Sour Cream Orange Cake

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Servings: 8 servings Difficulty: Advanced
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Moist citrus layer cake with cream cheese frosting and toasted coconut
Sour Cream Orange Cake recipe image
Sour Cream Orange Cake recipe image
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Sour Cream Orange Cake

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 servings Calories: 1312

Description

This Sour Cream Orange Cake is a show-stopping dessert that balances the zesty brightness of fresh citrus with the rich comfort of cream cheese frosting. The cake itself is incredibly moist, thanks to the addition of sour cream, and is infused with grated orange and lemon peel for an aromatic punch. Each layer is brushed with a tangy orange-lemon glaze before being stacked and frosted with a sweet, coconut-infused cream cheese mixture. Finished with toasted shredded coconut, this cake offers a delightful contrast of textures and flavors. It is perfect for brunches, holiday gatherings, or any special occasion where you want to impress guests with a homemade, bakery-quality treat.

Directions

  1. Preheat oven to 350°F (175°C).
  2. Butter two 9-inch round cake pans with 1 1/2-inch high sides.
  3. In a large bowl, beat sugar and butter using an electric mixer until light and fluffy.
  4. Add eggs one at a time, beating well after each addition until fully incorporated.
  5. Beat in the grated orange peel, lemon peel, and vanilla extract.
  6. In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
  7. Add the dry ingredients to the butter mixture alternately with the sour cream, beginning and ending with the dry ingredients, mixing in two additions for each.
  8. Divide the batter evenly between the prepared cake pans.
  9. Bake until a tester inserted into the centers comes out clean, about 25 minutes.
  10. Cool cakes in pans on wire racks for 20 minutes.
  11. Run a knife around the pan sides to loosen the cakes, then turn them out onto the racks to cool completely.
  12. For the glaze: In a heavy medium saucepan, combine the orange juice, lemon juice, orange liqueur, and sugar.
  13. Bring the glaze mixture to a boil, stirring to dissolve the sugar.
  14. Boil until reduced to 2/3 cup, about 5 minutes, then let cool completely.
  15. For the frosting: In a large bowl, beat the cream cheese and powdered sugar until light and smooth.
  16. Beat in the Coco Lopez (cream of coconut) until fully combined.
  17. Using a serrated knife, cut each cake horizontally in half to create four layers.
  18. Place one cake layer on a serving platter, cut side up.
  19. Brush 1/4 of the cooled glaze over the layer.
  20. Spread 1/2 cup of the frosting over the glaze.
  21. Top with a second cake layer, cut side up.
  22. Brush with 1/4 of the glaze and spread with another 1/2 cup of frosting.
  23. Top with a third cake layer, cut side up.
  24. Brush with 1/4 of the glaze and spread with another 1/2 cup of frosting.
  25. Top with the fourth layer, cut side down.
  26. Brush the top of the cake with the remaining glaze.
  27. Spread the remaining frosting over the top and sides of the cake.
  28. Press the toasted shredded coconut onto the sides of the cake.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 1312kcal
% Daily Value *
Total Fat 55 gg85%
Saturated Fat 31 gg155%
Cholesterol 400 mgmg134%
Sodium 2009 mgmg84%
Total Carbohydrate 182 gg61%
Dietary Fiber 4 gg16%
Sugars 79 gg
Protein 25 gg50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: sour cream, orange, lemon, citrus, layer cake, cream cheese frosting, coconut, glaze, dessert, baking, moist, holiday, brunch, toasted coconut, orange liqueur, vanilla, flour, butter
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