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.
Adapted from foodiewife-kitchen.blogspot.com
cups all-purpose flour
teaspoons baking soda
teaspoon baking powder
cup vegetable oil
cup freshly squeezed orange juice
zest from the oranges
cup sour cream (Lite is okay)
Optional: ¼ tsp. pure orange oil
Optional: 2 tsp. Loranne's Buttery Sweet Dough Emulsion
stick butter, softened
8-ounce packages cream cheese, softened
cup fresh orange juice
tsp pure orange oil (optional)
cups* confectioners sugar
add up to 8 cups of sugar, if that's your cup of tea.
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.