Tuesday, April 19, 2016

Orange Cake with Cream Cheese Frosting

From the kitchen of One Perfect Bite...This is one of the cakes that we packed for the Regatta picnic. I've been looking at the recipe on the Wilton website for a while now, and I thought Saturday would be the perfect time to try it out. The cake is easy to make and if you enjoy citrus flavor, I think you'll like it. While it has a lovely crumb, the cake is denser than I hoped it would be. That, however, turned out to be a blessing, because it made the cake easier to slice and transport to the picnic. I did find the recipe made way too much frosting for a 9 x 13-inch cake. Next time, I'll cut the ingredients for the icing in half, secure in the knowledge that half a recipe will provide more than enough frosting for the cake. Other than to remind you not to overbeat the cake, I have no cautions to share with you. This is a simple recipe that produces a flavorful cake. If you're in the mood to try something different, give this orange cake a try. Here is how it is made.

Orange Cake with Cream Cheese Frosting...from the kitchen of One Perfect Bite inspired by Wilton Recipes

2-1/2 cups all-purpose flour
Zest of 1 orange
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup (1-1/2 stick) butter, softened
1-3/4 cup granulated sugar
3 eggs
1 teaspoons vanilla
2 teaspoons orange extract
1-1/4 cups buttermilk
1/2 cup (1 stick) unsalted butter, softened
3 packages (8 ounces each) cream cheese, softened
3 tablespoons orange juice
1 tablespoon orange zest
4-5 cups confectioners' sugar


1) Preheat oven to 350 degrees F. Spray a 9 x 13-inch pan with nonstick spray.
2) In a medium bowl, combine flour, orange zest, baking powder and salt.
3) In a large bowl, beat butter with electric mixer until light and fluffy. Add sugar 1/4 cup at a time, scraping down sides of bowl as needed until combined. Continue to beat on medium speed for 2 minutes longer. Add eggs one at a time, beating well after each addition, then add vanilla and orange extracts. Add half of flour mixture, beating on low speed until nearly combined. Add buttermilk to moisten, then add in remaining flour mixture, beating until just incorporated. Spread batter evenly in pan.
4) Bake 25-33 minutes, or until a toothpick inserted in center of cake comes out clean. Cool cake in pan completely before icing.
5) To make frosting: In large bowl, beat butter, cream cheese, juice and zest with electric mixer until light and fluffy.
Add confectioners' sugar one cup at a time, beating until icing is light and fluffy. If icing is too thin add additional confectioners' sugar 1 tablespoon at a time.
6) When cake is completely cool, spread orange cream cheese icing over the top. Yield: 12 to 16 servings.

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Linda Sandford said...

Hello Mary,I am really looking forward to trying this cake out as I love oranges, all I need to do is change the flour to gluten free. I'll let you know how it turns out. Best wishes Linda.

We Are Not Martha said...

This is the perfect springtime cake! Simply delicious :)


David said...

Mary, Love this cake! It has pizzazz... Take Care, Big Daddy Dave

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