Citrus Layer Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
8 oz cream cheese, softened (226g), full fat
02 -
1 ½ sticks unsalted butter, softened (168g)
03 -
2 cups sugar (400g)
04 -
4 large eggs, room temperature
05 -
3 cups cake flour (342g)
06 -
2 teaspoons baking powder (8g)
07 -
½ teaspoon baking soda (3g)
08 -
½ teaspoon salt (3g)
09 -
½ cup milk (175g)
10 -
½ cup concentrated orange juice, thawed (do not add water)
11 -
¼ cup vegetable oil (54g, canola oil recommended)
12 -
Orange zest from one orange (optional)
13 -
1 tablespoon orange extract
14 -
Orange coloring gel for desired shade (optional)
→ For the Orange Cream Cheese Frosting
15 -
3 sticks unsalted butter, softened (339g)
16 -
16 oz cream cheese, full fat (two 8 oz packages)
17 -
1 teaspoon vanilla extract (4g)
18 -
1 teaspoon orange extract (4g)
19 -
½ teaspoon salt (2g)
20 -
7 cups powdered sugar (805g)
21 -
Orange coloring gel (optional, small amount for tinting)
# Instructions:
01 -
Preheat the oven to 325°F. Grease and flour three 8-inch pans. Line the bottom of the pans with circles of parchment paper for easier removal.
02 -
In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds and set aside.
03 -
In another bowl, combine the milk, vegetable oil, ½ cup concentrated orange juice (thawed), orange extract, and orange zest. Set aside.
04 -
In the bowl of your mixer, add the butter and softened cream cheese and mix at medium speed until smooth. Gradually add the sugar and mix at medium speed for 2-3 minutes.
05 -
Add the room temperature eggs one at a time, mixing until the yellow of the yolk disappears. If using orange coloring gel, you can add it now or any time during the mixing process.
06 -
With the mixer on low speed, alternately add the flour mixture and the milk mixture, beginning and ending with the flour mixture (3 additions of dry mixture, 2 additions of wet). Slightly increase the mixer speed just until combined.
07 -
Divide the batter between the three prepared pans. Bake at 325°F for 28-30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let cool for 5-10 minutes in the pans on a wire rack before turning out.
08 -
Mix the softened butter on low to medium speed until softened and smooth. Add the softened cream cheese, mixing until smooth and well combined. Add the vanilla and orange flavorings. Gradually add the powdered sugar beating on low speed until blended. Add coloring gel if desired. Continue to mix until well combined and smooth.
09 -
Once the cake layers have cooled, place the first cake layer on a cake pedestal. Spread with orange cream cheese frosting, top with the next layer and repeat. Top with the third cake layer.
10 -
Frost with a thin layer of frosting (crumb coat). Freeze the cake for 10 minutes before applying the final layer of frosting. Decorate as desired. If the frosting becomes too soft, refrigerate it briefly to firm up.
11 -
Refrigerate the cake. For optimal flavor and texture, remove from the refrigerator a couple of hours before serving to allow the cake and frosting to warm and soften.
# Notes:
01 -
This recipe makes approximately 8 cups of batter and works for cupcakes as well (although there will be little to no dome).
02 -
To substitute cake flour: For each cup of flour, remove 2 tablespoons of all-purpose flour and replace with 2 tablespoons cornstarch. For this recipe, use 3 cups all-purpose flour, remove 6 tablespoons, and replace with 6 tablespoons cornstarch.
03 -
To quickly bring eggs to room temperature, place them in a bowl of very warm water for 5 minutes.
04 -
Cream cheese frostings are softer than buttercream. If it becomes too soft to work with, refrigerate for 5-10 minutes to firm it up.