Buttermilk Devil's Food Cake With Freshly Squeezed Orange Cream Cheese Frosting
- Reviews 5
Ready In: 50 mins
Serves: 12
Ingredients
Cake
- vegetable shortening, for greasing the pans
- flour, for dusting the pans
- 1 (18 1/4ounce) package pudding enhanced devil's food cake mix
- 3 tablespoons unsweetened cocoa powder
- 1 1⁄3 cups buttermilk
- 1⁄2 cup vegetable oil
- 3 large eggs
- 1 teaspoon pure vanilla extract
Frosting
- 1 (8 ounce) package cream cheese, at room temperature
- 8 tablespoons butter, at room temperature
- 3 cups confectioners' sugar, sifted
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon grated orange zest
Directions
- PREHEAT oven to 350F; Generously grease two 9 inch round cake pans with solid vegetable shortening, then dust with flour, shake out the excess flour; Set aside.
- COMBINE the cake mix, cocoa powder, buttermilk, vegetable oil, eggs, and vanilla in a large mixing bowl; Blend with an electric mixer until the batter is thick and smooth; Pour into prepared pans.
- BAKE the cake until it springs back when lightly pressed with your finger, approximately 35 minutes; Cool cakes in pans on wire rack for 30 minutes more and then slip both cakes out of the pans into your freezer; (Frozen cakes are much easier to frost.) Now you can prepare the frosting.
- COMBINE cream cheese and butter with your electric mixer on low speed until fluffy, stop the machine; Add the confectioners’ sugar; Continue to blend on low until the sugar is well combined; Add the orange juice and zest, Increase the speed and beat until frosting is light and fluffy; Use at once to frost cake.
- STORE frosted cake in fridge.
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