Orange Crunch Cake from the Bubble Room
Indulge in a slice of pure Florida sunshine with the iconic Orange Crunch Cake from the Bubble Room! This show-stopping dessert features layers of moist, citrus-infused cake paired with a buttery graham cracker and almond crunch base, creating an irresistible contrast of textures and flavors. Topped with a luscious cream cheese frosting kissed with fresh orange zest and just a hint of orange extract, this cake is a true citrus lover’s dream. Bright, tangy, and perfectly sweet, this nostalgic recipe brings the vibrant magic of the famous Bubble Room right to your kitchen. It’s an ideal centerpiece for celebrations or an impressive treat for any occasion. Keywords: orange crunch cake, citrus dessert, Bubble Room cake, cream cheese frosting, Florida-inspired cake.
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Recipe Information
Ingredients
- 1 cup Graham cracker crumbs
- 0.5 cup Sliced almonds
- 0.5 cup Brown sugar
- 0.5 cup Unsalted butter (melted)
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter (softened)
- 1 cup Fresh orange juice
- 1 tablespoon Orange zest
- 4 Eggs
- 8 ounces Cream cheese (softened)
- 4 cups Powdered sugar
- 1 teaspoon Orange extract
- 3 tablespoons Heavy whipping cream
- 2 drops Orange food coloring (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a medium bowl, combine the graham cracker crumbs, sliced almonds, brown sugar, and melted butter. Mix until well combined.
Divide the crunch mixture evenly between the three cake pans and press it into the bottom of each pan. Set aside.
In a large mixing bowl, sift together the flour, granulated sugar, baking powder, and salt.
Add the softened butter, orange juice, orange zest, and eggs to the dry ingredients. Beat with an electric mixer at medium speed for about 2 minutes, until the batter is smooth and well combined.
Pour the batter evenly over the graham cracker base in the prepared pans.
Bake the cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
To prepare the frosting, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar, orange extract, and heavy whipping cream, beating until light and fluffy. Add orange food coloring if desired.
Once the cakes have cooled completely, assemble the cake by placing one layer on a cake plate, frosting the top, and repeating with the remaining layers.
Frost the sides and top of the cake with the remaining frosting, smoothing it with an offset spatula.
Decorate as desired and refrigerate for at least 1 hour before serving.
Nutrition Facts
Calories |
9600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 451.4 g | 579% | |
| Saturated Fat | 251.0 g | 1255% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1815 mg | 605% | |
| Sodium | 4359 mg | 190% | |
| Total Carbohydrate | 1336.4 g | 486% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 1003.8 g | ||
| Protein | 97.3 g | 195% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 816 mg | 63% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 2193 mg | 47% | |
*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.
