Orange Crunch Cake Recipe

Name: Orange Crunch Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUNCH LAYER:; 1 cup Honey Graham Cracker Crumbs; 1/2 cups Chopped Pecans; 1/2 cups Light Brown Sugar, Packed; 1 stick Unsalted Butter, melted; FOR THE CAKE:; 2-1/2 cups All-purpose Flour; 1/4 teaspoons Baking Soda; 1-1/2 teaspoon Baking Powder; 1 teaspoon Salt; ½ Tablespoons Unsalted Butter, Softened; 1-3/4 cup Sugar; 2 teaspoons Vanilla Extract; 1 Large Orange, Zested; 3 whole Large Egg Yolks; 3 whole Large Eggs; 3/4 cups Orange Juice; 1/4 cups Milk; FOR THE FROSTING:; 2 sticks Unsalted Butter, Softened; 3-1/2 cups Confectioners Sugar; 2 Tablespoons Orange Juice; 1 teaspoon Vanilla Extract; 1/8 teaspoons Salt; 1/2 Large Orange, Zested

Servings: persons

FOR THE CRUNCH LAYER:
1 cup Honey Graham Cracker Crumbs
1/2 cups Chopped Pecans
1/2 cups Light Brown Sugar, Packed
1 stick Unsalted Butter, melted
FOR THE CAKE:
2-1/2 cups All-purpose Flour
1/4 teaspoons Baking Soda
1-1/2 teaspoon Baking Powder
1 teaspoon Salt
½ Tablespoons Unsalted Butter, Softened
1-3/4 cup Sugar
2 teaspoons Vanilla Extract
1 Large Orange, Zested
3 whole Large Egg Yolks
3 whole Large Eggs
3/4 cups Orange Juice
1/4 cups Milk
FOR THE FROSTING:
2 sticks Unsalted Butter, Softened
3-1/2 cups Confectioners Sugar
2 Tablespoons Orange Juice
1 teaspoon Vanilla Extract
1/8 teaspoons Salt
1/2 Large Orange, Zested

1
Preheat oven to 350 F. Lightly grease and flour two 9-inch cake pans, set aside.
2
For the crunch layer: In a medium sized bowl stir together all of the crunch layer ingredients until everything is moistened. Sprinkle the mixture evenly over the bottom of the two cake pans and set aside.
3
For the cake: In a medium sized bowl whisk together the flour, baking soda, baking powder, and salt until combined, set aside.
4
In a large bowl cream together the butter and sugar. Beat in the vanilla and orange zest. Add the egg yolks one at a time, beating between each addition until combined. Then, do the same with the whole eggs. Beat in a little bit of the flour mixture and a little bit of the orange juice and milk alternately, beating between each addition until combined.
5
Pour batter evenly into the two cake pans and bake for 35-40 minutes or until a toothpick is inserted in the center of a cake and comes out clean. Let cakes cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
6
Meanwhile, make the frosting. Beat together all of the frosting ingredients in a large bowl until it forms a smooth, fluffy mixture.
7
To assemble the cakes, put one of the cake layers on your platter crunch side up, spread an even and thick layer of buttercream frosting over the top of it, then top with the other cake placing it crunch side down. Spread the buttercream all around the cake, including the top. Slice and enjoy!

1871

kcal

Calories

Fat

242

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: FOR THE CRUNCH LAYER:, 1 cup Honey Graham Cracker Crumbs, 1/2 cups Chopped Pecans, 1/2 cups Light Brown Sugar, Packed, and more.

Yes, Orange Crunch Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Orange Crunch Cake

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