Skip to Content
Menu

Italian Orange Cake

  • Save Recipe
  • Prep 20 min
  • Total 2 hr 10 min
  • Servings 12
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Olive oil and sweet Marsala wine add an Italian touch to white cake mix and creamy, ready-to-spread frosting.
Updated May 20, 2022
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

Steps

  • 1
    Heat 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.
  • 2
    In 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.
  • 3
    Bake 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.
  • 4
    Carefully 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If springform pan is unavailable, bake cake in 13x9-inch pan at 350°F (325°F for dark or nonstick pan) 30 to 35 minutes.

Nutrition

Nutrition Facts are not available for this recipe
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">