Author: Lynnette

• Ingredients
• 250g ctn crème fraîche = 1 cup
• 3 eggs, lightly whisked
• 2 oranges, rind finely grated, juiced or 1 really large orange
• 375g (2 1/2 cups) plain flour
• 2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 200g unsalted butter, chopped, at room temperature = 1.8 sticks of butter
• 215g (1 cup) caster sugar
• 150g (1 cup) icing sugar also called powdered sugar
• 2 tsp milk
• Orange zest, to serve

Steps:

• Preheat oven to 350 F or 180C/160C fan forced.
• Grease a 2.25L bundt pan.
• Combine the crème fraîche, egg and 80ml (1 ⁄3 cup) of the orange juice in a bowl.
• Whisk together the flour, baking powder and bicarb in a separate bowl.
• Use electric beaters to beat the butter, caster sugar and 1 tbs of the orange rind in a large bowl on medium speed for 12 minutes or until very pale and creamy.
• Gradually fold in the flour mixture and crème fraîche mixture, in alternating batches, until the mixture is smooth and combined.
• Transfer the mixture to the prepared pan. Bake for 35-40 minutes or until a skewer inserted in the cake comes out clean.
• Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
• Sift the icing sugar into a bowl. Add the milk, 3 tsp of orange juice and the remaining orange rind.
• Stir until combined.
• Drizzle over the cooled cake.
• Sprinkle with orange zest.

www.taste.com.au/recipes/orange-creme-fraiche-cake/rm6kypyl

Alison Adams

It’s an easy, from scratch layer cake that’s fluffy and moist with a velvety, tender vanilla crumb. It is also called Vintage Buttermilk Cake

Course CakeCuisine American – Vintage

Prep Time 15 minutes minutes Cook Time 45 minutes minutes Cooling Time 10 minutes Total Time 1 hour hour 10 minutes minutes

Servings 12 Calories 517k cal Author Marye Audet-White www.restlesschipotle.com/buttermilk-cake

Equipment

• 3 8-inch round cake pans
• Stand mixer
• rubber spatula

Ingredients

• 4 cups cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter room temperature
• 3 cups sugar
• 2 tablespoons vanilla I used clear vanilla
• 2 cups buttermilk room temperature
• 6 egg whites unbeaten, room temperature

Instructions

• Preheat the oven to 350°.
• Grease 3 8-inch round cake pans and line the bottoms with a circle of wax paper or parchment. Set aside. (Note – My pans are Wilton with high sides. If you have pans with lower sides you may get 4 layers instead of 3).
• Sift together the flour, salt, baking powder and baking soda in a large bowl.
• Set flour mixture aside.
• Cream butter and sugar until light and fluffy.
• Beat in vanilla.
• Add dry ingredients in three additions, alternating with the buttermilk, beating well after each addition.
• Add egg whites and beat at medium speed for two minutes.
• Divide equally between prepared pans.
• Bake at 350° for 20 minutes, reduce heat to 325 and bake for 25 minutes more, or until the cake tests done ( a wooden pick inserted in the center comes out clean.)
• Cool in pans 10 minutes, then turn out and finish cooling on a wire rack.
• Fill and frost as desired.

Notes

Storage: You can wrap the unfrosted cake layers in plastic wrap and store for 2 days at room temperature or freeze for up to three months. Once frosted it should be fine at room temperature for up to 5 days – depending on the frosting you use. I’ve never had one last that long – they usually disappear by day two! Tips:Expert Tip: Make sure everything is at room temperature for best results.

• Large eggs were used for the egg whites in this recipe.
• I find it best to start creaming butter and sugar with the paddle attachment and then switch to the whisk attachment to finish it off.
• It takes about 7 minutes to cream the butter properly.
• Using a parchment paper or wax paper round on the bottom of the cake pan allows you to remove the cake easily.
• Use any frosting you like. I used the cream cheese frosting here.
• If you accidentally over bake the cake and it seems dry you can brush it with sugar syrup and that will help moisten it. Just bring ½ cup sugar and ½ cup water to a boil and stir constantly until sugar is dissolved -about 2 minutes. Cool completely and brush on 2 tablespoons per layer.

This cake makes it into the top 5 favorites!
Prep time: 30 Minutes; Cook Time: 1 hour 5 minutes; rest 2 hours 30 minutes; Total time 4 hours, 5 minutes. 12 to 16 slices Source:bakerbynature.com

What you’ll Need:

• Key Limes: You’ll use key lime zest as well as key lime juice. If you cannot find key limes, you can use bottled key lime juice and just regular lime zest.
• Bundt Pan: The key to a great bundt cake is a great bundt cake pan! This cake was developed specifically to be baked in a bundt pan, and I do not know what the results will be like if you bake it in a 9×13-inch cake pan, or try to convert it to cupcakes.
• Nonstick Baking Spray: Consider this your insurance policy for your cake coming out of the pan. You’ll want to spray every nook and cranny of your pan with this. And spray it RIGHT before adding the cake batter.
• Flour: All-purpose flour is the only flour I recommend using for this cake. I cannot advise on making this gluten free or using nut flours/oat flours.
• Baking Powder: Make sure it’s fresh… and never swap baking powder for baking soda!
• Salt: Just a dash balances flavors and sweetness. Don’t skip this unless you’re using salted butter. See more on that below.
• Butter: Unsalted works best, but in a pinch, salted butter will work. Simply omit the salt called for in the recipe. Make sure your butter is at room temperature or it won’t properly cream.
• Cream Cheese: Use the brick variety, and make sure it’s full-fat and at room temperature before you begin baking.
• Granulated Sugar: Do not cut back on the amount here or your cake will be overly tart. I also don’t suggest using brown sugar. This swap will not only change the appearance of your cake (it’ll bake up much more brown in color) but will change the flavor by adding a molasses undertone, which doesn’t pair well with the key lime flavor, in my opinion.
• Vanilla Extract: I always suggest using pure vanilla extract, not artificial or imitation vanilla.
• Eggs: You’ll need 5 of them! Make sure your eggs are of the large variety and are at room temperature.
• Oil: While I call for canola oil, vegetable oil or coconut oil (refined or unrefined) will all work here. The small amount ensures your cake keeps its moist crumb for days on end.
• Powdered Sugar: For the smoothest glaze possible, be sure to sift your sugar before use.

Ingredients 

For the Cake:

• 3 cups (360g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 and 1/2 cups (340g) unsalted butter room temperature
• 1 cup (227g) brick-style full-fat cream cheese room temperature
• 2 cups (398g) granulated sugar
• 2 teaspoons pure vanilla extract
• 5 large eggs room temperature
• 1/2 cup (113ml) key lime juice
• 3 Tablespoons (36g) key lime zest finely grated
• 2 Tablespoons (28ml) canola oil

For the Soaking Syrup:

• 1/3 cup (76ml) key lime juice
• 1/2 cup (99g) granulated sugar

For the Icing:

• 2 cups (228g) confectioners’ sugar sifted
• 1/4 teaspoon salt
• 2 and 1/2 Tablespoons (35ml) key lime juice
• lime zest finely grated, for garnish, optional
• lime spirals for garnish, optional

Instructions 

For the Cake:

• Preheat the oven to 325°F. In a medium mixing bowl, whisk the flour, baking powder, and salt together until well combined. Set aside until needed.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese on medium speed until smooth and creamy, about 1 minute.
• Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the vanilla extracts.
• Reduce the speed to medium, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the lime juice, lime zest, and oil. 
• Reduce the speed to low and add in the flour mixture, mixing just until combined. 
• Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour.
• Scrape the cake batter into the pan and, using a rubber spatula, evenly smooth the top. 
• Bake for 60 to 65 minutes, or until the cake is golden brown AND a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 10 minutes. Then invert the cake onto the rack.
• Slowly brush the warm lime soaking syrup all over the cake, top and sides, allowing it to sink in before adding more.
• Once all of the syrup has been added, set the cake aside to cool completely, about 2 and 1/2 hours.

For the Soaking Syrup:

• In a medium saucepan, combine the lime juice and sugar. Bring to a simmer over medium heat and cook, whisking frequently, just until the sugar has completely dissolved.  Remove from heat and use as directed above.

For the Icing:

• In a large liquid measuring cup or bowl, combine the sugar and salt. Whisk in the lime juice, mixing until just combined. The mixture should be super thick and just barely pourable. If the glaze is too thick, add more lemon juice, a teaspoon at a time. If the glaze is too thin, add more confectioners’ sugar, a Tablespoon at a time.
• Drizzle the glaze over the cooled cake. Decorate with lime zest and lime spirals, if using. Then allow it to set for 20 minutes. Slice and serve! 

Keyword

The absolute best southern lemon layer cake you will ever try! Prep Time 30 mins Cook Time 30 mins rest time 45 mins Total Time 1 hr Course: Dessert Cuisine: American Servings: 20 slices Calories: 477kcal Author: Sommer Collier

Ingredients

For the Cake –

• 2 ¾ cups cake flour, sifted (or 2 ½ cups all-purpose flour + ¼ cup cornstarch)
• 2 teaspoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon salt
• 2 cups granulated sugar
• 10 tablespoons unsalted butter, softened
• 4 large eggs
• ¼ cup vegetable oil
• Zest of 1 lemon (save juice for frosting)
• 1 tablespoon vanilla extract
• 1 teaspoon lemon extract
• 3-5 drops yellow food coloring *optional
• 1 ¼ cup whole-fat buttermilk

For the Frosting –

• 1 ½ cups unsalted butter, softened (3 sticks)
• 3 tablespoons buttermilk
• 1 ½ tablespoons lemon juice
• 5-7 cups powdered sugar

Instructions

• Preheat the oven to 350 degrees F. Spray or grease two 9-inch round cake pans. Cut out 9-inch parchment paper circles, and press down in the bottom of each pan. (Trace the pan for perfect circles.)
• For the Cake: In the bowl on an electric stand mixer, cream the butter and sugar together until light and fluffy. (Cream: Beat on high approximately 3-5 minutes to break down the sugar crystals.)
• In a separate bowl, mix the cake flour, baking powder, baking soda, and salt.
• Once the butter and sugar are well creamed. Scrape the mixing bowl with a rubber spatula. Then turn the mixer on low and beat in the eggs, oil, lemon zest, vanilla extract, lemon extract, and yellow food coloring.
• Scrape the bowl again. Turn the mixer back on low and alternate adding the flour mixture and buttermilk until both are well combined. Once the batter is smooth, turn the mixer off immediately.
• Pour the batter evenly into the two prepared pans. Bake on the middle rack, undisturbed for 30 minutes.
• If the center of the cakes are puffed up, check the cake by inserting a toothpick into the center. If it comes out clean, take them out of the oven. If the toothpick has batter on it, bake another 5-10 minutes and recheck.
• Allow the cakes to cool 10 minutes in the pans. Then carefully flip them out on a cooling rack. Remove the parchment paper and cool completely.
• For the Frosting: Once the cakes are room temperature, place the butter in a clean stand mixer bowl. Beat until fluffy. Then scrape the bowl and turn on low. Mix in the buttermilk and lemon juice. Then add the powdered sugar one cup at a time, beating to incorporate.
• After adding 5 cups of powdered sugar, turn the mixer up to beat out any clumps. Check the consistency of the frosting. If it is too loose, add another 1-2 cups of powdered sugar and beat until smooth.
• To Assemble:Move one cake to a cake stand or platter. Scoop about 2 cups frosting onto the cake. Use a large flat spatula to spread the frosting out evenly.
• Set the second cake on top of the frosting, being careful to center the cake. Gently press the cake a little to level the top. Then scoop all remaining frosting on top of the cake. Use the spatula to work the frosting over the top and down the sides.
• Turn the cake stand to smooth out the sides with the flat edge of the spatula. Once you are satisfied with the sides, use the spatula to make swooping marks on the top of the cake. Use a wet paper towel to clean up the cake stand.
• Cover and keep at room temperature for up to 4 days, or refrigerate for up to a week. When ready to serve, make sure the cake is at room temperature… All classic layer cakes taste best at room temperature!

Notes

if you use lemon oil, ⅛ teaspoon lemon oil per teaspoon of lemon extract.

Pro Frosting Tips: If you have a tendency to get crumbs in the frosting when you try to frost a cake, you can:

• Spread a thin “crumb coat” layer of frosting over the cake to catch and seal in the crumbs. Then spread on the final “pretty” layer of frosting on top.
• Or you can wrap the cakes in separate pieces of plastic and freeze them. Then a few hours later, you can unwrap, level, and frost the cake with a lot of added stability. Just be sure to do this at least 6 hours before serving so the cake layers have time to thaw.

Nutrition

Serving: 1slice | Calories: 477kcal | Carbohydrates: 63g | Protein: 3g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 86mg | Sodium: 178mg | Potassium: 97mg | Fiber: 0g | Sugar: 50g | Vitamin A: 675IU | Vitamin C: 0.4mg | Calcium: 50mg | Iron: 0.4mg

This is my favorite white cake recipe.

Favorite White Cake Recipe

Sally McKenney

Cream the Butter: To achieve a good rise, properly cream the butter and sugar together. We have a crutch of baking powder and soda, but the recipe begins with that very first and imperative step: beating the butter and sugar together until creamy.

Egg Whites: Use ONLY egg whites. No yolks. Not only will using only egg whites give us a pristine white cake, it will ensure that the crumb is not weighed down by the fat in egg yolks. Think about it: lighter confections such as marshmallows and angel food cakes only require egg whites. Same story here.

Sour Cream: Sour cream is the cake’s security blanket; it keeps everything moist.Cake Flour: Cake flour is almost 30x finer than all-purpose flour. Using it is a surefire way to achieve a delicate and delicious texture. It’s sold in the baking aisle and you can use the rest of the box in any of these recipes that use cake flour.

Room Temperature: Make sure all of your ingredients are at room temperature. When ingredients are the same temperature, they bind together more readily than if you had some cold and some warmer ingredients. Colder ingredients, especially egg whites, will produce a thicker batter and, since it’s cold, will take longer to bake. This changes everything..

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 24 minutes mins

Servings 10

Equipment

• 2 9 inch cake pans grease and lightly flour pans. If want to use 9 x 13 pan, bake 40 minutes

Ingredients

  

• 2 1/2 cups cake flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 3/4 cup unsalted butter softened to room temperature 1 1/2 sticks
• 1 3/4 cup granulated sugar
• 5 large egg whites at room temperature
• 1/2 cup sour cream at room temperature
• 1 tbsp pure vanilla extract Yes, tablespoon!
• 1 cup whole milk at room temperature

Instructions

 

• Instructions Preheat the oven to 350°F (177°C).

  Grease and lightly flour two 9-inch cake pans.

  Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.

  Using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until smooth and creamy – about 1 minute.

  Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. 

  Add the egg whites. Beat on high speed until combined, about 2 minutes.

  Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed.

  With the mixer on low speed, add the dry ingredients until just incorporated.

  With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.

  Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

This is the BEST chocolate orange cake ever. It’s moist, decadent, and bursting with chocolate and natural orange flavor in the cake and in the chocolate orange buttercream. It’s so easy to make too!

Prep Time 25+ mins Bake 22 mins

Ingredients 

 Chocolate Orange Cake

• 1½ cup all-purpose flour
• ½ teaspoon salt
• 1½ teaspoon baking soda
• ½ teaspoon baking powder
• ¾ cup unsweetened Dutch processed cocoa powder
• ½ cup canola oil (or other neutral oil)
• 1¼ cup granulated sugar
• 2 tablespoon orange zest
• 1 teaspoon vanilla extract
• 2 eggs
• ¼ cup orange juice
• ½ cup milk (regular or dairy free)
• ¾ cup hot water

Chocolate Orange Buttercream

• ¾ cup butter, softened (regular or vegan)
• ¼ cup + 2 tablespoon vegetable shortening (or butter if not dairy free, SEE NOTES)
• 1½ tablespoon orange zest (or use King Arthur orange oil)
• ¾ teaspoon vanilla extract
• ¾ cup unsweetened cocoa powder
• 2½-2¾ cup powdered sugar (icing sugar/confectioner’s sugar) SEE NOTES
• ½-1½ tablespoon milk, if needed (regular or dairy free)

Instructions 

• Preheat the oven to 350°F and prepare two 8 inch round cake pans. Spray the inside with cooking spray, then cut round pieces of parchment paper so that they fit in the bottom of each pan (do not skip the parchment paper lining!) (I used 9 inch pans; just a little thinner, still took as long to bake)
• Whisk flour, cocoa powder, sugar, salt, baking powder, baking soda together in a large bowl.
• Add in the eggs, vanilla, oil, orange zest, orange juice, and milk. Pour in the hot water and mix until smooth.
• Divide the batter evenly between the two cake pans and bake on the middle rack of the oven for 20-26 minutes or until a toothpick inserted in the middle of the cakes comes out clean.
• Let the cakes cool in the pans, then run a butter knife around the outside of the cake to loosen it from the pan and flip upside down onto a cooling rack.
• Make the buttercream. In the bowl of a standing mixer or handheld mixer, beat butter and shortening together until combined. Skip if using all butter. Beat in the cocoa powder until smooth.
• Add in the orange zest, then add the icing sugar, ¼ cup at a time until desired consistency is reached. If the buttercream is too thick, add in milk 1 tablespoon at a time to thin it out to the consistency you want. If it’s too thin, add in more confectioner’s sugar (powdered sugar) ¼ cup at a time.
• Once the cakes have cooled completely, frost them and enjoy!

Very easy and good!

This was another Sunday morning Hateley kid favorite.

Refrigerator Rolls from the 1940s   Very good