moist creamy citrus cake with orange buttercream
This is my version of an easy moist orange cake, I have my piece of cake with a tall cold glass of milk. 8)
prep time
15 Min
cook time
50 Min
method
Bake
yield
8-10 slices
Ingredients
- 1 box duncan hines orange supreme cake mix
- 1 cup sour cream (8oz.)
- 1 package small vanilla istant pudding mix
- 4 - eggs
- 1/3 cup canola or vegetable oil
- 1/4 cup water
- 1/4 cup buttermilk
- 2 tablespoons white sryup
- 2 teaspoons orange extract
- BUTTERCREAM FROSTING
- 1 1/2 cups butter, softened
- 4 1/2 cups confectioners sugar
- 2 tablespoons orange juice
- 1 tablespoon orange zest
How To Make moist creamy citrus cake with orange buttercream
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Step 1Preheat 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.
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Step 2Pour 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.
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Step 3Frosting-Combine butter and sugar, creaming until well blended. Add orange juice and beat until smooth. Stir in orange zest. Spread on cooled cake immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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