Orange Cream Layer Cake
45 min
1 hr 30 min



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 large Land O Lakes® Eggs

3/4 cup buttermilk  


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


1 cup Land O Lakes® Heavy Whipping Cream

2 tablespoons powdered sugar

1 teaspoon freshly grated orange zest


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

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

    Combine 1 1/2 cups sugar, 3/4 cup butter and 1 tablespoon orange zest in another 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.

  4. 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.

  5. STEP 5

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

  6. STEP 6

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

  7. 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.

  8. STEP 8

    Serve immediately or cover and refrigerate for 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.


30Fat (mg)
150Cholesterol (mg)
320Sodium (mg)
46Carbohydrates (g)
<1Dietary Fiber
6Protein (g)


Explore reviews from
our online community

  February 04, 2017

This was excellent with a great orange flavor. Reminded me of my Mom's orange cake 5 decades ago. Followed recipe as is except added just a tad of food coloring to make the frosting and filling look more orange.

— says Barb
  December 16, 2016

Cake was too moist and fell apart when i took it out of the pan. The filling was also very lumpy even after 20 minutes of whipping on high speed with an electric hand mixer.

— says Charlotte
  October 19, 2015

This is delicious and sure to impress whoever gets to eat it!

— says Linda S.
  April 29, 2015

This recipe is wonderful, light and fluffy and not to sweet! Perfect if you love orange cake!

— says Bev
  July 19, 2013

Everyone loved the cake. My family doesn't care for overly sweet frostings...this was perfect. Definitely will make this again.

— says Anne
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