I spent 8 years in Johnson City, Tennessee (college + medical school). Honestly, I didn’t really get out much – nose to the grindstone y’all – but every once in a while I would head to Cootie Brown’s, a local restaurant. It’s been so long, I can’t even remember what “real food” I got, but I do remember their desserts – specifically their Key Lime Pie (which I tried to copycat HERE) and their Orange Cake. It basically tasted like orange sherbet in cake form – so good! This is my version, which I hope is a pretty good copycat. It’s a really delicious (semi-homemade) cake nonetheless (because 8 month old here! =)). Enjoy!
Orange Creamsicle Cake
for the cake:
1 box (15.25 oz) yellow cake mix (I used Duncan Hinds)
1/3 cup oil
1 cup water
3 eggs
1 (3 oz) box orange jello (unprepared)
1/2 cup sour cream
1 tsp orange extract
1. Preheat oven to 350 degrees (for metal or glass pan) or 325 degrees (for dark or coated pan). Spray 2 9 inch cake pans with nonstick spray or line with parchment paper.
2. In bowl of stand mixer, combine all ingredients. Mix on low speed until blended, then increase speed to medium and beat for 2 minutes.
3. Divide batter between prepared pans. Bake in preheated oven for 23-25 minutes or until toothpick inserted in the center comes out with only a few moist crumbs. Cool in pans 10 minutes. Then remove from pans and transfer to cooling rack to cool completely.
for the frosting:
1-1/2 sticks butter, softened
8 oz cream cheese (slightly softened but still cool)
4 cups powdered sugar
1 tsp orange extract
1/2 tsp vanilla
1. When cakes are cooled. Prepared the frosting.
2. In bowl of stand mixer with paddle attachment, beat butter and cream cheese until smooth. Add powdered sugar and beat until combined. Add in orange extract and vanilla. Beat on medium speed for about a minute or until smooth.
3. Frost cooled cake as desired.
I prefer to refrigerate the cake for a few hours or overnight before serving.
