Moist Creamy Citrus Cake With Orange Buttercream

Nancy Allen


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


★★★★★ 1 vote

8-10 slices
15 Min
50 Min


  • 1 box
    duncan hines orange supreme cake mix
  • 1 c
    sour cream (8oz.)
  • 1 pkg
    small vanilla istant pudding mix
  • 4
  • 1/3 c
    canola or vegetable oil
  • 1/4 c
  • 1/4 c
  • 2 Tbsp
    white sryup
  • 2 tsp
    orange extract

  • 1 1/2 c
    butter, softened
  • 4 1/2 c
    confectioners sugar
  • 2 Tbsp
    orange juice
  • 1 Tbsp
    orange zest

How to Make Moist Creamy Citrus Cake With Orange Buttercream


  1. 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.
  2. 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.
  3. 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.

Printable Recipe Card

About Moist Creamy Citrus Cake With Orange Buttercream

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American

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