Orange Layer Cake

Orange Layer Cake by Wood and Spoon Blog. This is a 3 layer vanilla and orange scented cake with a cream cheese and orange buttercream. This citrus cake is aromatic, made with orange zest and juice. The layers are fluffy and the balanced. This cake is the perfect cake to transition from winter to spring and is beautiful for Easter as well. Learn how to make it on thewoodandspoon.com.

Is it just me, or has it been positively forever since we’ve talked cake?! Cake used to be our bread and butter here- all the decorations, frostings, and flavor combinations fed my creativity (and belly!) in all sorts of ways. Now, I’m more quick to whip up a batch of cookies or a tub of ice cream, because sometimes easy is the thing that tastes best. Well, today we’re going old school. I have an orange layer cake to share, and you are absolutely going to love it.

Orange Layer Cake by Wood and Spoon Blog. This is a 3 layer vanilla and orange scented cake with a cream cheese and orange buttercream. This citrus cake is aromatic, made with orange zest and juice. The layers are fluffy and the balanced. This cake is the perfect cake to transition from winter to spring and is beautiful for Easter as well. Learn how to make it on thewoodandspoon.com.

Orange Layer Cake

First, let’s talk about the best orange layer cake ever. One of my very favorite cake bakeries is Piece of Cake in Atlanta, GA. Their white chocolate cake has long been my all-time favorite, so much so that I even made my own a while back. Well, turns out that white chocolate isn’t the only thing they kill at- their orange layer cake is stellar too.

Orange Layer Cake by Wood and Spoon Blog. This is a 3 layer vanilla and orange scented cake with a cream cheese and orange buttercream. This citrus cake is aromatic, made with orange zest and juice. The layers are fluffy and the balanced. This cake is the perfect cake to transition from winter to spring and is beautiful for Easter as well. Learn how to make it on thewoodandspoon.com.

Admittedly, I’m not much of an orange person (unless we’re talking cocktails), but Piece of Cake opened my heart to the possibility of a delicious orange flavored layer cake. As a result, today I’m serving up a version of my own. It’s brightly scented with orange zest and vanilla, and the cream cheese buttercream has the most balanced sweetness. They layers are light and fluffy, all flecked with little wisps of orange zest. Because oranges are a winter fruit, this makes the perfect cake to transition from winter into sunnier times. Let me tell you how to make it.

Orange Layer Cake by Wood and Spoon Blog. This is a 3 layer vanilla and orange scented cake with a cream cheese and orange buttercream. This citrus cake is aromatic, made with orange zest and juice. The layers are fluffy and the balanced. This cake is the perfect cake to transition from winter to spring and is beautiful for Easter as well. Learn how to make it on thewoodandspoon.com.

Orange Layer Cake by Wood and Spoon Blog. This is a 3 layer vanilla and orange scented cake with a cream cheese and orange buttercream. This citrus cake is aromatic, made with orange zest and juice. The layers are fluffy and the balanced. This cake is the perfect cake to transition from winter to spring and is beautiful for Easter as well. Learn how to make it on thewoodandspoon.com.

Making the Cake

First, we start by creaming together butter, oil, and sugar. We whip until the mixture becomes light and fluffy. Next, we add in eggs, vanilla, and a bit of orange zest. Finally, we finish out with the dry ingredients of flour, leavening, and salt, alternating in room temperature milk and orange juice. The three layers bake up quickly in the oven, and in the meantime, you can prep your buttercream. Here, butter and cream cheese come together with powdered sugar and orange zest. A bit of salt adds balance to this mild frosting, and it all gets slathered over the three layers of cake.

Orange Layer Cake by Wood and Spoon Blog. This is a 3 layer vanilla and orange scented cake with a cream cheese and orange buttercream. This citrus cake is aromatic, made with orange zest and juice. The layers are fluffy and the balanced. This cake is the perfect cake to transition from winter to spring and is beautiful for Easter as well. Learn how to make it on thewoodandspoon.com.

Orange Layer Cake by Wood and Spoon Blog. This is a 3 layer vanilla and orange scented cake with a cream cheese and orange buttercream. This citrus cake is aromatic, made with orange zest and juice. The layers are fluffy and the balanced. This cake is the perfect cake to transition from winter to spring and is beautiful for Easter as well. Learn how to make it on thewoodandspoon.com.

I like to barely color the frosting with a bit of food coloring to make its otherwise creamy shade a very pale peach. Feel free to skip this step if you’d like. Once done, the cake can be decorated with additional buttercream, orange slices, or even curls of orange peel! The world is your oyster. I hope you all enjoy this orange cake and are eager to bake yourselves silly with cake. Happy Thursday to you and Happy Baking!

If you like this orange layer cake you should try:

Blood Orange Cheesecake
Blood Orange Bundt Cake
Lemon Pound Cake
Blueberry Lemon Pound Cake
Coconut Key Lime Cake

Orange Layer Cake by Wood and Spoon Blog. This is a 3 layer vanilla and orange scented cake with a cream cheese and orange buttercream. This citrus cake is aromatic, made with orange zest and juice. The layers are fluffy and the balanced. This cake is the perfect cake to transition from winter to spring and is beautiful for Easter as well. Learn how to make it on thewoodandspoon.com.
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Orange Layer Cake

This orange layer cake, scented with vanilla and orange zest, is frosted with a orange cream cheese buttercream- divine!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 120
  • Yield: 8-10 Servings
  • Category: Dessert

Ingredients

For the cake:

  • 1 ¼ cups unsalted butter, at room temperature
  • 1/4 cup vegetable oil
  • 2 cups sugar
  • 5 large eggs
  • 1 ½ teaspoons vanilla extract
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons orange zest
  • ½ cup orange juice, at room temperature
  • ½ cup milk, at room temperature

For the frosting:

  • 1 ½ cups unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 2 teaspoons orange zest
  • 5 cups powdered sugar

Instructions

To prepare the cake:

  1. Preheat the oven to 350 degrees and prepare three 8” round baking pans by lining the bottoms with parchment rounds and spraying the sides with baking spray.
  2. In a large bowl or the bowl of a stand mixer, beat the butter and oil on medium speed until light and fluffy, about 4 minutes. Scrape the sides of the bowl and add the sugar. Beat for an additional 2 minutes. Add the eggs one at a time on low speed and beat to combine, scraping the sides of the bowl as needed. Stir in the extract. In a smaller separate bowl, combine the cake flour, baking powder, salt, and orange zest. Stir half of the dry ingredients into the cake batter and then stir in the orange juice. Add the remaining dry ingredients and stir just until almost combined. Scrape the sides of the bowl and stir in the milk.
  3. Fill the three prepared pans with equal amounts of batter, smooth the tops, and bake in the preheated oven for about 22-24 minutes or until a toothpick inserted into the center comes out clean. Allow to cool to room temperature.

To prepare the frosting:

  1. Beat the butter in the bowl of a stand mixer until light and fluffy, about 3 minutes. Next, add the cream cheese and beat to combine, about 45 seconds. Add the extract, salt, and orange zest, stirring to combine. Add the powdered sugar and stir on low speed until incorporated, and then increase speed to beat for about 20 seconds. If you taste your frosting and would prefer it a bit sweeter, add an additional ½ cup powdered sugar. If you frosting it too thick to spread, add a tablespoon of water or orange juice until it comes to the right consistency.
  2. When ready to assemble the cakes, trim any dome off the top of each cake. Spread 1-1/4 cups of frosting on top of the first cake layer and then top it with a second layer of cake. Repeat this process once more and then continue frosting the cake to your liking. If desired, toast some almonds or shredded coconut in the oven at 350 degrees for about 10 -15 minutes, stirring regularly, to use as a garnish. This step isn’t necessary. Cake can be stored at room temperature but is best on day of assembly.

Notes

  • I prefer to frost partially frozen cakes. You can bake the cake layers, wrap them in plastic wrap and freeze up to a week in advance, and then assemble as normal. This help to keep your cakes from slouching, but be sure to freeze them on flat surfaces.

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