Orange Cake Zesty Frosting (Print-Friendly Format)
Fluffy orange cake paired with zesty cream cheese frosting for a perfect sweet indulgence.
# Required Ingredients:
→ Cake
01 -
3 3/4 cups all-purpose flour, unbleached
02 -
1 teaspoon baking soda
03 -
1 teaspoon baking powder
04 -
1 teaspoon sea salt
05 -
3 large eggs, room temperature
06 -
2 egg whites, room temperature
07 -
2 cups granulated sugar
08 -
2 tablespoons orange zest (up to 1/4 cup if desired)
09 -
1 teaspoon vanilla extract
10 -
2 teaspoons orange extract
11 -
1 1/2 cups unsalted butter, room temperature
12 -
1 1/2 cups buttermilk
13 -
1/3 cup freshly squeezed orange juice
14 -
Orange slices, sage leaves, white and orange sanding sugar for garnish
→ Frosting
15 -
1 1/2 cups unsalted butter
16 -
4 ounces cream cheese
17 -
2 tablespoons orange zest
18 -
1 1/2 teaspoons orange extract
19 -
1/2 teaspoon vanilla paste (or substitute vanilla extract)
20 -
3 cups powdered sugar
21 -
2 tablespoons heavy cream
# How to Make It:
01 -
Preheat oven to 350°F. Grease three 8-inch straight-edge cake pans. Line with parchment paper and grease again.
02 -
In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Whisk until fully blended.
03 -
In a stand mixer or with a handheld mixer, cream the butter, sugar, and orange zest until light and fluffy, about 5 minutes.
04 -
Whisk in eggs, egg whites, vanilla extract, and orange extract at high speed until combined, for about 2 minutes. Scrape down the sides as needed.
05 -
On a low speed, add the flour mixture to the wet ingredients and mix until just combined. Then, still on low, pour in the buttermilk and orange juice, mixing until just incorporated.
06 -
Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack for at least 1 hour before frosting.
07 -
In a stand mixer or with a handheld mixer, whisk the butter and cream cheese until light and creamy. Sift in powdered sugar. Add the orange zest, orange extract, vanilla paste, and heavy cream. Whisk until smooth and fluffy. Adjust consistency with powdered sugar or heavy cream as needed.
08 -
Place one cooled cake layer flat side down on a plate or stand. Spread about 1 cup of frosting on top using an offset spatula. Add the second cake layer and top with another 1 cup of frosting. Place the final layer flat side up for a level surface. Lightly frost the rest of the cake with remaining frosting.
09 -
Chill the cake in the refrigerator for 10 minutes. Remove, garnish with orange slices, sage leaves, and sanding sugar. Chill again for 30-60 minutes until the frosting sets.
10 -
Cover the cake tightly and store in the refrigerator for 4-5 days.
# Additional Information:
01 -
You can prepare the cake layers the night before. Let them cool on a wire rack, then cover with plastic wrap (leave in pans) and refrigerate until ready to assemble.