Fresh Orange Cake with Orange Cream Cheese Frosting

By Foodiewife

This recipe is slightly adapted from "The Red Spoon", who adapted it from Paula Deen. The cake recipe is incredibly moist-- no kidding! In fact, it was so moist, that I only baked two layers, thinking I'd just cut each layer in half to create a beautiful 4-layer cake. Wrong! The layers were so moist (From the oil and sour cream) that I struggled to accomplish this. So, next time, I will definitely bake three can pans full of this batter! The frosting was very creamy, not over-the-top with cream cheese flavor, balanced by adding orange zest and pure orange oil. I made candied orange slices as a decoration, and my dinner guests loved this cake. This recipe would make a lovely Bundt cake or even cupcakes.

Ingredients

• Cake:
• 2 1/2 cups all-purpose flour
• 1 3/4 cups sugar
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 1 cup freshly squeezed orange juice
• zest from the oranges
• 3 large eggs
• 1 cup sour cream (Lite is okay)
• Optional: 1/4 teaspoon pure orange oil
• Optional: 2 teaspoons Loranne's Buttery Sweet Dough Emulsion
• Frosting:
• 1 stick butter, softened
• 3 8-ounce packages cream cheese, softened
• 1/4 cup fresh orange juice
• 1/4 teaspoon pure orange oil (optional)
• 2-4 cups* confectioners sugar
• Add up to 8 cups of sugar, if that's your cup of tea.

Details

Servings 16
Preparation time 20mins
Cooking time 50mins
Adapted from foodiewife-kitchen.blogspot.com

Preparation

Step 1

Preheat oven to 350°F.

Spray 3 9-inch cake pans with nonstick baking spray* and line with parchment. Spray parchment with baking spray.

*NOTE: I used 2-9-inch cake pans, figuring I'd slice those in half. That was tricky, as the cake was so moist, that it took a miracle that transferring the layers didn't break!

In a large bowl sift together flour, sugar, baking soda, baking powder, and salt.

Add oil, orange juice, eggs and sour cream. Optional: I add 1/4 teaspoon of pure orange oil, for more flavor.

Beat at medium speed with a mixer until smooth. Pour into prepared pans and bake for 20 – 25 minutes or until wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans and cool completely on wire racks.

Frosting: In a large bowl, beat butter and cream cheese at medium speed with a mixer until creamy.

Add orange zest and orange juice, beating until combined. Gradually add confectioners sugar beating until smooth. (NOTE: You can add more confectioner's sugar, if you prefer a much thicker frosting.)

Assembly: Spread frosting evenly between layers and on top and sides of cake.