The BEST Cake I've EVER HAD!

At first, I was a little hesitant to share the recipe to my all-time favorite cake, but after getting so many requests, I caved in and decided to share the wealth. I mean it when I say, this cake is the BEST CAKE I'VE EVER HAD. The flavors go so well together and I really like that the base of the recipe is so versatile, you can modify the flavors to your preferences. I'm also sharing the frosting recipe, which you can modify as well. It is seriously the perfect combination and the perfect dessert for any occasion.

I had the honor of baking this cake for my friends' Chelsea and Jordan's baby shower. It was a beautiful event with lots of love, laughter and well wishes and the cake came out PERFECT. I am excited to share this recipe with you all in hopes that you can share it with your family and friends and make unforgettable memories together, like we did.

Best,

Alina

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Prep Time: 15 Minutes | Cook Time: 45-50 Minutes |. Total Time: 1 Hour and 10 Minutes |. Yields: Two 9-inch cakes

Ingredients:

2 1/2 cups of unbleached flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup expeller pressed vegetable oil

1 tablespoon tangerine zest

1 cup fresh tangerine juice

3 large eggs

1 cup sour cream

Method:

Preheat the oven to 350 degrees.

Spray two 9-inch round cake pans with non-stick cooking spray and add a circular cut-out sized for the pan of parchment paper (this is my favorite way to keep the cake from sticking to the pan).

In a large mixing bowl, combine flour, sugar, baking soda, baking powder, and salt and run through a sifter.

Beat in oil, zest, juice and eggs with an electric mixer on medium speed. After combined, add in sour cream and continue beating until mixture reaches a smooth consistency.

Pour batter into prepared pans, and bake for 35-40 minutes, or until you can inset a wooden toothpick and it comes out clear.

Let cake cool in pans for about 10 minutes and then remove them from the pans and let them fully cool on a wire rack.

Spread frosting in between layers and on top and sides of cake as desired.

You can either buy the frosting or if you want to be really fancy, you can make it yourself. I like to do this because store-bought frosting has so many chemicals in it.

Cream Cheese Frosting Recipe:

Ingredients:

1 package (8 ounces) reduced-fat cream cheese, softened

1/2 cup white sugar

1 tsp vanilla extract

1/2 tsp almond extract

2 cups heavy cream

Method:

Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer.

Mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak and voila!