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Orange Crunch Cake

Total Time

Prep: 45 min. Bake: 30 min. + cooling


12 servings

I dressed up a yellow butter cake with a crunchy crumb layer and orange cream cheese frosting. The recipe was inspired by a specialty I sampled at a Florida restaurant.


  • 1 cup graham cracker crumbs
  • 3/4 cup slivered almonds
  • 1/2 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter, melted
  • CAKE:
  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 3 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 2-1/2 cups cake flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/2 cups 2% milk
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 7 cups confectioners' sugar
  • 2 tablespoons orange juice
  • 1 tablespoon grated orange zest
  • 1/2 teaspoon orange extract
  • Fresh orange wedges


  1. Grease and flour two 9-in. round baking pans; set aside. In a small bowl, combine the first five ingredients. Add butter; toss to coat. Divide between prepared pans.
  2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
  3. Transfer to prepared pans. Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, orange juice, zest and extract; beat until blended. Place one cake layer crunch side up on a serving plate; spread with 1 cup frosting. Top with remaining cake layer crunch side down. Spread remaining frosting over top and sides of cake. Just before serving, top with orange wedges.
To make ahead: Cake can be made 1 day in advance. Cover and refrigerate.

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