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Orange Cream Cake Recipe

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4.3 from 42 reviews

  • Author: Amina
  • Total Time: 3 hours
  • Yield: 12 servings

Description

This Orange Cream Cake is a delightful layered dessert bursting with fresh citrus flavor and rich, creamy textures. Featuring a moist orange-infused yellow cake paired with a light meringue buttercream filling and finished with a silky white chocolate orange ganache, this cake offers a perfect balance of sweet and tangy. Ideal for special occasions or whenever you want to brighten your day with a fresh, homemade treat.

Ingredients

Cake

  • 1 cup unsalted butter (at room temperature)
  • 2 cups granulated sugar
  • 6 large eggs (at room temperature)
  • 1 large navel orange (zested & juiced)
  • 3 cups cake flour or pastry flour (all purpose flour can be subbed in)
  • 1 teaspoon fine sea salt
  • 3/4 teaspoon baking soda
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon orange extract
  • 1 cup whole milk (at room temperature)

Meringue Buttercream Filling

  • 3 egg whites (reserved from eggs used in cake batter)
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter (softened but still slightly cold to the touch)
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

White Chocolate Ganache Icing

  • 1 cup white chocolate (chopped into 1/4″ chunks)
  • 1/3 cup heavy cream
  • 1/2 teaspoon orange extract
  • Orange food coloring (natural powder or oil based)

Instructions

  1. Prepare Cake Pans: Grease two 9″ round cake pans with butter or non-stick spray, line the bottoms with parchment paper, grease again, sprinkle with flour, and tap out the excess flour for an even coating.
  2. Preheat Oven: Set the oven to 350°F (175°C) to prepare for baking.
  3. Sift Dry Ingredients: In a large bowl, sift together cake flour, baking soda, and sea salt; then add orange zest and whisk.
  4. Cream Butter and Sugar: Using a stand mixer with paddle attachment, beat butter on medium-high speed about 2 minutes until creamy; gradually add sugar on medium speed and beat for 5 minutes until light and fluffy.
  5. Separate Eggs: Separate 3 eggs for meringue (egg whites in one bowl, yolks in another). Add remaining 3 whole eggs to yolks along with vanilla and orange extracts.
  6. Add Eggs to Batter: On medium-low speed, add eggs one at a time, fully incorporating each before adding the next, scraping bowl sides as needed.
  7. Combine Dry and Wet Ingredients: Mix orange juice with milk. On low speed, add dry ingredients and milk mixture alternately in thirds, beginning and ending with dry ingredients. Mix until just combined and smooth, avoid over-beating.
  8. Bake Cake Layers: Divide batter evenly between pans, smooth tops, and bake 30-35 minutes until a skewer comes out clean and cakes spring back when pressed.
  9. Cool Cakes: Let cakes cool in pans for 20 minutes. Run knife around edges, invert onto wire rack, cool completely, then refrigerate to chill for easier slicing.
  10. Level Cakes: If domed, use a serrated knife guided by a plate to trim tops even. Remove crumbs with pastry brush.
  11. Make Meringue Buttercream: Whisk sugar into reserved egg whites. Using double boiler, whisk constantly over simmering water until sugar dissolves and mixture is frothy and about 160°F.
  12. Whip Meringue: Transfer to stand mixer with whisk attachment; beat on medium-high to soft peaks, then high until stiff, glossy peaks form (10-20 minutes).
  13. Cool Meringue: Chill meringue and bowl if warm to room temperature to prevent melting butter.
  14. Add Butter: Switch mixer to paddle, add softened butter 1 tbsp at a time on medium-high speed, fully incorporating each, then add vanilla and salt, beat until creamy.
  15. Assemble Cake: Remove parchment from cake layers. Place bottom layer cut side up on stand, spread meringue buttercream evenly leaving 1/2″ edge unfrosted, then top with second layer cut side down gently pressing level.
  16. Prepare Ganache: Place chopped white chocolate in bowl. Heat cream until bubbling, pour over chocolate, cover and let sit 1-2 minutes. Stir gently until smooth, reheat briefly if needed.
  17. Add Flavor and Color: Stir in orange extract. Set aside 1/4 cup ganache for swirl. Add orange food coloring to remaining ganache to desired shade.
  18. Thicken Ganache: Let orange ganache sit at room temp 25-30 minutes until thick but pourable, testing with spatula ribbons.
  19. Ice Cake: Pour orange ganache over center, let naturally spread to edges, tilting cake as needed for even coverage. Smooth air bubbles with a toothpick.
  20. Set Ganache: Allow orange ganache to set 30 minutes until satin finish forms.
  21. Prepare White Chocolate Swirl: Let reserved white ganache thicken about an hour until pipeable but not runny.
  22. Practice Piping: Fill piping bag with white ganache using round #5 tip. Practice loops on parchment until confident.
  23. Pipe Signature Swirl: Pipe large loopy swirls on center of cake to decorate.
  24. Final Set: Let ganache set completely, up to an hour or more, before serving. Enjoy your beautifully decorated Orange Cream Cake!

Notes

  • Use room temperature ingredients to ensure batter emulsifies properly and produces a tender crumb.
  • Chilling the cake layers makes slicing and leveling easier and prevents crumbling.
  • Monitor the double boiler carefully when making meringue sugar mixture to avoid overheating or scrambling eggs.
  • Adjust orange food coloring gradually to achieve a natural, vibrant hue without overpowering the flavor.
  • Practicing piping on parchment reduces stress and helps achieve a professional look with the ganache swirl.
  • The recipe yields enough ganache for practice and decorating; any leftovers can be refrigerated and gently reheated.
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/orange-cream-cake-recipe/