- 20 mins
- 50 mins
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 freshly squeezed orange juice
- zest from the oranges
- 3 large eggs
- 1 cup sour cream (Lite is okay)
- Optional: 1/4 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
- 1/4 cup fresh orange juice
- 1/4 tsp pure orange oil (optional)
- 2-4 cups* confectioners sugar
- add up to 8 cups of sugar, if that's your cup of tea.
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.
*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.