Strawberry Orange Layer Cake Recipes

STRAWBERRY-ORANGE LAYER CAKE

Steps:

• Heat oven to 350ºF.
• Beat cake mix, dry gelatin mix, oil, eggs, granulated sugar, flour, orange zest, and 1/2 cup each strawberries and milk in large bowl with mixer until blended. Pour into 3 greased and floured (8-inch) round pans.
• Bake 22 to 23 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove to wire racks; cool completely.
• Beat pudding mix, powdered sugar and remaining milk in large bowl with whisk 2 min. Gently stir in COOL WHIP and remaining strawberries. Stack cake layers on plate, filling and frosting with COOL WHIP mixture.

STRAWBERRY ORANGE MERINGUE CAKE

Steps:

• Line a 9-in. springform pan with parchment paper. Grease paper and sides of pan; set aside. In a bowl, combine the cake mix, orange juice, egg yolks and orange zest; beat for 3 minutes. Pour into prepared pan. In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in 1/2 cup sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over batter, sealing to edge of pan., Bake at 350° for 40-45 minutes or until golden brown. Cool on a wire rack for 10 minutes (meringue will crack). Carefully run a knife around edge of pan to loosen. Remove sides of pan. Cool completely. Cut in half widthwise., In a small bowl, mash 1/4 cup berries with remaining sugar. Add cream and beat on high until stiff peaks form. Place one cake layer half meringue side up on a serving plate. Spread half the whipped cream mixture over cake. Top with remaining cake and topping. Garnish with remaining berries. Store in the refrigerator.

STRAWBERRY-LIME LAYER CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Generously spray two 8- or 9-inch round cake pans with baking spray with flour.
• Make cake batter as directed on box--except stir lime peel into batter. Pour batter into pans. Bake and cool as directed on box for 8- or 9-inch rounds.
• Reserve 3 whole strawberries for garnish. Cut remaining strawberries into thin slices. Finely chop enough of the sliced strawberries to equal 1/2 cup.
• In medium bowl, beat butter with electric mixer on low speed about 30 seconds to soften, then beat on high speed until fluffy. Add chopped strawberries and powdered sugar; beat on low speed until sugar has been incorporated. Increase speed to medium; beat until frosting is fluffy. Divide frosting into fourths.
• With long, sharp knife, split each cooled cake layer horizontally in half. Place 1 layer, cut side up, on serving plate. Spread with one-fourth of the frosting; top with half of the sliced strawberries. Add second layer, cut side down. Spread with one-fourth of the frosting. Add third layer, cut side up. Spread with one-fourth of the frosting; top with remaining sliced strawberries. Add remaining cake layer, cut side down. Frost top of cake with remaining frosting.
• In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Frost side of cake with whipped cream. Refrigerate at least 1 hour before serving. Garnish top of cake with whole strawberries just before serving. Store covered in refrigerator.

STRAWBERRY-ORANGE RICOTTA CAKE WITH PISTACHIOS

Steps:

• For cake:
• Preheat oven to 375°F. Line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper. Using on/off turns, finely chop 1 cup pistachios with flour in processor. Using electric mixer, beat egg yolks with 1/3 cup sugar in large bowl until thick, about 4 minutes. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually beat in remaining 1/3 cup sugar, continuing to beat until whites are stiff and glossy. Fold half of whites into yolk mixture, then gently fold in half of pistachio mixture. Fold in remaining pistachio mixture, then remaining whites.
• Divide batter between prepared pans. Bake until tester inserted into center of cakes comes out clean, about 15 minutes. Cool cakes completely in pans on rack.
• Run knife around edge of each pan to loosen cakes. Invert cakes onto 9-inch-diameter cardboard rounds. Tap sharply on work surface, if necessary, to release cakes from pans. Peel off parchment.
• For candied orange peel and syrup:
• Stir 1/3 cup water and sugar in heavy small saucepan over medium heat until sugar dissolves. Add orange peel; simmer until translucent, about 12 minutes. Cool. Strain syrup into bowl; add orange juice and Grand Marnier and reserve. Finely chop orange peel.
• For frosting and filling:
• Blend ricotta cheese and powdered sugar in processor until very smooth, about 1 minute. Transfer to large bowl. Beat whipping cream and vanilla in medium bowl until firm peaks form. Fold cream mixture into ricotta mixture in 2 additions. Transfer 2 cups ricotta mixture to small bowl and reserve for frosting. Stir chopped chocolate and chopped orange peel into remaining ricotta mixture for filling. If necessary, chill frosting and filling until firm enough to spread.
• Place 1 cake layer on platter; brush with half of reserved orange syrup. Spread chocolate-ricotta filling evenly over. Top with second cake layer. Brush remaining orange syrup over. Spread ricotta frosting over top and sides of cake. Chill until frosting firms slightly, about 2 hours. Gently press toasted pistachios onto frosting around sides of cake. (Can be made 1 day ahead. Cover with cake dome; keep chilled.)
• Overlap strawberry slices in concentric circles atop cake. Stir jam in small saucepan over medium-low heat until melted. Brush melted jam over strawberries. (Can be made 1 hour ahead. Chill.)

STRAWBERRY ORANGE RHUBARB CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
• Place the rhubarb and strawberries into a bowl. Stir in 2/3 cup of sugar until fruit is coated. Pour into the prepared pan and spread out to cover the bottom. In a medium bowl, beat the remaining sugar with the butter until light and fluffy, about 3 minutes. Mix in the egg, orange zest and vanilla. Combine the flour, baking powder, baking soda and salt; stir into the batter, alternating with the buttermilk. Pour the batter over the fruit in the dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.

CHOCOLATE-STRAWBERRY-ORANGE WEDDING CAKE

Steps:

• For Cake Layers:
• Position 1 rack in center and 1 rack in bottom third of oven and preheat to 350°F. Butter one 5-inch-diameter cake pan with 2-inch-high sides, one 8-inch-diameter cake pan with 2-inch-high sides and one 12-inch-diameter cake pan with 2-inch-high sides. Dust pans with flour; line bottoms with parchment. Combine 1/3 cup orange juice and 2 ounces unsweetened chocolate in heavy small saucepan. Stir mixture over medium-low heat until chocolate melts. Remove from heat. Gradually mix in 1 2/3 cups orange juice.
• Sift 3 cups flour, 2/3 cup cocoa, 2 teaspoons baking soda, 1 teaspoon salt and 1/2 teaspoon baking powder into medium bowl. using electric mixer, beat 1 cup (2 sticks) butter and 3 cups sugar in large bowl until blended (mixture will look grainy). Add 4 eggs, 1 at a time, beating to blend after each. Beat in 1 tablespoon orange peel and 1 tablespoon vanilla extract. Add dry ingredients alternately with orange juice mixture in 3 additions each, beating well after each addition. Mix in 1 cup chocolate chips.
• Transfer 1 cup plus 2 tablespoons batter to prepared 5-inch pan, 3 cups batter to prepared 8-inch pan and remaining batter (about 6 cups) to 12-inch pan. Place 5-inch and 8-inch pans on center rack of oven. Place 12-inch pan on lower rack of oven. Bake cakes until tester inserted into center comes out clean, about 35 minutes. Transfer cakes in pans to racks and cool completely.
• Mark 4-inch diameter circle on one 6-inch-diameter cardboard cake round. Cut out marked circle. Mark 7-inch-diameter circle on one 8-inch-diameter cardboard cake round. Cut out marked circle. Mark 11-inch-diameter circle on one 12-inch-diameter cardboard cake round. Cut out marked circle. Cut around sides of 5-inch-cake to loosen. Place 4-inch cardboard over pan. Hold cardboard and pan together; turn cake out onto cardboard. Peel off parchment.Wrap cakes on its cardboard in foil. Repeat turning out, peeling off parchment and wrapping cakes in foil, using 7-inch cardboard for 8-inch cake and 11-inch cardboard for 12-inch cake.
• Using remaining ingredients, make 1 more batch of cake batter and bake 3 more cake layers as described above. Cool cakes in pans. Cover cakes in pans tightly with foil. (Can be prepared ahead. Let stand at room temperature up to 1 day or double-wrap all cake layers and freeze up to 1 week. Bring cake layers to room temperature before using.)
• For Filling and Frosting Cake Layers:
• Place first 12-inch cake on its cardboard on work surface. Spread 2 3/4 cups ganache over top of cake and all the way to edge. Spread 2/3 cup jam over ganache, leaving 1/2-inch chocolate border at edge. Drop 1 3/4 cups white chocolate frosting by spoonfuls over jam. Gently spread frosting over jam, leaving 1/2-inch chocolate border at edge. Rub some cocoa powder over second 12-inch cardboard. Cut around sides of second 12-inch cake to loosen. Place cardboard, cocoa side down, over pan. Turn cake out onto cardboard. Peel off parchment. Carefully slide cake off cardboard and onto filling on first 12-inch cake. Refrigerate.
• Place first 8-inch cake on its cardboard on work surface. Spread 1 cup ganache over top all the way to edge. Spread 1/4 cup jam over, leaving 1/2-inch chocolate border at edge. Drop 1 cup white chocolate frosting by spoonfuls over jam. Gently spread frosting over jam, leaving 1/2-inch chocolate border at edge. Rub some cocoa over second 8-inch cardboard. Cut around sides of second 8-inch cake to loosen. Place cardboard, cocoa side down, over pan. Turn cake out onto cardboard. Peel off parchment. Slide cake off cardboard and onto filling on first 8-inch cake. Refrigerate.
• Place first 5-inch cake on its cardboard on work surface. Spread 1/2 cup ganache over top of cake and all the way to edge. Spread 2 tablespoons jam over, leaving 1/2-inch chocolate border at edge. Drop 1/3 cup white chocolate frosting by spoonfuls over jam. Gently spread frosting over jam, leaving 1/2-inch chocolate border at edge. Rub cocoa over second 6-inch cardboard. Cut around sides of second 5-inch cake to loosen. Place cardboard, cocoa side down, over pan. Turn cake out onto cardboard. Peel off parchment. Slide cake off cardboard and onto filling on first 5-inch cake. Chill all cakes 1 hour to set filling.
• Place 12-inch tiered cake on its cardboard on revolving cake stand. Spread 2 2/3 cups frosting over top and sides of cake as a first coat.
• Refrigerate cake.
• Place 8-inch tiered cake on its cardboard on cake stand. Spread 1 1/4 cups frosting over top and sides of cake as a first coat. Refrigerate cake.
• Place 5-inch tiered cake on its cardboard on cake stand. Spread 3/4 cup frosting over top and sides of cake as a first coat. Refrigerate all cakes until first coats of frosting set, about 1 hour. (Cakes can be made to this point up to 1 day ahead; cover and keep refrigerate.)
• Prepare second batch of frosting, using remaining frosting ingredients and following directions for first batch. Spoon 2 cups frosting into pastry bag fitted with small star tip.
• Place 12-inch cake on its cardboard on large flat platter. Place platter on cake stand. Using icing spatula, spread 2 1/2 cups frosting over top and sides of cake; smooth top. Using filled pastry bag, pipe decorative border around top edge of cake. Refrigerate cake on platter.
• Place 8-inch cake on its cardboard on cake stand. Using icing spatula, spread 1 1/2 cups frosting over top and sides of cake; smooth top. Using pastry bag, pipe decorative border around top edge of cake. Refrigerate cake on its cardboard.
• Place 5-inch cake on its cardboard on cake stand. Using icing spatula, spread 3/4 cup frosting over top and sides of cake; smooth top. Using pastry bag, pipe decorative border around top edge of cake, spooning more frosting into bag if necessary. Refrigerate cake on its cardboard.
• Keep all cakes refrigerated until frosting sets, about 2 hours. (Can be prepared 2 days ahead. Cover loosely; keep refrigerated.)
• Assembly
• Place 12-inch cake on platter on work surface. Press 1 wooden dowel straight down into and completely through center of cake. Mark dowel 1/4 inch above top of frosting. Remove dowel and cut with serrated knife at marked point. Cut 4 more dowels to same length. Press 1 cut dowel back into center of cake. Press remaining 4 cut dowels into cake, positioning 3 1/2 inches inward from cake edges and spacing evenly.
• Place 8-inch cake on its cardboard on work surface. Press 1 dowel straight down into and completely through center of cake. Mark dowel 1/4 inch above top of frosting. Remove dowel and cut with serrated knife at marked point. Cut 3 more dowels to same length. Press 1 cut dowel back into center of cake. Press remaining 3 cut dowels into cake, positioning 2 1/2 inches inward from edges and spacing evenly. Using large metal spatula as aid, place 8-inch cake on its cardboard atop dowels in 12-inch cake, centering carefully. Gently place 5-inch cake on its cardboard atop dowels in 8-inch cake, centering carefully.
• Using citrus stripper, cut long strips of orange peel from oranges. Cut strips into long segments. To make orange peel coils, wrap peel segment around handle of wooden spoon; gently slide peel off handle so that peel keeps coiled shape. Garnish cake with orange peel coils, ivy or mint sprigs, and some berries. (Assembled cake can be made up to 8 hours ahead. Let stand at cool room temperature.)
• Serving
• Remove top and middle cake tiers. Remove dowels from cakes. Cut top and middle cakes into slices. To cut 12-inch cake: Starting 3 inches inward from edge and inserting knife straight down, cut through from top to bottom to make 6-inch-diameter circle in center of cake. Cut outer portion of cake into slices; cut inner portion into slices and serve with strawberries.

MARY BERRY'S ORANGE LAYER CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. You will need 2 x 20cm loose-bottomed sandwich tins, greased and bases lined with baking parchment. Measure all the cake ingredients into a large bowl (reserve a little orange zest for decoration) and beat with a wooden spoon or electric hand mixer until combined and smooth.
• Divide evenly between the 2 tins. Bake for 20-25 mins or until well risen, lightly golden and shrinking away from the sides of the tins. After 5 mins, remove from the tins and leave to cool on a wire rack.
• To make the icing, put the butter and icing sugar into a bowl and mix with an electric hand mixer until light and fluffy. Stir in the orange zest.
• Remove the paper from the cakes. Sit 1 cake upside down on a plate. Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Spread half the butter icing over the glazed cake. Sit the other cake on top, brush with the remaining glaze, then spread with the remaining butter icing. Scatter with the reserved orange zest. The cake is best eaten on the day, but will keep for up to 3 days in a cool place. It freezes well un-iced or filled.