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Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, oil, sugar, and orange zest on medium speed for 2-3 minutes, until light and fluffy. Add eggs one at a time, followed by vanilla extract. Beat until combined, scraping the sides and bottom of the bowl as needed.
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Add the orange juice, egg yolks, orange zest, vanilla extract, kosher salt, vegetable oil, and mix over low speed until combined. Add the flour and baking powder and mix until there are no flour lumps visible. Pour the batter into a parchment paper lined 9 inch round baking pan and smooth it out using a spatula.
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Beat in the eggs, one at a time, until each is combined. Mix in half of the dry ingredients on low speed for 1 minute. Stop the mixer and add the orange juice and champagne. Mix until combined. Add the rest of the dry ingredients and beat until combined. Divide evenly among the prepared cake pans.
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Pre-heat oven to 350°F. Grease a 10x15-inch cake pan. Sift together the cake flour, baking powder, salt, and cardamom in a mixing bowl. In the bowl of an electric mixer, beat the butter on medium-high speed with the paddle attachment until smooth.
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Put the mixer on low, and slowly pour in the oil, followed by the orange juice, zest, and vanilla extract. Add the dry ingredients. Keeping the mixer on low, add the flour mixture, but do not overmix the batter. Just mix the batter until the flour is completely combined. Bake at 350°F/180°C.
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Divide frosting into 4 separate small bowls. Tint 3 of them: 1 orange, 1 bright pink, 1 bright coral (pink + orange). Leave the remaining frosting un-tinted. Place cake on a turntable, if possible. Using a small offset spatula, spread the orange frosting on the top of the cake, letting it extend about 1/2" over the edge.
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Cake layers step by step. Prep: Preheat oven to 355°F (180°C). Grease three 8" round baking pans with a bit of cold butter and line the bottoms with rounds of parchment paper. Step 1: In a large bowl or stand mixer, combine softened butter, oil, sugar, and salt.
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Combine flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer with the paddle attachment. Mix 10 seconds to combine. Combine ½ cup of the milk and the oil together and set aside. Combine the remaining milk, egg whites, pink food coloring and vanilla together, whisk to break up the eggs and set aside.
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Instructions. Preheat oven to 350°F. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Make cake: Place sugar and blood orange zest in a food processor and pulse for 1 minute. Beat butter and blood orange-sugar in a large mixer bowl at medium speed until pale and fluffy.
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Preheat your oven to 350 degrees F. Grease an 8.5×4.5 or 9×5 inch loaf pan and set aside. In a medium bowl, whisk the dry ingredients until combined: flour, baking powder, salt. Set aside. In a large bowl, rub the sugar and orange zest together with your fingers until the mixture becomes fragrant.
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Preheat the oven to 350 F, and position a rack in the center of the oven. Prepare four cake pans by spraying the bottoms with non-stick baking spray. Prepare the vanilla cake batter as instructed, taking care not to over-mix the batter. Divide the batter evenly between 4 bowls.
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Pre-heat oven to 350°F an grease and line a 9 inch round cake pan with parchment paper. Whisk together flour, baking powder, cardamom, and salt together and set aside. In a bowl of a stand mixer, add sugar and orange zest. Use your finger to rub the zest into the sugar until the sugar is pale orange.
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Instructions. Preheat oven to 350°F/180°C. Add the oil, sugar, and eggs to a blender. Wash your orange and grapefruit under running water and pat dry. Chop up the orange into slices with the skin still on and remove any seeds. Add the seedless slices to the blender. Cut the grapefruit in half.
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Orange Loaf Cake w/ Pink Icing: ~ 3 eggs ~ 1/2 vegetable oil ~ 1 cup whole milk yogurt ~ 1 tsp vanilla. Whisk the first 4 ingredients in a large measuring cup with a fork and set aside. In a large bowl, mix: ~ 1 cup sugar ~ zest of 2 oranges (mandarins or clementines work well too)
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Combine the raspberry puree, cornstarch slurry, sugar and lemon juice in a saucepan. Thicken the filling. Cook the filling over medium heat, stirring consistently, for 8-10 minutes. Bring the mixture to a boil for a minute before transferring to the refrigerator and allowing to cool completely.
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Then add the two orange juices and mix until combined. Bake the cake. Invert the Bundt cake onto a cooling rack after it has cooled 10 minutes in the pan. Then let the cake cool before glazing and serving. Make the glaze. Whisk the powdered sugar with the blood orange juice until completely smooth . Drizzle onto the cake. Slice & enjoy!
