Introduction

This Moist Orange Layer Cake is a delightful treat bursting with fresh citrus flavor and a creamy cream cheese frosting. Perfect for celebrations or any time you crave a bright, tender cake with a luscious finish.

Moist Orange Layer Cake Recipe - Recipe Image

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
12 oz (340g) full-fat cream cheese, softened
¾ cup (170g) unsalted butter, softened (for frosting)
4 cups (480g) powdered sugar, sifted
1 tbsp fresh orange zest (for frosting)
2-3 tbsp fresh orange juice (for frosting)
1 tsp pure vanilla extract (for frosting)
Pinch of fine sea salt (for frosting)
¼ cup (60ml) fresh orange juice (for optional simple syrup)
¼ cup (50g) granulated sugar (for optional simple syrup)

Instructions

Step 1: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
Step 4: Add eggs one at a time, beating well after each addition and scraping down the bowl as needed.
Step 5: In a separate bowl, whisk together the buttermilk, orange juice, orange zest, and vanilla extract.
Step 6: Gradually add the dry ingredients in three parts, alternating with the wet ingredients in two parts, to the butter mixture. Mix on low speed until just combined. Avoid overmixing.
Step 7: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Let the cakes cool in the pans for 10-15 minutes, then invert onto wire racks. Remove parchment and cool completely to room temperature.
Step 9: For optional simple syrup, combine ¼ cup orange juice and ¼ cup sugar in a small saucepan. Heat until sugar dissolves, then cool. Brush syrup onto cooled cake layers to enhance moisture.
Step 10: Beat the softened cream cheese and butter together with an electric mixer until smooth and creamy, about 2-3 minutes.
Step 11: Gradually add sifted powdered sugar on low speed. Then beat on medium-high speed for 2-3 minutes until the frosting is light and fluffy.
Step 12: Mix in orange zest, 2-3 tablespoons orange juice, vanilla extract, and a pinch of salt. Adjust the amount of orange juice to reach your desired consistency and flavor.
Step 13: Whip the frosting for an additional 30 seconds on medium-high speed to make it extra light and luscious.
Step 14: Ensure cake layers are completely cool. Level the tops with a serrated knife if necessary for even stacking.
Step 15: Place the first cake layer on a serving platter and spread with 1 to 1 ½ cups of orange cream cheese frosting. Repeat with the second layer, spreading frosting evenly.
Step 16: Add the third cake layer on top, pressing gently to secure all layers.
Step 17: Apply a thin crumb coat of frosting all over the cake. Refrigerate for 15-20 minutes until firm to trap crumbs.
Step 18: Remove the cake from the refrigerator and apply the remaining frosting to the top and sides. Smooth or decorate as you like with an offset spatula.
Step 19: Optionally, garnish with extra orange zest, candied orange slices, fresh orange segments, or mint leaves.
Step 20: Chill the assembled cake in the refrigerator for at least 30 minutes before slicing and serving for best presentation and to set the frosting.

Tips & Variations

Use fresh oranges for zest and juice to ensure bright, vibrant flavor in both cake and frosting.
If you don’t have buttermilk, you can substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
For a lighter frosting, reduce the amount of butter and increase cream cheese slightly.
Brush cake layers with optional orange simple syrup to keep the cake extra moist, especially if baking in advance.
Add a handful of chopped toasted pecans or walnuts between layers for a crunchy texture variation.

Storage

Store the cake tightly covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture. Leftover cake can be frozen wrapped well in plastic wrap and foil for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can make a buttermilk substitute by adding 1 tablespoon lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

How do I prevent the frosting from being too runny?

If your frosting is too runny, reduce the amount of orange juice or chill the frosting for 10-15 minutes before applying. You can also add a bit more powdered sugar, a tablespoon at a time, until it thickens to your liking.

Moist Orange Layer Cake Recipe

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★★★★★

4.5 from 91 reviews

This Moist Orange Layer Cake features tender, flavorful cake layers infused with fresh orange zest and juice, layered with a luscious orange cream cheese frosting. Perfect for celebratory occasions or a delightful dessert, this cake combines a moist crumb with vibrant citrus notes and creamy sweetness, making it a standout treat for orange lovers.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake

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

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

Prepare Pans & Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper to ensure easy cake removal.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly mixed. Set aside.
Cream Butter & Sugar: Using an electric mixer, beat the softened butter and granulated sugar in a large bowl for 3-5 minutes until the mixture is light and fluffy, which will help create a tender cake texture.
Add Eggs Gradually: Add the eggs one at a time, beating well after each addition and scraping down the bowl to incorporate all ingredients evenly.
Prepare Wet Ingredients: In a separate bowl, whisk together the buttermilk, orange juice, orange zest, and vanilla extract until well combined.
Alternate Dry & Wet Mixtures: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the wet ingredients in two parts. Mix on low speed until the batter is just combined; avoid overmixing to maintain cake tenderness.
Bake Cake Layers: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean, indicating the cakes are fully baked.
Cool Cake Layers: Let the cakes cool in their pans for 10-15 minutes. Then invert them onto wire racks, carefully remove the parchment paper, and allow the cakes to cool completely to room temperature.
Optional Orange Simple Syrup: To add extra moisture, combine the orange juice and sugar in a small saucepan and heat until the sugar dissolves. Allow the syrup to cool, then brush it over the cooled cake layers.
Prepare Frosting: Beat Cream Cheese & Butter: Beat the softened cream cheese and butter together with an electric mixer until smooth and creamy, about 2-3 minutes.
Add Powdered Sugar to Frosting: Gradually add sifted powdered sugar on low speed. Once incorporated, beat on medium-high speed for 2-3 minutes until the frosting is light and fluffy.
Incorporate Orange & Vanilla into Frosting: Mix in the orange zest, 2-3 tablespoons orange juice, vanilla extract, and a pinch of salt. Adjust the amount of orange juice to achieve your desired consistency and flavor.
Final Frosting Whip: Whip the frosting on medium-high speed for an additional 30 seconds to make it extra light and luscious.
Level Cakes for Assembly: Ensure the cake layers are completely cool. Level the tops with a serrated knife if necessary to create even stacking layers.
Stack & Frost First Layers: Place one cake layer on a serving platter. Spread 1 to 1 ½ cups of the orange cream cheese frosting evenly over the top. Repeat with the second layer, pressing gently to secure, then spread frosting again.
Add Final Layer: Add the third cake layer on top, pressing gently to secure it in place.
Apply Crumb Coat: Apply a thin layer of frosting all over the stacked cake to trap crumbs. Refrigerate for 15-20 minutes until the crumb coat is firm to the touch.
Final Frosting Layer: Remove the cake from the refrigerator. Apply the remaining frosting evenly to the top and sides, smoothing or decorating as desired using an offset spatula.
Decorate (Optional): Garnish the cake with extra orange zest, candied orange slices, fresh orange segments, or mint leaves to enhance presentation and flavor.
Chill Before Serving: Chill the assembled cake in the refrigerator for at least 30 minutes before slicing and serving to set the frosting and improve presentation.

Notes

Use room temperature ingredients to ensure better mixing and a smoother batter.
Ensure not to overmix after combining wet and dry ingredients to keep the cake light and tender.
The optional simple syrup adds moisture but can be omitted if a less sweet cake is preferred.
Store the cake covered in the refrigerator; bring to room temperature before serving for best flavor.
Leftover cake is best enjoyed within 3-4 days.

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