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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.

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

  1. 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.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly mixed. Set aside.
  3. 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.
  4. 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.
  5. Prepare Wet Ingredients: In a separate bowl, whisk together the buttermilk, orange juice, orange zest, and vanilla extract until well 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. Mix on low speed until the batter is just combined; avoid overmixing to maintain cake tenderness.
  7. 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.
  8. 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.
  9. 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.
  10. Prepare Frosting: Beat Cream Cheese & Butter: Beat the softened cream cheese and butter together with an electric mixer until smooth and creamy, about 2-3 minutes.
  11. 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.
  12. 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.
  13. Final Frosting Whip: Whip the frosting on medium-high speed for an additional 30 seconds to make it extra light and luscious.
  14. 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.
  15. 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.
  16. Add Final Layer: Add the third cake layer on top, pressing gently to secure it in place.
  17. 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.
  18. 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.
  19. Decorate (Optional): Garnish the cake with extra orange zest, candied orange slices, fresh orange segments, or mint leaves to enhance presentation and flavor.
  20. 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

Find it online: https://thehungrymason.com/moist-orange-layer-cake-recipe/