Reminiscent of a soufflé dessert, this cake recipe combines luscious orange filling with whipped cream.
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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 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.
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 bowl; set aside.
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.
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.
Combine all filling ingredients in bowl. Beat at medium speed until fluffy. Reserve 1/2 cup filling.
Place 1 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 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.
- 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.
Explore reviews fromour online community
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.
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.
This is delicious and sure to impress whoever gets to eat it!
This recipe is wonderful, light and fluffy and not to sweet! Perfect if you love orange cake!
Everyone loved the cake. My family doesn't care for overly sweet frostings...this was perfect. Definitely will make this again.
Desserts to not only eat but use as centerpieces during your Easter dinner.