orange blossom cake
I LOVE making this cake during the spring and summer!!! It is so light and fluffy, and although you may think that it sounds like it would be heavy on the orange, it isn't! It is light and refreshing, and just melts in your mouth. It is also quite interchangeable, you could use strawberries, (fresh) blueberries, peaches, or whatever your favorite fruit is.
prep time
30 Min
cook time
35 Min
method
---
yield
8-12 serving(s)
Ingredients
- 2 boxes prepared white cake mix batter
- 3 teaspoons orange extract (or flavoring)
- 2 teaspoons orange zest
- 2 pints heavy whipping cream
- 1 large can of madarin oranges, drained
- 4 tablespoons confectioners sugar
How To Make orange blossom cake
-
Step 1Add the two of the three teaspoons of the orange extract and one of the teaspoons of the orange zest to the white cake mix batter. Mix thoroughly. Pour into two prepared 8" cake pans. Bake until toothpick comes out clean.
-
Step 2Put heavy whipping cream into a very clean, cold glass medium mixing bowl. Mix until the cream forms a stiff peak. Mix in approximately confectioners sugar, until blended all the way in. (add more if you prefer it sweeter) Mix in 1 tsp of the orange flavoring and the orange zest. After the cake has cooled completely, plate the bottom layer, then put the whipped cream mixture on the bottom layer only. Layer several sections of the mandarin oranges on top of the whipped cream. Add the top layer, and frost the rest of the cake with the whipped cream. Add more of the mandarin oranges on the top. This cake is best if it is made a day in advance, keep refrigerated. If you have leftover batter, make some orange blossom cupcakes!
- 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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