grated orange zest
2 egg yolks
1 cup self-rising flour
1/2 cup fresh orange juice
2 egg whites
1 pinch salt

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).Grease one 8 inch round cake pan. Sift flour and set aside.
Cream butter, sugar and grated orange zest until light and fluffy. Beat in the egg yolks one at a time. Fold in sifted flour, alternating with orange juice.
In another bowl, whisk egg whites until stiff and add a pinch of salt. Fold whisked egg whites into the mixture. Spoon batter into prepared pan.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into cake comes out clean.

Answer 2

Orange Dreamsicle Cake recipe
From the kitchen of Margie Kirkman

I have had so many people talk about how good and moist this cake is.

Part 1:
1 box Duncan Hines Orange Supreme cake mix
1 (3 ounce) box orange Jell-O

Mix and sift these ingredients.

Part 2:
1/3 cup cooking oil or soft margarine
2 eggs
1 1/2 cups water or orange juice (I use the juice)

Put Part 2 on top of Part 1. Mix well with mixer.

Use 3 floured and greased 9-inch cake pans Bake at 350 degrees F for 20 to 30 minutes or until it comes loose from sides. Cool layers.

Icing:
1 (8 ounce) container sour cream
1/4 to 1/2 cup orange juice (I only use the 1/4 cup)
1 cup granulated sugar
1 (8 ounce) container Cool Whip
1 (9 ounce) package frozen coconut

Mix all well with mixer. Ice cake when cool. Store in refrigerator.

Answer 3

ORANGE KISS-ME CAKE
Winner of the 1950 Pillsbury Bake-Off
2 c. Pillsbury all purpose or unbleached flour
1 orange
1 c. raising
1/3 c. walnuts
1 c. sugar
1 t. baking soda
1 t. salt
1 c. milk
1/2 c. shortening
2 eggs
Preheat oven to 350 degrees (325 for glass pans).
Grease (not oil) and flour 13 x 9 inch pan.
Lightly spoon flour into measuring cup; level off.
Squeeze orange; reserve 1/3 c. juice.
Grind orange peel and pulp, raisins, and 1/3 c. walnuts together. Set aside.
In large bowl, blend flour, sugar, soda, milk, shortening, and eggs.
Beat for 3 minutes at medium speed.
Stir in orange-raisin mixture.
Pour into prepared pan.
Bank at 350 degrees, 35- 40 min. or until toothpick inserted in center comes out clean.

ORANGE TOPPING
Reserved 1/3 c. orange juice
1/3 c. sugar
1 t. cinnamon
1/4 c. finely chopped walnuts
Orange slices for garnish
Drizzle reserved orange juice over warm cake. Combine sugar, cinnamon, and walnuts. Sprinkle over cake. Garnish with orange slices.

Or, drizzle the orange juice over the warm cake. Let cool.
Then frost with your chocolate icing and garnish with orange slices.

Answer 4

Sounds delicious!!!!!!!! this one is a really great recipe, enjoy

ORANGE CAKE

1 orange
1 c. raisins
1/2 c. walnuts or pecans
2 c. all-purpose flour
1 c. sugar
1 tsp. baking soda
1 tsp. salt
1/2 c. buttermilk
1/2 c. milk
1/2 c. shortening
2 eggs, beaten
1/2 tsp. vanilla extract
1/2 tsp. orange extract (if available)
1/3 c. orange juice (reserved from orange for cake)
1/3 c. sugar
1 tsp. cinnamon
1/3 c. finely chopped pecans or walnuts

Grease and flour 13 x 9 inch pan. Squeeze orange, reserving 1/3 cup juice. Grind the orange peel and pulp, raisins, and nuts together in a food processor or blender; set aside. Lightly spoon flour into measuring cup and level off.
In large bowl, combine flour, sugar, baking soda, salt, both milks, shortening and eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in orange-raisin mixture. Pour into prepared pan. Bake at 350 degrees for 35 to 45 minutes or until toothpick inserted in center comes out clean.

Drizzle reserved juice over warm cake in pan. Combine remaining sugar, cinnamon and nuts; sprinkle over cake. Cool completely.

If desired, add toasted coconut to the sugar, cinnamon, nut mixture or omit the reserved orange juice and combine 1/2 cup packed brown sugar, 1/4 cup butter, 1 cup crushed bran flakes cereal and 1 teaspoon of cinnamon and sprinkle on before baking.

Answer 5

try this one..

Decadent Chocolate Orange Cake

"Moist orange cake layers separated by dark chocolate ganache and orange flavored cream cheese filling."

1 - 4 layer 8 inch cake

Preparation time: 1 hr
Cook time: 35 min
Ready in : 1 hr 35 min

INGREDIENTS
2 orange peels, cut into 1/4 inch strips
1/3 cup white sugar
1/4 cup orange marmalade
3/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1 cup white sugar
4 eggs
2 1/2 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup orange juice

1 1/4 cups heavy cream
4 tablespoons unsalted butter
15 ounces semisweet chocolate chips

1 (8 ounce) package cream cheese, softened
1 tablespoon white sugar
2 tablespoons orange marmalade

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Coat two 8 inch round cake pans with cooking spray, and line bottoms with parchment paper.

Using a vegetable peeler, remove zest from oranges in strips.

Place in food processor, and coarsely chop, stopping occasionally to scrape down sides of bowl. Add 1/3 cup sugar and blend until peel is minced. Add 1/4 cup marmalade, and pulse until mixture is pureed. Transfer to a large bowl. Add 3/4 cup unsalted butter, and 1 teaspoon vanilla.

With an electric mixer, cream mixture until light and fluffy.

Beat in 1 cup sugar. Add eggs 1 at a time, beating well after each addition. Sift together flour, baking powder, and baking soda into small bowl. Beat in the flour mixture alternately with the orange juice, mixing just until incorporated. Divide batter into prepared pans.

Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

For the Chocolate Ganache: Bring cream and butter to simmer in heavy large saucepan. Remove from heat, add chocolate chips and stir until melted.

For Orange Cream Cheese Filling: in a small bowl, beat together cream cheese, 1 tablespoon sugar, and 2 tablespoons marmalade.

To assemble cake: Cut each cake into 2 layers. Place 1 layer on plate. Spread filling on the bottom cake. Pour hot ganache over bottom layer, let cool slightly. Top with second cake layer. Spread with filling. Pour hot ganache over second layer. Repeat for third layer. Top with fourth cake layer.

Pour remaining ganache over entire cake for a shiny finish.

Refrigerate uncovered cake until ganache is a hard coating.

Answer 6

Chocolate Orange Cake
INGREDIENTS
2 orange peels, cut into 1/4 inch strips
1/3 cup white sugar
1/4 cup orange marmalade
3/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1 cup white sugar
4 eggs
2 1/2 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup orange juice
1 1/4 cups heavy cream
4 tablespoons unsalted butter
15 ounces semisweet chocolate chips
1 (8 ounce) package cream cheese, softened
1 tablespoon white sugar
2 tablespoons orange marmalade
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Coat two 8 inch round cake pans with cooking spray, and line bottoms with parchment paper. Using a vegetable peeler, remove zest from oranges in strips. Place in food processor, and coarsely chop, stopping occasionally to scrape down sides of bowl. Add 1/3 cup sugar and blend until peel is minced. Add 1/4 cup marmalade, and pulse until mixture is pureed. Transfer to a large bowl. Add 3/4 cup unsalted butter, and 1 teaspoon vanilla. With an electric mixer, cream mixture until light and fluffy. Beat in 1 cup sugar. Add eggs 1 at a time, beating well after each addition. Sift together flour, baking powder, and baking soda into small bowl. Beat in the flour mixture alternately with the orange juice, mixing just until incorporated. Divide batter into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
For the Chocolate Ganache: Bring cream and butter to simmer in heavy large saucepan. Remove from heat, add chocolate chips and stir until melted.
For Orange Cream Cheese Filling: in a small bowl, beat together cream cheese, 1 tablespoon sugar, and 2 tablespoons marmalade.
To assemble cake: Cut each cake into 2 layers. Place 1 layer on plate. Spread filling on the bottom cake. Pour hot ganache over bottom layer, let cool slightly. Top with second cake layer. Spread with filling. Pour hot ganache over second layer. Repeat for third layer. Top with fourth cake layer. Pour remaining ganache over entire cake for a shiny finish. Refrigerate uncovered cake until ganache is a hard coating.

****I never made this cake myself, but I've tasted this recipe and it is wonderful!!! ENJOY!!