Orange Layer Cake Recipe

Orange Cream Layer Cake

Reminiscent of a soufflé dessert, this cake recipe combines luscious orange filling with whipped cream.

45 min.prep time 2:15total time
12 servings
2 Ratings

Ingredients

Cake

1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups sugar
3/4 cup Land O Lakes® Butter, softened
1 tablespoon freshly grated orange zest
3/4 cup buttermilk*

Filling

1/3 cup powdered sugar
1/4 cup whipping cream
1 (8-ounce) package cream cheese, softened
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon freshly grated orange zest

Frosting

1 cup whipping cream
2 tablespoons powdered sugar
1 teaspoon freshly grated orange zest

Garnish

Orange zest, if desired

Directions

Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans; set aside. 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 zest in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg 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 27-32 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 cake, place one layer onto serving plate. 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 zest, if desired. Store refrigerated.

 

*Substitute 2 teaspoons vinegar or lemon juice plus enough milk to equal 3/4 cup. Let stand 5 minutes.

Recipe Tip

- For easy holiday entertaining, make the cake layers and filling a day before serving. Tightly wrap cooled cake layers in plastic food wrap. Prepare frosting and assemble cake before serving.

- Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 480

Fat: 30g

Cholesterol: 150mg

Sodium: 320mg

Carbohydrates: 46g

Dietary Fiber: <1g

Protein: 6g

Recipe #12720©2003Land O'Lakes, Inc.

Recipe Comments & Reviews

Everyone loved the cake. My family doesn't care for overly sweet frostings...this was perfect. Definitely will make this again.
I made this cake using 9" round pans and I doubled the recipe and made it in two 9 X 13 pans for a birthday cake using orange "Jelly Belly" jelly beans to spell out the name of the birthday girl. This is a great tasting cake. The cake, filling and the frosting have such a wonderful orange flavor because of the zest used. I highly recommend this recipe.

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