Williamsburg Orange Cake Recipe Betty Crocker

Williamsburg Orange Cake Recipe Betty Crocker

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Williamsburg Orange Cake With Williamsburg Butter Frosting Recipe
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Introduction

Are you ready to try a delicious and refreshing cake recipe? Look no further than the Williamsburg Orange Cake recipe by Betty Crocker. This cake is perfect for any occasion, from a family gathering to a birthday party. With a moist and fluffy texture and a burst of citrus flavor, this cake is sure to be a hit with everyone.

Ingredients

For the cake: – 2 1/4 cups all-purpose flour – 1 1/2 cups granulated sugar – 3 1/2 teaspoons baking powder – 1 teaspoon salt – 1/2 cup vegetable shortening – 1 cup freshly squeezed orange juice – 2 teaspoons grated orange zest – 2 teaspoons vanilla extract – 3 large eggs For the frosting: – 1/2 cup unsalted butter, softened – 4 cups powdered sugar – 1/4 cup freshly squeezed orange juice – 1 teaspoon grated orange zest – 1/2 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans. 2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the shortening, orange juice, orange zest, and vanilla extract. Beat on medium speed until well mixed. 3. Add the eggs one at a time, beating well after each addition. 4. Pour the batter into the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. 5. Cool the cakes in the pans for 10 minutes before removing them and placing them on a wire rack to cool completely. 6. For the frosting, cream the butter until light and fluffy. Gradually add the powdered sugar, orange juice, orange zest, and vanilla extract. Beat until smooth and creamy. 7. Spread the frosting on top of one cake layer, then place the second cake layer on top. Frost the sides and top of the cake, using an offset spatula to smooth the frosting.

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Nutritional Information

– Serving Size: 1 slice (1/12 of cake) – Calories: 450 – Total Fat: 17g – Saturated Fat: 6g – Cholesterol: 65mg – Sodium: 340mg – Total Carbohydrate: 74g – Dietary Fiber: 1g – Sugars: 57g – Protein: 4g

Cooking Time

Preparation: 20 minutes Baking: 25-30 minutes Total Time: 1 hour and 10 minutes

Equipment

– Two 9-inch round cake pans – Mixing bowls – Measuring cups and spoons – Electric mixer – Offset spatula

Serving Suggestions

This cake is perfect for any occasion, and it pairs well with a cup of coffee or tea. Decorate the cake with fresh orange slices or zest for an extra citrusy touch. You can also serve it with a scoop of vanilla ice cream or whipped cream.

Variations

– Lemon Cake: Substitute lemon juice and zest for the orange juice and zest. – Almond Cake: Add 1 teaspoon of almond extract to the batter and sprinkle sliced almonds on top of the frosting. – Chocolate Orange Cake: Add 1/2 cup of unsweetened cocoa powder to the flour mixture and substitute half of the orange juice with milk.

Substitutions

– Vegetable shortening: You can substitute butter or margarine for the shortening. – Orange juice and zest: You can use any citrus fruit of your choice, such as lemon or lime. – Powdered sugar: You can use granulated sugar, but it will result in a grainier frosting.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 3 months, wrapped in plastic wrap and aluminum foil.

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Tips

– Make sure all ingredients are at room temperature before starting the recipe. – Don’t overmix the batter, or the cake will be tough. – Use freshly squeezed orange juice and zest for the best flavor. – To make the frosting easier to spread, refrigerate it for 30 minutes before using.

Notes

This recipe makes a two-layer cake, but you can easily double the recipe for a four-layer cake.

Frequently Asked Questions

Q: Can I use a different type of flour, such as cake flour or whole wheat flour? A: Yes, you can use cake flour, but it will result in a lighter and fluffier cake. Whole wheat flour will make the cake denser and heavier. Q: Can I use a different type of frosting? A: Yes, you can use any frosting of your choice, such as cream cheese frosting or buttercream frosting. Q: Can I make the cake ahead of time? A: Yes, you can make the cake up to 2 days in advance, but wait to frost it until right before serving.

Conclusion

In conclusion, the Williamsburg Orange Cake recipe by Betty Crocker is a must-try for any citrus lover. With its moist and fluffy texture and bright orange flavor, it’s sure to be a hit with everyone. So what are you waiting for? Go ahead and give this recipe a try, and don’t forget to let us know how it turns out!

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