Sour Cream Orange Cake
Submitted by boatslayer
Four-layer sour cream orange cake with citrus zest, a Grand Marnier glaze, cream cheese coconut frosting, and toasted coconut on the sides. A make-ahead showstopper for celebrations.
YIELD
1 cakePREP
40 minCOOK
30 minREADY
4 hrsThis is the kind of cake that earns a round of applause when it hits the table.
Four layers of tender sour cream cake scented with orange and lemon zest, each one brushed with a boozy citrus glaze made from fresh orange juice, lemon juice, and a splash of Grand Marnier or Cointreau.
The frosting is where things get tropical. Cream cheese whipped with powdered sugar and cream of coconut creates something lush and slightly sweet, spread thick between each layer and all over the outside. Toasted coconut pressed into the sides gives it crunch and a gorgeous golden finish.
The best part? Make it a day ahead. It actually tastes better after a night in the fridge.
Pro Tips
- Cool the cake layers completely before splitting them horizontally. A warm cake will crumble and tear.
- Use a long serrated knife for even splits. Rotate the cake as you cut rather than sawing straight through.
- Reduce the glaze to exactly ⅔ cup as directed. Too thin and it soaks the layers into mush; too thick and it won’t absorb.
- Bring the cake to room temperature for two hours before serving. Cold cream cheese frosting tastes stiff and muted.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Butter two 9-inch cake pans.
Using electric mixer, beat sugar and butter in large bowl until light.
Add eggs 1 at a time, beating well after each addition.
Beat in orange peel, lemon peel and vanilla.
Mix flour, baking powder, baking soda and salt in small bowl.
Mix dry ingredients into butter mixture alternately with sour cream in 2 additions each.
Divide batter between prepared cake pans.
Bake until tester inserted into centers comes out clean, about 25 minutes.
Cool cakes in pans on racks for 20 minutes.
Run knife around pan sides to loosen cakes.
Turn out cakes on racks; cool completely. For the glaze, bring all ingredients to boil in heavy medium saucepan, stirring to dissolve sugar.
Boil until reduced to ⅔ cup, about 5 minutes.
Cool.
For the frosting. beat cream cheese and sugar in large bowl until light.
Beat in cream of coconut.
Using serrated knife, cut each cake horizontally in half.
Place 1 cake layer on patter, cut side up.
Brush ¼ of glaze over. Spread ½ cup frosting over cake.
Top with second cake layer, cut side up.
Brush ¼ of glaze over.
Spread ½ cup of frosting. over. Top with third cake layer, cut side up.
Brush with ¼ of glaze. Spread ½ cup frosting over.
Top with fourth layer, cut side down.
Brush with remaining glaze.
Spread remaining frosting over top and side of cake.
Press coconut onto sides of cake.
Can be made 1 day ahead. Cover with cake dome and chill.
Let cake stand 2 hours at room temperature before serving.
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