Orange Cake Filling
A vibrant orange cake filling with zesty citrus flavors, perfect for layered cakes or as a sweet spread, appealing to citrus lovers and dessert enthusiasts alike.
Ingredients
- 2 c. sugar ⓘ
- 1/2 c. cornstarch ⓘ
- 1 tsp. salt ⓘ
- 2 c. orange juice ⓘ
- 4 Tbsp. butter ⓘ
- 4 Tbsp. grated orange rind ⓘ
- 4 Tbsp. lemon juice ⓘ
- 1 small bag jellied mint candy ⓘ
- 3 boxes Betty Crocker SuperMoist cake mix ⓘ
- 9 extra-large or jumbo eggs ⓘ
- 1 c. Crisco liquid vegetable oil
- 1 1/3 c. water ⓘ
- 2 c. whole milk ⓘ
Instructions
- Combine sugar, cornstarch, and salt in a saucepan.
- Gradually stir in orange juice, lemon juice, and water until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and boils.
- Remove from heat and stir in butter and grated orange rind.
- Add jellied mint candies and stir until melted and well incorporated.
- Allow the filling to cool before using as a cake filling or topping.
Tips & Substitutions
For a lighter filling, consider substituting half of the sugar with a sugar alternative like agave syrup or honey. You can also use fresh mint leaves instead of jellied mint candy for a more natural mint flavor. If you're looking for a twist, add a splash of vanilla extract for depth. Ensure all ingredients are at room temperature for better integration.
Serving Suggestions
This orange cake filling is perfect for layering between cakes or as a topping for cupcakes. It pairs beautifully with a light sponge cake or vanilla cupcakes, enhancing their flavor profile. Consider serving it alongside a refreshing Garlic And Herb Potato Salad for a delightful contrast at gatherings or picnics.
Storage & Reheating
Store any leftover orange cake filling in an airtight container in the refrigerator for up to one week. If you need to reheat it, do so gently in a saucepan over low heat, stirring continuously to prevent curdling. You can also use a microwave in short bursts, stirring in between until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Cake Filling contains roughly 1034 calories, with 6g protein, 76g carbohydrates, and 80g fat. It is an excellent source of vitamin C (37% of the Daily Value), iron (27% of the Daily Value), and calcium (26% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 891mg per serving (39% 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 bottled orange juice instead of fresh?
Yes, bottled orange juice can be used, but for the best flavor, opt for 100% pure juice without additives. Freshly squeezed orange juice will offer a more vibrant and natural taste. If using bottled, choose one that is not from concentrate for a closer flavor match.
How can I make this filling thicker?
If you find the filling too thin, you can thicken it by adding more cornstarch. Mix an additional tablespoon of cornstarch with a little cold water to create a slurry, then stir it into the filling while it's cooking until it reaches your desired consistency.
Can I freeze this orange cake filling?
Yes, you can freeze the orange cake filling! Allow it to cool completely, then transfer it to a freezer-safe container. It will keep for up to three months. To use, thaw it in the refrigerator overnight and gently reheat before serving to restore its 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).