This Todd’s Orange and Raspberry Cake Recipe is a moist and fruity recipe, which is made with fresh orange zest and raspberry jam. It’s a great choice for celebrations, ready in about 2 hours.
Jump to RecipeTodd’s Orange and Raspberry Cake Recipe Ingredients
- 1 (6-ounce) container fresh raspberries
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
- 1/4 cup raspberry jam
- Water, as needed
How To Make Todd’s Orange and Raspberry Cake
- Prep the Oven and Pans: Arrange an oven rack in the center of the oven and preheat to 350°F (175°C). Generously butter and flour the bottom and sides of two 8-inch round baking pans.
- Mix the Cake Batter: In the bowl of a stand mixer, combine the cake mix and orange zest. Mix on low speed for 20 seconds. Add the orange juice, egg whites, and vegetable oil. Blend on low for 30 seconds, then increase the speed to medium and beat for 2 minutes until smooth, scraping the sides of the bowl as needed.
- 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.
- Make the Frosting: In a stand mixer bowl, beat the butter and creme fraiche on high speed until smooth. Reduce the speed to low and gradually add the powdered sugar until incorporated. Add the raspberry jam, increase the speed to high, and beat until the frosting is smooth. If it’s too thick, add water, 1 teaspoon at a time, until it’s a spreadable consistency.
- Assemble the Cake: Place one cake layer, flat side up, on a cake stand. Spread a thin layer of frosting on top, leaving a 1/2-inch border. Spread an additional 1/4 cup of raspberry jam over the frosting. Place the second cake layer on top. Frost the top and sides of the cake and decorate with fresh raspberries.
Recipe Tips
- How do I keep my cake from sticking? The best method is to grease the pan thoroughly with butter or shortening, then dust it with flour, tapping out any excess. You can also place a circle of parchment paper on the bottom of the pan after greasing for extra insurance.
- Can I use a hand mixer instead of a stand mixer? Yes, absolutely. All the steps for both the cake and frosting can be done just as effectively with a standard electric hand mixer.
- Why let the cake cool completely before frosting? This is a critical step. If the cake is even slightly warm, the butter-based frosting will melt, slide off the cake, and create a mess. Patience is key!
- How do I get clean slices of cake? For clean, beautiful slices, use a large, sharp knife. Dip the knife in hot water and wipe it clean between each cut. The slightly wet knife will glide through the cake and frosting without dragging.
What To Serve With Orange and Raspberry Cake
This vibrant cake is delicious on its own, but also pairs nicely with:
- A scoop of vanilla bean ice cream.
- A dollop of whipped cream.
- A hot cup of tea or coffee.
How To Store Orange and Raspberry Cake
Refrigerate: Store the finished cake in a cake carrier or covered container in the refrigerator. Let it stand at room temperature for about 30 minutes before serving to allow the frosting and cake to soften slightly.
Orange and Raspberry Cake Nutrition Facts
- Serving Size: 1/12 of the cake
- Calories: 550kcal
- Carbohydrates: 95g
- Sugars: 75g
- Fat: 18g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Full-fat sour cream or full-fat plain Greek yogurt are good substitutes for creme fraiche. They will provide a similar tangy flavor and creamy texture.
The recipe recommends Duncan Hines, but any standard-sized white or yellow cake mix will work well. Just follow the mixing instructions in this recipe, not the ones on the box.
Yes, freshly squeezed orange juice will give the cake an even brighter flavor. Just be sure to strain out any pulp before measuring and adding it to the batter.
Try More Recipes:
Todd’s Orange and Raspberry Cake Recipe
Course: DessertCuisine: AmericanDifficulty: Easy12
servings20
minutes32
minutes550
kcalAn easy and elegant semi-homemade cake featuring a moist orange-zest-infused white cake with a sweet and tangy raspberry jam frosting, perfect for any occasion.
Ingredients
1 (18.25-oz) box white cake mix
1 large orange, zested
1 1/3 cups orange juice
3 egg whites
2 tbsp vegetable oil
For Frosting: 4 tbsp butter, 1/3 cup creme fraiche, 1 lb powdered sugar, 1/4 cup raspberry jam
Fresh raspberries, for garnish
Directions
- Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
- Combine cake mix and orange zest. Add orange juice, egg whites, and oil. Beat for 2 minutes until smooth.
- Divide batter between pans and bake for 30-32 minutes. Cool completely.
- For the frosting, beat butter and creme fraiche until smooth. Gradually add powdered sugar, then beat in raspberry jam.
- Assemble the cake with a layer of frosting and extra jam between the cake layers.
- Frost the top and sides of the cake.
- Decorate with fresh raspberries and let the cake set before serving.
Notes
- Room Temperature Ingredients: For a smooth frosting, ensure your butter and creme fraiche are at room temperature before you begin mixing.
- Don’t Overmix the Batter: When using a cake mix, beat for the time specified (2 minutes) and no longer. Overmixing can develop the gluten and result in a tougher cake.
