Ingredients for Raspberry Orange Cake
- 1 cup (2 sticks) unsalted butter, softened
- Flour
- White Cake Mix
- Orange
- 1 cup freshly squeezed orange juice
- 3 large egg whites
- 1/2 cup vegetable oil
- Unsalted Butter
- 1/2 cup crème fraîche
- 4 cups powdered sugar
- 1 cup raspberry jam
- Water (1 teaspoon at a time, as needed for frosting consistency)
- 1 cup fresh raspberries, for garnish
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How to Make Raspberry Orange Cake
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round baking pans.
- In a large bowl, combine cake mix and orange zest. Mix on low speed for 20 seconds.
- Add orange juice, egg whites, and vegetable oil. Mix on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes, scraping down the sides as needed.
- Divide batter evenly between prepared pans.
- Bake for 30-32 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 15 minutes before inverting onto wire racks to cool completely.
- While cakes cool, make the frosting: In a mixing bowl, beat butter and crème fraîche on high speed until smooth (about 10 seconds).
- Reduce speed to medium-low and gradually add powdered sugar until incorporated.
- Add raspberry jam and increase speed to high, beating until smooth and spreadable. Add water, 1 teaspoon at a time, if needed to reach desired consistency.
- Once cakes are completely cool, place one layer on a cake stand or serving plate.
- Spread a thin layer of frosting on top, leaving a 1/2-inch border.
- Spread 1/4 cup of raspberry jam over the frosting.
- Top with the second cake layer.
- Frost the entire cake with the remaining frosting.
- Garnish with fresh raspberries.
- Refrigerate for at least 30 minutes before serving. Allow to sit at room temperature for 15-20 minutes before slicing and serving for optimal enjoyment.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
429g
Fat
37g
Carbs
43g
