• CAKE
  • 2 cups granulated sugar
  • 1 tbsp Orange extract
  • 4 cups cake flour, not self-rising
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup (2 sticks) unsalted butter, room temperature
  • 4 large eggs, room temperature
  • 2/3 cup light sour cream
  • 1/2 cup canola oil or vegetable oil
  • zest of 1 orange
  • juice of one orange
  • 1 tbsp orange extract
  • 1 1/4 cup buttermilk
  • red and yellow food coloring
  • WHIPPED CREAM FROSTING
  • 3 cups cold heavy whipping cream, divided
  • 1 cup confectioner's sugar (add more to taste)
  • 1 tsp vanilla extract
  • 1 packet of Duncan Hines Orange Creme Frosting Creations (or sub fresh orange juice)

I remember the first time I tried an orange creamsicle when I was 8 years old and I thought I had died and gone to heaven. I even made my mom buy them for my 2nd grade class for my in school birthday treat.  Orange and Cream are two flavors (along with peaches and strawberries) that just belong together. I recently introduced Romain to creamsicles and I can officially say he’s addicted. Now that I have my new amazing Kitchenaid mixer (thanks Mom!), I have been dying to combine these fabulous flavors into a cake. On top of that, I found a checkerboard pan set at Marshall’s for $7.99 (score!) so I had to test it out. I was surprised that the pans actually worked, even if the checks weren’t as pronounced as a bakery cake. My top layer did crumble a bit, but that was my fault for not waiting for it to totally cool. Patience was never my forte.  The cake was not perfect by any means, but it sure did taste amazing!

Directions:

Preheat oven to 350 F.
In your kitchenaid standmixer, combine sugar and orange extract until it is infused.
Sift in the cake flour, baking powder, baking soda, and salt and combine.
Add butter and mix on medium-low speed for three minutes.  Because there is so little butter, you’ll end up with a very fine crumb texture.
In a small mixing bowl, whisk together eggs, sour cream, oil, orange zest, orange juice, and orange extract until smooth.
Add the egg mixture to the flour mixture and beat on medium speed until just combined.
Slowly add buttermilk and mix on low speed until just combined.

Divide the batter into two separate bowls and use the red and yellow food coloring to achieve a bright orange color.

Follow the directions for the 3 checkerboard 9 in. cake pans. Basically you alternate the colors between the 3 rings and then when you stack the cakes the rings will also alternate. It’s actually really easy.

 

 

 

 

 

 

Bake for about 20-25 minutes until a toothpick comes out clean.

Let the cakes cool completely before removing the cakes.

For the whipped cream frosting, use a metal bowl and whisk that were previously placed in the freezer. It whips so much easier when it’s cold. I was astonished at how easy whipping cream is with my new mixer! For the filling between the layers, I kept it simple and just whipped  a cup of cream with vanilla and powdered sugar. For the orange creamsicle whipped cream, I whipped the remaining 2 cups of cream with sugar, orange creme frosting packet and orange food coloring. Simple and delicious!

I used one of my amazing piping tips and some orange slice gummy candies to decorate and voila! Perfection. Now I just have to find some people to share with…. any takers?

 

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