Easy Orange Cake with Cake Mix A Simple Recipe
Orange cake with cake mix offers a delightful shortcut to a classic treat. It combines convenience with the bright, citrusy flavor of orange.
Equipment
- The successful preparation of orange cake with cake mix requires several essential tools:
- 9x13 inch Baking Pan
- Mixing Bowls (various sizes)
- Electric Mixer (handheld or stand)
- Measuring cups and spoons
- Whisk
- Spatula
- Wire Rack
- Grater (for zest)
- Juicer (optional, for fresh orange juice)
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 1 package (3.4 oz) instant orange flavored pudding mix
- 1 cup orange juice
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon orange extract
- 1 tablespoon orange zest, finely grated
- Optional Glaze: 1 cup powdered sugar, 2-3 tablespoons orange juice
Instructions
- Step 1: Prepare the Oven and Pan: Preheat oven to 350F (175C). Grease and flour a 9x13 inch baking pan or spray with baking spray. This will ensure the cake releases easily after baking.
- Step 2: Combine Dry Ingredients: In a large mixing bowl, combine the yellow cake mix and the instant orange pudding mix. Whisk the dry ingredients together until well blended. This step helps distribute the pudding mix evenly.
- Step 3: Add Wet Ingredients: Add the orange juice, vegetable oil, eggs, orange extract, and orange zest to the mixing bowl. Use an electric mixer to beat the ingredients together until smooth and well combined. Mix on medium speed for about 2-3 minutes.
- Step 4: Pour Batter into Pan: Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula. Ensure the batter reaches all corners of the pan for uniform baking.
- Step 5: Bake the Cake: Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times may vary, so its important to check for doneness.
- Step 6: Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, invert the cake onto a wire rack to cool completely. This prevents the cake from becoming soggy.
- Step 7: Prepare the Glaze (Optional): In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of orange juice until smooth. Adjust the amount of juice to reach desired consistency.
- Step 8: Glaze the Cake (Optional): Once the cake is completely cool, drizzle the orange glaze evenly over the top. Allow the glaze to set before slicing and serving. Tips and Substitutions: For a richer flavor, consider using melted butter instead of vegetable oil. For a tangier taste, add a tablespoon of sour cream or Greek yogurt to the batter. If orange extract is unavailable, increase the amount of orange zest to 2 tablespoons.
Notes
Variations
The basic orange cake recipe is readily adaptable to various preferences and dietary needs:
- Ingredient Swaps: Melted butter may be substituted for vegetable oil to enrich flavor. The citrus element can be varied by using lemon or grapefruit juice and zest instead of orange. Sour cream or Greek yogurt may be added for extra moisture and tang.
- Regional Twists: Incorporating spices like cardamom or nutmeg enhances the cake’s warmth, reflecting regional baking traditions. Candied orange peel adds a sophisticated touch.
- Dietary Adjustments: Gluten-free cake mixes can be used to cater to gluten sensitivities. Dairy-free milk alternatives and oil-based frostings enable dairy-free versions. Sugar substitutes like erythritol can reduce the sugar content.
Serving Suggestions
The orange cake is versatile and can be served on various occasions:
- Serve as a delightful afternoon snack with a cup of tea or coffee.
- Offer as a simple yet elegant dessert after dinner.
- Pair with a dollop of whipped cream, vanilla ice cream, or a light cream cheese frosting.
- Garnish with fresh orange slices or a sprinkle of powdered sugar for visual appeal.
Storage Tips
Proper storage maintains the cake’s moisture and flavor:
- Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigeration: For longer storage, refrigerate in an airtight container for up to 5 days. Allow the cake to come to room temperature before serving for optimal texture.
- Freezing: Freeze individual slices or the entire cake (well-wrapped) for up to 2 months. Thaw in the refrigerator overnight before serving.
Frequently Asked Questions
- Question 1: Can I use a different size pan?
Yes, a different pan size can be used, but baking time will need adjustment. Cupcakes will bake much faster, while a smaller square pan will require a longer baking duration. - Question 2: Can I make this cake without orange extract?
If orange extract is unavailable, increase the amount of orange zest to two tablespoons for enhanced citrus flavor. The extract amplifies the orange taste, but zest alone provides a significant contribution. - Question 3: Why did my cake turn out dry?
Overbaking is a common cause of dryness. Check for doneness using a wooden skewer. Additionally, ensure accurate measurement of ingredients, especially the liquid components. - Question 4: Can I add chocolate to this cake?
Yes, chocolate chips or a chocolate glaze complement the orange flavor well. Adding about a cup of chocolate chips to the batter will create a chocolate-orange variation.