Betty'S Orange B-Day Cake
A bright and citrusy orange birthday cake featuring fluffy layers infused with orange flavor, perfect for celebrations and appealing to citrus lovers seeking a light, flavorful dessert.
Ingredients
Instructions
- Sift the cake flour and measure, then add the baking powder.
- Cream the shortening, then gradually add the sugar.
- Add the unbeaten eggs one at a time, mixing well after each addition.
- Stir in the grated orange rind.
- Alternately add the dry ingredients and orange juice to the creamed mixture, stirring only enough after each addition to blend thoroughly.
- Do not beat the batter.
- Pour into 8-inch cake layers and bake for 25 minutes at 375°F, or for cupcakes bake for 15 minutes at 375°F, or in a loaf pan bake for 1 hour at 350°F.
- Allow the cake to cool completely before frosting with orange frosting.
Tips & Substitutions
For a lighter texture, make sure to sift the cake flour before measuring. If you don't have shortening, you can substitute it with an equal amount of unsalted butter for a richer flavor. Adding a touch of vanilla extract can enhance the overall taste. Be careful not to overmix the batter to keep the cake fluffy.
Serving Suggestions
This delightful orange cake pairs beautifully with orange frosting, making it perfect for birthdays or special occasions. Serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream to complement the citrus flavor. For a festive touch, garnish with fresh orange slices or zest.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If you want to keep it longer, consider wrapping individual slices in plastic wrap and freezing them for up to 3 months. To serve, let the frozen cake thaw at room temperature or gently reheat in the microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Betty'S Orange B-Day Cake contains roughly 390 calories, with 4g protein, 46g carbohydrates, and 21g fat. It is a good source of iron (19% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
While cake flour is recommended for its light texture, you can use all-purpose flour as a substitute. Just keep in mind that the cake may be slightly denser. For gluten-free options, consider using a gluten-free cake flour blend.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on the baking time, as ovens may vary. If the edges start to pull away from the pan, it's also a good sign that it's ready.
Can I make this cake ahead of time?
Absolutely! You can bake the cake in advance and store it covered at room temperature for a day or two. For longer storage, wrap it in plastic wrap and refrigerate or freeze. Just make sure to frost it closer to serving time for the best taste and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).