Monday, January 30, 2012

Orange Cream Cake

The inspiration for this cake came from one of my favorite bloggers, The Brown Eyed Baker. She did this with root beer.

As you may or may not have noticed, a lot of my cooking revolves around what my husband likes because I just adore him and enjoy cooking to his taste as much as possible. Well, my sweetie LOVES orange creme anything; creamsicles, soda, candy...all of it. So, I got to thinking about making an orange creme version of this root beer cake. This was the result

Orange Cream Cake
Copyright 2011 Brendilly Bakes, All rights reserved

Yield: One 10" bundt cake
Prep Time: 30 minutes
Bake Time: 35-40 minutes

Cake Ingredients
2 cups Orange Cream soda (do not use diet soda)
1- 4 cup serving size pkg. Vanilla Pudding Mix
1/2 cup Unsalted Butter, cut into 1" pieces
1 cup Granulated Sugar
2 cups All-Purpose Flour
1- 1/4 teaspoons Baking Soda
1 teaspoon Salt
Zest of 1/2 Orange
2 Eggs

Frosting Ingredients
2 ounces White Chocolate, melted and cooled slightly
1/2 cup Unsalted Butter, softened
1 teaspoon Salt
1/4 cup Orange Cream Soda
1 - 4 cup serving size pkg. Vanilla Pudding Mix
2 cups Powdered Sugar
Zest of 1/2 Orange

Cake Directions
1. Preheat oven to 325 degrees F. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray, or butter the pan and dust with flour, shaking out the excess flour; set aside.
2. In a medium saucepan, heat the soda, pudding mix and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. remove from the heat and let cool.
3. In a medium bowl, whisk the flour, baking soda and salt together.
4. In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled pudding mixture until combined. Gently fold the flour mixture into the pudding mixture. The batter will be slightly lumpy, which is okay. Do not overbeat it, as it could cause the cake to be tough.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, until a tester inserted into the middle of the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.

Frosting Directions
1. Place all frosting ingredients into the bowl of a stand mixer and mix on medium-low until combined and satiny smooth.
2. Use a spatula to spread the frosting over the cake in a thick layer. Let the frosting set before serving. Store leftovers wrapped well or in an airtight container at room temperature.

NOTE: If you are using a dark, nonstick pan, heat the oven to 300 degrees F.

As you may have figured out, this cake is very sweet and moist. It's not something you'd want to eat on a regular basis, but for a special dinner with friends it's perfect. Which is exactly what I made this for, and I'm excited to say it was a hit. My friends don't mind being my guinea pigs, and after this one they were no less eager than before. :-)

I sprinkled some orange sugar on top just for fun.

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