The restaurant, The Bubble Room (warning if you click on the link: get ready for some very festive music!) on Captiva Island in Florida is known for it’s outrageousness and it looks like it’s on steroids, rainbow colored steroids. All throughout The Bubble Room there’s tons of memorabilia plastered on the walls and twinkling Christmas lights hanging everywhere. The servers are known as “Bubble Scouts,” are dressed in crazy khaki uniforms. Out of all of the desserts offered at The Bubble Room, the Orange Crunch Cake is what customers rave and drool over. So I did a little research and came up with a scratch recipe that has me licking the bowl, spoon and devouring each bite of this outrageously delicious Bubble Room classic.
First make the crunchy part. I am addicted to this part of the cake. Words can’t not even describe it’s pure deliciousness. First grind up graham cracker crumbs in a food processor.
Then measure out 1 cup of graham cracker crumbs and put it in a large bowl. By the way, 1 cup graham cracker crumbs = 7 whole graham cracker sheets. Add 1/2 cup packed light brown sugar and 1/2 cup sliced almonds to the bowl.
Mix it all together.
Add in 1/2 cup softened unsalted butter. Mix it up. I like to use my hands to crumble it up after using a fork.
Lightly grease two 9 inch round cake pans. Divide the crumb mixture between the two pans and sprinkle it on the bottom of the pans. Mmmm.
Now set the pans aside and start making the cake batter! Oh my stars is this batter so good. Yes I’ve tasted the batter way too many times. Grate 2 Tablespoons plus 1 teaspoon of orange zest. You’ll use 2 Tablespoons for the cake and 1 teaspoon for the orange cream cheese frosting.
Sift together 2 cups all purpose flour, 2 1/2 teaspoons baking powder and 1 teaspoon kosher salt. Set aside.
In a bowl of a stand mixer with the paddle attachment, add in 1 1/2 cups sugar, 1/2 cup whole milk, 1/3 cup canola oil, 1 teaspoon vanilla extract, 1/2 cup freshly squeezed orange juice…
and 2 Tablespoons of the orange zest that you’ve already grated.
Mix to combine on medium low speed. Then add in 3 large eggs and mix!
Once it’s combined, slowly add in the dry ingredients. Mix until almost combined. Then take a spatula and fold it together.
Divide the batter between the two baking pans. Pour it over the crumb topping and carefully spread it out. Oh my word I can’t wait to lick that spoon that’s waiting for me.
Bake the cake at 350 degrees for 30 minutes or until a knife inserted into the cake comes out clean.
Cool the cakes for about 10 minutes on a cooling rack. Then very carefully invert the cakes. If some of the crumbs get stuck to the pan, no worries. Just scrap it off and place it back on the cakes. Cool the cakes completely before frosting.
*Tip before stacking the cakes: cut the dome off that forms on top of the cake when baking. You can use a serrated knife to do this.
Or before you’ve taken the cake out of the pan: Take another cake pan (that you’ve sprayed with non stick spray) and press it on top of the cake to flatten the dome a bit.
*To eliminate a big dome from forming on your cakes: Use baking strips which are available at the craft store (Michael’s). You soak them and place them around the edges of the pans. It helps the heat distribute evenly.
Another trick: take a Flower Nail, spray it with non stick spray and place it in the center of the unbaked cake. A flower nail is a tool used to help people make flowers out of frosting. But by placing them in the center of the cake batter, it helps evenly distribute the heat.
I highly recommend using both of these tips on helping the heat distribute evenly.
So now we’ll make the orange cream cheese frosting. It’s the frosting that I live for, the frosting that I want to sit in a corner with and eat with a giant spoon. I will admit that I make double this recipe because I’m so in love with this frosting. It’s heaven in frosting form.
Sift 3 cups of powdered sugar. Set aside.
In a bowl of a stand mixer with the paddle attachment, mix together 8 ounces of softened cream cheese and 1/2 cup unsalted butter until smooth.
Add in 1 teaspoon of orange zest.
Add in 1 teaspoon of vanilla extract and 2 teaspoons of freshly squeezed orange juice. Mix it up!
Slowly add in the 3 cups of powdered sugar and mix until the frosting is smooth. Once it’s done mixing, put it in an airtight container and let it sit in the refrigerator for a while to firm up a bit. Oh my I just want to dunk my head into that bowl of frosting.
Place one cake with the crumb side up.
Fit a piping bag with a round decorating tip. Fill it with the orange cream cheese frosting. Pipe the frosting around the end. This way the frosting doesn’t ooze out the sides. I’m at a lose for words. Ooze is the word of the day.
Very carefully spread the frosting on top of the crumb topping. I put drops of it all over the top so it’s easier to spread around.
Place the other cake with the crumb side on top of the frosting.
Then spread the frosting on the outer part of the cake.
Orange Crunch Cake
(cake recipe adapted from allrecipes)
Crunch Layer
1 cup graham cracker crumbs
1/2 cup packed light brown sugar
1/2 cup sliced almonds
1/2 cup unsalted butter, softened
Cake
2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups sugar
1/2 cup whole milk
1/2 cup freshly squeezed orange juice
1/3 canola oil
1 teaspoon vanilla extract
3 large eggs, at room temperature
2 Tablespoons orange zest
Orange Cream Cheese Frosting
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
2 teaspoons freshly squeezed orange juice
1 teaspoon orange zest
Preheat the oven to 350 degrees F.
Grind up graham cracker crumbs in a food processor. Measure out 1 cup and put them into a large bowl. Add the brown sugar and sliced almonds. Mix together. Then add in the softened butter and combine with a fork. At this point I like to take my hands to crumble everything together.
Lightly grease two 9 inch round baking pans. Divide the crumb mixture between the two pans and spread it out over the bottom of the pans. Set aside.
Sift together the flour, baking powder and kosher salt into a bowl. Set aside.
In a bowl of a stand mixer with the paddle attachment, mix together the sugar, milk, orange juice, canola oil, vanilla extract and 2 Tablespoons of orange zest. Mix everything together.
Add in the eggs and mix to combine.
Slowly add in the dry ingredients and mix until almost combined. Take a spatula and fold the ingredients together.
Divide the batter between the two pans and spread the batter on top of the crumb topping.
Bake the cakes at 350 degrees F for 25-30 minutes until a knife inserted into the cakes comes out clean.
Cool the cakes on a cooling rack for 10 minutes. Run a knife alongside the edges of the cake. Then carefully invert the cakes onto the cooking rack. If some of the crumbs get stuck to the pan, don’t worry. Just take it off the pans and press it back onto the cakes.
*Tip before stacking the cakes: cut the dome off that forms on top of the cake when baking. You can use a serrated knife to do this.
Or before you’ve taken the cake out of the pan: Take another cake pan (that you’ve sprayed with non stick spray) and press it on top of the cake to flatten the dome a bit.
*To eliminate a big dome from forming on your cakes: Use baking strips which are available at the craft store (Michael’s). You soak them and place them around the edges of the pans. It helps the heat distribute evenly.
Another trick: take a Flower Nail, spray it with non stick spray and place it in the center of the unbaked cake. A flower nail is a tool used to help people make flowers out of frosting. But by placing them in the center of the cake batter, it helps evenly distribute the heat.
I highly recommend using both of these tips on helping the heat distribute evenly.
To make the cream cheese frosting:
Sift 3 cups of powdered sugar and set aside.
In a bowl of a stand mixer with the paddle attachment, mix together the softened cream cheese and butter until smooth, about 2 minutes.
Add in the orange zest, vanilla extract and orange juice. Mix.
Slowly add in the powdered sugar on low speed. Then increase the speed to medium low and mix until the frosting is smooth.
At this point, I put the frosting in an airtight container to let it firm up a little bit before frosting the cake.
Take one of the cakes and place it crumb side up.
Fit a piping bag with a round decorating tip and fill it with the frosting. Pipe the frosting around the edge of the cake.
Spread some of the frosting on top of the crumb topping. I drop the frosting all over the crumb topping and then spread it out. It makes it easier to spread out this way.
Place the other cake on top with the crumb side down. Frost the cake with the rest of the frosting.
Enjoy!
OMG!! Sinful is all I can come up with….okay, there’s more; gorgeous, looks delicious, beautiful, I’m in love, etc…
The orange flavor is clearly and loudly calling my name and the crunch is in my face, saying “make this cake already!”
Ooo, I love the Bubble room! My ‘in-laws’ live on Sanibel and I always want to go to the Bubble room for the rolls. This cake is pretty delicious too
Love your at home version!
That sounds simply marvelous!
Yum! That looks magnificent and delicious!!
I love the Bubble Room! I had a birthday dinner there once. They made me wear a silly hat.
Rainbow Colored Steroids will be my new catch phrase! I love it!
i can’t believe i am just NOW finding your blog. it is so gorgeous! can you please come take ALL of my pictures… and bring that cake with you? my husband and i went to the bubble room on our honeymoon and felt like we entered the twilight zone. the orange crunch cake is absolutely phenomenal and your recipe looks amazing! i HAVE to make this! i am going home briefly next weekend and want to make it to surprise my dad. awesome recipe!
I think I am in love with that crunch layer, too! What a great technique that could be transferred to so many different fruit flavored cakes! You did good, girl!!
Oh my word!! I am definitely going to have to try this. It sounds and looks so good! And you frosted the cake so beautifully. Looks like something you would see in a bakery window!!!
Lindsey, I love how you figured out how to make this cake. It looks like a lot of work went into this – congrats! Great photos!
Lindsey, good show on this cake! The textures and flavore must be as delicious as they look. I appreciate the information on the Bubble Room too, another east coast landmark I’ll have to visit next time I’m there. Thank you for sharing the recipe.
This cake is so pretty! I love that the crunch aspect is baked into the cake layers instead of just sprinkled on top. Also the bubble room sounds kind of awesome. Thanks for the recipe!!
Seriously, I don’t bake enough with orange! This cake looks fantastic!
Holy moly! That looks great my dear! I gotta try this out…
This looks so festive and summery; I love it! And I love your new blog design too!
That looks absolutely amazing!
Ahhh I went to the Bubble Room on a vacation a few years ago! Haha certainly an experience…I don’t think I was really prepared for the decor or the “scouts” but the food was really good! I didn’t have the orange crunch cake…but now I want to make it at home! Thanks for reminding me of this fun little place!
This sounds fabulous.. I really like the idea of the crunchy surprise in the middle of the cake.. now you’re making me want to visit FL as well! Oh how I’d like a long vacay! Hope you have a lovely weekend Linds!
Looks great! And I just happen to have all those ingredients!
I want this in my belly now!!! This sounds so good!!! Buzzzzzz
Very unique and delightful cake in my opinion, full of flavor and looks divine!!!! You can’t go wrong with what you used for this cake!!! I truly love it!
Wow!! That looks sinfully delicious!!
This looks so good — and somehow since you used orange it makes me think it would be refreshing to eat this on this warm (ugh) day!
This looks so decadent but wonderful! Yum!
I’ll lick the frosting bowl! Yummy!
This is a perfect summer cake and very definitely different and special. Thanks for creating your version…can’t wait to try it!
Cute new look!
I would mix up that crust to eat as a snack, love it!
Wow, this looks amazing! I love the crunchy filling…I will definitely have to make this soon!
Oh. my. goodness. This looks soo good!
This is scrumptious!
Oh Linds… this is an absolutely magnificent cake! I am so going to make this! What yumminess!!!!! Thank you so much for sharing this wonder with us
Wow, looking AMAZING!!! You’re talented, missy!
Wow… this looks amazing! I could really devour a piece of this cake. Fabulous job and photos!!!
You make the most gorgeous and mouth-watering cakes!! This sounds so perfect for summer and I can’t wait to try this! Beautiful pictures!
This looks absolutely divine! My very favorite flavor is orange…. Can’t wait to give this a try
Okay I know I’ve already put it my birthday request but I change it…I want THIS! Wowzers!
Umm, I’ve never been to the Bubble Room, but my next trip to Florida will change that! This cake looks fantastic – and I just love the crunchy layer!
You are so talented my friend… every day you come up with the awesome-estest beauties!
I have to find a babysitter asap, and make this! I will honestly dream about it until that happens. I’m loving this cake!
I heard how fun the Bubble Room is and really want to go there. Your cake looks fantastic and I’m loving the crunch part! Citrus cakes are perfect for the summer and I will make this one day soon b/c I’m craving it:)
Such a fun idea for a cake! The Bubble Room sounds like do much fun, must check out their website & the music
yummy looking cake beautifully done
must be aromatic with the orange
Sounds amazing!! I love the new theme, very cute!!
Crunchy orangey delicious-y?
YES!
Save me a slice.
This cake is beautiful and sounds amazing!!!!!
^_^ Congrats on top 9!!!!
First of all, CONGRATS! You did it again! I have saved this recipe for my family. Loved the simplicity of the recipe and, of course, the oranges!
Perfect!
I’m digging fruit desserts and this is a best of a kind!
Well done!
I love this! great job! and congrats on the top 9!
Hey Lindsey! This cake is awesome! I love all of the textural elements going on here with the light cake, crunchy layers and smooth frosting! The orange flavor sounds wonderful as well! Hope you are having a great weekend
!
What a neat cake. Love that crunchy topping.
Crunchy, and the zest of orange and frosting!? Sounds like a wonderful cake!
congrats on the top 9
Incredible, never had anything like it but I am sure it is wonderful!
Congrats on your Top 9!
I’ve been in a very “orange” state of mind recently… Just whipped up orange curd tartlets. This cake looks divine!
Beautiful cake!
Looks wonderful! Unfortunately I live in a small city in Mexico and can’t find graham crackers or something similar to them
any suggestions?
Thank you! A biscuit like type of cookie (like Maria Cookies) would work well or even a shortbread type of cookie.
Awesome c: Thanks!
This looks fabulous! I love how you used graham crackers in there too!
This cake looks great! I have a couple of questions, can the cake be made in advance? I would like to make it for sunday lunch with my family, but I don’t know if it become soggy, and do you serve it cold from the fridge? Thanks!
Thank you! Yes it can be made in advance. The cake doesn’t get soggy at all, the inside crunchy part says crunchy. I like to serve it at room temperature. It tastes a bit too dense to me when I serve it cold from the fridge. I hope you enjoy it!
Ohh my God!! I made it and it was great! I tweaked it a bit, I changed the frosting I changed it and made it all cream cheese and orange juice with just a little bit of sugar, my husband and in – laws loved it!! My husband said it was the best cake he has eaten in all his life, thank you for this awesome recipe
We go to Captiva every year! Our family has a time share!! We always eat at the Bubble Room and order their lovely desserts! This happens to be my son’s favorite!
I made this amazing cake yesterday for a pool party. Perfect in every way!!!!! Everyone who had a piece (every adult at the party, even the dieters) said it was one of the best cakes they had ever had. Love that crunch layer and the orange buttercream was divine. I will definitely be making this over an over. Thank you!
I’m so happy to hear you all enjoyed it!
Hi- I was just wondering if you thought the crunch part of the cake would be compromised if I excluded the nuts- my family is not a fan. If so, are the nuts particularly notable in the cake, or can I sneak them in without my picky eaters noticing?
My family isn’t a fan of nuts either and actually really liked it with the nuts. At first they didn’t realize there were nuts!
You could always chop up like the sliced nuts to not make it so obvious or I’m sure you could leave them out. The crunch part might not have as much flavor though if you leave out the nuts.
I was so excited to find your recipe for Bubble Room Orange Crunch Cake! All the other recipes called for canned frosting so I never tried to make the cake. I don’t care to eat a can of chemicals. We visit Sanibel a couple of times a year and the Bubble Room is one of our first stops. We purchase several pieces of cake to take back to the condo. We don’t care for the other menu items at the Bubble Room. Sanibel is home to many wonderful restaurants. Anyone who lives on Sanibel is blessed with their own piece of heaven. My dream is to one day live on the island.
I made the cake yesterday and it is delicious. You were spot on with your recipe for the cake. I did spend most of the morning preparing the cake. The fresh squeezed orange juice was time consuming but worth the effort. I don’t bake or cook often so this was a real endeavor for me. I had one problem when I put the top layer on the cake it started cracking. I used Wilton pans and followed your directions. I filled the cracks with extra frosting. You can’t get too much frosting!
I am very happy I found your blog and look forward to reading all your recipes. You are now on my daily bookmark. Hopefully you will inspire me to learn to bake more often. My family would love it!!
How cool that you got to visit the Bubble Room too!
I’m so glad you enjoyed the cake and took the time to make it. 
For baking pans, I use Magic Line Pans or cake pans from Williams-Sonoma which work really well. I’ve tried Wilton pans before and have had problems with them when baking cakes.
Sorry you had a problem with the cake cracking. (although extra frosting is always a very good thing!!). This probably happened because the cake wasn’t flat on the one side. (I’ll have to edit the recipe and add some tips about this so thank you for letting me know about your problem. I really appreciate it!)
If you make the cake again, I would recommend cutting off a bit of the top with a serrated knife (that dome that forms when baking) so that it’s somewhat flat. This way when you flip it over, it’ll be less likely to crack.
Or before you take the cakes out of the pan, press the dome that forms with another round baking pan (that you’ve sprayed). This will help flatten the dome a bit.
Another couple things that help are baking strips that are available at the craft store. (Michael’s) You soak them and then place them around the edges of the pans. It helps the heat distribute evenly and the cake will rise more evenly. I use them every time I bake cakes.
The other trick I’ve learned is to buy Flower Nails . People use them to practice making flowers out of the frosting and they’re also available at the craft store. They’re on the aisle with all of the cake decorating supplies.. Spray them with non stick spray and place them in the middle of the cake before it bakes. This helps prevent a large dome forming on the cake. I also use these all of the time.
I hope that makes sense!
If you have any questions, feel free to ask. 
This cake is in my oven as I type this—I’m making it for my birthday!
I have a question though, in the picture of your cake is that the amount of frosting doubled? One batch doesn’t seem like enough to get the amount you have pictured. Thanks, I can’t wait to eat this,
How exciting! Happy Birthday!
No it’s not doubled. But feel free to make more frosting if you need it.
Sensational recipe!! Never thought I could get that close to the Bubbleroom Orange Crunch Cake.
You made my wife’s birthday really special.
Thank you again
2-19-2012 My husband made this cake for me for a special occasion. It was fabulous! Thank you for the great recipe. Tasted Orange Crunch Cake years ago at the Bubble Room. I didn’t ever think I would get to taste it again. Well, the taste is the same as my memory remembers. : D
How sweet of your husband to make you the cake!
So glad to hear you enjoyed it!
I made this cake today and used all the right amount of ingredients but my cake barely rose. It is not even as thick as a brownie. I loved the cream cheese frosting and haven’t tasted the cake yet but it does not look right. In the picture your batter looks thicker. Don’t know why it was thinner and I was concerned but baked it anyway. Well, maybe it will still taste good. Thanks
Hi Deborah.
Sorry you had problems with the cake not rising, I’m not sure why that happened. It could be that you baking powder isn’t good anymore. (it should be replaced every 6 months) Or it could be that your ingredients weren’t at room temperature. I’m not sure why your batter is thinner. Maybe you over mixed the batter? That could cause the cake not to rise very much.