Moist Orange Layer Cake Recipe

Introduction

This Moist Orange Layer Cake is a delightful treat bursting with fresh citrus flavor. Perfectly tender layers are paired with a creamy orange cream cheese frosting, making it a show-stopper for any occasion. The bright orange zest and juice bring a refreshing twist to a classic layered cake.

Ingredients

• 2 ½ cups (300g) all-purpose or cake flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp fine sea salt
• 1 cup (226g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature
• 1 cup (240ml) buttermilk, room temperature
• 2 tbsp fresh orange zest
• ¼ cup (60ml) fresh orange juice
• 1 tsp pure vanilla extract
• 12 oz (340g) full-fat cream cheese, softened
• ¾ cup (170g) unsalted butter, softened (for frosting)
• 4 cups (480g) powdered sugar, sifted
• 1 tbsp fresh orange zest (for frosting)
• 2-3 tbsp fresh orange juice (for frosting)
• 1 tsp pure vanilla extract (for frosting)
• Pinch of fine sea salt (for frosting)
• ¼ cup (60ml) fresh orange juice (for optional simple syrup)
• ¼ cup (50g) granulated sugar (for optional simple syrup)

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans; line bottoms with parchment paper.
2. Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: Cream softened butter and granulated sugar in a large bowl with an electric mixer until light and fluffy, about 3 to 5 minutes.
4. Step 4: Add eggs one at a time, beating well after each addition and scraping down the bowl to ensure even mixing.
5. Step 5: In a separate bowl, whisk together buttermilk, orange juice, orange zest, and vanilla extract until combined.
6. Step 6: Gradually add dry ingredients to the butter mixture in three parts, alternating with wet ingredients in two parts. Mix on low speed just until combined—do not overmix.
7. Step 7: Divide batter evenly among prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Cool cakes in pans for 10-15 minutes, then invert onto wire racks, remove parchment paper, and cool completely to room temperature.
9. Step 9: For optional simple syrup, combine ¼ cup orange juice and ¼ cup granulated sugar in a small saucepan. Heat until sugar dissolves, then cool. Brush cooled cake layers with syrup for extra moisture.
10. Step 10: Beat softened cream cheese and butter with an electric mixer until smooth and creamy, about 2 to 3 minutes.
11. Step 11: Gradually add sifted powdered sugar on low speed, then beat on medium-high for 2-3 minutes until light and fluffy.
12. Step 12: Mix in orange zest, 2 to 3 tablespoons orange juice, vanilla extract, and a pinch of salt. Adjust orange juice to achieve desired consistency and taste.
13. Step 13: Whip frosting on medium-high for 30 seconds to make it extra light and luscious.
14. Step 14: Ensure cake layers are completely cool. Level tops with a serrated knife if necessary for even stacking.
15. Step 15: Place the first cake layer on a serving platter. Spread 1 to 1 ½ cups of frosting evenly over the layer. Place the second layer on top and repeat frosting.
16. Step 16: Add the third cake layer on top, gently pressing to secure.
17. Step 17: Apply a thin crumb coat of frosting all over the cake. Refrigerate for 15-20 minutes until firm to trap crumbs.
18. Step 18: Remove cake from refrigerator. Apply remaining frosting to top and sides, smoothing or decorating as desired with an offset spatula.
19. Step 19: Optionally decorate with additional orange zest, candied orange slices, fresh orange segments, or mint leaves.
20. Step 20: Chill the assembled cake in the refrigerator for at least 30 minutes before slicing and serving for best presentation and set frosting.

Tips & Variations

• Use cake flour for an even lighter texture if you prefer.
• If buttermilk is unavailable, substitute with regular milk plus 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.
• For extra citrus flavor, sprinkle a little orange zest between the cake layers along with the frosting.
• Try adding a teaspoon of orange liqueur to the frosting for a subtle boozy twist.
• To make simpler prep, use two 9-inch pans instead of three 8-inch pans, adjusting bake time slightly.

Storage

Store the cake covered tightly in the refrigerator for up to 4 days. For best texture, bring to room temperature before serving. Leftover cake can be frozen for up to 2 months when wrapped well; thaw overnight in the refrigerator and then bring to room temperature before eating. Reheat slices briefly in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake in advance?

Yes, you can bake the layers a day ahead and keep them wrapped tightly in the refrigerator. Assemble and frost the cake the next day for the freshest taste.

How do I prevent the cake layers from drying out?

Brushing the layers with the optional orange simple syrup adds moisture and keeps the cake tender. Also, avoid overbaking and cool layers completely before frosting.