Orange Cake with Raspberry Goat Cheese Frosting

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  This cake!  I don’t know how to tell you how good it is!!  The orange cake is light and airy, crisp and refreshing, having both orange zest and orange juice in it.  The frosting is not too sweet thanks to the addition of goat cheese. I saw the original recipe on Giada at Home on the Food Network.  I had to change it just a bit but OH MY GOOD GOLLY!!!!!  It is delicious.  Don’t be thrown off by the goat cheese.  It doesn’t taste like “cheese”.  It just tastes like YUM!  Can you tell I’m pretty excited about it?  I bet you’re shocked.  If you’d like to see the original recipe, you’ll find it here.  Your family will be so impressed and love you (even more) if you serve this to them for dessert.  Or even for breakfast.  What?  It has eggs and orange juice. Sounds like breakfast to me.  Don’t forget to put that apron on because if you’re like me, you’ll have powdered sugar all over your front if you don’t.  I forgot.  Oopsie!  Messy cooks are creative cooks.  Plus who doesn’t look good covered in what they’re baking?

   Orange Cake with Goat Cheese Frosting

Cake:

18.25 oz. box white cake mix (I used Duncan Hines)

1/4 cup orange zest (from about 2 large oranges)

1 1/3 cups orange juice (from the 2 oranges then add refrigerated orange juice to equal 1 1/3 cups)

3 egg whites

2 Tbs. vegetable oil

Frosting:

1/2 stick (4 Tbs.) room temperature unsalted butter

1/3 cup room temperature goat cheese

1/4 cup seedless red raspberry jam

4 cups powdered sugar, sifted

Additional 1/4 cup seedless red raspberry jam

Fresh raspberries and/or orange slices for topping (optional)

Preheat oven to 350 degrees.  Spray two 9″ round cake pans with cooking spray with flour.  In a large bowl, combine the cake mix and the orange zest.  Mix on low for a minute or so until fragrant.  Add the egg whites, juice and oil mixing on low for a minute or so until combined.  Increase mixer speed to medium and mix for 2 minutes longer.  Divide batter evenly between the two prepared pans.  Tap pans on counter top a few times to release air bubbles.  Bake at 350 for 30-35 minutes until lightly golden and a toothpick, when inserted, comes out clean.  Remove from oven and place on a wire cooling rack.  Cool for 15 minutes in the pans.  Remove from pans and place on wire rack to cool completely.

Place the butter and goat cheese in a large bowl.  Beat on medium high speed and then on high until smooth. Add raspberry jam and mix until combined.  Sift the powdered sugar into the butter mixture.  Beat on low until the butter and powdered sugar start to combine, then increase the mixer to high and beat until smooth and creamy.  If it looks a little dry, add heavy cream 1 tsp. at a time until it’s spreading consistency.

Place first cake layer flat side up on a cake tray.  Spread a thin layer of frosting on top, leaving a small border.  Then carefully spread the 1/4 cup of raspberry jam on top of the frosting.  Place the second layer of cake flat side down on the first layer. Frost top and sides with remaining frosting.  Top with fresh raspberries and/or orange slices.  Cut yourself a slice (or two) and enjoy!

Wishing you love, laughter and cake,

Glenda

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About glendaclark

Hi there! My name is Glenda and I love food. Cooking and baking are my creative outlets. You'll find me in the kitchen laughing, singing, dancing and cooking or baking. I'm wife to my green eyed Irish guy, mother of four and grandmother of four. These are the chronicles of life as Glenda, the good witch of cake. Warning: may contain cartoon moments, butter and sugar.

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