Mandarin Orange-Raspberry Cake
It had never occurred to me to make a cake with orange, but I ran across this post at Food 52 and was inspired to give it a try. I added raspberries to my version because it felt like it needed a bit of extra color. I also left the mayonnaise out (mayo in a cake?!) and swapped it with sour cream. For an extra sweet frosting, add a bit of powdered sugar. Food 52, by the way, is my favorite food blog. It is endlessly inspiring.
YIELD: 8 servings
ACTIVE TIME: 25 minutes
TOTAL TIME: 1 1/2 hours
- 1 box vanilla cake mix
- 1/2 cup sour cream (not lowfat)
- 1 can Mandarin oranges
- 3 eggs
- 1 teaspoon vanilla extract
FOR THE FROSTING:
- 16 ounces heavy whipping cream
- 4 tablespoons instant vanilla pudding mix
- 3 tablespoons powdered sugar
- 1 teaspoon pure orange extract
- 2 teaspoons mandarin orange zest or orange zest
- Fruit for topping
Heat the oven to 350 F.
Drain juice out of the can of mandarin oranges and save half a cup. Reserve 5-7 oranges to decorate the top of the cake.
Combine the orange segments, half a cup of juice, cake mix, vanilla, sour cream and eggs in an electric mixer bowl. Mix to combine the ingredients until smooth.
Spilt the batter between two 8-inch cake pans that have been greased and floured. Bake for 30-35 minutes or until a toothpick comes out clean.
Remove from the oven. Cool on a rack until completely cool.
FOR THE FROSTING:
Mix together whipping cream, pudding mix, powdered sugar, orange extract, and orange zest and whisk with electric mixer until cream forms stiff peaks. This frosting can get rather thick if it is whipped for too long. Stop when frosting is thick, but spreadable.
Frost cake and make sure to include a generous amount of frosting in between the layers. Decorate cake as desired with oranges (other fruit optional).
Refrigerate or serve.