Fresh Tangerine Cake Recipe by Paula Deen

Level: Easy

Time: 40 MINUTES

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  • 2 1/2 cups all-purpose flour
  • 1 3/4 cups sugar
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3 eggs, beaten
  • 1 cup vegetable oil
  • 1 (8 oz) container sour cream
  • 1 cup tangerine juice, plus 3 tablespoons for icing
  • 1 tablespoon tangerine zest
  • 1/2 cup butter, room temperature
  • 1 (8 oz) package cream cheese, room temperature
  • 6 cups confectioner's sugar
  • 1/2 tangerine, zested, for icing


Preheat the oven to 350°.


Spray 2 (9-inch) circular cake pans with vegetable oil cooking spray.


In a large bowl add the flour, sugar, baking powder, baking soda and salt. Mix together with a spatula. Using a hand-held mixer, add the eggs, vegetable oil, sour cream, 1 cup tangerine juice and zest. Mix until well combined.


Divide the batter evenly into the pans. Bake for 25 minutes. Remove from the oven and let cool completely before icing. Ice the cakes, as desired, and serve.


Tangerine Icing:


Mix together the butter, cream cheese and confectioner's sugar together in a large bowl. Add 3 tablespoons tangerine juice and 1/2 tangerine's worth of zest and combine well.

Fresh Tangerine Cake


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