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Key Lime Sheet Cake is the perfect balance of sweet and tart, packed with citrusy goodness in every bite. If you’re craving a little sunshine in dessert form, this is the cake for you! Recently I found an amazing deal on a big bag of limes at the grocery store. At first, I put them […] LEGGI TUTTO
This triple-layer Hostess Strawberry Cupcake Cake is filled with fluffy marshmallow crème, wrapped in strawberry white chocolate buttercream, and topped with the signature squiggly loops of icing for the ultimate throwback treat. Once more, I’m returning to nostalgic snack cakes for baking inspiration. They’ve proven to be a rich well of ideas to draw from, […] LEGGI TUTTO
BLANCHED ALMOND FLOUR: Blanched almond flour is finely ground almonds that have had their skins removed, resulting in a light, pale flour that’s smoother than almond meal. This flour plays a crucial role in almond paste and marzipan, providing the nut’s unmistakable flavor without overwhelming the other ingredients. It also adds a fine, moist crumb, binding the mixture together and contributing to a delicate texture.
CONFECTIONERS’ SUGAR:Confectioners’ sugar is the finely powdered form of granulated sugar, often mixed with a small amount of cornstarch to prevent clumping. The fine particles of confectioners’ sugar provide smoothness, helping prevent any graininess that might otherwise come from granulated sugar. When combined with fat, such asin almond paste or marzipan, it creates a pliable paste, where the sugar helps bind the oils from the almonds without making it too oily or too dry.
EGG WHITE: Egg whites are essential in almond paste, where they provide both structure and moisture without altering the lovely almond flavor. The proteins in egg whites, primarily albumin, are natural emulsifiers, helping water and fat to combine seamlessly.
ALMOND EXTRACT: Almond extract is the secret ingredient that enhances the natural almond flavor in almond paste, marzipan, and frangipane, without requiring large quantities of almonds. The key compound in almond extract is benzaldehyde, which gives almonds their distinctive aroma and taste. Just a few drops are enough to intensify the almond profile, elevating the overall flavor without overpowering. In this way, almond extract adds a rounded and aromatic finish that’s more refined than an overly nut-heavy approach.
WATER: Water is essential for dissolving sugar and helping to emulsify the fats and proteins in marzipan. By controlling the amount of water, you can adjust the paste’s smoothness and pliability, ensuring it is moldable without being too liquid or too dry.
WHOLE MILK: The base of the semolina mixture, milk provides moisture and a rich, creamy texture. The natural fats in whole milk help balance the sweetness of the sugar and create a well-rounded filling.
UNSALTED BUTTER: Butter is essential in frangipane, giving the filling its creamy, rich texture. The fat in the butter contributes to a smooth mouthfeel and enriches the overall flavor. Unlike almond paste or marzipan, which are more solid, frangipane requires the addition of butter to achieve a soft, spreadable consistency.
GRANULATED SUGAR: Granulated sugar plays an understated yet essential role in frangipane. It sweetens the almonds without overpowering their delicate flavor, balancing the nutty richness with just the right touch of sweetness. More than just a sweetener, sugar contributes to the smooth, velvety texture of the filling. It blends easily with the butter and eggs to create a luscious mixture that holds together well as it bakes.
EGGS: Eggs are a vital ingredient in frangipane, not only binding the ground almonds, sugar, and butter but also helping to set the filling as it bakes. The proteins in the eggs coagulate during baking, forming a stable structure, while the lecithin in the yolks acts as an emulsifier, blending fats and water-based ingredients to create a smooth, cohesive filling.
VANILLA EXTRACT: Vanilla extract is often added to almond-based recipes to round out the almond flavor with a deeper, more complex sweetness. Vanilla contains vanillin, which not only boosts the sweetness but also complements the nutty notes in almond-based bakes.
ROSE WATER: Rose water can be a surprising yet delightful addition to marzipan. Its delicate floral notes blend beautifully with the almond flavor, creating a more complex aromatic profile often found in French pâtisseries. At the heart of rose water is phenylethyl alcohol, a compound responsible for its distinctive fragrance, which naturally complements nutty flavors. This enriches the marzipan with a subtle, aromatic depth that lingers, adding a refined elegance.
ALL-PURPOSE FLOUR: In frangipane, a small amount of all-purpose flour is often added to help stabilize the mixture. The flour contributes to a slightly firmer filling, enhancing the texture without making it overly runny. Wheat flour contains gluten, which, when mixed with liquid, forms a network that helps set the frangipane as it bakes. It also absorbs some of the fat and liquid, balancing the moisture content and ensuring the frangipane has the right consistency.
KOSHER SALT: Salt is a key player in any baked good, and it’s just as essential in frangipane. It isn’t just seasoning; it enhances the sweetness and brings out the full, nutty richness of the almonds while balancing the flavor and allowing everything to meld together. Just as importantly, it strengthens its structure, helping proteins and sugars work together more efficiently to ensure a smooth, cohesive texture.
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This Strawberries and Cream Prosecco Cake is your next excuse to celebrate! Layers of prosecco soaked sponge are topped with homemade strawberry filling and covered in whipped cream frosting. I really love baking with bubbly – . This recipe was developed with Valentine’s Day in mind. While chocolate will always reign supreme on this holiday, […] LEGGI TUTTO
These Salted Pistachio Chocolate Cupcakes are a celebration of nutty pistachio flavor. Moist chocolate cupcakes are filled with luscious pistachio-chocolate ganache and crowned with a swirl of salted pistachio buttercream. Pistachios are having a moment. Actually, more than just a moment. First, there’s Starbucks’ pistachio latte making a comeback this year – both in hot […] LEGGI TUTTO
Learn how to make my family’s recipe for Classic Red Velvet Cake. It’s truly a southern classic with homestyle pecan-cream cheese frosting. Get the step-by-step instructions complete with video tutorial. If you’re a regular visitor here, you know there’s no shortage of red velvet cake recipes on this blog. There’s last year’s . The many […] LEGGI TUTTO
Tuxedo Bar Cake is the perfect special occasion dessert and can be found for purchase at big box stores, but now you can make your own at home! This recipe holds all the same layers of flavor with an even better scratch-made taste. And it feeds a crowd! This time of year I should be […] LEGGI TUTTO
This Orange Crush Cake is a blast from the past that brings back all the nostalgia with a zesty twist. It’s made with everyone’s favorite fizzy orange drink – Orange Crush soda.
You may wonder why I’ve styled this cake on astroturf with a game day theme. Well, there’s little more to say than, “It’s football time in Tennessee!” Now, I’m not much of a football game watcher, but my dad and father-in-law are Volunteers for Life (#VFL). And if your blood runs deep orange, you’ll love this cake as much as they do. For non-football fans? You’ll still be all in for this one. It’s a moist, tender cake with the bright, nostalgic flavor of Orange Crush, and the best part? It’s a shortcut recipe! Thanks to white cake mix as a base, it’s a low-effort, high-reward dessert that’s perfect for your next game day or any day.
The exact origin of Orange Crush Cake is a bit murky, but it appears to have gained popularity in the late 1970s and 1980s, during the height of the “soda cake” craze. During this time, home bakers experimented using soda in cakes and other desserts (remember 7-UP cake?). From there, The combination of cake mixes and soda became a fun way to create light, airy cakes with minimal effort. Orange Crush gained popularity for its bright orange citrusy flavor.
Liquid Ingredients
Full disclosure here – this cake uses prepackaged convenience ingredients. This is usually not my style because I love my bakes scratch-made. However, I’m also a huge fan of nostalgic recipes. So I do make concessions when appropriate. This is one of those times.
First, stir together, eggs, oil, a little orange flavored Jell-O, and Orange Crush soda. All the ingredients should be room temperature. Don’t let this mixture stand for too long, or the gelatin will start to congeal.
Ready-Made Dry Ingredients
Next, whisk together one package of white cake mix (dry mix) and one small box of instant vanilla pudding (also the dry mix). Immediately pour the orange mixture into the dry ingredients. Combine on low speed with an electric mixer. I used a hand mixer.
I also bumped up the orange hue with a smidge of orange food color. Totally optional, but it has to be bright for Big Orange fans.
Bake at 350°F
Pour the batter into a greased bundt pan and bake for 50-55 minutes.
I favor flour-based baking spray for greasing bundt pans, but if you don’t have any, then grease as flour as usual.
Cool Before Frosting
Turn the cake out onto a wire rack. The exterior should be well-browned, thanks to all those sugars that caramelize during baking.
Orange Cream Cheese Frosting
Cover the entire cake with soft and fluffy cream cheese frosting. It’s flavored with orange extract and vanilla extract, so the flavor is reminiscent of an orange creamsicle.
Easy Decorating with Sprinkles
This step is optional, but orange confetti sprinkles feel celebratory. So, this cake could be served as a victory dessert, or a consolation – if things go awry on field. You can find the orange confetti I used right here. I also used white nonpareils for a ‘bubbly’ appearance – a nod to the fizzy orange soda in this recipe.
I’m so pleased to tell you how soft and tender this cake is. No doubt from that instant pudding in the mix – it always makes bundt cakes fluffier, more tender, with soft texture. I was suspicious of using it as an ingredient at first, but when I used it in this Caribbean Rum Cake my mind was changed.
This is such an easy cake to make, which means you can throw it together in no time flat. It has a nice orange flavor without being overwhelming. But for me, the appeal is all in the texture. This is not a tough or dense pound cake bundt – it’s very soft, and a pleasure to eat and share!
Related recipe: Orange Pound Cake
Orange Crush Cake
Heather Baird
This retro Orange Crush Cake is a delicious throwback, featuring the unmistakable flavor of orange soda baked right into the batter. Made in a classic bundt pan, this cake has a light, tender crumb with a sweet citrus zing. The orange cream cheese icing adds a delicious creamy note.This recipe is a true 1980’s gem that uses boxed convenience mixes, such as white cake mix, Jell-O, and instant pudding mix – so add those to your grocery list along with Orange Crush soda!The cake mix, Jell-O, and instant pudding mix are all added to the recipe as dry ingredients. See video for clarity.
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Prep Time 15 minutes minsCook Time 55 minutes minsTotal Time 1 hour hr 10 minutes mins
Course DessertCuisine American
Servings 10
EquipmentStandard size bundt pan
Ingredients Cake4 large eggs at room temperature3/4 cup vegetable oil2 tablespoons orange Jell-O3/4 cup orange soda at room temperature13.25 oz. white cake mix 1 box4 oz. instant vanilla pudding mix 1 small boxOrange food color optionalCream cheese frosting1/4 cup unsalted butter4 oz. cream cheese at room temperature1 cup confectioners’ sugar1/2 cup heavy cream1 teaspoon orange extract1 teaspoon vanilla extract2 tablespoons orange confetti sprinkles optional1 tablespoon white nonpareils optional
Instructions CakePreheat the oven to 350°F. Coat a bundt pan with flour-based baking spray or grease and flour the pan.In a large measuring pitcher with a pour spout (or a large mixing bowl) combine the eggs, oil, and orange Jell-O. Mix well with an electric mixer until combined. Add the orange crush soda. Mix well. Don’t let this mixture stand for too long, because the gelatin will start to set over time. Get right to the dry ingredients.In a large mixing bowl, whisk together the dry cake mix and dry pudding mix. Pour in the orange crush mixture and beat on low speed until well combined.Pour the batter into the prepared bundt pan. Bake for 50-55 minutes, or until a toothpick tester inserted comes out clean.Turn out onto a wire rack to cool completely.Cream cheese frostingIn the bowl of an electric mixer, combine the butter and cream cheese. Beat until well combined. Add the confectioners’ sugar and beat until just combined. Pour in heavy cream as you mix on low speed, then beat on high speed until billowy and fluffy. Beat in the extracts.Cover the cooled cake with the frosting; add sprinkles, if using. Store the cake in the refrigerator. Bring to room temperature for best flavor and texture.
NotesCan I use a different orange soda?
Yes, but using Orange Crush is what gives this cake its authentic retro flavor. Feel free to try other sodas if you’re curious, though!
How long does the cake stay fresh?
Stored in an airtight container, this cake will stay fresh for about 3-4 days.
Can I make this cake ahead of time?
Absolutely. You can make the cake a day or two in advance and store it in the refrigerator. It keeps well.
Keyword instant vanilla pudding mix, orange crush bundt cake, orange crush cake, orange crush soda, orange extract, orange Jell-O, TN Vols Cake, white cake mix
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This Pumpkin Biscoff Poke Cake is a delicious departure from ordinary pumpkin cake. Made with Biscoff cookie butter spread, it’s baked, cooled, and frosted in a 13×9 pan for the easiest seasonal treat.
I love traditional pumpkin recipes for fall, such as my favorite no-frills Pumpkin Bread. Or Classic Pumpkin Roll (posted to this blog 15 years ago!) That’s a dessert I’ll never, ever tire of. But I also don’t mind breaking with tradition. Exploring new flavor combinations is totally my jam, and that’s how this cake came to be. It’s based on a traditional flavor combo – pumpkin cake with cream cheese frosting – but with a Biscoff twist.
This cake is so easy to whip up in a 13×9 pan, but the real magic happens after baking. You’ll poke holes in the cake, pour in warm, melted Biscoff spread, then top it off with fluffy Biscoff cream cheese frosting. Crushed Biscoff cookies are the only decoration it needs. This cake is the answer for anyone hosting a fall feast, because it serves more than a dozen people. And it’s something that stands out from the ordinary pumpkin spice crowd.
Biscoff: The Cookie and the Spread
If you haven’t fallen in love with Biscoff yet, let me introduce you to – or initiate you into – the Biscoff fan club. Biscoff cookies originated in Belgium, where they were first created by the Lotus Bakeries company in 1932. These spiced, caramel-flavored cookies quickly became a favorite to serve alongside coffee. It wasn’t until decades later that Biscoff spread made its debut. In 2007, the spread was invented, transforming the cookie into a creamy, spreadable treat also known as ‘cookie butter’.
Dry Ingredients
First thing, in a big bowl, combine the all-purpose flour, granulated sugar, leavens, cinnamon, and salt. Whisk it together well to incorporate everything together. This also aerates the dry mixture.
Wet Ingredients
In another bowl, place 15 oz. of pumpkin puree (1 can), vegetable oil, eggs, and vanilla extract. I like using sunflower oil for its neutral, light taste. But regular vegetable oil will work just fine, too! Mix everything together well – a hand mixer works for this – and combine the wet and dry ingredients together.
Bake in a 13×9 Pan
Who doesn’t love the ease of baking in a 13×9-inch pan? Grease and flour it first. Or if you have flour-based baking spray then give it a good coating. Then pour the batter in and spread evenly. Bake for about 35 minutes at 350°F.
Poke Holes in the Cake
Cool the cake in the pan, then use a wooden spoon handle to poke holes all over the cake. Here I’m using a honey wand handle – whatever works!
Melt Biscoff Spread
Place 1 cup of Biscoff spread in a microwave-safe bowl and heat for about 1 minute at 100% power. It should be entirely melted. Stir well to remove lumps. If it’s not completely melted, heat for another 30 seconds.
Pour the melted Biscoff spread over the cake and use a spoon to push it into the holes in the cake. Refrigerate the cake while you make the frosting. This will set the melted Biscoff and make the cake easier to cover in frosting.
Biscoff – Cream Cheese Frosting
Oooh, this is good. And too easy to make! Biscoff spread, 8 oz. of cream cheese and stick of butter. Get these into a big mixing bowl and cream together until well combined and fluffy. Then, beat in a little confectioners’ sugar. Whip until light and creamy.
Spread the frosting over the cake. I used an ice cream scoop to dollop out the frosting (and you can too!). Spread it evenly first, then create swirls with the end of your spatula.
Biscoff Cookie Crumble
Add crushed Biscoff cookies around the edge of the cake. They’ll be crunchy at first, which is nice. But covered with plastic wrap or stored air-tight, the cookies will soften. Which I actually like even better!
The lightly spiced pumpkin cake and caramelly-flavor of Biscoff spread is a match made in heaven. I urge you to try this Pumpkin Biscoff Poke Cake for yourself!
I love that this cake is baked, cooled, frosted, and decorated right in the pan. It’s so easy to whip up and requires no fussy decorating. In the photo above, I tried to capture the tunnels of Biscoff created from the ‘poke’ technique. (Do you see it?) It’s so nice to get a forkful of cake with an extra bite of cookie butter in it. This cake generously serves about a dozen people or more, which is perfect for a dinner crowd.
In the words of my mom via text message: “The pumpkin Biscoff cake is awesome!” I hope you love this cake as much as we do!
Related recipe: Pumpkin Cream Cheese Bundt Cake
Pumpkin Biscoff Poke Cake
Heather Baird
This cake is so easy to make, feeds a crowd, and takes an ordinary pumpkin cake to the next level with melted Biscoff spread and a rich cream cheese frosting. Crushed Biscoff cookies around the edges add an extra layer of flavor. Biscoff spread comes in two varieties: creamy and crunchy. Be sure to use creamy for this recipe. The 25.4 oz. family size jar will provide the 2 cups of Biscoff spread you’ll need, with a little leftover for snacking on.
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Prep Time 15 minutes minsCook Time 35 minutes mins1 hour hands off, cooling resting time 1 hour hrTotal Time 1 hour hr 50 minutes mins
Course DessertCuisine American
Servings 12
Equipment13×9 inch cake panor glass Pyrex baking dish
Ingredients US CustomaryMetric Pumpkin cake2 cups all-purpose flour1 1/2 cups granulated sugar2 teaspoons baking powder1 teaspoon baking soda2 teaspoons ground cinnamon1/2 teaspoon fine grain sea salt15 oz. pumpkin puree 1 can1 cup sunflower oil or vegetable oil3 large eggs at room temperature1 teaspoon vanilla extract1 cup creamy Biscoff spreadBiscoff cream cheese frosting1 cup creamy Biscoff spread at room temperature8 oz. cream cheese at room temperature1/2 cup unsalted butter at room temperature2 cups confectioners’ sugar10 whole Biscoff cookies coarsely crumbled
Instructions Pumpkin cakePreheat the oven to 350°F. Grease and flour a 13×9 inch baking pan.In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. Whisk well to combine.In separate mixing bowl, combine the pumpkin, oil, eggs, and vanilla. Mix well with an electric mixer until the ingredients are well incorporated.Add the wet ingredients to the dry and mix on low speed until well combined. Use a rubber spatula to turn over the batter to make sure there are no hidden pockets of flour. Mix again briefly.Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick tester inserted near the center comes out clean.Allow the cake to cool for about 10 minutes in the pan. Use the handle of a wooden spoon to poke holes all over the top of the cake.Place the 1 cup of Biscoff spread in a microwave-safe bowl and heat in 30 second intervals at 100% power until melted and smooth (about 1 minute to 1 minute 30 seconds total).Pour the melted Biscoff over the top of the cake and use a spoon to smooth it into the holes in the cake. Refrigerate the cake while you make the frosting.Biscoff cream cheese frostingPlace the Biscoff spread, cream cheese, and butter in the bowl of an electric mixer. Beat on medium-high speed until light and creamy. Add the confectioners’ sugar. Beat until well incorporated on low speed.Once the sugar is incorporated, beat on high speed until fluffy and billowy. Dollop the frosting on top of the cake and spread evenly. Use the end of an offset spatula to create swirls in the frosting.Immediately sprinkle the edges with the coarsely crumbled Biscoff cookie pieces.Refrigerate leftovers. Bring cake to room temperature before serving for best flavor and texture.
NotesWhat to expect: This moist pumpkin cake has tunnels of Biscoff spread throughout the sponge. Fluffy Biscoff-cream cheese frosting is light and billowy, with a creamy cookie butter flavor. Biscoff cookies are the décor around the edges of the cake; they’ll be crunchy at first, but over time in storage they will soften up – which is also really nice!
Pumpkin Puree – Canned pumpkin and pumpkin puree are the same thing – one 15 oz. can will do the trick for this recipe. Or, you can always roast and puree your own pumpkin if you like. Weigh out 15 oz. on a scale, or measure out a scant 2 cups (about 1 7/8 cups to be exact).
Sources: If you can’t find Biscoff spread locally, you can always purchase some online. You can also use other brands of cookie butter, such as Speculoos, but the flavor will be slightly different.
Keyword 13×9 cake, Biscoff cream cheese frosting, Biscoff spread, cream cheese frosting, easy pumpkin cake, Fall cake, poke cake, Pumpkin Biscoff Poke Cake, pumpkin sheet cake, thanksgiving cake
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