TODD'S ORANGE AND RASPBERRY CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 2h2m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- For the cake: Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour the bottom and sides of 2 nonstick, 8-inch round, baking pans. Set aside.
- In the bowl of a stand mixer, fitted with a whisk attachment, combine the cake mix and orange zest. Mix for 20 seconds at low speed until the zest is incorporated. Add the orange juice, egg whites, and vegetable oil. Blend at low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula, as needed. Divide the batter between the prepared pans and bake until golden and a cake tester inserted into the center of the cakes comes out clean, about 30 to 32 minutes. Remove from the oven and cool the pans on a wire rack for 15 minutes. Turn the cakes out onto a wire rack and allow to cool completely, about 1 hour.
- For the frosting: In the bowl of a stand mixer, fitted with a paddle attachment, beat together the butter and creme fraiche at high speed until smooth, about 10 seconds. With the machine running at medium-low speed, gradually add the powdered sugar until incorporated. Add the raspberry jam and increase the speed to high. Beat until the frosting is smooth and spreadable, adding water, 1 teaspoon at a time, if needed.
- To assemble the cake: Arrange 1 cake layer, flat side up, on a cake stand. Using a spatula, spread a thin layer of frosting on top leaving a 1/2-inch border. Spread 1/4 cup of raspberry jam on top of the frosting. Arrange the other cake layer on top. Using a spatula, frost the top and sides of the cake. Decorate with fresh raspberries. Cut the cake into wedges with a slightly wet knife and serve.
- Store the cake in a plastic container in the refrigerator. Allow the refrigerated cake to stand at room temperature for 30 minutes before serving.
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Marielena Collins
[email protected]I would not recommend this recipe to anyone.
Kamari Williams
[email protected]This cake is a waste of time and ingredients. It didn't turn out well at all.
Jshdhd Hshshs
[email protected]The instructions in this recipe are not clear. It's not clear when to add the orange juice.
Jubail Islam
[email protected]This recipe is missing some key ingredients. It doesn't call for any baking powder or baking soda.
Evelina Sandoval
[email protected]I'm not sure what I did wrong, but my cake didn't rise properly.
Soniya Shrestha
[email protected]I followed the recipe exactly, but my cake didn't turn out as well as I hoped. It was a bit dry.
Sardar Imran Sardar Imran
[email protected]This cake is a bit too sweet for my taste, but it's still good.
Madison Ray
[email protected]I'm not a fan of orange, but I loved this cake. The raspberry flavor really shines through.
almir causevic
[email protected]This cake is a bit time-consuming to make, but it's worth it. The end result is a delicious and impressive cake.
Cristina Depnag
[email protected]I made this cake for my daughter's birthday party, and it was a huge success. Everyone loved it.
Zak san زاك سان
[email protected]This cake is perfect for any occasion. It's delicious and beautiful.
gokul sharma
[email protected]I've made this cake several times now, and it's always a crowd-pleaser.
baking box kitchen
[email protected]This cake is so moist and flavorful. I love the combination of orange and raspberry.
Mazhar Asghar
[email protected]I substituted fresh raspberries for the frozen ones, and the cake was even better. Highly recommend!
Agene Agada
[email protected]The orange glaze on this cake is amazing! It's the perfect finishing touch.
Fernando Ortiz
[email protected]I'm not a baker, but this cake was easy to make and turned out great. My family loved it.
Lazar Mitev
[email protected]This cake was a hit at my party! The orange and raspberry flavors were perfectly balanced, and the cake was moist and fluffy. I will definitely be making this again.