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Orange-Cream Angel Cake

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  • Prep 15 min
  • Total 3 hr 0 min
  • Servings 12
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A lighter choice for dessert that everyone will love!
Created Sep 28, 2016
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  • 1 box Betty Crocker™ White Angel Food cake mix
  • 1 ¼ cups (300 mL) water
  • 1 1/2 cups (375 mL) orange or peach flavoured yogurt
  • 1/2 cup (125 mL) whipping (heavy) cream
  • 2 teaspoons (10 mL) icing sugar
  • 2 tablespoons (30 mL) frozen orange juice concentrate


  • 1
    Prepare angel food cake according to directions on box for a 10”x4” tube pan. Cool completely as directed on box (about 2 hours hanging upside down). Remove from pan.
  • 2
    Cut cake in half horizontally; separate layers. Place bottom cake layer, cut side up, on serving plate. Spread yogurt over cut surface. Place top cake layer on bottom layer, cut side down.
  • 3
    In medium bowl, beat whipping cream and icing sugar with electric mixer on high speed until stiff peaks form. On low speed, beat in orange juice concentrate just until blended. Serve whipped cream with cake. If desired, garnish with orange peel curls. Store in refrigerator.

Expert Tips

  • Tip 1
    Tip: This cake can be assembled up to 4 hours ahead of time and refrigerated until serving time. Make the whipped cream and chill it separately.

Nutrition Information

No nutrition information available for this recipe
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