Fresh Orange Cake Adapted from Paula Deen

By Foodiewife

So, I am a big fan of cream cheese frosting, yet usually none of them are tangy enough for me. I always find the sugar way too high and over taking the cream cheesy-ness. If you prefer your frosting sweeter you can add more sugar; Paula’s recipe called for 8-cups which gave me three cavities after just reading. With more sugar the frosting will be thicker more like buttercream whereas this is a bit thinner

Ingredients

• Cake:
• 2 1/2 cups all-purpose flour
• 1 3/4 cups sugar
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 1 cup fresh orange juice
• 3 large eggs
• 1 cup sour cream
• Frosting:
• 1 stick butter, softened
• 3 8-ounce packages cream cheese, softened
• 1/4 cup fresh orange juice
• 2 cups confectioners sugar

Preparation

Step 1

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.

In a large bowl sift together flour, sugar, baking soda, baking powder, and salt. Add oil, orange juice, eggs and sour cream. 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 juice, beating until combined. Gradually add confectioners sugar beating until smooth.

Assembly: Spread frosting evenly between layers and on top and sides of cake. Garnish with orange rind curls, if desired.