This Fresh Orange Cake is sweet, moist, and the perfect slice for the summer. It’s made with fresh orange juice and zest, topped with a light whipped cream.
We are in our last week of July, and we are trying to soak up every last bit of summer possible. Our pool is finally clear; we’ve been battling that nightmare since the first of June, and we’re trying to enjoy it, in between storms. It’s the typical Florida afternoon thunderstorm thing. Anyway. While we are stretching out our summer, as long as possible, I realized that since Kayla graduates Hospital Corpsman school in September, and then she is most likely coming home to visit before reporting to her duty station, we aren’t going to start school until after all of that…so we will be relishing in summertime until October! Thankfully living in Florida, we will have summer weather well into the month. I know that Kayla would love a day or three to just lay on the beach and relax. Something she hasn’t done much of since before Easter, when she enlisted.
So while we’ve are beaming with summer on the mind, what better way to celebrate summer than with a citrusy dessert?! Growing up I remember my grandmother making this really delicious pineapple cake, that I always begged her to make when we came to visit. Since we lived out of state, 9 times out of 10, she’d make it! It’s amazingly delicious, and I swear I’m going to share it with you one day! I just don’t make it, since Kelsie is allergic to pineapple, but I’m gonna put it on the calendar asap and make it before summer is gone. That pineapple cake is where the idea came to me for this Fresh Orange Cake.
It’s so easy to make, and totally delicious. It’s not layered, so you don’t have to try hard to decorate it. It’s topped with a homemade whipped cream, but you can buy it from the store, if you totally want. It’s just a really easy cake that’s bursting with orange flavor! You could totally do this with other fruits, I just chose orange for this one.
Preheat oven to 350 degrees. Grease and flour a 9X13 inch baking pan. Set aside.
Whisk together the flour, sugar, baking powder, and salt in a large bowl. Set aside.
In a small bowl whisk together the milk, oil, vanilla, eggs, zest, and orange juice together.
Pour the wet ingredients into the dry, and stir to combine. Don't over mix! Pour the batter into the prepared pan, and bake for 24 to 28 minutes, or until a toothpick comes out clean.
Remove the cake from the oven, and place on a cooling rack. While the cake is cooling, mix together the boiling water and JELLO. Stir for a full 2 minutes, to dissolve all the powder. Whisk in the condensed milk.
Using a skewer, post holes all over the top of the cake. (we don't want poke cake holes)
Pour the orange mixture over the top of the cake, and allow to completely cool on the cooling rack.
When the cake is totally cool - Pour the heavy whipping cream in a large bowl attached to a stand mixer. Turn on medium, and beat for 2 minutes, add the powdered sugar and vanilla extract. Beat until stiff peaks form. Top the cake. Garnish with fresh orange slices.
This cake is best served cold and eaten within a few days.