We have invested a ton of energy testing in the kitchen of late looking for the BEST scratch Orange Dreamsicle Cake. I'm eager to declare that we have discovered it, and this astounding custom made Orange Dreamsicle Cake formula has a place in your Recipe Box as well!

There are not many cakes that spring to mind for mid year parties more rapidly than this Orange Dreamsicle Cake formula. When I consider summer, I consider treats with organic product, and frozen yogurt! This cake really satisfies it's name, it tastes EXACTLY like a Dreamsicle! This light, tasty citrus cake couldn't be increasingly ideal for summer social events.

I adore everything about this cake formula and I additionally cherish it's uniqueness. It's few out of every odd day that an Orange Dreamsicle Cake is on the sweet menu (however it ought to be)! The cake tastes fabulous, and the light orange filling and orange cream cheddar icing are the ideal supplement to the delightful orange cake layers.

We'll leave our cake formula underneath alongside connections to the Orange filling and Orange Cream Cheese icing that we adored to such an extent.

I'm certain other filling and icing blends would function admirably likewise, however attempt these first! They are magnificent.

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  • 2 1/2 cups (285g) cake flour
  • 1 1/2 cups (300g) sugar
  • 1/2 teaspoon (3g) salt
  • 2 1/2 teaspoon (12g) baking powder
  • 1 1/2 sticks (12 T) (169g) unsalted butter....Cut into 1/2 inch slices onto waxed paper to soften slightly (still very cool to the touch. If it becomes too soft, refrigerate for a few minutes. Do not soften in microwave
  • 4 large eggs
  • 3/4 cup (190g) frozen orange juice concentrate, thawed
  • 1/2 cup (121g) milk
  • 1 Tablespoon (10g) orange extract
  • zest of 1 orange
  • Orange Coloring Gel (optional) We used a small amount to tint some reserved orange cream cheese frosting so that we could apply it to the cake here and there for a swirled effect.


  1. Preheat the oven to 350 degrees (This Recipe uses the Reverse Creaming Method of Mixing.)
  2. Grease and flour two 8 x 2 inch round pans.
  3. In the bowl of your mixer add the dry ingredients, flour, sugar, salt and baking powder.
  4. In a separate bowl, add the eggs, orange juice concentrate, milk, orange extract and zest.
  5. With the mixer on low speed, add the slices of butter a few pieces at a time to the dry ingredients. Increase the mixer to medium speed and beat until the dry ingredients look crumbly and moistened. Scrape sides and bottom of bowl.
  6. SLOWLY add 1/2 of the egg mixture, increasing to medium speed for 1 1/2 minutes, the batter will become thick and fluffy. Scrape the bottom and sides of the bowl. Add a small amount of Orange Coloring Gel to the bowl if you would like the batter to be orange. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each addition.
  7. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
  8. Let the cakes cool in the pan 10 minutes, then turn out.
  9. Works well for cupcakes.
  10. Makes 6 cups batter.

For more detail :

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