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Orange Creamsicle Cake

chef Laya
A moist two-layer orange cake made with fresh orange zest and juice, finished with a creamy vanilla-orange cream cheese frosting.
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Prepr Time 30 minutes
Cooking Time 28 minutes
1 hour 15 minutes
ToTal Time 2 hours 13 minutes
Type of plate Dessert
kitchen American
Serving 4

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 3/4 cup unsalted butter softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons finely grated orange zest
  • 1/2 cup fresh orange juice
  • 1 cup buttermilk room temperature
  • 8 ounces cream cheese softened
  • 1/2 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated orange zest
  • 1 to 2 tablespoons milk if needed

Instructions
 

  • Heat the oven to 350°F. Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the paper.
  • Whisk flour, baking powder, baking soda, and salt in a medium bowl.
  • Beat 3/4 cup butter and granulated sugar in a large bowl until pale and fluffy, about 3 minutes. Beat in eggs one at a time.
  • Mix in 2 teaspoons vanilla, 2 tablespoons orange zest, and orange juice.
  • Add the flour mixture in three additions, alternating with buttermilk in two additions. Mix just until combined.
  • Divide batter between prepared pans. Bake for 25 to 28 minutes, until a toothpick inserted in the center comes out clean.
  • Cool cakes in pans for 10 minutes, then turn out onto a wire rack and cool completely.
  • For frosting, beat cream cheese and 1/2 cup butter until smooth. Beat in powdered sugar, vanilla, and 1 teaspoon orange zest. Add milk, a teaspoon at a time, only if needed for spreading consistency.
  • Place one cake layer on a plate and spread with frosting. Add the second layer, then frost the top and sides. Chill briefly before slicing if desired.