Orange Supreme Cake
Orange Supreme Cake is a vibrant, citrusy dessert featuring layers of moist lemon-flavored cake filled with a luscious orange cream. Topped with mandarin segments and toasted almonds, it offers a refreshing, sweet-tart flavor profile perfect for special occasions or a delightful treat for citrus lovers.
Ingredients
Instructions
- Preheat oven to 350°F.
- Combine dry cake mix, grated coconut, 1 tablespoon grated orange peel, evaporated milk, 1/3 cup orange juice, 2 eggs, and oil in a large mixer bowl.
- Mix the cake batter as directed on the package.
- Divide the batter evenly between two layer pans and bake at 350°F for 30 to 35 minutes.
- Cool the cakes in the pans on racks for 10 minutes.
- Remove from pans and cool completely on racks.
- Refrigerate the cakes to ease in splitting.
- For the orange filling, beat 3 eggs in a saucepan until blended.
- Stir in sugar, 3/4 cup orange juice, and 1 tablespoon grated orange peel.
- Cook and stir over low heat until thickened.
- Cool the filling.
- Whip the cream until stiff.
- Fold the whipped cream, vanilla extract, and almond extract into the cooled egg mixture.
- Split each cake layer into two thin layers.
- Spread the orange filling between the layers and on top of the cake.
- Decorate with mandarin orange segments and toasted almonds, if desired.
- Refrigerate before serving.
Tips & Substitutions
For a lighter cake, consider substituting half of the oil with unsweetened applesauce. To enhance the orange flavor, use fresh orange juice instead of bottled. If you prefer a less sweet filling, reduce the sugar to taste. Ensure the whipped cream is very cold for better volume when whipping, and fold gently to maintain its light texture.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of additional whipped cream. Consider serving with a fresh fruit salad or alongside a cup of tea for a light dessert experience. For a festive touch, garnish with candied orange slices or toasted coconut.
Storage & Reheating
Store leftover Orange Supreme Cake in an airtight container in the refrigerator for up to 3 days. To maintain freshness, place wax paper between layers if stacking. For best flavor, bring to room temperature before serving. Avoid freezing as the cream filling may not thaw well.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Supreme Cake contains roughly 510 calories, with 9g protein, 63g carbohydrates, and 26g fat. It is an excellent source of vitamin C (48% of the Daily Value), calcium (25% of the Daily Value), and iron (24% of the Daily Value), and a good source of protein and potassium. It also contributes 6g of dietary fiber toward your daily target.
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 make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Allow them to cool completely, wrap them tightly in plastic wrap, and store in the refrigerator. Assemble the cake with the filling just before serving for the best texture and flavor.
What can I use instead of evaporated milk?
You can substitute evaporated milk with a mixture of regular milk and heavy cream in a 1:1 ratio. For a dairy-free option, use coconut milk or almond milk, keeping in mind that it may slightly alter the flavor of the cake.
How can I make the cake more orange-flavored?
To intensify the orange flavor, use freshly grated orange zest and add a few tablespoons of orange extract to the batter. You can also incorporate a splash of orange liqueur into the filling for an adult twist.
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).