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Orange Layer Cake with Cream Cheese Frosting Recipe

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4.2 from 37 reviews

  • Author: Amina
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings

Description

This vibrant Orange Layer Cake with Cream Cheese Frosting is a delightful citrus-infused dessert perfect for special occasions or a sweet treat. The moist, fluffy cakes are packed with fresh orange zest and juice, layered with a luscious cream cheese frosting enhanced by melted white chocolate and a hint of orange. Finished with grated orange zest for a burst of flavor and chilled to perfection, this cake offers a balanced sweetness and a creamy texture that will impress your guests.

Ingredients

For the Orange Cake Sponges

  • 340 g white caster sugar (superfine sugar)
  • 340 g butter, softened
  • 4 medium free range eggs, beaten
  • 340 g self-raising white flour (self rising flour)
  • 1 tsp baking powder
  • Zest of 2 large unwaxed oranges
  • Juice of 1 large unwaxed orange

For the Cream Cheese Frosting

  • 500 g icing sugar (powdered sugar), sifted
  • 200 g salted butter, softened
  • 165 g full fat cream cheese, chilled
  • 1 tbsp orange juice (from 1 large unwaxed orange)
  • 100 g white chocolate, melted
  • Zest of 1 large unwaxed orange, for garnish

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 180°C (160°C fan, 350°F). Grease two 20cm (8-inch) loose-bottomed cake tins and line the bases with baking paper to prevent sticking.
  2. Make the Batter: In a large mixing bowl, beat 340 g of caster sugar and 340 g softened butter together until the mixture becomes pale and fluffy. Gradually add the 4 beaten eggs one at a time, ensuring each is fully incorporated before adding the next.
  3. Add Dry Ingredients and Flavor: Sieve 340 g of self-raising flour and 1 tsp baking powder into the bowl, then gently fold the mixture to combine without knocking out the air. Fold in the zest of 2 unwaxed oranges and juice of 1 orange until evenly blended throughout the batter.
  4. Bake the Sponges: Spoon the batter equally into the prepared cake tins and level off the surface. Bake in the preheated oven for 30 to 35 minutes. The cakes should rise gently and turn golden brown. Test doneness by inserting a skewer into the center; it should come out clean.
  5. Cool the Cakes: Remove the cakes from the oven and transfer the tins onto a wire rack. Allow the cakes to cool completely before frosting.
  6. Melt White Chocolate: Place 100 g white chocolate in a small heatproof bowl and melt in the microwave in 15-second bursts, stirring in between. Set aside to cool.
  7. Prepare Cream Cheese Frosting: In a large bowl, sift 500 g icing sugar. Add 200 g softened salted butter, 165 g chilled full fat cream cheese, and 1 tablespoon of fresh orange juice. Whisk the ingredients until smooth and well combined.
  8. Add Melted Chocolate: Pour the cooled melted white chocolate into the frosting mixture and continue beating until the frosting becomes light, creamy, and fluffy.
  9. Assemble the Cake: Place one sponge layer on a serving board. Spread approximately one-third of the cream cheese frosting evenly over the top. Carefully place the second sponge on top and use the remaining frosting to cover the top and sides evenly.
  10. Garnish and Chill: Grate the zest of an additional orange all over the iced cake for an aromatic finish. Chill the cake in the refrigerator for at least 30 minutes to set the frosting before slicing and serving.

Notes

  • Use unwaxed oranges to avoid any pesticides on the zest and for better flavor.
  • Ensure the cream cheese is chilled to achieve a firmer frosting that holds better.
  • If you prefer a less sweet frosting, reduce the icing sugar slightly.
  • Allow the cakes to cool completely before frosting to prevent melting.
  • Store the finished cake refrigerated and consume within 3 days for best freshness.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

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