Sour Cream Cake With Orange Icing
A moist and flavorful cake with tangy sour cream and bright orange icing, perfect for desserts, celebrations, or any special occasion craving a delicious treat.
Ingredients
Instructions
- Mix all ingredients—butter cake mix, sugar, sour cream, eggs, and oil—in a large mixing bowl until well combined.
- Pour the batter into a prepared baking pan or skillet.
- Place an iron skillet of water on the bottom rack of the oven.
- Bake at 350°F (175°C) for about 1 hour, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For added flavor, consider incorporating vanilla extract or lemon zest into the batter. If you don't have Wesson oil, canola or vegetable oil are great substitutes. Make sure to mix the ingredients just until combined to keep the cake light and fluffy. If you're feeling adventurous, try adding fresh blueberries to give the cake a fruity twist, which pairs beautifully with Blueberry Imperial Pie.
Serving Suggestions
This Sour Cream Cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. It pairs nicely with fresh fruit or a side of Spring Time Lime Salad for a refreshing contrast. For a special touch, drizzle with additional orange icing before serving.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply place a slice in the microwave for 15-20 seconds, or until warm, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Cake With Orange Icing contains roughly 279 calories, with 5g protein, 58g carbohydrates, and 4g fat. It is a good source of calcium (13% of the Daily Value), vitamin C (12% of the Daily Value), and protein (11% of the Daily Value).
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 a different cake mix for this recipe?
Yes, you can substitute the butter cake mix with a vanilla or yellow cake mix if you prefer. Just keep in mind that the flavor may vary slightly, but the sour cream will still provide moisture and richness.
What can I use instead of sour cream?
If you don't have sour cream on hand, Greek yogurt or buttermilk can be used as alternatives. Both will maintain the cake's moisture and texture, while adding a slightly different flavor profile.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs attached, the cake is ready. Baking times may vary slightly depending on your oven, so keep an eye on it as it approaches the 1-hour mark.
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).