Orange Chiffon Layer Cake
Light, airy, and bursting with citrusy flavor, this Orange Chiffon Layer Cake is the ultimate dessert for special occasions or any time you crave a refreshing treat. Made with freshly squeezed orange juice and fragrant orange zest, this cake combines the delicate texture of chiffon with a luscious, buttery orange frosting for a perfect balance of sweetness and tang. The secret to its cloud-like layers lies in gently folded whipped egg whites, creating a tender crumb that practically melts in your mouth. Topped with creamy orange-infused frosting and optional garnishes like candied orange slices, this three-layer masterpiece is as stunning as it is delicious. Serve this showstopper at your next gathering to leave your guests in awe of its zesty elegance.
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Freshly squeezed orange juice
- 0.5 cups Vegetable oil
- 6 large Egg yolks
- 1.5 tablespoons Orange zest
- 8 large Egg whites
- 0.5 teaspoons Cream of tartar
- 4 cups Powdered sugar
- 1 cups Unsalted butter (softened)
- 2 tablespoons Heavy cream
- 1 teaspoon Orange extract
Instructions
Preheat your oven to 325°F (160°C). Grease and lightly flour three 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
In a separate bowl, stir together the orange juice, vegetable oil, egg yolks, and orange zest. Gradually pour this mixture into the flour mixture, stirring until smooth. Set aside.
In another clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until stiff peaks form.
Gently fold the beaten egg whites into the batter in three additions, taking care to not deflate the airiness of the mixture.
Divide the batter evenly among the prepared pans and smooth the tops. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
To make the frosting, beat the powdered sugar and softened butter together in a large bowl until fluffy. Add the heavy cream and orange extract, beating on medium speed until smooth and spreadable.
Once the cakes are cool, level the tops if needed to ensure even layers. Place one cake layer on a serving plate and spread a thin layer of orange frosting on top.
Repeat the process with the remaining layers, then frost the top and sides of the cake with the remaining frosting.
Optional: Garnish with additional orange zest or candied orange slices for a decorative touch.
Refrigerate the cake for 20–30 minutes to set the frosting before slicing and serving. Enjoy this delightful Orange Chiffon Layer Cake!
Nutrition Facts
Calories |
614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 261 mg | 11% | |
| Total Carbohydrate | 85.5 g | 31% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 65.9 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 136 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
