Orange Vanilla Swirl Cake

Chilling the batter will thicken it and make it easier to create a distinct marbled pattern.

1 box of white cake mix

1 cup all-purpose flour

1 cup sugar

¾ teaspoon salt

1 cup water or milk

¼ cup oil

1 teaspoon vanilla extract

4 large egg whites (or 3 eggs)

1 cup sour cream

3 tablespoons orange-flavored Jello powder.

Zest from one orange

Place cake mix, flour, sugar, and salt in a large mixing bowl and mix together to combine. Add the water, oil, vanilla, eggs, and sour cream. Beat on medium speed for 2 minutes, scraping sides of bowl occasionally. 

Pour half of the batter into a separate bowl. Stir in the orange-flavored Jello powder and orange zest.

Cover each of the prepared batters and refrigerate for a couple hours or overnight.

Heat oven to 325 degrees for large cakes (8 to 12-inch) OR 350 degrees for small cakes (4 to 6-inch). Prepare pans by lightly greasing and flouring and lining bottoms with parchment paper. 

Scoop spoonfuls of batter into prepared pans, alternating between white and orange batters. Fill pans about half full. Using a table knife or end of a wooden spoon, gently swirl the batter. Avoid over-swirling. 

Bake for about 30 to 40 minutes depending on size. Cool in pans 10 minutes before inverting onto wire cooling rack.

Delicious frosted with Orange Buttercream.