Orange Sponge Cake
Moist, spongy and exploding with orange flavor, this cake - originally made by our designer's mom for a wedding - is extraordinary.
GF Applesauce Coffee Cakes
Serves: 12-24 | Prep Time: 15 min | Cook Time: 50 min
Ingredients
- 1 package Better Batter Yellow Cake Mix
- 4 eggs
- 1/2 c melted regular or df butter
- 1 1/2 c freshly squeezed orange juice
- 1 tsp orange extract
Orange Buttercream Ingredients
- 12 ounces salted butter or df margarine, softened to room temp
- 1 pound confectioner’s sugar (use a high quality version!)
- 1/4 tsp vanilla extract
- 1/4 tsp orange extract
- zest of one fresh orange.
- Optional liquid to thin icing (orange juice, milk, water)
Instructions
Preheat Oven to 350 degrees.
Mix batter. Make yellow cake, as instructed on package, but using the orange juice in place of the water, 4 eggs, and the melted butter in place of the oil. Stir in orange extract.
Pour batter into greased Bundt or tube pan and bake for about 50 minutes, or until the top springs back lightly when pressed.
Remove pan to a rack and allow to cool for 15 minutes, before turning out onto the rack. Allow to cool completely.
Mix the buttercream. Beat butter on high speed of your electric mixer for 2 to 3 minutes. Turn speed to low and add confectioner’s sugar. Stir on low for about 5 minutes or until icing is smooth. Add extracts and orange zest and stir until combined. Beat on high for about 3 minutes. Use immediately. To thin, use fresh orange juice, water, or milk a tablespoon at a time, beating at least a minute between additions, until desired thickness is reached.
Decorate and serve.
This recipe was originally published by Naomi Poe in 2012. Updated 2025. Original photo of food by Lennie Haber.
