Moist Creamy Citrus Cake With Orange Buttercream

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 vote

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

Step-By-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.

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.

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.

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