This post is sponsored by Florida Department of Citrus.
First off, I'm excited to be working with the Florida Department of Citrus to bring you a couple of Florida orange juice recipes! I love Florida orange juice and drink it practically every day!
I love tres leches cakes…so I thought I would combine it with my love of Florida orange juice. And it turned out amazingly! Adding citrus to it…kicks it up another notch!
You'll want a slice of cake and another. 🙂
Sift the flour and baking powder and set aside.
I creamed the butter and the sugar together and then add eggs and vanilla extract…mix with an electric hand mixer.
I baked the cake with Florida orange juice!
Pour it in to the batter and then mix.
Then, add the flour mixture and mix with a rubber spatula.
After the milk mixture cools, pour in the Florida orange juice and mix.
Pour the milk & orange juice mixture into the cake.
All done. Now let it soak on your kitchen counter for at least 45 minutes to an hour.
After the liquid has soaked into the cake for 45 minutes. Don't skip this step because the cake needs to soak it all in at room temperature.
Whipped cream topping is all done!
I use an angled spatula to spread the whipped cream on top of the cake.
The cake is so pretty!
Look at that cake! I hope you make it for family and friends soon!
Today is National OJ Day! Make sure you follow the hashtag #AmazingInside on on Facebook, Twitter and Instagram and join in on the conversation! Be sure to follow them on Facebook, follow on twitter and on instagram!
Orange Tres Leches Cake
Orange Vanilla Cake
- nonstick baking spray
- 1 3/4 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup unsalted butter, 1 stick, softened
- 1 cup granulated sugar
- 5 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup Florida orange juice
Milk and orange juice soaker
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1/2 cup whole milk
- 3/4 cup Florida orange juice
Whipped Cream Topping
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- (Prepare before baking the cake or while it’s in the oven.)
- In a medium saucepan, add sweetened condensed milk, evaporated milk and whole milk. Mix well and cook over medium heat, 8-10 minutes. (Do not bring to a boil.)
- Set aside to cool. After it’s cooled, add Florida orange juice and mix together. Set aside until needed.
For orange vanilla cake
- Heat oven to 350 degrees F. Generously spray a 9-inch square pan with nonstick baking spray on the inside bottom and sides. Set it aside.
- Sift the flour and baking powder into a medium-sized mixing bowl. Set aside.
- In a large mixing bowl, add butter and sugar. Cream the butter and sugar using an electric hand mixer, until fluffy, about one minute. Add the eggs, vanilla extract and Florida orange juice to creamed butter mixture. Beat 1-2 minutes, until well mixed.
- Add the flour mixture in batches, about 1/2 at a time. Mix until blended with a rubber spatula, but don’t overmix.
- Pour batter into prepared pan and level out the top with your spatula.
- Bake for 20 to 21 minutes at 350 degrees F, until a toothpick inserted in the center comes out clean.
- Remove cake from the oven and place on a cooling rack. Cool the cake for at least 30 minutes to an hour.
For whipped cream
- Add heavy cream, powdered sugar, and vanilla to a large mixing bowl (with high sides). Whip using an electric hand mixer, 5 to 6 minutes, until soft peaks form.
- Poke holes all over the cake with a fork. Make sure you poke holes all over the cake!
- Slowly pour the cooled orange-milk soaker mixture about 1/4 of the mixture at a time, allowing the soaker to be absorbed each time. You can use a rubber spatula to spread it and gently push the soaker into the cake. Repeat until finished.
- Allow the cake to sit and absorb the soaker for 45 minutes to an hour (on your counter). (This is an important step. The cake needs to absorb the milk and orange juice before you refrigerate it.)
- Cover cake with plastic wrap and refrigerate cake for at least one hour. Remove and frost with whipped cream as desired. The cake is now ready to serve.
- Be sure to refrigerate any leftover cake.
Disclosure: This post is sponsored by Florida Department of Citrus. I only work with brands that I love and only share with you my own opinions. Thank you for supporting the brands that make The Little Kitchen possible.
This is perfect, because my one complaint with tres leches is that it can be bland (creamy, but bland). LOVE the idea of brightening it up with orange!
Liz @ The Lemon Bowl says
I would be absolutely thrilled if someone baked this for me this weekend!!
That topping looks so light and fluffy! Yum!
Jenny Flake says
This looks fantastic Julie!!!
Taylor @ Food Faith Fitness says
I can’t believe I have never had tres leches cake! I totally need to try it – love that orange addition too!