Orange Crunch Cake
Delight your taste buds with the irresistible Orange Crunch Cake, a citrus-inspired dessert that combines tangy orange flavors with a satisfyingly sweet and buttery crunch layer. This showstopper features moist layers of orange cake infused with vibrant orange zest and juice, perfectly balanced by a unique crunchy base made from crushed graham crackers and brown sugar. Topped with a luscious, creamy frosting of whipped cream cheese and a hint of orange zest for garnish, this cake is as beautiful as it is delicious. Ideal for celebrations or a weekend treat, this easy-to-follow recipe offers a stunning blend of textures and flavors that will keep everyone coming back for seconds. Perfect for lovers of citrus desserts, this cake captures the essence of fresh oranges in every bite!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 1 cup Unsalted butter
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 4 Eggs
- 2 teaspoons Vanilla extract
- 2 tablespoons Orange zest
- 1 cup Orange juice
- 0.5 cup Sour cream
- 0.75 cup Brown sugar
- 1 cup Crushed graham crackers
- 0.25 cup Unsalted butter (melted, for crunch layer)
- 1.5 cups Powdered sugar
- 8 ounces Cream cheese (softened)
- 0.5 cup Heavy whipping cream
- 1 tablespoon Orange zest (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a small bowl, mix together the brown sugar, crushed graham crackers, and melted butter for the crunch layer. Divide this mixture evenly between the two cake pans and press it firmly into the bottom. Set aside.
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the orange juice and sour cream, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared cake pans, pouring it gently over the crunch layer.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
For the frosting, beat the cream cheese with powdered sugar until smooth and creamy. Add the heavy whipping cream and beat until light and fluffy.
Once the cakes are completely cooled, place one cake layer (crunch side up) on a serving plate. Spread a generous layer of frosting on top.
Place the second cake layer (crunch side up) on top of the first, then frost the top and sides of the entire cake.
Garnish with orange zest for a pop of color and serve. Store leftovers in the refrigerator.
Nutrition Facts
Calories |
7379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 321.6 g | 412% | |
| Saturated Fat | 183.1 g | 915% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1550 mg | 516% | |
| Sodium | 4100 mg | 178% | |
| Total Carbohydrate | 1066.8 g | 388% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 744.9 g | ||
| Protein | 86.1 g | 172% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 766 mg | 59% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 1730 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
