Fresh Orange Layer Cake

A soft, tender Fresh Orange Layer Cake made with real orange juice and zest, filled with a silky homemade orange filling, and finished with a light citrus frosting. This from-scratch cake delivers fresh orange flavor in every bite and is made with simple ingredients that come together to create a moist cake that feels both timeless and special.

There’s something extra special about baking with fresh oranges. The zest, the juice, the fragrance, it all comes together to create what just might be the best cake for citrus lovers. This orange cake recipe has been passed around for good reason: it’s dependable, not overly sweet, and packed with bright flavor that works beautifully for special occasions or everyday baking.

What truly sets this cake apart is the homemade orange filling layered between the layers. It adds a pop of citrus brightness and turns a classic layer cake into something that feels bakery-worthy, while still being easy enough to make at home.

Orange Cake Recipe

This fresh orange cake recipe has been on my website for 14 years. I made it as a birthday dessert for some girlfriends and served it with giant curls of chocolate on top. There is something I love about the combination of chocolate and orange that I just adore.

Also, I love baking with citrus, especially in the wintertime. Those citrus trees are bursting in those sunny, warm places in the US, while here in the midwest we are fighting the chill. I am not complaining, I actually really embrace winter, and I love the month of January for the slow, quiet ease of things. But those fresh orange citrus flavors can sure brighten up a grey January day here in Nebraska, though.

Fresh Orange Cake

As I mentioned, I love this cake topped with chocolate curls, but it’s also delicious topped with fresh mint leaves or candied orange slices. It’s also delicious just frosted, or even skip the frosting and give it a quick dusting of powdered sugar.

Ingredients You’ll Need

You will find the complete ingredients and instructions at the bottom of this post in the printable recipe card.

For the Cake:

• All-purpose flour – Gives the cake structure while keeping the crumb tender
• Baking powder – Helps the layers rise and stay light
• Salt – Balances the sweetness and enhances the citrus flavor
• Salted butter – Adds richness and classic cake flavor
• Vegetable shortening – Keeps the cake soft and moist
• Fresh orange zest – Brings bold orange flavor to the cake layers
• Sugar – Sweetens and helps create a tender crumb
• Eggs – Provide structure and richness
• Fresh orange juice – Gives the cake its unmistakable citrus character

To Make the Filling:

• Sugar – Sweetens the filling without overpowering the orange
• All-purpose flour – Thickens the filling so it can support the cake layers
• Fresh orange juice – Delivers vibrant, fresh citrus flavor
• Egg yolks – Create a smooth, custard-like texture
• Salted butter – Finishes the filling with richness and shine

For the Frosting:

• Salted butter – Forms the creamy, rich base of the frosting
• Powdered sugar – Provides sweetness and structure
• Salt – Keeps the frosting balanced, not overly sweet
• Fresh lemon zest – Adds subtle brightness that complements the orange
• Fresh orange juice – Ties the frosting together with fresh citrus flavor

How to Make Fresh Orange Layer Cake

There are a few steps to making this cake, but the result is so worth it!

Start by making the orange filling so it has time to chill and set.

In a heavy saucepan, whisk together the sugar and flour. Add the fresh orange juice and egg yolks, whisking quickly to combine.

Place the pan over medium-high heat and cook, whisking constantly, until the mixture comes to a boil. Continue cooking for about one minute, stirring constantly, until thickened and no longer cloudy.

Remove from the heat and stir in the butter until smooth. Transfer the filling to a bowl, press plastic wrap directly onto the surface, and refrigerate until completely chilled.

Preheat the oven to 350°F and grease and flour two round cake pans. In a separate bowl, sift together the flour, baking powder, and salt.

Using an electric mixer, cream together the butter, shortening, and orange zest until light and fluffy. Gradually add the sugar and eggs, mixing well and scraping down the sides of the bowl as needed.

Add the dry ingredients alternately with the fresh orange juice, mixing on low speed after each addition until just combined.

Divide the batter evenly between the prepared pans, gently tapping them on the counter to remove air bubbles. Bake until a toothpick inserted into the center comes out clean. Let the cakes cool briefly in the pans, then turn them out onto a wire rack to cool completely.

To make the frosting, beat the butter until creamy. Add the powdered sugar and salt and mix until fully combined. Add the orange juice and lemon zest and beat until light and fluffy, scraping down the sides of the bowl as needed. If made ahead, refrigerate and re-whip before using.

Once all components are completely cool, place one cake layer on a serving plate or cake stand.

Spread the chilled orange filling evenly over the top, creating a generous filling layer. Add the second cake layer and refrigerate briefly to help the filling firm up.

Spread a thin crumb coat of frosting over the entire cake, chill for a few minutes, then finish frosting with decorative strokes.

Garnish with chocolate curls, fresh orange slices, or keep it simple and let the citrus shine.

Storage & Make-Ahead Tips

Store the finished cake covered in the refrigerator for up to four days. For best freshness, keep it in an airtight container.

The filling can be made one to two days in advance and kept chilled. Cake layers can be baked a day ahead, wrapped tightly, and refrigerated until ready to assemble. Before serving, let the cake sit at room temperature for 20–30 minutes for the best texture and flavor.

Love it? Pin it!

If you can’t wait to try this recipe for fresh orange cake, make sure you can find it. Pin it to your favorite Pinterest recipe board before you go.

Substitutions & Swaps

Fresh orange juice is strongly recommended for the best fresh orange flavor, though bottled juice can be used in a pinch. The cake will still be delicious, just slightly less vibrant.

Shortening can be replaced with butter if needed, though the cake may be slightly denser. If using unsalted butter, add a small pinch of salt to keep flavors balanced.

Lemon juice and zest can be substituted for a lemon version of this cake. The filling can also be skipped entirely for a simpler orange layer cake.

Tips

• The filling needs to boil so it thickens properly and can support the cake layers without sliding.
• Because of the custard-style filling and butter-based frosting, the cake should be refrigerated.
• This cake is very make-ahead friendly. Both the filling and cake layers can be prepared in advance and assembled later.
• A crumb coat seals in loose crumbs and helps create a smooth, clean finish.
• The cake layers freeze well, but the fully assembled cake is best enjoyed fresh or refrigerated.

Whether you dress it up or keep it simple, this Fresh Orange Layer Cake is one of those recipes that earns its place as the best cake for gatherings. It’s bright, comforting, and made with simple ingredients—exactly the kind of moist cake you’ll come back to whenever you’re craving the best orange cake for special occasions or everyday baking.

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Print Recipe

Fresh Orange Layer Cake

What better use for fresh oranges than to put them in this Fresh Orange Layer Cake.

Prep Time15 minutes mins

Cook Time45 minutes mins

Additional Time3 hours hrs

Total Time4 hours hrs

Course: Cake & Cupcakes

Cuisine: American

Keyword: buttercream, cake, Fresh Orange Layer Cake, layer cake, orange, orange filling

Servings: 12 servings

Calories: 627kcal

Author: Michaela Kenkel

Cook ModePrevent your screen from going dark

Ingredients

For the Filling:

• 2/3 cup sugar
• 3 Tablespoons flour
• 1 cup fresh orange juice about 3 large oranges, pulp removed
• 2 large egg yolks
• 2 Tablespoons salted butter

For the Cake:

• 2 1/4 cup flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/3 cup salted butter
• 1/3 cup vegetable shortening
• 2 teaspoons grated orange zest from about one large orange
• 1 1/2 cups sugar
• 3 large eggs
• 1 cup fresh orange juice about 3 large oranges, pulp removed

For the Frosting:

• 1cup + 3 Tablespoons salted butter room temperature
• 6 cups powdered sugar
• dash of salt
• 1 1/2 teaspoons of grated lemon zest
• 6 Tablespoons fresh orange juice

Instructions

Making the filling:

• In a heavy saucepan, whisk together the sugar and flour. Add the fresh orange juice and egg yolks, whisking quickly to combine. Place the pan over medium-high heat and cook, whisking constantly, until the mixture comes to a boil. Continue cooking for about one minute, stirring constantly, until thickened and no longer cloudy. Remove from the heat and stir in the butter until smooth. Transfer the filling to a bowl, press plastic wrap directly onto the surface, and refrigerate until completely chilled.

Make the cake:

• Heat the oven to 350 degrees. Sift together flour, baking powder and salt, set aside. Grease and flour two 8″ round cake pans (you can use 9″ round, the layers will just be thinner) 
• In your mixer, cream together butter, shortening, and zest. Gradually stir in the sugar and eggs, creaming together, and scraping down the sides of the bowl.
• Add the sifted dry ingredients alternately with the orange juice to the creamed mixture, beating well on low speed after each addition. Pour equal amounts of batter into the two prepared cake pans. Tap the pans on the counter a couple of times to remove any air bubbles and to even out the batter. Bake until a toothpick in the middle comes out clean, about 28 minutes. Cool the layers in the pans for about 10 minutes and then loosen the layers from the pans and transfer to a rack to cool completely.

To make the frosting:

• Cream the butter in the mixer. Add the sugar and salt and combine thoroughly. Add the orange juice and zest and mix until light and creamy. Make sure to scrape the sides of the bowl down. Refrigerate if not using right away.

  (if you refrigerate, be prepared to place frosting back under the mixer to fluff it back up when you are ready)

Assemble the Cake:

• Once all components are completely cool, place one cake layer on a serving plate or cake stand. Spread the chilled orange filling evenly over the top, creating a generous filling layer. Add the second cake layer and refrigerate briefly to help the filling firm up. Spread a thin crumb coat of frosting over the entire cake, chill for a few minutes, then finish frosting with decorative strokes.

  Garnish with chocolate curls, fresh orange slices, fresh mint or keep it simple and let the citrus shine.

Notes

Store the finished cake covered in the refrigerator for up to four days. For best freshness, keep it in an airtight container.

The filling can be made one to two days in advance and kept chilled. Cake layers can be baked a day ahead, wrapped tightly, and refrigerated until ready to assemble. Before serving, let the cake sit at room temperature for 20–30 minutes for the best texture and flavor.

 

Nutrition

Serving: 1serving | Calories: 627kcal | Carbohydrates: 121g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 360mg | Potassium: 150mg | Fiber: 1g | Sugar: 99g | Vitamin A: 426IU | Vitamin C: 26mg | Calcium: 72mg | Iron: 2mg

This recipe was originally posted on January 28, 2012. It has been updated to improve user experience and reshared on January 16, 2026.

My youngest daughter from the original post. She always loved helping me cook and bake!