Orange Cake With Zesty Cream Cheese Frosting Recipe

I made an Orange Layer Cake that’s so pillowy and bright you won’t believe the cream cheese frosting on it.

I’m obsessed with this Orange Layer Cake because it tastes like someone bottled sunlight and poured it into cake. I love that the Orange Cake With Orange Frosting hits bright, sharp, and sweet without being sickly.

The layers are fluffy and ridiculous, and that tang from cream cheese keeps the whole thing from getting cloying. I make excuses to eat it for breakfast.

But mostly I crave the zing from orange zest, that tiny bright fleck that changes everything. It feels messy and real and impossible to resist.

One more slice. Always one more slice.

No regrets, never sharing, seriously.

Ingredients

• All purpose flour: the cake’s backbone, gives structure and tender crumb.
• Baking powder: makes it rise so it’s light and airy.
• Baking soda: helps browning and balances tangy ingredients.
• Salt: wakes up sweetness, it’s a small but key boost.
• Unsalted butter: rich flavor and silky mouthfeel, classic cake fat.
• Granulated sugar: sweetness plus that fine cake crumb and slight caramel notes.
• Eggs: bind and add moisture, they give structure and lift.
• Sour cream: adds tang and keeps the cake super moist.
• Vegetable oil: keeps crumb soft and gives lasting moistness.
• Whole milk: smooths batter and adds mild dairy richness.
• Orange zest: bright citrus punch, it’s where most aroma lives.
• Fresh orange juice: juicy citrus flavor and natural acidity.
• Vanilla extract: warm background note that rounds flavors out.
• Cream cheese: tangy, creamy base for that zesty frosting.
• Butter for frosting: makes frosting silky and spreadable, richer mouthfeel.
• Powdered sugar: sweetens and thickens frosting to pipeable texture.
• Frosting orange zest: fresh citrus spark, nice little bursts.
• Frosting orange juice: thins frosting and boosts citrus flavor.
• Frosting vanilla: subtle warmth that ties frosting together, not loud.
• Pinch of salt: cuts sweetness, makes flavors pop without trying too hard.

Ingredient Quantities

• 3 cups (360 g) all purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (227 g) unsalted butter, softened (2 sticks)
• 1 3/4 cups (350 g) granulated sugar
• 4 large eggs, room temp
• 1/2 cup (120 ml) sour cream, room temp
• 1/2 cup (120 ml) vegetable oil
• 1 cup (240 ml) whole milk, room temp
• 2 tablespoons orange zest (about 2 to 3 oranges, depending on size)
• 1/2 cup (120 ml) freshly squeezed orange juice
• 2 teaspoons vanilla extract
• 8 ounces (225 g) cream cheese, softened
• 1/2 cup (113 g) unsalted butter, softened
• 3 to 4 cups (360 to 480 g) powdered sugar, sifted, start with 3 and add to taste
• 1 tablespoon orange zest for the frosting
• 1 to 2 tablespoons orange juice for frosting, adjust for consistency
• 1 teaspoon vanilla extract for frosting
• Pinch of salt

How to Make this

1. Preheat oven to 350 F and grease three 8 inch round pans, line them with parchment and flour lightly so they come out clean, then set aside while you make the batter.

2. Whisk together the flour, baking powder, baking soda and salt in a bowl so they are evenly mixed; set that dry mix aside.

3. In a large bowl beat the 1 cup softened butter with the granulated sugar until light and fluffy, about 3 to 4 minutes; add eggs one at a time, beating after each so it blends but dont overbeat.

4. Add the vanilla, orange zest and the 1/2 cup orange juice to the wet mixture, then fold in the sour cream and vegetable oil until smooth.

5. Alternately add the dry mix and the whole milk to the wet bowl in three additions, beginning and ending with the dry mix, mixing just until combined after each addition so the batter stays fluffy.

6. Divide batter evenly among the three pans, give them a gentle tap on the counter to release big air bubbles, then bake 20 to 25 minutes or until a toothpick comes out with a few moist crumbs; cool in pans 10 minutes then turn out to cool completely on racks.

7. While cakes cool make the frosting by beating the 8 ounces softened cream cheese with the 1/2 cup softened butter until very smooth, then add the 1 teaspoon vanilla, 1 tablespoon orange zest and a pinch of salt.

8. Gradually add 3 cups sifted powdered sugar and beat until smooth; if it seems too thick add 1 to 2 tablespoons orange juice, a little at a time, until you reach spreadable consistency; taste and add up to 4 cups powdered sugar if you want it sweeter or stiffer.

9. Level cakes if needed, place first layer on your board, spread about a third of frosting, repeat with second layer, then stack the last layer and crumb coat the whole cake; chill 15 minutes and finish with the remaining frosting, using swirls or a simple rustic look.

10. Store cake in refrigerator because of the cream cheese frosting, bring to room temp 30 to 60 minutes before serving so the texture is best; any leftover can be kept for 3 to 4 days.

Equipment Needed

1. Oven (preheat to 350 F)
2. Three 8 inch round cake pans, plus parchment paper to line them
3. Electric mixer, stand or hand, for creaming and frosting
4. Large and medium mixing bowls for wet and dry ingredients
5. Dry measuring cups and spoons, plus a liquid measuring cup for milk and juice
6. Rubber spatula and a wooden spoon for folding and scraping bowls
7. Wire cooling racks to cool the cakes after baking
8. Offset spatula or regular butter knife for spreading frosting, and a cake board or plate for assembling

FAQ

Orange Cake With Zesty Cream Cheese Frosting Recipe Substitutions and Variations

• All purpose flour
  • Use cake flour, 1 cup minus 2 tablespoons per cup AP flour, gives a softer, more tender crumb
  • Use 1-to-1 gluten free baking blend, same volume, but check for xanthan gum in the blend
  • Use half AP and half whole wheat pastry flour for a slightly nuttier flavor, might be a bit denser
• Unsalted butter (in cake)
  • Use equal amount of salted butter, just reduce added salt in the recipe by about 1/4 teaspoon
  • Use neutral oil like canola or light olive oil, 3/4 the butter weight (so it stays moist)
  • Use softened coconut oil, same volume, but expect a subtle coconut note and slightly different texture
• Large eggs
  • Use a flax “egg” for each egg: 1 tablespoon ground flaxseed mixed with 3 tablespoons water, wait 5 minutes
  • Use 1/4 cup unsweetened applesauce per egg to keep moisture, but cake may be less airy
  • Use commercial egg replacer (follow package for 1 egg), good if allergic or vegan
• Sour cream (in batter)
  • Use plain Greek yogurt, same amount, gives same tang and texture
  • Use buttermilk, use slightly less (about 1/3 cup) and reduce milk by the difference to keep batter thickness
  • Use a mixture of 1/2 cup milk plus 1/2 tablespoon lemon juice or vinegar, let sit 5 minutes to thicken

Pro Tips

1) Bring everything to true room temp. The eggs, milk and sour cream should feel neither cold nor warm. Cold ingredients make the batter seize and the cake can end up dense, so give them 30 to 60 minutes out of the fridge.

2) Don’t overmix after adding flour. Fold just until you can’t see streaks of flour. Overworking develops gluten and makes the crumb tough, so stop early and scrape the bowl.

3) Use a simple syrup if you want extra orange punch and moister layers. Heat equal parts orange juice and sugar until dissolved, brush lightly on each layer after they cool. It keeps the cake from drying out and boosts citrus flavor without thinning the frosting.

4) Chill for cleaner frosting. After stacking and doing a thin crumb coat, chill 15 to 30 minutes until slightly firm, then finish with the final coat. You’ll get smoother edges and fewer crumbs in the frosting.

Orange Cake With Zesty Cream Cheese Frosting Recipe

Recipe by Tina Braven

0.0 from 0 votes

I made an Orange Layer Cake that's so pillowy and bright you won't believe the cream cheese frosting on it.

Pin

Servings

12

servings

Calories

785

kcal

Equipment: 1. Oven (preheat to 350 F)
2. Three 8 inch round cake pans, plus parchment paper to line them
3. Electric mixer, stand or hand, for creaming and frosting
4. Large and medium mixing bowls for wet and dry ingredients
5. Dry measuring cups and spoons, plus a liquid measuring cup for milk and juice
6. Rubber spatula and a wooden spoon for folding and scraping bowls
7. Wire cooling racks to cool the cakes after baking
8. Offset spatula or regular butter knife for spreading frosting, and a cake board or plate for assembling

Ingredients

• 3 cups (360 g) all purpose flour

• 2 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon salt

• 1 cup (227 g) unsalted butter, softened (2 sticks)

• 1 3/4 cups (350 g) granulated sugar

• 4 large eggs, room temp

• 1/2 cup (120 ml) sour cream, room temp

• 1/2 cup (120 ml) vegetable oil

• 1 cup (240 ml) whole milk, room temp

• 2 tablespoons orange zest (about 2 to 3 oranges, depending on size)

• 1/2 cup (120 ml) freshly squeezed orange juice

• 2 teaspoons vanilla extract

• 8 ounces (225 g) cream cheese, softened

• 1/2 cup (113 g) unsalted butter, softened

• 3 to 4 cups (360 to 480 g) powdered sugar, sifted, start with 3 and add to taste

• 1 tablespoon orange zest for the frosting

• 1 to 2 tablespoons orange juice for frosting, adjust for consistency

• 1 teaspoon vanilla extract for frosting

• Pinch of salt

Directions

• Preheat oven to 350 F and grease three 8 inch round pans, line them with parchment and flour lightly so they come out clean, then set aside while you make the batter.
• Whisk together the flour, baking powder, baking soda and salt in a bowl so they are evenly mixed; set that dry mix aside.
• In a large bowl beat the 1 cup softened butter with the granulated sugar until light and fluffy, about 3 to 4 minutes; add eggs one at a time, beating after each so it blends but dont overbeat.
• Add the vanilla, orange zest and the 1/2 cup orange juice to the wet mixture, then fold in the sour cream and vegetable oil until smooth.
• Alternately add the dry mix and the whole milk to the wet bowl in three additions, beginning and ending with the dry mix, mixing just until combined after each addition so the batter stays fluffy.
• Divide batter evenly among the three pans, give them a gentle tap on the counter to release big air bubbles, then bake 20 to 25 minutes or until a toothpick comes out with a few moist crumbs; cool in pans 10 minutes then turn out to cool completely on racks.
• While cakes cool make the frosting by beating the 8 ounces softened cream cheese with the 1/2 cup softened butter until very smooth, then add the 1 teaspoon vanilla, 1 tablespoon orange zest and a pinch of salt.
• Gradually add 3 cups sifted powdered sugar and beat until smooth; if it seems too thick add 1 to 2 tablespoons orange juice, a little at a time, until you reach spreadable consistency; taste and add up to 4 cups powdered sugar if you want it sweeter or stiffer.
• Level cakes if needed, place first layer on your board, spread about a third of frosting, repeat with second layer, then stack the last layer and crumb coat the whole cake; chill 15 minutes and finish with the remaining frosting, using swirls or a simple rustic look.
• Store cake in refrigerator because of the cream cheese frosting, bring to room temp 30 to 60 minutes before serving so the texture is best; any leftover can be kept for 3 to 4 days.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 209g
• Total number of serves: 12
• Calories: 785kcal
• Fat: 44.4g
• Saturated Fat: 22.3g
• Trans Fat: 1g
• Polyunsaturated: 5g
• Monounsaturated: 12.5g
• Cholesterol: 142mg
• Sodium: 379mg
• Potassium: 170mg
• Carbohydrates: 90.1g
• Fiber: 0.9g
• Sugar: 66.9g
• Protein: 7.2g
• Vitamin A: 299IU
• Vitamin C: 5.3mg
• Calcium: 52mg
• Iron: 0.74mg