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Italian Orange Cake
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Prep Time:
20 minutes
Total Time:
2 hours 10 minutes
Elevate white cake mix with Italian flair using olive oil, sweet Marsala wine, and luscious frosting.
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
Instructions:
  • Preheat oven to 325°F (300°F for dark or nonstick pans) and generously coat the bottom of a 10-inch springform pan with baking spray that includes flour.
  • In a large bowl, use an electric mixer to blend the cake mix, water, olive oil, 1/4 cup wine, 1 tablespoon orange peel, and eggs on low speed for 30 seconds, then increase to medium speed for 2 minutes. Make sure to scrape the bowl occasionally. Pour the batter into the pan.
  • Bake for 50-57 minutes until a toothpick inserted near the center comes out clean and the top of the cake is a beautiful dark golden brown with a rippled appearance. Allow the cake to cool completely for about 1 hour.
  • Gently release cake from pan and place on serving plate. In a medium bowl, mix frosting, 1 1/2 teaspoons of orange peel, and 1 tablespoon of wine until smooth. Frost the cake, then decorate with 1 tablespoon of orange peel. Chill in the fridge with a loose cover.

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