93 orange cake recipes

Low-fat pumpkin raisin cake made with egg whites, no butter, and pumpkin pie spice. Served with a strained yogurt cream sauce for a lighter fall dessert.

Don’t throw away citrus peel. You can use the peel of orange, lemon, lime or grapefruit. This is commonly used in fruit cakes and desserts. If you like try this recipe.

Olive oil and Sauternes cake with orange zest and whipped egg whites for a tender, airy crumb. A grown-up dessert cake that shows off two bold flavors without being heavy.

Low-fat four-spice bundt cake with cinnamon, nutmeg, allspice, cloves, plump golden raisins, and buttermilk. An egg-white-lightened tube cake finished with orange syrup and fresh orange slices.

Simple orange glaze made with powdered sugar, fresh orange juice, and orange zest. Tinted with food coloring for a bright finish on cakes, cookies, and pastries.

Savannah ice cream cake stacks coconut cake layers with strawberry, chocolate, and orange ice creams, finished with whipped cream and chocolate glaze. A Southern showpiece dessert for special occasions.

Kwarezimal, traditional Maltese almond cakes with cinnamon, citrus zest, and orange extract. Baked in logs and sliced into crisp biscotti-style cookies.

Caramel-orange Bûche de Noël assembly with Grand Marnier buttercream, almond sponge, and pastry cream filling. The classic French Yule log cake for Christmas.

Halloween pumpkin patch cake built from two devil's food bundts stacked face-to-face, frosted orange, with a green cupcake stem and candy corn jack-o-lantern face. Easy showstopper for kids' parties.

Spirited fruit macerated in orange liqueur, lemon juice, and sugar. A boozy fruit topping for cheesecake, pound cake, ice cream, or sherbet.

Fresh peach sauce with orange juice and nutmeg, thickened with cornstarch. A warm fruit topping for pancakes, waffles, ice cream, or pound cake.

Two-ingredient citrus glaze with powdered sugar and fresh lemon or orange juice. Thin, glossy, and pourable for drizzling over cakes, quick breads, and scones.

Puree of apricots made from dried apricots simmered tender, blended smooth with honey and orange zest. A three-ingredient sauce for desserts, cakes, custards, or spooning over yogurt.