Craving warm weather and something sweet? Enjoy a little slice of summertime all year long with this three layer fluffy, orange cake with zesty cream cheese frosting.
Ok so you know how back in June I made that chocolate sheet cake for my Dad's birthday? Well! My mom's birthday is coming up in August so you know what that means.
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MORE cake!
I asked her what she wanted and she specifically remembered an orange cake from back when she was kid. Challenge. Accepted 👊🏻. Hopefully this version delivers! Spoiler: I think it will. Let us discuss.
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How To Get That Zesty Orange Flavor
First, freshly squeezed orange juice, orange zest, AND orange extract are all mixed into the batter.
Second, more orange zest and orange extract whisked up in that cream cheese butter cream topping 😍. And when I say orange zest, I mean so much orange zest. Don't skimp on it! Without it, you'll lose a lot of the flavoring.
Important Ingredients and Equipment
What you'll need for a succesful orange cake with zesty cream cheese frosting:
- Orange extract - Absolutely necessary. This will really deepen the orange flavor.
- Vanilla paste - For the butter cream frosting. It adds those pretty black dots and extra yums.
- Offset icing spatula - REALLY helps with frosting a cake. Trust me.
FAQs About This Recipe
Yup! Check out my freezing and storage notes below.
More orange zest. I would stay away from any extra liquids as that'll mess with the crumb of the cake/the density of the frosting. But adding more orange zest a tablespoon at a time is a safe bet!
Orange and white sanding sugar, fresh orange slices, and white cilantro flowers. I ran out of white strawberry flowers, don't judge me 🤣.
Freezing and Storage
One of the great things about layer cakes is that you can absolutely make them ahead of time, up to a point. Basically, you can store this orange cake *UNFROSTED*, with each layer wrapped in saran wrap and then put in an airtight container. Place in the fridge for up to 5 to 6 days (a week-ish really. It can last longer but it won't taste as good), and the freezer up to 3 months. When ready to serve, let the layers thaw completely and then assemble, frost, and decorate.
As for refrigerating and freezing leftovers after you've assembled and served the cake: wrap in saran wrap to the best of your ability to maintain moisture, and place in an airtight container. Refrigerate up to 4 days, and freeze up to 3 months.
Other Orange Based Recipes
Still have a surplus of oranges? I got you covered ⤵.
- Immune Boosting Orange Turmeric Cocktail
- Blood Orange Rose Cake with Candied Oranges
- Blood Orange Margaritas On the Rocks
- Burrata Citrus Green Salad
Ready for sunshine in a slice? Scroll down for the recipe!
Orange Cake with Zesty Cream Cheese Frosting
- Total Time: 1 hour
- Yield: 1 8 inch, 3 layer cake 1x
Description
Craving warm weather and something sweet? Enjoy a little slice of summertime all year long with this three layer fluffy, orange cake with zesty cream cheese frosting.
Ingredients
For the Cake
- 3 ¾ cups all purpose, unbleached flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 3 large eggs, room temperature
- 2 egg whites, room temperature
- 2 cups granulated sugar
- 2 tablespoons orange zest (up to ¼ cup if desired)
- 1 teaspoon vanilla extract
- 2 teaspoons orange extract
- 1 ½ cups unsalted butter, room temperature
- 1 ½ cups buttermilk
- ⅓ cup freshly squeezed orange juice
- Orange slices, sage leaves, white and orange sanding sugar for garnish
For the Frosting
- 1 ½ cups unsalted butter
- 4 ounces cream cheese
- 2 tablespoons orange zest
- 1 ½ teaspoons orange extract
- ½ teaspoon vanilla paste (if unavailable, you can substitute vanilla extract)
- 3 cups powdered sugar
- 2 tablespoons heavy cream
Get Recipe Ingredients
Instructions
Make the Cake Layers
- Preheat oven to 350˚F. Grease 3 8″ straight edge cake pans. Line with parchment paper and grease.
- In a medium bowl, sift together flour, baking soda, baking powder, and salt together. Whisk until completely mixed.
- In a standing mixer or with a hand held mixer and a large bowl, cream butter, sugar, and orange zest until light and fluffy, about 5 minutes.
- Whisk in eggs, egg whites, vanilla extract, and orange extract on a high speed until combined, about 2 minutes, scraping down sides as needed.
- On a low speed, whisk the flour mixture to the egg mixture until just combined.
- Still on a low speed, pour in the buttermilk and orange juice, mixing until just combined.
- Pour batter evenly into greased layer pans. Bake for 25-30 minutes, until a toothpick comes out clean when inserted into the center of each cake. Set on a wire rack to cool, at least one hour, or frosting will melt.*
Make the Frosting
- In a standing mixer or with a handheld mixer, whisk butter and cream cheese until light and creamy.
- Sift in 3 cups of powdered sugar.
- Add orange zest, orange extract, vanilla paste, and heavy cream. Whisk until completely smooth and fluffy. If too thin, add more powdered sugar. If too thick, add more heavy cream.
Assemble the Cake
- When the cake layers are cooled, place one of the cake layers with the flat side down on a plate or cake stand. With an offset spatula, spread the top with about 1 cup of frosting.
- Place the second layer on top of this frosted layer and spread another 1 cup of frosting.
- Add on the final layer, flat side up to make the cake even. Lightly frost the rest of the cake with the remaining frosting. Place cake in fridge and chill for 10 minutes.
- Remove cake from the fridge. Garnish with orange slices, sage leaves, orange and white sanding sugar.
- Place in the refrigerator to chill for 30 minutes to an hour, until frosting is set.
- Cover cake tightly and store in the fridge for 4-5 days.
Notes
You can make the cake layers the night before! Let them cool on a wire rack, cover with some plastic wrap (still in the cake pans), and place in the fridge to chill until your ready to assemble the cake the next day.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Serena says
What a cute cake! And those tiny flowers on top! Gah, I think I'm in love.
Christa Dressler says
I made this twice and it didn't turn out at all like I was expecting. Not much orange flavor. I even doubled the zest. The color of the cake in the photo doesn't even compare. Not sure what I could have done wrong m.
Paula says
Can you tell me how many times I need to multiply the frosting recipe to frost 24 cupcakes or should it be about right?
Laura Symons says
The recipe makes just enough frosting for the 3 layer cake. My guess would be 1.5 to 2X the recipe.
Stacy says
Made this to the tee, had no flavor, cake was yellow not orange.
Icing was ok. Very disappointing
Laura Symons says
This is a great recipe! It came out light and tender and the directions were clear and, though there were lots of steps, easy to follow. It has a lovely orange flavor and turned out to be just what my friend wanted for her birthday! I'm saving this one.
Nanor says
Hi!
If i want a three layer version then i should x3 the recipe by three right? As the x1 measurements are only for one layer if i understand it correctly?
Clee says
The recipe should be for three layers already. Tripling the recipe would yield nine.
Jessica says
Kat says
If I only have one cake pan should I keep the batter at room temp while the other is cooking or should I refrigerate?
TG says
Interested in doing this as a sheet cake instead. Any advice or instincts for how to adjust?
Leah says
I have to agree with some of the others who've made this. My cake is yellow not orange like the picture, wondering if there is something missing in the instructions.
RC says
I just made this cake and the flavor is good but the texture is more like cornbread which I’m not a fan of. I’m gonna try to find a recipe that has a more moist cake.