Orange Cream Layer Cake
July 26th, 2010
A really delicious and moist cake with beautiful orange flavor.
Let’s make Orange Cream Layer Cake:
Heat oven to 350 °F (176 °C). Grease and flour 2 (9″) round cake pans; set aside. I used one greased 10″ round springform pan and made it as one cake.
1. Combine flour, baking powder, baking soda and salt in small bowl; set aside.
2. Combine 1 1/2 cups sugar, 3/4 cup butter and 1 tablespoon orange peel in large bowl. Beat at medium speed, scraping bowl often, until creamy.
3, 4. Add eggs, one at a time, beating well after each addition until light and fluffy.
5, 6. Add flour mixture alternately with buttermilk, beating just until combined.
7. Spread batter evenly into prepared pans.
8. Bake for 27 to 32 minutes or until toothpick inserted in center comes out clean.
9. Let stand 10 minutes; remove from pans. Cool completely.
10, 11, 12. Meanwhile, combine all filling ingredients in medium bowl. Beat at medium speed until fluffy. Reserve 1/2 cup filling.
13. To assemble the cake, level the top of the cake.
14. With long serrated knife, split the cake horizontally in half. If you bake the cake in two pans so use the two cakes as two layers and no need to split each layer in half.
15,16 .Spread remaining filling over cake.
17. Top with remaining cake layer. Cover; refrigerate while preparing frosting.
18. Combine reserved filling and all frosting ingredients in large bowl. Beat at high speed, scraping bowl often, until stiff peaks form.
19. Frost top and sides of cake.
20. Serve immediately or cover and refrigerate for up to 6 hours.
21. Garnish with orange peel, if desired. Store refrigerated. I used orange segments for garnish.
Orange Cream Layer Cake
From: Land O’Lakes / Servings: 8 Slices
PDF Text Only / Print With Images
| 1 3/4 cups all purpose flour
1 1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1 1/2 cups sugar 3/4 cup butter, softened 1 tbsp freshly grated orange peel 3 eggs 3/4 cup buttermilk Filling 1/3 cup powdered sugar 1/4 cup whipping cream 8 ounce (227 g) package cream 2 tbsp frozen orange juice 1 tbsp freshly grated orange peel Frosting 1 cup whipping cream 2 tbsp powdered sugar 1 tsp freshly grated orange peel Garnish Orange peel, if desired |
Heat oven to 350 °F (176 °C). Grease and flour 2 (9″) round cake pans; set aside. I used one greased 10″ round springform pan and made it as one cake.
Combine flour, baking powder, baking soda and salt in small bowl; set aside. Combine 1 1/2 cups sugar, 3/4 cup butter and 1 tablespoon orange peel in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition until light and fluffy. Add flour mixture alternately with buttermilk, beating just until combined. Spread batter evenly into prepared pans. Bake for 27 to 32 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pans. Cool completely. Meanwhile, combine all filling ingredients in medium bowl. Beat at medium speed until fluffy. Reserve 1/2 cup filling.
To assemble the cake, level the top of the cake. With long serrated knife, split the cake horizontally in half. If you bake the cake in two pans so use the two cakes as two layers and no need to split each layer in half. Spread remaining filling over cake. Top with remaining cake layer. Cover; refrigerate while preparing frosting. Combine reserved filling and all frosting ingredients in large bowl. Beat at high speed, scraping bowl often, until stiff peaks form. Frost top and sides of cake. Serve immediately or cover and refrigerate for up to 6 hours. Garnish with orange peel, if desired. Store refrigerated. I used orange segments for garnish. |
Notes and Tips
I used caster sugar.
I added freshly grated orange peel to the cake, filling and frosting without measuring the amount.
Buttermilk substitute: substitute 2 teaspoons vinegar or lemon juice plus enough milk to equal 3/4 cup. Let stand 5 minutes.
I baked the cake in one greased 10″ round springform pan, so I made it as one cake then split it horizontally in half and got two layers.
I used Philadelphia light cream cheese.
I made the frosting similar to the recipe, but added 2 (36 g) envelops Dream Whip.
I used orange segments for garnish.
miammm!!!!!!
This looks like such a tender crumb and delicious flavor. Thanks for the step by step photos too.
grazi: Thank you!
Ciaochowlinda: Thanks for visiting! and for the lovely comment!
I love orange flavor in desserts and cake and this one looks and sounds fantastic! Can’t wait to try it soon.
tasteofbeirut: Thank you for your lovely comment!
This does look fantastic. I’ve saved it so I can make it sometime. Anything citrus is worth making in my book. Your cake and your photography are both gorgeous. Thank you for passing the recipe along.
Wow, the cake looks gorgeous! Rich, creamy and well presented
mmm… orange cream cake! i wonder if it tastes like those dreamsicles i loved as a kid =D i bet it tastes even better ;) congrats on top 9!
Congrats on the Top 9! That is one beautiful (and surely delicious) cake. :)
Nice job Dimah! Wow… what a gorgeous cake. Almost too pretty to eat… almost!! =)
Great post and recipe. Glad to see you on top 9. Must be exciting. Keep up the good work!
The Mom Chef: Thank you so much for stopping by and for the kind comment! you are so sweet :)
suchitra: Thank you!
Lilia: Thanks for the lovely comment!
Heather: Thanks!
Kim – Liv Life: Thanks!
Jenna: Thank you!
Your cake looks so light and fluffy. Congrats on the top 9!
Wonderful post!!! Great Pics and congrats on making Foodbuzz Top 9!! That is totally cool!!!
That cake must be divine! Yummy!
Cheers,
Rosa