Apricot Layer Cake
A delightful layered cake featuring moist white cake with apricot preserves and a hint of citrus, perfect for brunches, celebrations, or afternoon tea gatherings.
Ingredients
Instructions
- In a mixing bowl, combine the cake mix, water, egg whites, orange peel, and orange or lemon extract; beat on low speed for 30 seconds until moistened.
- Beat on high speed for 2 minutes.
- Pour the batter into two greased and floured 8-inch round cake pans.
- Bake at 350°F for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
- Cool the cakes for 10 minutes, then remove from pans to a wire rack to cool completely.
- Split each cake layer horizontally into two layers.
- Spread 1/3 cup apricot preserves on the cut side of each bottom layer.
- Replace the top layers to complete the cake.
Tips & Substitutions
For a richer flavor, consider adding a bit of almond extract alongside the orange extract. If you prefer a healthier option, you can substitute the white cake mix with a homemade cake recipe using whole wheat flour or almond flour. Ensure to sift the flour to maintain a light texture. Be cautious not to overmix the batter once the flour is added, as this can result in a denser cake.
Serving Suggestions
This Apricot Layer Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Consider serving it with a side of fresh fruit, such as strawberries or raspberries, to complement the apricot flavors. For a delightful afternoon treat, enjoy it with a cup of Ginger Ale Coffee or alongside Missouri Cookies for a sweet spread.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply slice a piece and microwave it for 10-15 seconds or enjoy it cold for a refreshing treat. Avoid freezing, as the texture may change.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot Layer Cake contains roughly 54 calories, with 4g protein, 7g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh apricots instead of preserves?
Yes, you can use fresh apricots, but you'll need to cook them down with some sugar to create a spreadable consistency similar to preserves. This will enhance the natural flavors and provide a lovely texture for the cake layers.
What can I replace the egg whites with for a vegan version?
You can substitute the egg whites with a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water equals one egg white). Alternatively, store-bought egg replacers can also work well in this recipe, ensuring the cake remains light and fluffy.
How do I prevent my cakes from sticking to the pans?
To prevent sticking, make sure to grease and flour your cake pans thoroughly before pouring in the batter. You can also line the bottom with parchment paper for added security. Allow the cakes to cool for the recommended time before attempting to remove them from the pans.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).