SOUR CREAM SPICE CAKE WITH ORANGE BUTTER FROSTING

SOUR CREAM SPICE CAKE WITH ORANGE BUTTER FROSTING image

Yield 1 2-layer cake

Number Of Ingredients 20

For the Cake:
2-1/4 cups sifted cake flour
3/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1-2/3 cups sugar
2 sticks (1 cup) unsalted butter, melted and cooled
1 cup sour cream
3 large eggs
1 teaspoon vanilla extract
For the Frosting:
1 stick (1/2 cup) unsalted butter, at room temperature
3 cups confectioners' sugar
1/4 cup evaporated milk
1 teaspoon vanilla extract
1 teaspoon orange extract
3 tablespoons dried orange peel

Steps:

1. Center a rack and preheat the oven to 350 degrees F. Prepare the cake pans. 2. Dry whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together. Whisk in the sugar. 3. With the mixer on medium speed, beat together the melted and cooled butter, sour cream, eggs, and vanilla extract and continue beating on medium speed until thoroughly blended. 4. Gradually add the flour mixture and beat until thoroughly blended. 5. Pour the batter into the cake pans and bake for 25 to 30 minutes, until the cake layers test done. 6. Cool the layers in the pans for 10 minutes, then unmold onto cake racks and cool to room temperature. 7. Do not divide the layers, but do even up the top of the lower layer so that the layer stacks prettily. To Make the Frosting: 8. Cream the butter in the mixer at medium speed. Beat in the confectioners' sugar, evaporated milk, vanilla extract, and orange extract. Mix until smooth. Add the orange peel and mix until incorporated. 9. Frost the cake and refrigerate for 20 minutes to firm up the frosting.