Orange Sour Cream Cake
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The Best Orange Sour Cream Cake: New Recipe In 2024

How about trying this simple and quick dessert recipe for Orange Sour Cream Cake? Made with
basic ingredients from the cupboard, it is enhanced with a splash of fresh orange zest for flavor.
Delicious on its own or paired with homemade lemon curd, ice cream, or whipped cream.

Orange Sour Cream Cake
Orange Sour Cream Cake

Zest adds a ton of flavor to baked foods! Because of the citrus, cakes like the Orange Sour Cream Cake, Tunisian Cake and Lemon Pistachio Cake explode with flavor. Even with its minimal ingredient
list and simple baking technique, this cake is no exception. A little citrus makes a big difference!

Why You’ll Like This Cake

Difficulty: Making this snack cake is quite simple. It will be ready in a little over 30 minutes from
start to finish!

Taste: The cake has a mild Orange Sour Cream Cake flavor and a delicate, airy texture that is somewhat spongy.

Serving: You could easily divide this cake into larger or smaller squares; I chose to cut mine into
twelve.

Ingredients for Orange Sour Cream Cake

  • 1 1/2 cups flour
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 Cup butter at room temperature
  • 2 large eggs
  • 3/4 Cup granulated white sugar
  • 2 tablespoons orange zest
  • 1 teaspoon vanilla extract
  • 1 cup sour cream

Instruction

Preheat the oven to 350°F.. Grease an 8 × 8-inch baking pan, then line it with parchment
paper. Put aside.

Mix the flour, baking powder, and salt in a sieve. Put aside.

Add the orange zest to the sugar and mix. Fully incorporate the zest into the sugar using the tips
of your fingers.

Beat the butter and sugar in the bowl of your electric mixer on high speed for 3–4 minutes or
until the mixture is pale and fluffy. Add one egg at a time, add to the batter and stir until combined.
Add the vanilla and stir for approximately 20 seconds, just until incorporated.

Half the flour mixture should be stirred into the wet components with a wooden spoon. Blend
until smooth and no lumps are left. Stir in sour cream until well blended. Mix in the remaining
flour. Avoid over-mixing. Fill the pan you have prepared with this batter.

Orange Sour Cream Cake
Orange Sour Cream Cake

Bake for 20 to 25 minutes in a preheated oven, or until a toothpick inserted in the center comes
out mostly clean of crumbs.

Take out of the oven and set aside to cool fully on a wire rack.

Cut into squares and keep in the freezer for one month or the refrigerator for up to three days.

Recipe Tips For Orange Sour Cream Cake

Blending the zest and sugar is crucial, so be sure to do so. This will improve the cake
and deeply incorporate the flavors. If not, the orange flavor in the orange Sour Cream Cake won’t be as noticeable.

Utilize materials that are at room temperature: For baking cakes, room-temperature eggs and
butter perform well. Before using, remove your ingredients from the refrigerator at
least 30 to 40 minutes in advance.

Accurately measure your ingredients: I prefer to weigh my ingredients (you can convert them to
metric by clicking a button on the recipe card). Each time, you receive precise
measurements.

I used an 8 by 8-inch baking pan for this cake, so make sure you have the correct size baking
pan. Sticking with pans this size is what I suggest. If you use a larger pan, your cake will be
flatter. Alternatively, if you use a smaller baking pan, the cake might not bake through.

Can sour cream be baked?

Even when cooked in the oven to a fairly thick consistency, it won’t break. Cream applied to Bechemal would also not break.

Can I freeze the sour cream cake?

wrap it in two layers of plastic wrap and one layer of foil, then transfer it to the freezer for up to 6 months.

Can a sour cream cake be frozen?

Indeed, this cake freezes well; just be careful to wrap it well in foil and plastic wrap, and then allow it to come to room temperature before serving.

What is the purpose of sour cream?

Sour cream is frequently used as a condiment on meals or to make dipping sauces by combining it with other ingredients. It can be used in baking to assist raise the moisture content above and above that of milk or added to soups and sauces to help thicken and make them creamy.

Can I substitute buttermilk for sour cream in a cake recipe?

When a recipe calls for sour cream, you can typically replace it with buttermilk, Greek yogurt, or a concoction of milk, vinegar, and lemon juice. It’s crucial to remember that the finished product may vary slightly from the original recipe when ingredients are substituted.

Should cake with sour cream be refrigerated?

You may keep this cake in the refrigerator because the frosting contains fresh sour cream. I did my best not to store my cakes in the refrigerator, though, as this can cause them to dry out. Thus, I like to keep the cake at room temperature in an airtight container and frost it only before serving.

Does sour cream add moisture to a cake?

The creamy texture of sour cream makes baked goods more moist than if you used milk.

What does sour cream taste like?

Rich, creamy flavor with a hint of acidity characterizes sour cream. It tastes like Greek yogurt and creme fraiche.

Orange Sour Cream Cake
Orange Sour Cream Cake

Substitutions

Orange Sour Cream Cake is tested and prepared using exact measurements and ingredients. Often, you may get
the same effects that the recipe developer specifies with relatively few substitutions. Thus, I
would suggest making very few adjustments to this recipe. The only adjustments I would
suggest making to have the same outcomes are shown below.

For sour cream, buttermilk or Greek yogurt may be substituted with equal parts ease.

All-purpose flour: If you want to use cake flour, simply leave out the baking powder.

Orange zest: You may use lime or lemon zest for an alternative flavor.

Storage

Room temperature: This Orange Sour Cream Cake should be served without refrigeration. It keeps for up to three days at room temperature when kept in an airtight container.

Refrigerate – This Orange Sour Cream Cake may be stored for up to five days in an airtight container. Before serving, it’s crucial to take it out of the refrigerator and let it come to room temperature.

In the freezer: You may keep this cake there for up to a month. Bake the cake as directed on the
package, then let it cool fully. Place in the freezer for up to a month after wrapping in plastic
wrap resistant to freezing. Take from the freezer and let it freeze all the way through before
serving.

Frequently Asked Questions: Orange Sour Cream Cake

Why do you use parchment paper in baking?

Using parchment paper helps keep the bottom of cooked cakes from browning too rapidly. It also makes it easier to remove the cake from the pan and keeps it from sticking.

What is orange zest?

The colored part of the peel that is outside is called orange zest. It’s quite flavorful and works great for baking, cooking seafood, and a variety of other recipes.

Can I leave sour cream out of the cake?

The addition of sour cream to the recipe alters its texture and moisture content by adding fat and moisture.

How much sour cream can you add to a cake mix?

The food science site Food Crumbles claims that adding sour cream to a cake can help it become moister and thicker. Additionally, because sour cream is fattening, your cake will have more flavor. You might wish to start by adding roughly one cup of sour cream, according to the baking site Liv for Cake.

Can I substitute eggs with sour cream for cake?

Yogurt and sour cream are excellent dairy substitutes for eggs in dessert recipes.

Do you still have questions?
Please email us if you have any queries that aren’t covered in our FAQ, and we will respond as quickly as possible

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