Orange Cream Layer Cake

Orange Layer Cake Recipe
64
6 Reviews
Reminiscent of a soufflé dessert, this cake recipe combines luscious orange filling with whipped cream.
45 min
Prep Time
1:30
Total Time
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
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.

Directions

  1. Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans; set aside.
  2. Combine flour, baking powder, baking soda and salt in bowl; set aside.
  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. 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. Combine all filling ingredients in bowl. Beat at medium speed until fluffy. Reserve 1/2 cup filling.
  6. Place 1 layer onto serving plate. Spread remaining filling over cake. Top with remaining cake layer. Cover; refrigerate while preparing frosting.
  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. Serve immediately or cover and refrigerate for up to 6 hours. Garnish with orange zest, if desired. Store refrigerated.

Recipe Tips

- 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.

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

Nutrition Facts (1 serving)

Calories
480
Cholesterol
150mg
Carbohydrates
46g
Protein
6g
Fat
30g
Sodium
320mg
Dietary Fiber
<1g

Recipe Comments and Reviews

Rating

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.

Posted February 04, 2017 by Barb

Rating

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.

Posted December 16, 2016 by Charlotte

Rating

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

Posted October 19, 2015 by Linda S.

Rating

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

Posted April 29, 2015 by Bev

Rating

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

Posted July 19, 2013 by Anne

Rating

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.

Posted May 20, 2009 by Paul

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