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Moist Orange Layer Cake with Cream Cheese Frosting Recipe

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★★★★★

4.7 from 92 reviews

This Moist Orange Layer Cake is a delightful, fluffy dessert featuring vibrant orange zest and juice infused throughout the cake and creamy orange cream cheese frosting. Perfectly balanced tangy and sweet flavors make this cake a standout treat for any occasion.

Ingredients

Scale

Cake Ingredients

  • 2 ½ cups (300g) all-purpose or cake flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 1 cup (226g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • 2 tbsp fresh orange zest
  • ¼ cup (60ml) fresh orange juice
  • 1 tsp pure vanilla extract

Frosting Ingredients

  • 12 oz (340g) full-fat cream cheese, softened
  • ¾ cup (170g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 tbsp fresh orange zest
  • 2–3 tbsp fresh orange juice
  • 1 tsp pure vanilla extract
  • Pinch of fine sea salt

Optional Simple Syrup

  • ¼ cup (60ml) fresh orange juice
  • ¼ cup (50g) granulated sugar

Instructions

  1. Prepare Pans & Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper to ensure cakes don’t stick.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and sea salt. Set the mixture aside for later use.
  3. Cream Butter & Sugar: Using an electric mixer, cream the softened butter and granulated sugar in a large bowl for 3 to 5 minutes or until the mixture is light and fluffy.
  4. Add Eggs Gradually: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl to incorporate all ingredients evenly.
  5. Prepare Wet Ingredients: In a separate bowl, whisk together buttermilk, fresh orange juice, orange zest, and vanilla extract until combined.
  6. Alternate Dry & Wet Mixtures: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the wet ingredients in two parts, mixing on low speed just until combined to avoid overmixing.
  7. Bake Cake Layers: Evenly divide the batter among the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool Cake Layers: Allow the cakes to cool in the pans for 10 to 15 minutes. Then invert them onto wire racks, remove the parchment paper, and cool them completely to room temperature.
  9. Optional Orange Simple Syrup: Combine ¼ cup fresh orange juice and ¼ cup granulated sugar in a small saucepan. Heat until the sugar dissolves, then let cool. Brush the cooled cake layers with this syrup to add extra moisture and flavor.
  10. Prepare Frosting: Beat Cream Cheese & Butter: Beat the softened cream cheese and butter together with an electric mixer until smooth and creamy, about 2 to 3 minutes.
  11. Add Powdered Sugar to Frosting: Gradually mix in the sifted powdered sugar on low speed, then increase to medium-high speed and beat for 2 to 3 minutes until the frosting becomes light and fluffy.
  12. Incorporate Orange & Vanilla into Frosting: Mix in fresh orange zest, 2 to 3 tablespoons of fresh orange juice, vanilla extract, and a pinch of salt. Adjust the orange juice quantity to reach your preferred frosting consistency.
  13. Final Frosting Whip: Whip the frosting on medium-high speed for 30 seconds to make it extra light and luscious.
  14. Level Cakes for Assembly: Make sure the cake layers are completely cool. Use a serrated knife to level the tops if needed to create even layers for stacking.
  15. Stack & Frost First Layers: Place the first cake layer on a serving platter. Spread 1 to 1 ½ cups of the orange cream cheese frosting evenly on top. Add the second layer, press gently, and repeat the frosting process.
  16. Add Final Layer: Place the third cake layer on top and gently press down to secure the stack.
  17. Apply Crumb Coat: Apply a thin layer of frosting all over the cake to trap crumbs. Refrigerate for 15 to 20 minutes until the crumb coat firms up.
  18. Final Frosting Layer: Remove the cake from the refrigerator and apply the remaining frosting evenly over the top and sides. Smooth or decorate using an offset spatula as desired.
  19. Decorate (Optional): Garnish the cake with extra orange zest, candied orange slices, fresh orange segments, or mint leaves to add visual appeal and extra flavor.
  20. Chill Before Serving: Refrigerate the assembled cake for at least 30 minutes before slicing and serving to allow the frosting to set and for the best presentation.

Notes

  • Using room temperature ingredients like eggs and buttermilk ensures better mixing and a fluffier cake.
  • Do not overmix the batter to keep the cake tender and moist.
  • Cooling the cakes completely before frosting prevents the frosting from melting.
  • Optional orange simple syrup brushed on layers adds extra moisture and enhances orange flavor.
  • You can substitute full-fat cream cheese with reduced-fat for a lighter frosting but flavor and texture might vary slightly.
  • Decorate the cake with candied orange slices or fresh fruit for an elegant finish.
  • Store the cake refrigerated and consume within 3-4 days for best freshness.

Keywords: orange layer cake, orange cake, cream cheese frosting, citrus cake, moist cake, homemade cake, layered cake

Find it online: https://recipeswithria.com/moist-orange-layer-cake-with-cream-cheese-frosting-recipe/