The best delicious Sour Cream Orange Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sour Cream Orange Cake recipe today!
Hello my friends, this Sour Cream Orange Cake recipe will not disappoint, I promise! Made with simple ingredients, our Sour Cream Orange Cake is amazingly delicious, and addictive, everyone will be asking for more Sour Cream Orange Cake.
What Makes This Sour Cream Orange Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Sour Cream Orange Cake.
Ready to make this Sour Cream Orange Cake Recipe? Let’s do it!
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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. ~–
From
Yields
12 Servings
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