Moist Creamy Citrus Cake With Orange Buttercream

Name: Moist Creamy Citrus Cake With Orange Buttercream
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8-10 slices
Cuisine: American
Ingredients: 1 box duncan hines orange supreme cake mix; 1 c sour cream (8oz.); 1 pkg small vanilla istant pudding mix; 4 eggs; 1/3 c canola or vegetable oil; 1/4 c water; 1/4 c buttermilk; 2 Tbsp white sryup; 2 tsp orange extract; BUTTERCREAM FROSTING; 1 1/2 c butter, softened; 4 1/2 c confectioners sugar; 2 Tbsp orange juice; 1 Tbsp orange zest

By Nancy Allen
@mawmawnan

This is my version of an easy moist orange cake, I have my piece of cake with a tall cold glass of milk. 8)

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

8-10 slices

Prep:

15 Min

Cook:

50 Min

Method:

Bake

Ingredients

1 box

duncan hines orange supreme cake mix
1 c

sour cream (8oz.)
1 pkg

small vanilla istant pudding mix
4

eggs
1/3 c

canola or vegetable oil
1/4 c

water
1/4 c

buttermilk
2 Tbsp

white sryup
2 tsp

orange extract
BUTTERCREAM FROSTING
1 1/2 c

butter, softened
4 1/2 c

confectioners sugar
2 Tbsp

orange juice
1 Tbsp

orange zest
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How to Make Moist Creamy Citrus Cake With Orange Buttercream

Step-by-Step

Preheat your oven to 350. Grease and flour well, two 8 inch cake pans, set aside. In the bowl of your standing mixer, combine the first nine ingredients; beat on low speed for 30 seconds. Then beat on medium for 2 minutes.
Pour into your two greased and floured pans evenly. Bake at 350 for about 40 minute or until cake springs back in center when lightly pressed. Remove from oven and cool 10 minutes before removing to wire racks to cool completely.
Frosting-Combine butter and sugar, creaming until well blended. Add orange juice and beat until smooth. Stir in orange zest. Spread on cooled cake immediately.

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