Orange Cream Cake
Bright, zesty, and irresistibly creamy, this Orange Cream Cake is the perfect centerpiece for any celebration or afternoon indulgence. Featuring layers of moist cake infused with freshly squeezed orange juice and fragrant orange zest, this recipe delivers a burst of citrusy goodness in every bite. The luxurious cream cheese frosting, delicately sweetened and enhanced with a hint of orange zest, adds a velvety richness that beautifully complements the citrus notes. With simple ingredients and easy-to-follow steps, this elegant dessert is as delightful to prepare as it is to savor. Garnish with fresh orange slices or extra zest for a stunning presentation, and enjoy a cake that’s as refreshing as it is decadent. Perfect for fans of citrus desserts or anyone seeking a show-stopping treat!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 4 Large eggs
- 1 cup Milk
- 2 tablespoons Orange zest
- 0.25 cups Freshly squeezed orange juice
- 2 teaspoons Vanilla extract
- 4 cups Powdered sugar (for frosting)
- 0.5 cups Unsalted butter, softened (for frosting)
- 8 ounces Cream cheese, softened
- 1 teaspoon Orange zest (for frosting)
- 2 tablespoons Heavy cream (optional, for frosting consistency)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large mixing bowl, sift together the flour, baking powder, and salt.
In another bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Mix in the orange zest, freshly squeezed orange juice, and vanilla extract.
Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes cool, prepare the frosting. Beat the cream cheese and butter together until smooth and creamy, about 2 minutes.
Gradually sift in the powdered sugar, beating on low speed to combine, then increasing to high speed until the frosting is fluffy.
Mix in the orange zest and, if needed, the heavy cream to achieve your desired frosting consistency.
Once the cakes are completely cooled, place one layer on a serving platter and spread a generous amount of frosting on top.
Place the second layer on top, then spread the remaining frosting evenly over the top and sides of the cake.
Garnish with extra orange zest or thin slices of fresh orange, if desired.
Store the cake in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve and enjoy!
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 289 mg | 13% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 69.3 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 106 mg | 2% | |
*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.
