Creamy Orange Cake

Health score
2%
Creamy Orange Cake
120 min.
12
401kcal

Suggestions


Indulge your senses with our delightful Creamy Orange Cake, a dessert that perfectly balances sweetness and citrusy zest. This cake is not just a treat for the taste buds; it’s a feast for the eyes as well, with its vibrant orange hues and creamy frosting that beckon you to take a slice. Whether you’re celebrating a special occasion or simply looking to brighten up your day, this cake is sure to impress your family and friends.

What makes this recipe truly special is the combination of orange-flavored gelatin and fresh orange juice concentrate, which infuses the cake with a refreshing burst of flavor. The moist, fluffy texture of the cake pairs beautifully with the light and airy whipped frosting, creating a creamy layer that melts in your mouth. Each bite is a harmonious blend of tangy and sweet, making it a perfect dessert for any gathering.

With a preparation time of just 120 minutes, you’ll find that this cake is surprisingly easy to make, even for novice bakers. The simple steps and readily available ingredients ensure that you can whip up this delightful dessert without any hassle. So, gather your loved ones, and let the aroma of freshly baked cake fill your kitchen. Get ready to serve up smiles and satisfaction with this Creamy Orange Cake that’s sure to become a favorite in your dessert repertoire!

Ingredients

  • cup water boiling
  • box gelatin powder orange-flavored (4-serving size)
  • box cake mix white
  • 0.8 cup orange juice concentrate frozen thawed ()
  • 0.3 cup vegetable oil 
  • 0.3 cup water 
  •  egg whites 
  • 12 oz vanilla frosting 
  • oz cool whip frozen thawed
  • serving orange zest 

Equipment

  • bowl
  • frying pan
  • oven
  • hand mixer
  • toothpicks
  • microwave
  • measuring spoon

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix boiling water and gelatin until gelatin is completely dissolved. Cool slightly, about 5 minutes.
  2. In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the orange juice concentrate, the oil, water and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  3. Pour into pan. Reserve remaining gelatin mixture and orange juice concentrate.
  4. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork.
  5. Place 1 tablespoon of the reserved gelatin mixture in small microwavable bowl; set aside. Into remaining gelatin mixture, stir remaining 1/2 cup orange juice concentrate; pour slowly over cake. Cool cake completely, about 1 hour.
  6. In medium bowl, gently stir together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting. With spoon or toothpick, swirl gelatin into frosting.
  7. Garnish each cake piece with orange peel strips. Store covered in refrigerator.

Nutrition Facts

Calories401kcal
Protein5.8%
Fat29.44%
Carbs64.76%

Properties

Glycemic Index
3.58
Glycemic Load
8.28
Inflammation Score
-3
Nutrition Score
8.5247825643291%

Nutrients percent of daily need

Calories:400.72kcal
20.04%
Fat:13.25g
20.38%
Saturated Fat:3.16g
19.76%
Carbohydrates:65.59g
21.86%
Net Carbohydrates:64.76g
23.55%
Sugar:44.38g
49.32%
Cholesterol:3.02mg
1.01%
Sodium:388.02mg
16.87%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.87g
11.74%
Vitamin C:27.1mg
32.85%
Vitamin B2:0.38mg
22.2%
Phosphorus:176.59mg
17.66%
Vitamin K:16.11µg
15.35%
Folate:50.71µg
12.68%
Calcium:126.69mg
12.67%
Vitamin B1:0.18mg
11.69%
Selenium:7.3µg
10.43%
Vitamin E:1.43mg
9.53%
Vitamin B3:1.37mg
6.87%
Iron:0.99mg
5.52%
Potassium:187.2mg
5.35%
Copper:0.11mg
5.33%
Manganese:0.1mg
5.02%
Vitamin B12:0.29µg
4.81%
Vitamin B6:0.08mg
4.19%
Magnesium:14.83mg
3.71%
Fiber:0.83g
3.33%
Vitamin B5:0.27mg
2.68%
Zinc:0.32mg
2.11%
Vitamin A:104.55IU
2.09%