Tangerine Ombre Cake

Tangerine Ombre Cake

A gorgeous tangerine colored cake that is sure to impress!



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


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


  1. Heat oven to 350 degrees 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.
  2. 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.
  3. Spoon and spread 1 1/2 cups of the batter into 1 pan.
  4. Divide remaining batter evenly among 3 small bowls (about 1 1/2 cups each).
  5. Add different amounts of food color to each to make different shades of the same color. Stir each until color is well blended.
  6. Pour 1 bowl of batter into each of 3 remaining pans.
  7. Baking 2 pans at a time, bake for 22 to 26 minutes (refrigerate remaining pans until baking).
  8. Cool for 5 minutes.
  9. Remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes.
  10. In large bowl, beat butter and powdered sugar with spoon or electric mixer on low speed until blended.
  11. 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.
  12. To assemble, place deepest color cake layer on cake plate. Spread with 1/2 cup frosting.
  13. 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.
  14. 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.
  15. 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.
  16. To frost top, use remaining frosting as desired.
  17. Store cake loosely covered in refrigerator.

Prep Time 60 min | Total Time 2 hr 10 min | Servings 16

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.

Nutrition Information–Serving Size: 1 Serving: Calories 770 (Calories from Fat 270)

% Daily Value Total Fat 30g 30% (Saturated Fat 16g,16% Trans Fat 1g 1%), Cholesterol 110mg 110%; Sodium 450mg 450%; Total Carbohydrate 121g 121% (Dietary Fiber 0g 0% Sugars 106g 106%), Protein 3g 3%

% Daily Value*: Vitamin A 15%; Vitamin C 15%; Calcium 6%; Iron 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 Choices: 8

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit (used with permission): Betty Crocker

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