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Dreamy Orange Cream Cake

Dreamy Orange Cream Cake

This citrusy dessert features a tender orange-infused cake topped with a light vanilla whipped cream frosting for a nostalgic creamsicle flavor.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 and ½ cups all purpose flour
  • 1 and ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • ¾ cup sugar
  • 2 large eggs
  • ½ cup fresh orange juice
  • 1 tablespoon fresh orange zest
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Equipment

  • Mixing Bowls
  • Hand or Stand Mixer
  • Microplane or zester
  • 8 or 9 inch round cake pan
  • Spatula
  • Parchment paper

Method
 

  1. Preheat your oven to 350°F and grease an 8 or 9 inch round cake pan then line it with parchment paper.
  2. Whisk the flour baking powder and salt together in a mixing bowl until combined.
  3. In a separate large bowl cream the softened butter and sugar until the mixture is light and fluffy.
  4. Beat the eggs into the butter mixture one at a time.
  5. Stir in the fresh orange juice orange zest whole milk and vanilla extract.
  6. Gradually add the dry flour mixture to the wet ingredients and mix until the batter is just smooth.
  7. Pour the batter into the prepared cake pan and smooth out the top with a spatula.
  8. Bake for 28 to 32 minutes or until a toothpick inserted into the center comes out clean.
  9. Remove the cake from the oven and let it cool completely on a wire rack before frosting.
  10. Make the frosting by whipping the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  11. Spread the whipped cream frosting over the cooled cake.
  12. Sprinkle extra orange zest on top for garnish if desired and serve.

Notes

Using fresh orange juice and zest provides a much more vibrant flavor than bottled alternatives.
Ensure all ingredients are at room temperature to help the batter emulsify properly.
Avoid overmixing the batter once the dry ingredients are added to keep the cake light and tender.
The cake must be completely cool before adding the whipped cream frosting to prevent it from melting.
Store any leftover cake covered in the refrigerator for up to four days.
You can serve this cake with fresh berries or a scoop of vanilla ice cream for an extra treat.