Chocolate Clementine Cake recipe

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Ingredients

4 clementines
½ cup water, or as needed
1 (15.25 ounce) package yellow cake mix (such as Betty Crocker®)
3 eggs
½ cup vegetable oil
¼ teaspoon orange extract, or more to taste
¼ teaspoon vanilla extract
1 pinch salt
1 drop red food coloring
2 (16 ounce) containers chocolate fudge frosting
1 clementine, peeled and finely chopped
1 clementine, peeled and segmented, or more to taste

Nutrition Info

569.2 calories
carbohydrate: 80.1 g
cholesterol: 47.2 mg
fat: 27.8 g
fiber: 1.5 g
protein: 4.3 g
saturatedFat: 6.6 g
servingSize: -
sodium: 404.6 mg
sugar: 62.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.

  2. Finely grate zest from 2 clementines and set aside. Juice all 4 clementines into a measuring cup, add enough water to reach 1 cup.

  3. Pour clementine juice into a large bowl. Add zest, cake mix, eggs, oil, orange extract, vanilla extract, salt, and red food coloring. Blend with an electric mixer until batter is smooth, about 2 minutes. Divide batter into greased cake pans and smooth the top.

  4. Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, 24 to 29 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack, about 30 minutes more.

  5. Transfer cakes to a flat surface. Carefully trim the tops of the cakes with a sharp knife to level them, cut each layer in half horizontally. Transfer one cake layer to a serving plate and spread with 1/2 cup of the frosting, top with another cake layer and 1/2 cup of frosting. Scatter chopped clementine over the frosting. Stack and frost third and fourth cake layers. Arrange clementine wedges around the perimeter of the top layer.

Recipe Yield

1 9-inch layer cake

Recipe Note

A delicious way to use clementines! Standard boxed yellow cake mix is kicked up with clementines and chocolate in this refreshing and very easy cake!

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