Orange-Vanilla Cake

By jlwoodruff

Ingredients

• Nonstick spray
• 1 orange
• 1 vanilla bean
• 1 package butter recipe yellow cake mix
• 3/4 cup orange marmalade
• 1 stick butter, softened
• 3 eggs
• 1 can (12- ounce) whipped buttercream frosting
• 1/2 tsp. orange extract
• 1 pinch kosher salt
• orange peel shreds (optional)

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 350 degrees. Spray a 9-inch tub cake pan with nonstick spray and set aside.

2. Finely shred zest from orange; squeeze juice from orange. Add enough water ro orange juice to make 1 1/4 cups total liquid. Using a sharp knife, cut vanilla bean in half lengthwise; use tip of knife to scrape seeds from the inside of tghe vanilla bean. Set aside.

3. In a large bowl, combine cake mix, orange juice mixture, 1/4 cup of the marmalade, butter, eggs, and half of the scraped vanilla bean seeds; beat with an electrice mixture on low speed for 30 seconds. Using a spatula, scrape down the sides of the bowl and beat on medium speed for 2 minutes. Pour batter into prepared cake pan. Bake in preheated oven for 40 to 45 minutes or until wooden pick inserted into center of the cake comes out clean. Cool cake in pan on a wire rack.

4. In a medium bowl, stir together buttercream frosting, 1 Tbsp. of orange zest, orange extract, salt, and the remaining scraped vanilla bean seeds; cover and set aside.

5. Turn cooled cake over on a wire rack and gently lift pan to remove cake. Cut cake in half horizontally and place bottom half on a serving plate. Spread with the remaining 1/2 cup marmalade and place the remaining cake on top. Frost cake with buttervream icing. Garnish with orange peel shreds (optional).