Todd's Orange and Raspberry Cake

Name: Todd's Orange and Raspberry Cake
Prep time: 2 h 2 min
Cook time: 2 h 2 min
Total time: 2 h 2 min
Yield: 10
Cuisine: Global
Ingredients: 10 servings Butter, for greasing the pans; 79 milliliters creme fraiche; 3 egg whites; 315 milliliters no pulp orange juice; 1 large orange, zested, about 1/4 cup; 454 grams powdered sugar; 170 grams fresh raspberries; 59 milliliters raspberry jam; 4 Tbsps 1/2 stick unsalted butter, at room temperature; 2 Tbsps vegetable oil; 10 servings Water, as needed; 517 grams box white cake mix (recommended: Duncan Hines Moist Deluxe)

Todd's Orange and Raspberry Cake might be just the dessert you are searching for. This recipe serves 10. This recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 15g of fat, and a total of 537 calories. From preparation to the plate, this recipe takes around 2 hours and 2 minutes. A mixture of no pulp orange juice, vegetable oil, egg whites, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Watch how to make this recipe.

For the cake: Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour the bottom and sides of 2 nonstick, 8-inch round, baking pans. Set aside.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Baking Pan

Oven

In the bowl of a stand mixer, fitted with a whisk attachment, combine the cake mix and orange zest.

Ingredients you will need

Orange Zest

Cake Mix

Equipment you will use

Stand Mixer

Whisk

Bowl

Mix for 20 seconds at low speed until the zest is incorporated.

Add the orange juice, egg whites, and vegetable oil. Blend at low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula, as needed. Divide the batter between the prepared pans and bake until golden and a cake tester inserted into the center of the cakes comes out clean, about 30 to 32 minutes.

Ingredients you will need

Vegetable Oil

Orange Juice

Egg Whites

Equipment you will use

Oven

Spatula

Bowl

Remove from the oven and cool the pans on a wire rack for 15 minutes. Turn the cakes out onto a wire rack and allow to cool completely, about 1 hour.

Equipment you will use

Wire Rack

Oven

For the frosting: In the bowl of a stand mixer, fitted with a paddle attachment, beat together the butter and creme fraiche at high speed until smooth, about 10 seconds. With the machine running at medium-low speed, gradually add the powdered sugar until incorporated.

Ingredients you will need

Powdered Sugar

Creme Fraiche

Frosting

Butter

Equipment you will use

Stand Mixer

Bowl

Add the raspberry jam and increase the speed to high. Beat until the frosting is smooth and spreadable, adding water, 1 teaspoon at a time, if needed.

Ingredients you will need

Raspberry Jam

Frosting

Water

To assemble the cake: Arrange 1 cake layer, flat side up, on a cake stand. Using a spatula, spread a thin layer of frosting on top leaving a 1/2-inch border.

Ingredients you will need

Frosting

Spread

Equipment you will use

Spatula

Spread 1/4 cup of raspberry jam on top of the frosting. Arrange the other cake layer on top. Using a spatula, frost the top and sides of the cake. Decorate with fresh raspberries.

Ingredients you will need

Raspberry Jam

Raspberries