Orange Julius Cake Recipe
With this layered orange cake, you are getting a moist cake that is bursting with orange flavor and topped with a vanilla buttercream frosting. This cake made from scratch is so moist. You are going to love the bright flavors of this cake.
If you love orange desserts, you should try Orange Creamsicle Dip.
Layered Orange Cake Recipe
This layered orange cake recipe is perfect when you are craving a fluffy cake that has a burst of flavor. While this orange cake has a sweetness to it, it isn’t overly sweet which makes it the perfect light flavor dessert. With the flavors of an Orange Julius, this cake is great for spring and summer get togethers.
Can I Make this Orange Juice Cake with Pecans?
When you make this orange juice cake you can add pecans to it. You can chop the pecans small and put them in the cake batter itself. You can also add the chopped pecans on top of the cake with the frosting.
Can I Freeze Orange Julius Cake?
If you want to freeze this Orange Julius cake you can easily do so. After you have cut the cake, take the pieces you will be freezing and place them on a plate. Put the plate in the freezer and let the cake freeze. Once it is frozen, you can wrap it in plastic and then put the cake in an airtight container or freezer bag. By freezing it this way, the frosting does not stick to the plastic.
Ingredients You Will Need:
- Baking powder
- Unsalted butter
- Vanilla extract
- Orange extract
- Orange zest
- gel food coloring (orange)
- Powdered sugar
How to Make an Orange Cake
Preheat the oven to 350 degrees and prepare 3 9 inch round baking pans by spraying them with baking spray. You can also add parchment paper.
In a bowl, mix together the flour and baking powder.
Using a mixer beat together the eggs, butter, and sugar.
Beat in the buttermilk, vanilla, orange extract, and orange zest.
Slowly beat in the flour.
Add the orange food coloring to the batter and mix well.
Divide the batter between the three pans and baking for 30-35 minutes.
Cool the cakes completely.
Once cooled, use a cake leveler to remove the domes from each cake.
Using a mixer, beat together the butter, sugar, and vanilla on a low speed. Once it is smooth, mix for an additional 2 minutes. Be sure to scrape down the bowl.
Place one cake layer on a serving platter.
Add one cup of frosting to the cake layer and smooth the frosting out. Do this with the other layers. On the 3rd layer frost the rest of the cake and place it in the refrigerator for 30 minutes.
Scoop 1 cup of the frosting into a bowl and mix in a few drops of orange food coloring.
Put one cup of white frosting into a piping bag.
Using the remaining white frosting, frost entire cake and smooth with a cake smoother.
Then, using the angled spatula, scoop out some orange frosting and randomly dap it onto the white frosting.
With the cake smoother, smooth the orange frosting into the white to create a unique blend. It will create a white and orange tie dyed effect.
Pipe dollops of white frosting onto the top and then add orange zest over the top.
Place in the fridge overnight to allow frosting to harden before enjoying!
Layered Orange Julius cake
- 4 C flour
- 3 tsp Baking powder
- 4 large eggs
- 1/2 C unsalted butter melted
- 4 C sugar
- 2 C Buttermilk
- 2 tsp pure Vanilla extract
- 2 tsp Orange extract
- 4 tbsp Orange zest
- 3-5 drops of orange gel food coloring
- 6 sticks 3 C unsalted sweet cream butter, softened
- 6-8 C powdered sugar
- 2 tsp pure Vanilla extract
- Preheat oven to 350 degrees and spray 3 9inch baking rounds with pam baking spray
- Using a large mixing bowl, whisk together the flour and baking powder
- Using a standing mixer, beat together the eggs, butter, and sugar until combined
- Beat in the buttermilk, vanilla, orange extract and orange zest until combined
- Gradually beat in the flour mixture until combined
- Mix until combined the orange food coloring
- Divide the batter between the three pans and baking for 30-35 minutes or until a knife comes out clean in the center
- Allow the cakes to cool down completely. Then, cut the dome on top of the cake and the stiff sides.
- Using an electric mixer, beat the butter, sugar, vanilla on low speed until smooth, then mix for an additional 2 minutes, scraping down the bowl as needed.
- Place one cake layer on a serving platter.
- Spread 1 cup of frosting over top, then top with the second cake layer, pressing lightly down.
- Spread 1 cup of frosting evenly over the top
- Repeat the steps with the remaining two cake layers
- Frost a crumb coat onto the cake and then place cake into the fridge for 30 minutes
- Scoop 1 C of white frosting into one bowl
- In the first bowl, mix in a few drops of orange gel food coloring
- Remove cake from fridge and place onto a rotating cake stand
- Scoop 1 C of white frosting into the piping bag
- Using remaining white frosting, frost entire cake and smooth with a cake smoother
- Using the angled spatula, scoop out some orange frosting and randomly dap it onto the white frosting
- Using the cake smoother, smooth the orange frosting into the white to create a unique blend
- Pipe dollops of white frosting onto the top
- Zest an orange over the top
- Place in the fridge overnight to allow frosting to harden before enjoying!