Olive oil and sweet Marsala wine add an Italian touch to white cake mix and creamy, ready-to-spread frosting.
Italian Orange Cake
- Prep Time 20 min
- Total 2 hr 10 min
- Servings 12
- Ingredients 10
Ingredients
- 1 box Betty Crocker™ Super Moist™ White Cake Mix
- 1 1/4 cups water
- 1/3 cup light olive oil
- 1/4 cup sweet Marsala, Muscat or sherry dessert wine, or orange juice
- 1 tablespoon grated orange peel
- 3 eggs
- 1 tub (12 oz) Betty Crocker™ Whipped Whipped Cream Frosting or 1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting
- 1 1/2 teaspoons grated orange peel
- 1 tablespoon sweet Marsala, Muscat or sherry dessert wine, or orange juice
- 1 tablespoon grated orange peel
Instructions
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Step1Heat oven to 325°F (300°F for dark or nonstick pan). Generously spray bottom only of 10-inch springform pan with baking spray with flour.
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Step2In large bowl, beat cake mix, water, olive oil, 1/4 cup wine, 1 tablespoon orange peel and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
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Step3Bake 50 to 57 minutes or until toothpick inserted near center comes out clean. (Top of cake may appear dark golden brown and rippled.) Cool completely, about 1 hour.
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Step4Carefully run knife around side of pan to loosen; remove side of pan. Transfer cake to serving plate. In medium bowl, stir frosting, 1 1/2 teaspoons orange peel and 1 tablespoon wine until well blended. Frost top and side of cake. Garnish with 1 tablespoon orange peel. Store loosely covered in refrigerator.
Nutrition
Nutrition Facts are not available for this recipe
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