Sweet Mothers Kitchen

Orange Dream Cake

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Orange Dream CakeThis orange dream cake is not only good, it’s super easy! My mother made her cakes from box cake mixes, 99% of the time. She was too busy working and raising kids to do everything from scratch, so she chose her battles – and desserts were where she used a lot of tips and tricks, which I’ll share with you. Even though Mommy made box cakes, they were never based on the recipe on the back of the cake box. She always “doctored it up” as she called it. The doctoring must be the trick cause her cakes were hugh successes all around! Simple, easy and delicious! Just like my Mom’s cakes, this orange dream cake will be a big hit with your family, it tastes just like a dreamsicle! This photo and recipe are the property of The Blue Rooster Bake Shop in Lawrenceville, GA! I worked for the Blue Roo as an intern during culinary school and as my first “food industry” job! I loved the owners Kyle and Doug Wright, their family and the people I worked with! If you’re in Lawrenceville, stop by and tell Kyle “hi” for me – and make sure you have something to eat! Everything’s awesome!

Orange Dreamsicle Cake
Author: Sweet Mother
The cake in the photo is decorated with candied orange rind that I had on hand when I worked at the Blue Rooster Café in Lilburn, GA where the photo was taken. My recipe is also a modified version of the one we used at the Blue Roo!
Ingredients
  • 1 c. water
  • 1/3 c. orange juice
  • 1/3 c. vegetable oil
  • 3 large eggs
  • 2 tsp. orange zest
  • Icing
  • 1/2 c. butter
  • 1/2 c. shortening
  • 1 Tbsp. orange extract
  • 1tsp. vanilla extract
  • 4 c. confectioners sugar
  • 1/4 c. HWC or half and half
  • Mix butter and shortening together. Add remaining ingredients. Voila! Perfect buttercream icing!
  • Add 1 c. cool whip or dream whip
  • 1 tsp. orange food coloring
  • 1 Tbsp. orange zest
Instructions
  1. Preheat oven to 350°F.
  2. Spray two 8″ or 9″ round cake pans with Bakers Ease, flour and shortening mixture – or grease with shortening and flour. (Use baking cups for cupcakes).
  3. Mix, water, oil and eggs in large bowl at low speed until moistened. Beat at medium speed for 2-3 minutes. Pour into prepared cake pans.
  4. Bake 30 minutes. Check for doneness by pressing lightly on cake surface. It should spring back. Also check by inserting toothpick in center. It is done if it comes out clean with no batter or crumbs clinging to toothpick. Cool cake in pan on wire rack for 15 minutes. Remove from pan and cool completely before frosting. Ice cake and decorate as desired.
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