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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Orange and Vanilla Bean Buttercream Cake (Sandra Lee) Recipe

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This recipe for Orange and Vanilla Bean Buttercream Cake (Sandra Lee) is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 vanilla bean
1 box (18.25 oz.) butter recipe yellow cake mix – Betty Crocker
1 orange -- zest and juice reserved, divided use
1/2 cup butter -- softened
3 eggs
3/4 cup marmalade - Knott's -- divided use
1 container (12 oz.) buttercream whipped frosting – Betty Crocker
1 pinch kosher salt
1/2 teaspoon orange extract - McCormick

Directions:
Directions:
Preheat oven to 350 degrees F. Spray a 9-inch tube pan with cooking spray and set aside.
Slice vanilla bean in half lengthwise with a knife and scrape seeds from inside using tip of knife; set aside.
Beat cake mix, juice from orange plus enough water to make 1 1/4 cup total liquid, butter, eggs, 1/4 cup marmalade, and half of scraped vanilla bean seeds in a large bowl with an electric mixer on low speed for 30 seconds.
Scrape down sides of bowl and beat for 2 minutes on medium speed.
Pour batter into prepared tube pan.
Bake in preheated oven for 30-35 minutes or until tester comes out clean.
Remove and cool completely.
Stir together buttercream frosting, 1 tablespoon orange zest, orange extract, and remaining half of scraped vanilla bean seeds in a medium bowl; cover and set aside.
Cut cake in half horizontally and place bottom half on serving plate.
Spread remaining 1/2 cup of marmalade and place other layer on top.
Frost outside of cake with buttercream icing.

Number Of Servings:
Number Of Servings:
12

 

 

 

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