Orange Layer Cake

Orange Layer Cake Recipe

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Samantha Bideau


substitute better for shortening


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12 servings


  • CAKE

  • 1/2 c
  • 1 1/2 c
  • 2
  • 1 Tbsp
    grated orange peel
  • 2 1/4 c
    all purpose flour
  • 2 tsp
    baking powder
  • 1 tsp
  • 1/4 tsp
    baking soda
  • 3/4 c
  • 1/4 c
    orange juice

  • 2 Tbsp
    all purpose flour +1 1/2 tsp.
  • 1/2 c
  • 1/2 c
  • 1/2 c
  • 1/4 tsp
  • 1/2 tsp
  • 1/2 c
    chopped walnuts
  • 1 c
    confectioners sugar

How to Make Orange Layer Cake


  1. In a large bowl, cream the shortening and sugar until light and fluffy.
  2. Add eggs, one at a time, beating well after each addition. Beat in orange peel.
  3. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture alternately with water and orange juice, beating well after each addition
  4. Pour into 2 greased and floured 9" round baking pans. Bake at 350* for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely
  5. In a small saucepan, combine the flour and milk until smooth. Bring to boil; cook and stir for 1 minute or until thick.
  6. Remove from the heat; cool to lukewarm.
  7. In a small bowl, cream the shortening, sugar and salt until light and fluffy. Beat in vanilla. Add cooled milk mixture; beat on high speed for 5 minutes or until fluffy.
  8. Remove about 2/3 cup; fold in nuts. Spread between cake layers. Gradually add confectioners sugar to remaining filling; beat until fluffy. Frost top and sides of cake

Printable Recipe Card

About Orange Layer Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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