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How To make Sour Cream Orange Cake
CAKE 1 1/4 c Sugar
3/4 c Butter, unsalted
3 lg Eggs
1 ts Orange peel, grated
1/2 ts Lemon peel, grated
1/2 ts Vanilla
2 1/4 c Flour
2 1/4 ts Baking powder
3/4 ts Baking soda
1/4 ts Salt
3/4 c Sour cream
GLAZE 6 tb Orange juice
1/4 c Lemon juice
1/4 c Orange liqueur
1/4 c Sugar
FROSTING 3 pk Cream cheese, 8 oz. ea
1 c Powdered sugar
1/3 c Coco Lopez
1 c Coconut, shredded &
-toasted Preheat oven to 350F. Butter two 9-inch cake pans with 1 1/2" high sides. using electric mixer, beat sugar and butter in large bowl until light. Add eggs 1 at a time, beating well after each addition. Beat in orange peel, lemon peel and vanilla. Mix flour, baking powder, baking soda and salt in small bowl. Mix dry ingredients into butter mixture alternately with sour cream in 2 additions each. Divide batter between prepared cake pans. Bake until tester inserted into centers comes out clean, about 25 minutes. Cool cakes in pans on racks for 20 minutes. Run knife around pan sides to loosen cakes. Turn out cakes on racks; cool completely. FOR GLAZE: Bring all ingredients to boil in heavy medium saucepan, stirring to dissolve sugar. Boil until reduced to 2/3 cup, about 5 minutes. Cool. FOR FROSTING: Beat cream cheese and sugar in large bowl until light. Beat in cream of coconut. Using serrated knife, cut each cake horizontally in half. Place 1 cake layer on patter, cut side up. Brush 1/4 of glaze over. Spread 1/2 cup frosting over. cake. Top with second cake layer, cut side up. Brush 1/4 of glaze over. Spread 1/2 cup of frosting. over. Top with third cake layer, cut side up. Brush with 1/4 of glaze. Spread 1/2 cup frosting over. Top with fourth layer, cut side down. Brush with remaining glaze. Spread remaining frosting over top and side of cake. Press coconut onto sides of cake. Can be made 1 day ahead. Cover with cake dome and chill. Let cake stand 2 hours at room temperature before serving. ~--
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Sour Cream Orange Cake
INGREDIENTS:
2 cups flour
2 eggs
1/3 cup sour cream
1 tsp baking powder
1/2 tsp baking soda
Pinch of salt
1 tbs vanilla
1.5 cups of sugar
1/2 cup orange juice
Decent amount of orange zest
1 stick of butter (room temp)
1/3 cup of oil
ORANGE GLAZE:
1 cup powdered sugar
2-3 TBS of heavy cream (depending on how thick YOU want your glaze)
1 TBS of orange zest
RECIPE:
1.) Pre-heat oven to 350 & grease a Bundt pan
2.) In a bowl cream butter, sugar, orange zest. Then add eggs, vanilla and salt & whisk
3.) In another bowl whisk together the flour, baking powder, & baking soda
4.) Next add the flour mixture to the wet mixture. Then add oil, sour cream, & OJ & mix until you no longer see the flour
5.) Add batter to greased Bundt pan
6.) Bake for about 45 minutes or until a knife comes out clean
7.) Remove the oven and let cool BEFORE flipping onto a plate
8.)While the cake is cooling, prepare your glaze by combining all ingredients listed
9.) Flip Bundt pan into a cool surface and top with orange glaze
10.) Slice, serve with whipped cream and vanilla ice cream ..
Orange Sour Cream Butter Cake Tutorial
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Bahan2:
1 biji parutan kulit orange
1 tbsp orange juice
1 tbsp sunquick orange
250gm butter anchor
350gm gula castor
6 biji telur (grade A)
280gm self raising flour
200g sour cream
1 tsp esen vanilla
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Moosewood Sour Cream Orange Cake
This sour cream orange cake from Moosewood cookbook is moist, flavorful, and oh-so-delicious! Pair it with your morning coffee, or as an after dinner dessert.
How to Make Orange Cake | Easy Orange Cake Recipe
Print the FULL Orange Cake recipe here:
In this episode of In the Kitchen with Matt, I will show you how to make Orange Cake. I really like this easy homemade orange cake recipe. It is moist and soft and can be eaten with or without frosting. In fact, I hardly ever frost it. It would pair well with a nice cream cheese frosting, which you could add some orange zest and orange extract to if you wanted as well. Making a cake from scratch is so fun! If I can do it, you can do it. Let's get baking!
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Ingredients:
3/4 cup softened room temp butter (170g)
1 cup white granulated sugar (200g)
1/4 cup sour cream (optional) (61g)
3 large eggs
1/2 to 1 tsp. of orange extract (optional) (2 to 5ml)
1/2 cup orange juice (118ml) (approx. 4 small oranges)
1 1/2 Tbsp. to 2 Tbsp. orange zest (9 to 12g)
1 1/2 cups of cake or all-purpose/plain flour (192g)
1 1/2 tsp. baking powder (6g)
1/2 tsp. table salt (2g)
Tools
Hand mixer or stand mixer
Zester:
Large bowls
Sifter or whisk
Spatula
9x5 bread pan
Shortening/butter and flour for the pan
Aluminum foil (optional) to cover cake to prevent over-browning.
Wire rack
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Sour Cream Cake with Cranberry & Orange Juice Glaze
This great tasting cake is easy to make and perfect for any occasion. It's my favourite sour cream cake recipe. I hope you try it out.