Orange Cream Cake

17
Orange Cream Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    box orange cake mix (I used Duncan Hines Orange Supreme Cake Mix)

  • 1

    box (3.4oz) Vanilla INSTANT pudding mix, dry

  • 1

    cup vegetable oil

  • ½

    cup milk

  • 1

    cup sour cream

  • 3

    large eggs

  • 1

    (2 sticks) cup unsalted butter, softened

  • 4

    cups powered sugar

  • ¼

    teaspoon salt

  • 1

    teaspoon clear vanilla extract

  • 2

    Tablespoons heavy whipping cream or milk

  • 3

    Tablespoons sweet orange marmalade

Directions

PRE-STEP: Preheat oven to 350F degrees. Spray (2) 9x2 inch cake pans[ with nonstick spray. Set aside. STEP 1: Use a electric or stand mixer, mix the cake mix, vanilla instant pudding mix, vegetable oil, milk, sour cream and eggs until combined. STEP 2: Pour cake batter evenly into 2 prepared cake pans. Bake for 25-27 minutes or until a toothpick inserted near the center comes out clean. Allow to cool before frosting. MAKE FROSTING: STEP 3: Mix the softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add powdered sugar, whipping cream, vanilla extract, and salt. Increase to high-speed and beat for 3 minutes. Using a spoon, stir in 3 Tablespoons of sweet orange marmalade until evenly distributed throughout the frosting. STEP 4: Place 1 layer on your cake stand. Evenly cover the top with buttercream frosting. Top with 2nd layer and top with frosting and spread the frosting around the sides evenly. Refrigerate for at least 30 minutes before serving.  *Store cake covered in fridge for up to 3 days. Cake can be frozen for up to 2 months.


Nutrition

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