Ingredients: |
Ingredients: Cake:
Butter, for greasing the pans
Flour, for dusting pans
1 (18.25 oz.) box white cake mix (recommended Duncan Hines Moist Deluxe)
1 large orange, zested, about 1/4 cup
1 1/3 c. no pulp orange juice
3 egg whites
2 T. vegetable oil
Frosting:
1/2 stick (4 T.) unsalted butter, room temperature
1/3 c. creme fraiche
1 lb. confectioners' sugar
1/4 c. raspberry jam
Water, as needed
1/4 c. raspberry jam
1 (6 oz.) container fresh raspberries
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Directions: |
Directions:For the cake: Arrange an oven rack in center of oven. Preheat the oven to 350º. Butter and flour the bottom and sides of 2 nonstick, 8-inch round cake pans. Set aside.
Combine cake mix and orange zest with whisk attachment of mixer (I do with portable mixer). Mix for 20 seconds at low speed until the zest is incorporated. Add the orange juice, egg whites, and vegetable oil. Blend at low speed 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula, as needed. Divide the batter between the prepared pans and bake until golden and a cake tester inserted in center of cakes come out clean, about 30 to 32 minutes. Remove from the oven and cool the pans on a wire rack for 15 minutes. Turn the cakes out onto a wire rack and allow to cool completely, about 1 hour.
Frosting:
Beat together butter and creme fraiche at high speed of mixer until smooth, about 10 seconds. Turn the mixer to medium low, and gradually add the confectioners sugar until incorporated. Add the raspberry jam and increase the speed to high. Beat until the frosting is smooth and spreadable, adding water, 1 teaspoon at a time, if needed.
To assemble the cake, arrange 1 cake layer, flat side up, on a cake stand. Using a spatula, spread a thin layer of frosting on top leaving a 1/2-inch border. Spread 1/4 cup of raspberry jam on top of the frosting. Arrange the other cake layer on top. Using a spatula, frost the top and sides of the cake. Decorate with fresh raspberries. Use a slightly wet knife to cut the cake. |
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