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Tangerine Ombre Cake

  • Prep 60 min
  • Total 2 hr 10 min
  • Ingredients 10
  • Servings 16
Comments (0)

Ingredients

Cake

1
box Betty Crocker™ SuperMoist™ white cake mix
1 1/4
cups fresh tangerine or orange juice
1
box (4-serving size) orange-flavored gelatin
1/3
cup vegetable oil
4
eggs
Orange gel food color

Frosting

2
cups butter, softened
12
cups powdered sugar
3/4
cup fresh tangerine or orange juice
1
tablespoon vanilla

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
770
Calories from Fat
270
% Daily Value
Total Fat
30g
46%
Saturated Fat
16g
82%
Trans Fat
1g
Cholesterol
110mg
36%
Sodium
450mg
19%
Potassium
105mg
3%
Total Carbohydrate
121g
40%
Dietary Fiber
0g
0%
Sugars
106g
Protein
3g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 7 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
8
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Don’t have enough pans? Store batter covered in the refrigerator while baking other layers. Cool pan completely before baking the next layer.

While frosting, scrape excess frosting from back of spoon into small bowl; spoon back into plastic bag if necessary.

A gorgeous tangerine colored cake that is sure to impress!

Directions

  • 1 Heat oven to 350°F. Grease or spray four 8-inch round pans; place 8-inch round piece cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat all cake ingredients except food color on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spoon and spread 1 1/2 cups of the batter into 1 pan. Divide remaining batter evenly among 3 small bowls (about 1 1/2 cups each). Add different amounts of food color to each to make different shades of the same color. Stir each until color is well blended.
  • 2 Pour 1 bowl of batter into each of 3 remaining pans. Baking 2 pans at a time, bake 22 to 26 minutes (refrigerate remaining pans until baking). Cool 5 minutes. Remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes.
  • 3 In large bowl, beat butter and powdered sugar with spoon or electric mixer on low speed until blended. Stir in 3/4 cup tangerine juice and the vanilla. If frosting is too thick, beat in more juice, a few drops at a time. If too thin, beat in a small amount of powdered sugar.
  • 4 To assemble, place deepest color cake layer on cake plate. Spread with 1/2 cup frosting. Stack layers from darkest to lightest, spreading 1/2 cup frosting between layers. Thinly spread top and side of cake with 1 1/2 cups frosting to seal in crumbs. Divide remaining frosting among 4 small bowls. Add different amounts of food color to each to make different shades of the same color to match cake layers.
  • 5 To frost, place each color in individual resealable food-storage plastic bag. Cut 1/2 inch off 1 corner of each bag, and pipe each frosting on corresponding color cake layer. Pipe a dot of frosting and use back of table spoon to spread frosting horizontally around cake, with deepest color at bottom and working up to lighter colors; repeat around cake slightly overlapping dots of frosting. To frost top, use remaining frosting as desired. Store cake loosely covered in refrigerator.

A gorgeous tangerine colored cake that is sure to impress!

Rate and Comment

A gorgeous tangerine colored cake that is sure to impress!