Orange Cake With Cranberry Filling Recipe
Introduction to Orange Cake with Cranberry Filling
Indulging in a slice of orange cake with cranberry filling is like tasting a burst of sunshine and sweetness in every bite. This delightful dessert is perfect for any occasion, whether it’s a cozy family gathering or a festive celebration. Let’s delve into the tantalizing world of this citrus-infused treat and learn how to create it from scratch.
Ingredients for Orange Cake
To embark on this culinary adventure, you’ll need the following ingredients:
- Fresh oranges (both juice and zest)
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Milk
Steps to Prepare Orange Cake Batter
- Mixing Dry Ingredients: Start by whisking together the flour, baking powder, and salt in a bowl. This ensures even distribution of leavening agents for a fluffy texture.
- Incorporating Wet Ingredients: In a separate bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract, freshly squeezed orange juice, and zest. Alternate adding the dry ingredients and milk, mixing until just combined.
Introduction to Cranberry Filling
Complementing the vibrant citrus flavor of the orange cake is the tartness of cranberry filling. This contrast in flavors elevates the overall taste profile, making each bite a symphony of sensations.
Ingredients for Cranberry Filling
Prepare the following ingredients for the cranberry filling:
- Fresh cranberries
- Granulated sugar
- Water
Steps to Prepare Cranberry Filling
- Cooking Cranberries with Sugar: In a saucepan, combine fresh cranberries, sugar, and water. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens to a jam-like consistency.
- Achieving Desired Consistency: Remove the cranberry filling from heat and let it cool. As it cools, it will thicken further, becoming the perfect accompaniment for the orange cake.
Assembling the Orange Cake with Cranberry Filling
Now comes the exciting part—bringing together the orange cake and cranberry filling in a harmonious union.
- Preparing Cake Pans: Divide the orange cake batter evenly between greased and floured cake pans. Smooth the surface with a spatula for even baking.
- Layering the Cake with Cranberry Filling: Spoon a generous amount of cranberry filling onto one layer of the cake, spreading it evenly. Place the second cake layer on top, gently pressing down to secure.
Baking the Orange Cake
Preheat your oven to the specified temperature and bake the assembled cake until golden brown and a toothpick inserted into the center comes out clean.
Cooling and Decorating the Cake
Once baked to perfection, allow the orange cake to cool completely on a wire rack. For added visual appeal, consider garnishing with orange zest or whole cranberries before serving.
Serving Suggestions
Pair slices of orange cake with cranberry filling with a cup of freshly brewed coffee or hot tea for a delightful afternoon treat. This dessert also shines as the centerpiece of a holiday dessert spread.
Storage Tips
To prolong the enjoyment of your orange cake with cranberry filling, store any leftovers in an airtight container in the refrigerator. Enjoy within a few days for the best taste and texture.
Benefits of Orange Cake with Cranberry Filling
Indulging in this homemade delicacy not only satisfies your sweet cravings but also provides a dose of vitamin C from the oranges and antioxidants from the cranberries. It’s a guilt-free pleasure that nourishes both body and soul.
Variations and Substitutions
Feel free to get creative with this recipe! Experiment with different citrus fruits like lemon or lime for a refreshing twist. If fresh cranberries are not available, you can use frozen cranberries or cranberry sauce as a substitute.
Frequently Asked Questions (FAQs)
- How long does the cake stay fresh?
- When stored properly in the refrigerator, the cake stays fresh for up to 3-4 days.
- Can I use frozen cranberries instead of fresh?
- Yes, frozen cranberries can be used in place of fresh ones. Simply thaw them before cooking.
- Can I make the cake ahead of time?
- Absolutely! Bake the cake layers in advance and store them in the freezer until ready to assemble and serve.
- Can I omit the cranberry filling?
- While the cranberry filling adds a delightful contrast, you can omit it if desired or substitute it with another fruit filling of your choice.
- Can I use orange extract instead of fresh oranges?
- While fresh oranges provide the best flavor, you can use orange extract as a substitute. Adjust the quantity to taste.
Conclusion
In conclusion, mastering the art of making orange cake with cranberry filling is sure to impress your taste buds and delight your loved ones. With its vibrant flavors and elegant presentation, this dessert is a true showstopper for any occasion. So why wait? Roll up your sleeves, gather your ingredients, and embark on a culinary journey filled with sweetness and zest!
Source: alsothecrumbsplease.com
The Best Chocolate Snickers Cake Recipe
Who doesn't love the combination of chocolate, caramel, peanuts, and nougat found in a Snickers bar? Imagine transforming that delightful candy bar into a decadent, mouth-watering cake. This Chocolate Snickers Cake is the perfect treat for birthdays, special occasions, or any time you need a sweet indulgence. With rich chocolate layers, creamy caramel, and chunks of Snickers bars, this cake is sure to impress.
Ingredients
- Moist Chocolate Cake Recipe
- 2 1/2 cups all-purpose flour (310g)
- 2 1/2 cups granulated sugar (500g)
- 1 cup unsweetened cocoa powder (100g)
- 2 1/2 tsp baking powder (10g)
- 2 tsp baking soda (12g)
- 1 tsp fine salt (6g)
- 1 1/4 cups water, warm (300g)
- 1 1/4 cups buttermilk, room temperature (300g)
- 2/3 cup vegetable or canola oil (150g)
- 3 large eggs, room temperature (168g)
- 2 tsp vanilla extract (8g)
- Peanut Caramel
- 2 cups granulated sugar (400g)
- 3/4 cup unsalted butter, room temperature (170g)
- 1/2 cup heavy cream, room temperature (120g)
- 1/2 tsp fine salt (3g)
- 3/4 cup salted peanuts, chopped (110g)
- Peanut Butter Buttercream Frosting
- 1 1/2 cups (3 sticks) unsalted butter, room temperature (339g)
- 1 cup creamy peanut butter (250g)
- 1 tsp vanilla extract (4g)
- 1/2 tsp fine salt (3g)
- 7 cups powdered sugar (904g or 2 lb. bag)
- 2/3 cup heavy cream, room temperature (160g)
- Milk Chocolate Ganache
- 1/3 cup heavy cream (80g)
- 1/2 cup milk chocolate chips (85g)
- Additional Cake Filling and Decoration
- 8 Mini Snickers bars
- 1/2 cup salted peanuts, chopped (75g) - for the base of the cake
Instructions
Chocolate Cake Layers
- Preheat oven to 350 F / 175 C. Line four, eight-inch cake pans with parchment paper rounds and spray the sides of the pans with non-stick cooking spray or baking spray. If you don't have 4 cake pans, the batter can sit at room temperature for a few hours. Bake as many layers at a time as you can.
- Sift or whisk together 2 1/2 cups flour, 2 1/2 cups sugar, 1 cup cocoa powder, 2 1/2 tsp baking powder, 2 tsp baking soda, and 1 tsp salt in a large bowl. Set aside.
- In a separate, large bowl, add 1 1/4 cups warm water, 1 1/4 cups buttermilk, 2/3 cup oil, 3 eggs, and 2 tsp vanilla and whisk together until fully incorporated.
- Whisk the dry ingredients into the wet ingredients until they're just combined, and the batter is smooth.
- Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes or until a toothpick comes out with a few moist crumbs.
- Let the pans cool for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan.
- Place the cake pans into the freezer for 30 minutes to accelerate the cooling process. This helps lock in the steam and makes the layers extra moist. If you don't have room in the freezer, place the cake pans on a wire rack and let them cool fully before removing them.
- Once the layers are fully cooled, carefully flip the pans, and remove the layers.
- These cake layers bake up pretty flat so leveling them is optional, but I like to level them with a serrated to make the cake easier to fill and frost.
- If you make these cake layers in advance and freeze them, let them thaw for about 15 minutes before making the cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble the cake.
Peanut Caramel
- Make the caramel while the cake layers bake and cool. This can be made up to 2 weeks in advance.
- Place a medium saucepan over medium to medium-high heat. Once the pan has warmed up, pour in 2 cups of sugar gradually, adding 1/4 cup at a time. Stir as needed with a rubber spatula. Wait until the sugar is mostly dissolved, then add in the next bit of sugar. As the sugar melts it will gradually deepen in color.
- Stir occasionally until the sugar is fully dissolved and has become an amber color, then turn off the heat.
- Slowly mix in 3/4 cup of butter (2 Tbsp at a time), then stir in 1/2 cup of heavy cream and 1/2 tsp salt. The mixture will be thin but will thicken as it cools. Pour into a separate container, then place in the fridge to speed up the cooling process.
- Once the caramel has reached room temperature, whip it with a hand mixer or stand mixer on a medium-high speed for 1-2 minutes, until it becomes lighter in color and looks thicker. Place 1/3 cup of caramel into a small piping bag, seal the top with a rubber band, and set aside. Then fold in 3/4 cup of salted, chopped peanuts into the remaining caramel. Set aside.
Peanut Butter Buttercream Frosting
- While the cake layers and caramel cool, make the buttercream frosting. In a large bowl or the bowl of a stand mixer, beat 1 1/2 cups of butter and 1 cup of creamy peanut butter on a medium-high speed for 1 minute with a paddle attachment or hand mixer until smooth and fluffy.
- Mix in 1 tsp vanilla extract and 1/2 tsp salt on a low speed until the ingredients are incorporated.
- Gradually mix in 7 cups of powdered sugar and 2/3 cup of heavy cream on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
- Mix on low until the desired consistency is reached. If the frosting seems too thick, add in additional cream (1 Tbsp at a time). If the frosting seems too thin, add in more powdered sugar (1/4 cup at a time).
- Place a third of the frosting into a large piping bag fitted with a large round piping tip or cut an opening about 3/4-inch at the base of the bag. Cover the remaining frosting with plastic wrap to prevent crusting and set aside.
Assembling this Snickers Cake
- Then it's time to assemble the cake. Stack and frost the cake layers on a greaseproof cake board or flat plate using a dab of buttercream to help stick the first cake layer to the board.
- Spread an even layer of buttercream on top of the cake layer. Then pipe a buttercream ring around the cake layer's edge and fill the center with a third of the peanut caramel.
- Repeat with the remaining cake layers. Flip the top cake layer upside down to make the cake easier to frost and minimize crumbing.
- Once the layers are stacked, chill the cake in the freezer for 10 minutes or in the fridge for 20 minutes to prevent the layers from sliding. Then use the remaining frosting to cover the cake. Smooth the frosting using a bench scraper or large offset spatula.
- Gently press chopped peanuts around the base of the cake. Then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
Chocolate Ganache Drips
- While the cake chills, make the chocolate ganache.
- Heat 1/3 cup of heavy cream in a heatproof bowl in the microwave for 30-45 seconds, until it's just beginning to bubble. Gently pour 1/2 cup of milk chocolate chips into the heavy cream, making sure they are fully covered with cream. If you want to use dark chocolate, use 2/3 cup of heavy cream and 1/2 cup dark chocolate.
- Let the mixture sit for 1 minute, then stir until the cream and chocolate are combined and smooth. If the mixture seems too thin or thick, you can add a touch more chocolate chips or heavy cream. The type of cream and chocolate that you use can affect the consistency, along with the temperature of the ganache. Feel free to adjust as needed.
Decorating This Snickers Cake
- Drizzle the remaining caramel that was placed in a piping bag over the edge of the chilled cake. If the caramel has cooled off too much and is challenging to squeeze out of the bag, heat it in the microwave in 5-second intervals until it's at room temperature again. It will seem really thick and the drips may seem short, but they should lengthen / thin out after a few minutes (see how thick mine were at the start of the video!)
- Then pour the chocolate ganache on top of the cake and gently push it over the edge of the cake using a small offset spatula.
- Add a ring of chopped-up Snickers around the top of the cake, then top with a sprinkle of sea salt and enjoy!