Description
This vibrant Orange Jello Cake combines a classic white or yellow cake mix with a tangy orange Jello twist, resulting in a moist and flavorful dessert. Topped with a zesty orange glaze that seeps into the cake’s tender crumb, this easy-to-make treat is perfect for any occasion and serves 12 people.
Ingredients
Scale
Cake Ingredients
- 1 box white or yellow cake mix (15.25 oz)
- 1 package orange Jello (3 oz)
- 4 large eggs
- ¾ cup vegetable oil
- ¾ cup water
- ½ cup orange juice
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons orange juice
- 1 teaspoon orange zest
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent the cake from sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the cake mix and the dry orange Jello powder thoroughly to blend the citrus flavor into the cake base.
- Add Wet Ingredients and Mix: Add the eggs, vegetable oil, water, and orange juice to the dry ingredients. Use an electric mixer on medium speed and beat for 2-3 minutes until the batter is smooth and well-incorporated.
- Bake the Cake: Pour the batter into the prepared baking dish and bake in the preheated oven for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Prepare the Glaze: While the cake bakes, whisk together the powdered sugar, orange juice, and orange zest in a small bowl until you achieve a smooth, pourable glaze.
- Cool and Poke Holes: Once the cake is out of the oven, allow it to cool for 10 minutes. Then, use a fork or skewer to poke holes evenly across the surface to help the glaze soak in.
- Apply the Glaze: Drizzle the prepared glaze generously over the warm cake so it seeps into the holes and infuses flavor throughout.
- Final Cooling and Serve: Let the cake cool completely to set the glaze before slicing and serving. This ensures a perfect texture and flavor balance.
Notes
- For extra orange flavor, you can add a bit more orange zest to the batter.
- Ensure the cake is warm, not hot, when glazing; too hot and the glaze may become too liquid and run off.
- The cake can be stored covered at room temperature for up to 3 days.
- Consider chilling the cake slightly if you prefer a firmer glaze texture.
- Use fresh orange juice for the best flavor impact in both the batter and glaze.
