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Apricot Layer Cake

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Total Time
Prep: 25 min. Bake: 35 min. + cooling

By Taste Of Home Editorial Team

Recipe by Molly Knapp, Eureka, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

"Pssst! Don't tell anyone this tender fruity layer cake starts with a convenient mix!" urges Eureka, Illinois farm woman Molly Knapp.

Test Kitchen Approved

Apricot Layer Cake

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Prep Time 25 min
Cook Time 35 min
Yield 12 servings

Ingredients

  • 1 package white cake mix (regular size)
  • 1-1/4 cups water
  • 3 large egg whites
  • 1/3 cup canola oil
  • 1 tablespoon grated orange zest
  • 1 teaspoon orange or lemon extract
  • 2/3 cup apricot preserves
  • BROWNED BUTTER FROSTING:
  • 1/2 cup butter
  • 3-1/2 to 4 cups confectioners' sugar
  • 1/3 cup orange juice
  • 1/4 cup chopped pecans
Text Ingredients

Directions

  1. In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on high for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
  2. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
  3. For frosting, in a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in confectioners’ sugar and orange juice.
  4. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the apricot preserves. Top with a second layer; spread with 1/2 cup frosting. Top with a third layer; spread with remaining apricot preserves. Top with the remaining layer. Frost top and sides of cake with remaining frosting.
  5. Sprinkle with nuts. Store in the refrigerator.

Nutrition Facts

1 piece: 511 calories, 20g fat (7g saturated fat), 20mg cholesterol, 376mg sodium, 82g carbohydrate (63g sugars, 1g fiber), 3g protein.

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