The Best Orange Cake Recipe | Simple. Tasty. Good. (2024)

FAQs

How do you enhance orange flavor in baking? ›

If you really want to add more orange flavour beyond what the original recipe would give you, use orange extract, it's a highly concentrated orange flavour and is usually derived from (surprise!) the zest, or made to taste like one.

Orange cake with coconut cream cheese frosting is the perfect spring cake! Fluffy orange sheet cake covered in creamy coconut cream cheese frosting. So delicious, citrusy and great for a crowd.

“Vinegar is a secret ingredient that can make your cakes light and fluffy.” One of the great things about using vinegar in cakes is that it's versatile.

Use extracts and flavorings.

Since extracts are more concentrated, however, they typically create richer, more natural tastes. To experiment with different extracts, consider starting with a cake recipe that already contains vanilla extract.

Limonene is a colorless liquid aliphatic hydrocarbon classified as a cyclic monoterpene, and is the major component in the volatile oil of citrus fruit peels. The (+)-isomer, occurring more commonly in nature as the fragrance of oranges, is a flavoring agent in food manufacturing.

Valencia Oranges, due to their flavour, which is a consequence of their geographical location and climate, are considered and recognized internationally as the best oranges in the world.

Orange and chocolate are a decadent match made in heaven. Orange liqueur, yogurt, and dark chocolate combine to make a scrumptious swirled cake that guests will rave over.

Most commercial bakeries are using a buttercream made with shortening rather than butter, because it is more stable, especially if it gets warm.

If you have too much flour in a recipe and not enough fat, like butter or oil, your cake is going to be dry and hard. For best results, I would encourage you to use a scale when baking, but if you don't have a scale, then just make sure you're using measuring cups correctly.

What does adding applesauce to cake do? ›

Applesauce acts much like the fat. It keeps the flour protein from mixing completely with the wet ingredients and forming a rubbery, dense texture. This is what does applesauce do in baking.

One common ingredient swap that is known to help make cakes remarkably moist is using milk instead of water. Try switching out any water in your recipe for full-fat milk or buttermilk for a moist, decadent texture. Another ingredient that can enhance the moisture of your cake is mayonnaise.

Yes, you can substitute milk for water when preparing SuperMoist cake mixes, however, the cake may be slightly drier than if prepared with water. Also keep in mind that milk will add calories and change the nutrition slightly.

Most cakes will call for a leavening agent like baking powder or baking soda. These create the bubbles you need for the cake to rise. If the flour you use is self-raising, it already has a leavening agent in it. Make sure your butter is room temperature, and beat the butter and sugar together until properly creamed.

The ratio of wet to dry ingredients determines a cake's moisture level. If there's simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there's too much milk and not enough flour, a cake will taste too wet. Finding the right balance between wet and dry ingredients is key.