If you’re looking for a recipe that feels like sunshine on a plate, Orange Jello Cake is about to become a new favorite. This retro-inspired dessert combines vibrant orange gelatin with an ultra-tender yellow cake and a zesty glaze, delivering a burst of citrus flavor in every moist, fluffy bite. Whether you grew up with this classic at family gatherings or are discovering it for the first time, Orange Jello Cake is pure nostalgia, effortless to make, and perfect for any occasion that calls for a sweet, cheerful treat.
Ingredients You’ll Need
Every ingredient in this recipe has a part to play in creating the iconic Orange Jello Cake experience. From the soft, golden crumb to the sparkling citrus glaze, even the simplest components come together to create something that’s far greater than the sum of its parts—making each bite uniquely delicious.
- Yellow cake mix: The backbone of the cake, keeping things easy while giving the cake its wonderfully moist, tender texture.
- Orange gelatin (Jell-O): Packs the cake with vibrant color and a distinct, tangy-sweet orange flavor you just can’t fake.
- Eggs: Add richness and structure, helping the cake rise while keeping it fluffy and light.
- Vegetable oil: Delivers that super-moist, melt-in-your-mouth crumb that makes this cake so irresistible.
- Orange juice (divided): Intensifies the orange zing in both the cake batter and the bright, tangy glaze.
- Water: Just enough to balance the batter’s texture so it’s luscious and tender.
- Powdered sugar: The key to making a smooth, pourable glaze that seeps into every nook and cranny.
- Orange zest (optional): For an extra burst of natural citrus aroma—totally optional, but highly recommended if you love bold orange flavor.
How to Make Orange Jello Cake
Step 1: Prep Your Pan and Oven
Start by heating your oven to 350°F (175°C) and generously greasing and flouring a 9×13-inch baking dish. This ensures your Orange Jello Cake releases easily and bakes up evenly golden with just the right amount of crust on the edges.
Step 2: Mix the Batter
In a large mixing bowl, combine the yellow cake mix, dry orange gelatin, eggs, vegetable oil, 1/2 cup orange juice, and water. Use an electric mixer on medium speed to beat everything together for a full two minutes—this step guarantees a smooth, incorporated batter with no dry patches and that signature springy crumb.
Step 3: Bake to Perfection
Pour the luminous orange batter into the prepared pan, smoothing the top with a spatula. Slide it into the preheated oven, then bake for 30–35 minutes. You’re looking for a toothpick to come out clean from the center, signaling a perfectly cooked, fluffy cake.
Step 4: Glaze While Warm
While your Orange Jello Cake is still warm from the oven, mix up the glaze: stir together powdered sugar, the remaining 1/4 cup orange juice, and orange zest if you’d like an extra punch. Pour the glaze evenly over the cake so it seeps down and infuses every bite with bright, sweet citrus flavor as it cools.
Step 5: Cool and Slice
Patience makes perfect! Allow the cake to cool completely in the pan, giving the glaze time to set and soak in. Once cooled, slice it into generous squares and watch it disappear in minutes!
How to Serve Orange Jello Cake
Garnishes
A light dusting of extra powdered sugar, a sprinkle of fresh orange zest, or a few delicate curls of orange peel work wonders as garnishes, adding fresh fragrance and a pop of color. If you want to indulge, a dollop of whipped cream or a twist of candied orange makes each serving feel even more special.
Side Dishes
This cake pairs beautifully with light, refreshing sides. Try serving it with a bowl of mixed berries, a tangy fruit salad, or alongside a scoop of vanilla ice cream. The play between cool, creamy, and citrusy flavors is simply irresistible.
Creative Ways to Present
For a show-stopping twist, cut your Orange Jello Cake into small squares and serve them in cupcake liners for easy party bites. Or, layer cubes in clear glasses with whipped cream and berries to create a fun trifle. Even a single slice on a vintage plate turns any table into a celebration!
Make Ahead and Storage
Storing Leftovers
Your Orange Jello Cake actually improves as it sits, soaking up all that bright glaze. Simply cover the cake with plastic wrap or foil and keep it at room temperature for up to three days, or in the fridge if you prefer a firmer, chilled texture.
Freezing
If you want to savor Orange Jello Cake later, you can freeze it (without the glaze works best). Wrap individual squares in plastic, then pack them into a freezer bag—just thaw and glaze when you’re ready to serve. The texture stays lovely, and the flavor remains vibrant.
Reheating
For the ultimate comfort, you can briefly microwave a slice for 10-15 seconds. This revives the cake’s softness and encourages the glaze to become deliciously gooey again. Just be careful not to overheat or the glaze will melt away completely.
FAQs
Can I use a different flavor of gelatin?
Absolutely! While orange is classic, feel free to experiment with lemon, strawberry, or even lime for a fresh twist. Just know the iconic Orange Jello Cake flavor might be missed, but the fun colors and flavor options are endless.
Can I make this as a bundt cake?
Yes! Pour the batter into a greased and floured bundt pan instead of a sheet pan, and simply adjust the baking time—it may need an extra 5–10 minutes. You’ll end up with an impressive, party-ready presentation.
Is it necessary to glaze the cake while warm?
Glazing while the cake is warm is key for the Orange Jello Cake—this helps the glaze soak in, infusing every crumb with flavor and moisture. If you wait until the cake is cool, the glaze will mostly sit on top instead of melding beautifully into the cake.
Can I make Orange Jello Cake gluten-free?
Definitely! Use a reliable gluten-free yellow cake mix in place of the traditional one. The rest of the ingredients are naturally gluten-free, so it’s a very easy swap that lets everyone enjoy this citrusy treat.
What’s the best way to zest an orange?
Use a microplane or fine grater, only removing the bright orange part—not the bitter white pith underneath. Fresh zest adds an irresistible natural aroma and a little extra pop to your glaze and garnish.
Final Thoughts
I can almost guarantee that once you make Orange Jello Cake, you’ll want to share it at every picnic, birthday, or just-because day you can. It’s cheerful, delicious, and impossible to resist. Give it a try and let this sunny cake bring a little extra joy to your table!
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Orange Jello Cake Recipe
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Non-Vegetarian
Description
This Orange Jello Cake is a deliciously moist and citrusy dessert that’s perfect for any occasion. The combination of yellow cake mix and orange gelatin creates a vibrant and flavorful treat that’s sure to impress your guests. Topped with a sweet orange glaze, this cake is a refreshing twist on a classic favorite.
Ingredients
Cake:
- 1 box (15.25 oz) yellow cake mix
- 1 box (3 oz) orange gelatin (Jell-O)
- 4 large eggs
- 3/4 cup vegetable oil
- 3/4 cup orange juice (divided)
- 1/4 cup water
For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons orange juice
- 1 teaspoon orange zest (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour a 9×13-inch baking dish.
- Mix the batter: In a large bowl, combine cake mix, orange gelatin, eggs, vegetable oil, 1/2 cup orange juice, and water. Beat for 2 minutes on medium speed.
- Bake: Pour batter into the pan, bake for 30–35 minutes until a toothpick comes out clean.
- Make the glaze: While warm, mix powdered sugar, 1/4 cup orange juice, and zest. Pour over the cake.
- Cool and serve: Let the cake cool completely before slicing and serving.
Notes
- This cake tastes even better the next day once the glaze sets.
- Store covered at room temperature for up to 3 days or refrigerate for a firmer texture.
- You can use a bundt pan—just adjust baking time accordingly.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 27g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
