Nestled on the picturesque Captiva Island, Florida, the Bubble Room is more than just a restaurant; it’s a whimsical journey into a vibrant past, adorned with eclectic decor and a menu that has become legendary among locals and visitors alike. Among its array of delicious offerings, one dessert stands out as a must-try: the Orange Crunch Cake. Though I have never eaten at the restaurant, I have gotten an Orange Crunch Cake for my husband’s birthday last November that we enjoyed while we were staying on Sanibel.
The Bubble Room itself is a feast for the eyes, a nostalgic haven that invites diners to revel in the charm of yesteryears. Opened in 1979, the restaurant is famous for its colorful Christmas lights, vintage toy displays, and memorabilia that covers nearly every inch of space. But despite the visual splendor, it is the Orange Crunch Cake that keeps patrons coming back.
The Orange Crunch Cake is a unique creation that perfectly captures the essence of Florida with its bright, citrusy flavor. It features layers of moist, flavorful cake infused with orange zest, interspersed with a delightful crunchy toffee-like layer that adds texture and a burst of sweetness. The cake is then generously slathered with a creamy, orange-flavored frosting that ties all the flavors together.
What Makes It Special
- Fresh Ingredients: The cake is made with fresh oranges, giving it an authentic citrus punch that is both refreshing and invigorating.
- Unique Crunch Layer: The crunch layer, made from a mixture of buttery brown sugar, almonds and graham crackers, offers a delightful contrast to the soft cake layers. This unexpected twist not only adds texture but also a rich, caramelized flavor that enhances the overall taste experience.
- Creamy Frosting: The frosting is a smooth, creamy delight that perfectly complements the zesty cake and crunchy layer. It’s not overly sweet, striking a perfect balance that leaves you wanting more with every bite.
A visit to the Bubble Room is more than just a meal; it’s an experience. The staff, known as “Bubble Scouts,” are as much a part of the experience as the decor and the food. Dressed in scout uniforms, they enhance the playful and nostalgic atmosphere, ensuring every visit is memorable.
No trip to Captiva Island is complete without indulging in a slice of the Orange Crunch Cake. Whether you’re celebrating a special occasion or simply satisfying a sweet tooth, this cake promises a delightful experience that captures the spirit of Florida in every bite.
The Bubble Room’s Orange Crunch Cake is more than just a dessert; it’s a testament to the creativity and charm that define this iconic restaurant. So, if you find yourself on Captiva Island, don’t miss the chance to step into the whimsical world of the Bubble Room and treat yourself to a slice of this legendary cake. It’s a delicious reminder that some of the best culinary experiences come from the most unexpected places.
At the time of this post, the Bubble Room is still closed due to Hurricane Ian which devastated South West Florida in 2022, however, you can still enjoy the infamous cake at Boop’s by the Bubble Room located on Captiva Island.
If you cannot get to Captiva Island for the foreseeable future I found a recipe on a Sanibel Island Facebook group that was originally posted in the Captiva Newspaper.
Below you will find a more detailed recipe. I hope you make this cake and find it as delicious as my family does! Enjoy!
Orange Crunch Cake
Equipment
- 3 9" round cake pans
- 1 stand or hand mixer
Ingredients
For Cake
- 2 Boxes Yellow Cake Mix
- 2 Tbsp Orange Extract
- 2 Cups Orange Juice
- 6 Eggs
- 2/3 Cup Vegetable Oil
For Crunch Filling
- 1 1/2 Cups Brown Sugar
- 1 1/2 Cups Graham Cracker Crumbs 1 sleeve crushed
- 1/2 Cup Sliced Almonds
For Frosting
- 24 oz Powdered Sugar
- 16 oz Cream Cheese softened
- 1 lb Butter softened
- 1/2 Tbsp Yellow Food Coloring
- 1 Tbsp Orange Extract
- 3 Drops Red Food Coloring
- 2 Seedless Oranges Sliced thin and halved
- 1 Cup Orange Marmalade
Instructions
For Cake
- Preheat oven to 350℉. Prepare your cake pans. Spray each pan with cooking spray and line the bottom of each round pan with parchment paper. Spray the parchment paper with cooking spray.
- Make the crunch layer. Mix brown sugar, sliced almonds, and graham cracker crumbs in a bowl. Divide the crunch mixer equally in the three cake pans. Use a glass or the bottom of the measuring cup and press the crunch mix into the bottom of each cake pan.
- Make the cake mix. Follow the instruction on the box of cake. Mix cake mix, eggs, oil, orange extract and instead of water use orange juice. Mix until well incorporated. Pour cake batter equally into all three cake pans on top of crunch layer. Bake according to package or until fully cooked.
- Allow cake to fully cool before frosting.
For Frosting
- In the bowl of a stand mixer, mix cream cheese and butter until smooth.
- Add in powdered sugar one cup at a time until fully incorporated.
- Add orange extract. And color with food color until you achieve the desired orange. (If you would like to skip the added food dye, leave coloring out)
- Place the first layer of the cake crunch side up on a serving plate. Top with a layer of frosting. Add an additional layer of cake crunch side down. Top with frosting and add the last layer of cake crunch side down onto the frosting layer. Frost the outside of the cake.
- Once the cake is fully frosted add sliced, halved oranges in a circle around the top of the cake. In the center of the cake scoop a cup of orange marmalade (optional).
- Enjoy!
