Orange Dreamsicle Layer Cake
Anyone who enjoys orange flavor cake will love this recipe. This recipe also includes a recipe for the orange cake mix itself as I cant find a grocery store that sells them anymore.
Anyone who enjoys orange flavor cake will love this recipe. This recipe also includes a recipe for the orange cake mix itself as I cant find a grocery store that sells them anymore.
- 1 white cake mix
- 1 box of orange jello
- 1/3 cup butter really softened
- 1 1/3 cups orange juice
- 1 1/2 tbsps orange extract
- 1 package gelatin
- 3 large eggs lg
- 1 8-oz package sour cream
- 1 cup sweetened or unsweetened coconut (your choice)
- 1 1/4 cups confectioners sugar
- 1/2 cup orange juice
- 1 container frozen whipped topping thawed
- 1 vegatable oil cooking spray for misting the pans
- 1 all-purpose flour for dusting the pans
- Carbohydrate 75.9658373224461 g
- Cholesterol 85.1373154863655 mg
- Fat 26.8972421301384 g
- Fiber 1.40702774632308 g
- Protein 6.76762184065934 g
- Saturated Fat 13.0036842944546 g
- Serving Size 1 1 Serving (182g)
- Sodium 412.521343620269 mg
- Sugar 74.558809576123 g
- Trans Fat 1.53041274175825 g
- Calories 567 calories
Step-by-step
- Preheat oven to 350 degrees
- Lightly mist three nine inch round cake pans with vegetable oil cooking spray, then dust them with flour, shake out excess flour. Set the pans aside.
- Mix the first seven ingredients together in a medium size bowl with an electric mixer on low until all ingredients are moistened. Don't forget to scrape down the sides of the bowl.
- Divide the batter evenly among the three pans, bake the cakes until they spring back when lightly pressed with a finger, 18 to 22 minutes. When done, remove from pans and place on a wire rack to cool.
- While your cakes are cooling you make the frosting: Place the sour cream and coconut in a large bowl, stir to combine, and place in the refrigerator, uncovered for 1/2 an hour.
- Remove the bowl after the required time, add the confectioners' sugar and orange juice, beat with electric mixer on medium speed until well combined. Fold in the thawed whipped topping until combined.
- Place your first layer on your cake serving tray and start your layers.
- After all of the cake in completely covered, sprinkle some extra flaked coconut on the top and sides if you would liKE.
- Place in refrigerator to set.
- ENJOY!
Commercial fruit-flavored gelatin powders altered home baking profoundly during the mid-twentieth century by offering bakers a reliable, shelf-stable way to concentrate fruit flavors and retain moisture in heavy batters without adding excess liquid. Utilizing a commercial white cake mix fortified with orange-flavored gelatin and orange extract creates a deeply aromatic crumb that mimics the nostalgic profile of classic cream-and-citrus frozen treats. Because commercial mixes rely on finely milled flour and pre-blended leaveners, blending the first seven ingredients on a low speed prevents the gluten strands from overdeveloping, which ensures a tender, uniform texture once baked.
Preparing three nine-inch round cake pans properly requires a thorough misting of vegetable oil followed by an even dusting of all-purpose flour, tapping out any excess to prevent the delicate layers from sticking during inversion. Baking these thin layers at 350 degrees Fahrenheit for 18 to 22 minutes yields cakes that spring back immediately when lightly pressed with a finger, signaling that the interior starch molecules have fully gelatinized and set. Letting the layers cool completely on a wire rack allows internal steam to dissipate fully, preventing structural collapse or sliding when the frosting is applied later.
The frosting relies on a smart thermodynamic step: chilling the sour cream and coconut mixture uncovered in the refrigerator for 30 minutes firms the dairy fats, creating a stable base that will not liquefy when folded with the confectioners' sugar, orange juice, and thawed whipped topping. Folding the whipped topping gently into the chilled base maintains the airy structure, yielding a cloud-like coating that insulates the sweet, dense layers underneath. Chilling the assembled dessert inside the refrigerator allows the frosting to set firmly before slicing.
Plain sparkling water or unsweetened iced tea makes an ideal beverage pairing to balance the rich, sweet profile of the citrus frosting and coconut. These crisp, neutral beverages cleanse the palate between bites, ensuring the bright orange notes remain prominent without overwhelming the senses.
