Fresh Orange Cake with Orange Cream Cheese Frosting

This recipe is slightly adapted from "The Red Spoon", who adapted it from Paula Deen. The cake recipe is incredibly moist-- no kidding! In fact, it was so moist, that I only baked two layers, thinking I'd just cut each layer in half to create a beautiful 4-layer cake. Wrong! The layers were so moist (From the oil and sour cream) that I struggled to accomplish this. So, next time, I will definitely bake three can pans full of this batter! The frosting was very creamy, not over-the-top with cream cheese flavor, balanced by adding orange zest and pure orange oil. I made candied orange slices as a decoration, and my dinner guests loved this cake. This recipe would make a lovely Bundt cake or even cupcakes.

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Fresh Orange Cake with Orange Cream Cheese Frosting

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Cake:

  • cups all-purpose flour

  • cups sugar

  • teaspoons baking soda

  • 1

    teaspoon baking powder

  • ½

    teaspoon salt

  • 1

    cup vegetable oil

  • 1

    cup freshly squeezed orange juice

  • zest from the oranges

  • 3

    large eggs

  • 1

    cup sour cream (Lite is okay)

  • Optional: ¼ tsp. pure orange oil

  • Optional: 2 tsp. Loranne's Buttery Sweet Dough Emulsion

  • Frosting:

  • 1

    stick butter, softened

  • 3

    8-ounce packages cream cheese, softened

  • ¼

    cup fresh orange juice

  • ¼

    tsp pure orange oil (optional)

  • 2-4

    cups* confectioners sugar

  • add up to 8 cups of sugar, if that's your cup of tea.

Directions

Cake: Preheat oven to 350-degrees. Spray 3 9-inch cake pans with nonstick baking spray* and line with parchment. Spray parchment with baking spray. *NOTE: I used 2-9-inch cake pans, figuring I'd slice those in half. That was tricky, as the cake was so moist, that it took a miracle that transferring the layers didn't break! In a large bowl sift together flour, sugar, baking soda, baking powder, and salt. Add oil, orange juice, eggs and sour cream. Optional: I add 1/4 teaspoon of pure orange oil, for more flavor. Beat at medium speed with a mixer until smooth. Pour into prepared pans and bake for 20 – 25 minutes or until wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. Frosting: In a large bowl, beat butter and cream cheese at medium speed with a mixer until creamy. Add orange zest and orange juice, beating until combined. Gradually add confectioners sugar beating until smooth. (NOTE: You can add more confectioner's sugar, if you prefer a much thicker frosting.) Assembly: Spread frosting evenly between layers and on top and sides of cake.


Nutrition

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