Best Orange Cake Recipe

Print Recipe

4.88 from 8 ratings

2 layer orange cake is packed with freshly grated orange zest for a bright citrus flavor!

Prep Time25

Cook Time30

Additional Time2

Course: Dessert

Cuisine: American

Keyword: orange cake

Servings:

Author: Beth

Equipment

Ingredients

Orange Cake

3 cups all purpose flour
3 tbsp finely grated orange zest (about 1 large orange)
3 tsp baking powder
½ tsp salt
2 sticks unsalted butter room temperature (1 cup)
1 ½ cups granulated sugar
3 large eggs
2 tsp vanilla extract
1 cup milk 2% or whole

Cream Cheese Frosting

2 sticks unsalted butter room temperature (1 cup)
12 oz cream cheese room temperature (1 & 1/2 bricks)
1 tsp vanilla extract
2-3 cups powdered sugar
Light orange food coloring optional - I used AmeriColor brand

Instructions

Orange Cake

Preheat the oven to 350 degrees F. Grease the bottom and sides of two 8 inch round cake pans or springform pans with butter and line the bottom of each pan with a round piece of parchment paper. To ensure even baking, place a bake even strip around the pan. Set aside. You can also use three 8 inch pans for this recipe to make a 3 layer cake.
In a medium bowl, whisk together the all purpose flour, orange zest, baking powder, and salt, set aside.
Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the eggs and vanilla extract, scraping down the sides of the bowl as needed.
Reduce mixer speed to low and add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix on low just until combined.
Divide the batter evenly among two pans, with about 2 & 1/2 cups batter in each pan. If dividing the batter among 3 pans, put about 1 & 3/4 cups in each pan. Place the pans in the oven. For two 8 inch pans bake for 30-34 minutes or until a toothpick inserted in the center comes out clean. For three 8 inch pans bake for 23-27 minutes or until a toothpick inserted in the center comes out clean.
Once the cakes are done, allow them to cool in the pan on a cooling rack for 10-20 minutes. After cooling, carefully remove the cake from the pan. If using a springform pan, remove the sides and bottom. Allow the cake to cool completely on a cooling rack. Once cool, remove the parchment paper round from the bottom of the cake. If you need to level the top of your cakes, do so now using either a cake lever or knife. If you’re assembling the cake later, wrap each cake layer really well in plastic wrap and place them in the refrigerator, for up to 3 days.

Cream Cheese Frosting

Place the room temperature unsalted butter and cream cheese in a mixing bowl. Use an electric mixer on medium and beat together for 1-2 minutes, until whipped and fluffy.
Add in the vanilla extract, powdered sugar, and optional light orange food coloring, beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated.
If the frosting is too thick, add a splash (1 tablespoon or less) of milk or heavy cream, beat until creamy.

Assemble

I like to assemble my cakes on a turntable. Spread a small amount of frosting on a 8 inch round cardboard circle or cake plate if skipping the cardboard circle. Place the first layer on top of the cardboard, lightly push down to adhere the cake to the frosting.
Evenly spread 1 cup frosting on top of the first layer.
Add the second layer of cake, lightly pushing down. Now, it’s time to do a crumb coat. The crumb coat will help seal the crumbs in. Using your offset spatula, spread a thin layer of frosting around the sides and top of the cake.
Place the entire cake in the fridge for 20 minutes.
Spread the remaining frosting on the sides and top of the cake. Add fresh orange slices for decoration. Slice and serve. Cover leftover cake tightly with plastic wrap and store on the counter for up to 3 days.

Video

Notes

Bake as a 3 layer cake with about 1 & 3/4 cups of batter in each pan. The baking time will need to be decreased slightly.

How to Properly Measure Flour

Fluff the flour with a fork or whisk
Use a spoon to scoop the flour into your measuring cup
Use a butter knife to level off the flour in the measuring cup

Sticking the measuring cup straight into the bag of flour will result in too much flour to be packed into the cup, which can result in dry cake.

Nutrition