Orange Cake
the frugal chef
the frugal chef
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Ingredients

  • Serves twelve
  •  
  • FOR THE CAKE
  • 2 ¾ cups (345 grams) all-purpose flour
  • 1 ½ cups (300 grams) sugar
  • 2 tsp (8 grams) baking powder
  • ¼ tsp. (2 grams) baking soda
  • 1 tsp (8 grams) salt
  • 1 TBS orange zest
  • ½ cup (118 ml) oil
  • ½ cup (118 ml) freshly squeezed orange juice with pulp
  • 1 cup (235 ml) water
  • 4 large eggs at room temperature
  •  
  • FOR THE BUTTERCREAM
  • ¾ cup (173 grams) unsalted, softened butter
  • 2 tsp orange zest
  • 1 tsp (5 ml) vanilla
  • 4 cups confectioner’s sugar (500 grams) — (aka icing or powdered sugar) – sifted
  • 2 TBS freshly squeezed orange juice

Instructions

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