Orange Cream Layer Cake

Name: Orange Cream Layer Cake
Prep time: 45 min
Total time: 1 h 30 min
Yield: 12 servings
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 granulated sugar; 3/4 cup Land O Lakes® Butter softened; 1 tablespoon freshly grated orange zest; 3 large Land O Lakes® Eggs; 3/4 cup buttermilk *; Filling; 1/3 cup powdered sugar; 1/4 cup Land O Lakes® Heavy Whipping Cream; 1 (8-ounce) package cream cheese, softened; 2 tablespoons freshly squeezed orange juice; 1 tablespoon freshly grated orange zest; Frosting; 1 cup Land O Lakes® Heavy Whipping Cream; 2 tablespoons powdered sugar; 1 teaspoon freshly grated orange zest; Garnish; Orange zest, if desired

Orange-flavored cake layers sandwich a rich filling of cream cheese, orange juice and orange zest. Frosted with an indulgent whipped cream frosting, it's a cake you won't soon forget.

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45 min

Prep Time

1 hr 30 min

Total Time

servings

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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 granulated sugar

³/₄ cup Land O Lakes® Butter, softened

1 tablespoon freshly grated orange zest

3 large Land O Lakes® Eggs

³/₄ cup buttermilk

Filling

¹/₃ cup powdered sugar

¹/₄ cup Land O Lakes® Heavy Whipping Cream

1 (8-ounce) package cream cheese, softened

2 tablespoons freshly squeezed orange juice

1 tablespoon freshly grated orange zest

Frosting

1 cup Land O Lakes® Heavy Whipping Cream

2 tablespoons powdered sugar

1 teaspoon freshly grated orange zest

Garnish

Orange zest, if desired

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

How to make

STEP 1

Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans; set aside.
STEP 2

Combine flour, baking powder, baking soda and salt in bowl; set aside.
STEP 3

Combine granulated sugar, 3/4 cup butter and 1 tablespoon orange zest in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, 1 at a time, beating well after each addition until light and fluffy. Add flour mixture alternately with buttermilk, beating just until combined.
STEP 4

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.
STEP 5

Combine all filling ingredients in bowl. Beat at medium speed until fluffy. Reserve 1/2 cup filling.
STEP 6

Place 1 cake layer onto serving plate. Spread remaining filling over cake. Top with remaining cake layer. Cover; refrigerate while preparing frosting.
STEP 7

Combine reserved filling and all frosting ingredients in bowl. Beat at high speed, scraping bowl often, until stiff peaks form. Frost top and sides of cake.
STEP 8

Serve immediately or cover and refrigerate up to 6 hours. Garnish with orange zest, if desired. Store refrigerated.

Tip #1

To make ahead, prepare cake layers and filling a day before serving. Tightly wrap cooled cake layers in plastic food wrap. Prepare frosting and assemble cake before serving.

480 Calories

30 Fat (g)

150 Cholesterol (mg)

320 Sodium (mg)

46 Carbohydrates (g)

<1 Dietary Fiber

6 Protein (g)

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