Clementine Cake with White Chocolate Vanilla Bean Fudge Frosting

Clementine Cake with White Chocolate Vanilla Bean Fudge Frosting
Beating the egg mixture for 7 minutes leaves with a thick, fluffy consistency.
The cake batter before being baked
The cake is done when a toothpick inserted in the center comes out clean.
The boiled fudge frosting will take about an hour to set up completely.

One of the things I love about experimenting with recipes is the moment when you realized you hit the jackpot. Here is one such instance. I was switching around some ingredients and measurements in my white chocolate clementine cake, when I accidentally left my stand mixer on too long. (Instead of beating the egg mixture for two minutes, I beat it for SEVEN). By this point the batter was as fluffy as a cloud, so I decided to continue on and see what would happen. The result? An extremely light, airy, and citrusy dessert. It is like a friendship among an angel food cake, orange meringue pie, and blondies. Somehow this cake is able to be richly dense yet lofty at the same time. Nothing could make this cake taste better than a homemade white chocolate fudge frosting. Toss in some vanilla beans into the mixture, and you have a winner.

Clementine Cake with White Chocolate Vanilla Bean Fudge Frosting
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • For the Clementine Cake:
  • 6 Tablespoons butter, softened
  • ¾ cup vanilla sugar
  • 2 large eggs
  • 1 teaspoon orange extract
  • 1 large vanilla bean, scraped
  • 1&3/4 cups cake flour
  • 1&1/4 teaspoons baking powder
  • ¼ teaspoon salt
  • ⅔ cup freshly squeezed clementine juice, with pulp
  • ----------
  • For the White Chocolate Vanilla Bean Fudge Frosting
  • :
  • 3 Tablespoons butter
  • 3 Tablespoons whole milk
  • ¾ cup vanilla sugar
  • ½ cup white chocolate chips
  • 1 vanilla bean, scraped
Instructions
  1. Preheat oven to 350 degrees. Spray a 9 inch round cake pan with nonstick spray, set aside.
  2. In a small bowl combine cake flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the butter and sugar. Add the eggs, orange extract, and vanilla bean, and beat on medium speed for 7 minutes. Mixture should be yellow and fluffy.
  4. Add the flour mixture and clementine juice alternately to the egg mixture, beating until well combined and fluffy. Pour into prepared cake pan. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Cool and then frost.
  5. For the frosting: Combine butter, milk, and sugar in a small saucepan. Stir constantly over medium heat until mixture reaches a rolling boil. Boil and stir 45 seconds minute. Remove from heat. Quickly stir in the white chocolate chips and vanilla bean, stirring until smooth. Pour over warm brownies and let set before cutting.

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