Rating: 4 stars
12 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
  • 12 Ratings

Slightly tangy, with a splash of citrus, the creamy frosting that tops this incredible cake will quickly become a favorite go-to in your baking repertoire. Why use vinegar in a cake? This surprising addition adds a bright note that beautifully balances the cake's richness.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
45 mins
stand:
30 mins
bake:
25 mins
cool:
30 mins
total:
2 hrs 10 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Let eggs and 1/2 cup butter stand at room temperature for 30 minutes. Preheat oven to 350°F. Grease and flour two 8x1-1/2-inch round baking pans; set aside.

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  • In a medium bowl combine the flour, cocoa powder, and salt; set aside. In a large mixing bowl beat the 1/2 cup softened butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and vanilla; beat until combined. Add eggs, one at a time; beat on medium speed after each addition. Beat in food coloring on low speed.

  • Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium speed after each addition just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.

  • Spread batter in prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely.

  • For frosting, in a large mixing bowl beat cream cheese, 1/2 cup softened butter, orange peel, and orange juice with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to reach spreading consistency.

  • Place one cake layer flat side up on a serving plate. Spread top with 3/4 cup frosting. Stack second layer, flat side down; spread remaining frosting on top and sides.

Nutrition Facts

614 calories; fat 23g; cholesterol 98mg; saturated fat 14g; carbohydrates 98g; mono fat 6g; poly fat 1g; insoluble fiber 1g; sugars 81g; protein 5g; vitamin a 728.9IU; vitamin c 1.2mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.4mg; folate 48.4mcg; vitamin b12 0.2mcg; sodium 481mg; potassium 111mg; calcium 80.8mg; iron 1.3mg.
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