Todd’s Orange and Raspberry Cake Recipe

This Todd’s Orange and Raspberry Cake Recipe is a zesty and sweet recipe, which uses white cake mix and fresh orange juice. It’s a vibrant celebration cake, ready in about 1 hour 45 minutes.

Jump to Recipe

Todd’s Orange and Raspberry Cake Ingredients

• 1 (6-ounce) container fresh raspberries (for garnish)

For the Cake:

• Butter, for greasing the pans
• Flour, for dusting
• 1 (18.25-ounce) box white cake mix (e.g., Duncan Hines Moist Deluxe)
• 1 large orange, zested (about 1/4 cup)
• 1 1/3 cups no pulp orange juice
• 3 egg whites
• 2 tablespoons vegetable oil

For the Frosting:

• 1/2 stick (4 tablespoons) unsalted butter, at room temperature
• 1/3 cup creme fraiche
• 1 pound powdered sugar
• 1/2 cup raspberry jam (divided: 1/4 cup for frosting, 1/4 cup for filling)
• Water, as needed

How To Make Todd’s Orange and Raspberry Cake

1. Prep the Oven and Pans: Arrange an oven rack in the center of the oven and preheat to 350°F (175°C). Generously butter the bottom and sides of two 8-inch round baking pans, then dust them with flour, tapping out the excess.
2. Mix the Cake Batter: In the bowl of a stand mixer, combine the dry cake mix and the orange zest. Mix on low speed for 20 seconds just to distribute the zest. Add the orange juice, egg whites, and vegetable oil.
3. Beat the Batter: Blend on low for 30 seconds, then increase the speed to medium and beat for 2 minutes until the batter is smooth and aerated. Scrape down the sides of the bowl as needed.
4. Bake and Cool the Cakes: Divide the batter evenly between the prepared pans. Bake for 30 to 32 minutes, or until a cake tester inserted into the center comes out clean. Let the cakes cool in the pans on a wire rack for 15 minutes, then turn them out onto the rack to cool completely (about 1 hour).
5. Make the Frosting: In a stand mixer bowl, beat the room-temperature butter and creme fraiche on high speed until smooth and creamy. Reduce the speed to low and gradually add the powdered sugar until incorporated. Add 1/4 cup of the raspberry jam. Increase the speed to high and beat until the frosting is smooth and fluffy. If it’s too thick to spread, add water, 1 teaspoon at a time, until it reaches the right consistency.
6. Assemble the Cake: Place one cake layer, flat side up, on a cake stand. Spread a thin layer of the frosting on top, creating a small dam or border around the edge. Spread the remaining 1/4 cup of raspberry jam over the frosting layer (inside the border).
7. Frost and Decorate: Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining raspberry frosting. Decorate the top with fresh raspberries.

Recipe Tips

• Why use orange juice instead of water? Replacing the water in the cake mix with orange juice infuses the cake with a natural citrus flavor and acidity that balances the sweetness of the mix.
• What is Creme Fraiche? Creme fraiche is a cultured cream, similar to sour cream but richer, thicker, and less tangy. It gives the frosting a sophisticated, creamy texture. If you can’t find it, full-fat sour cream or mascarpone cheese are good substitutes.
• Seedless vs. Seeded Jam: For a smoother frosting, use seedless raspberry jam. If you like a bit of texture, regular jam works fine, but the seeds might get stuck in a piping bag if you plan to pipe decorations.
• Cooling is crucial: Because the frosting contains butter and creme fraiche, it is heat-sensitive. Ensure your cake layers are 100% cool before assembling, or the filling will slide out.

What To Serve With Todd’s Orange and Raspberry Cake

This fruity, bright cake is perfect for spring and summer gatherings.

• A glass of Prosecco or sparkling rosé
• Iced Tea with lemon
• Vanilla Bean Ice Cream

How To Store Todd’s Orange and Raspberry Cake

• Refrigerate: Because of the creme fraiche in the frosting and the fresh berries on top, this cake should be stored in the refrigerator. Keep it in a cake dome or airtight container for up to 3 days.
• Serve: Let the cake sit at room temperature for 20 minutes before serving to allow the frosting to soften slightly.

Todd’s Orange and Raspberry Cake Nutrition Facts

(Per slice, assuming 12 slices)

• Calories: ~450 kcal
• Total Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 15mg
• Sodium: 320mg
• Total Carbohydrate: 82g
• Dietary Fiber: 1g
• Sugars: 65g
• Protein: 3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs