Fresh Orange Layer Cake

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Fresh Orange Cake half sliced with one piece missing.

4.80 from 5 votes

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

Prep Time15

Cook Time45

Additional Time3

Total Time4

Course: Cake & Cupcakes

Cuisine: American

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

Servings: servings

Calories: 627kcal

Author: Michaela Kenkel

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