Orange Cake with Orange Buttercream Frosting
Makes two 8 inch round cakes
2 cups all purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
1 1/2 cups superfine sugar ( make your own by putting regular sugar in a food processor and processing)
1/2 cup sour cream
1/2 cup orange juice ( I used a total of 3 medium oranges for the juice and zest in the cake and frosting)
1/2 cup oil
3 eggs, beaten
1 Tablespoon grated orange zest
6 Tablespoons butter, softened
2 cups confectioners sugar
2 Tablespoons orange juice
1 teaspoon vanilla
1 teaspoon grated orange zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
- In a measuring cup, combine sour cream, 1/2 cup orange juice, oil, beaten eggs, and 1 Tablespoon orange zest. Set aside.
- Sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the center and pour in the sour cream mixture. Stir until thoroughly combined.
- Divide batter into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make Orange Butter Frosting: Cream butter until smooth. Gradually beat in confectioners’ sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in vanilla and 1 teaspoon orange zest.