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Orange Cake is an orange lover’s dream! Fluffy vanilla orange cake layers are filled with silky orange curd and creamy orange cream cheese frosting. The whole cake tastes like an orange dreamsicle, in the best way!
Why you’ll love this Orange Cake:
The cake, curd, and frosting are all flavored with fresh orange zest and orange juice. No artificial flavoring here! This cake tastes reminiscent of your childhood favorite orange dreamsicle, but in a more grown up form. Homemade orange curd helps elevate this cake and is incredibly delicious!
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
- Orange Juice – Use freshly squeezed orange juice.
- Butter – I prefer salted, but you can use unsalted butter if that’s your preference.
- Vegetable Oil – Using a combination of oil and butter gives this cake the best of both worlds – oil keeps the cake tender and moist, while butter adds flavor.
- Egg – Use the whites from large eggs, at room temperature.
- Milk – I used 2% milk (lactose-free, in fact!).
- Sour Cream – Use full-fat sour cream at room temperature for best results.
- Cake Flour– Cake flour produces a more tender crumb in a cake and I highly recommend using it! Spoon & level your flour for best results, or use a scale. Scooping the measuring cup directly in will lead to too much flour, giving you a dry cake. 1 cup of cake flour is 110 grams, whereas 1 cup of all-purpose flour is 130 grams.
- Vanilla Extract – Since the flavor in this cake comes from simple quality ingredients, be sure to use real vanilla instead of imitation for the best flavor.
Recipe Substitutions & Variations:
- Sour Cream – You can use full fat plain greek yogurt in a pinch, in place of the sour cream.
- Cake Flour – Make your own cake flour by spooning & leveling 1 cup of flour into a measuring cup, using a flat edge to level it off. Add to a mixing bowl, then remove two tablespoons (scoop & level them off). Add two tablespoons of corn starch, then sift this mixture twice. This is important to evenly mix the ingredients and to give the same light texture as cake flour. Repeat this until you have as much flour as the recipe calls for.
- Cupcakes – I already have this recipe written up in a cupcake version – find my Orange Cupcakes recipe here!
How to Make this Orange Cake:
Step 1: Make Orange Curd. Cook together orange zest, sugar, eggs, orange juice, and a pinch of salt until it reaches 195 degrees F. Strain the curd into a bowl, then stir in butter and vanilla. Add a hint of orange food coloring, if desired.
Step 2: Make the Cake Batter. Cream together butter & oil. Then, add the sugar & orange zest mixture & beat on high speed for two full minutes. Add the egg whites, two at a time, mixing on medium between each for 45 seconds. until well combined. Add the sour cream and vanilla, making sure to scrape the sides and bottom of the bowl as you go, to make sure everything is incorporated. Alternate adding the dry ingredients with the milk and orange juice.
Step 3: Bake. Divide the batter evenly among three greased and floured pans, and bake as directed in the recipe card below. Let cakes cool in the pans for 10 minutes before inverting onto wire racks to cool completely.
Step 4: Make the Frosting. While the cakes cool, make the frosting. Beat together butter, orange zest, powdered sugar, orange juice, salt, vanilla, and cream cheese.
Step 5: Assemble. Frost the bottom layer with an even layer of the orange frosting. Pipe a border of frosting around the cake layer, and fill with orange curd. Repeat this with the 2nd layer, then add the final layer upside down for a flat top. Apply a thin layer as your crumb coat, then chill for 20-30 minutes to set. Apply the remaining frosting, saving some back for decorating the top. Pipe desired decoration on top of the cake, then fill the inside with 1/3 cup of orange curd.
Serving + Storing:
Let the cake set in the fridge for about 30 minutes or so before slicing and serving, so everything is nicely set. Store leftovers, tightly covered in plastic wrap, in an airtight container in the fridge for 3-4 days.
Expert Baking Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
FAQs:
A double batch would yield way too much batter for a mixing bowl to contain, and you’d likely over mix. However, you can halve it and divide the batter between two 8-inch round cake pans, or bake in one 9×9 square pan with tall sides.
You’re in luck – I already have a blog post with recipe for Orange Cupcakes!
I prefer assembling the cake the day the layers are baked to keep them as fresh as possible. However, the curd can be made up to 3 days ahead and refrigerated in a jar. The frosting can be made 1-2 days ahead and refrigerated. Let it come back to room temperature for just a bit before frosting, so it’s spreadable (or re-mix with an electric mixer).
Special Tools:
- Offset Spatula – Offset spatulas make frosting a cake so easy! They can also be used for spreading cake and brownie batters evenly.
- Cake Turntable – If you make at least a few cakes a year, a cake turntable makes the frosting process a breeze!
- Piping Bag & Piping Tip – I like to use a reusable piping bag and a Wilton 1A or 2A piping tip to pipe the frosting border for the filling, but you can use a plastic bag with the corner snipped off in a pinch. For the design on top, I used a Wilton 6B tip.
More Orange Recipes to Love:
- Orange Creamsicle Cupcakes
- Blood Orange Upside Down Cake
- Luscious Orange Curd
- Dark Chocolate Orange Shortbread Cookies
Did you make this recipe? Leave a comment & star rating!
Click the little stars in the header of the recipe card below to leave a comment & star rating, letting me know how you liked the recipe. I take all feedback seriously, & leaving a rating helps my small business immensely!
Orange Dreamsicle Cake
Ingredients
For the Orange Curd
- 2 and 1/2 large oranges, zested, zest the remaining half orange and put that zest towards the amount needed in the cake below!
- 2/3 cup granulated sugar , 140 grams
- 3/4 cup + 1 tbsp orange juice, freshly squeezed, about 3 large oranges
- 2 tbsp lemon juice, freshly squeezed
- 2 large egg yolks, at room temperature
- 2 large whole eggs, at room temperature
- pinch of salt
- 1/2 tsp vanilla extract
- 6 tbsp salted butter, cubed & at room temperature , 85 grams
For the Cake Layers
- 3 and 1/2 cups cake flour, spooned & leveled , 385 grams
- 1 tbsp baking powder, 14 grams
- 3/4 tsp baking soda, 4.5 grams
- 3/4 tsp salt, 5 grams
- 4 large oranges, zested
- 2 and 2/3 cup granulated sugar , 543 grams
- 1/2 cup + 2 and 1/2 tbsp salted butter, softened at room temperature, 148 grams
- 1/2 cup vegetable oil, 116 mL
- 7 large egg whites, at room temperature , 266 grams
- 1 and 1/2 tbsp vanilla extract , 19.5 grams
- 3/4 cup full fat sour cream, at room temperature , 180 grams
- 1 cup milk, 240 mL
- 1/2 cup freshly squeezed orange juice,
For the Orange Cream Cheese Frosting
- 2 cups salted butter, softened at room temperature
- zest of 3 medium oranges
- 5 and 1/2 cups to 7 cups powdered sugar , Start with less, and add more to taste
- 6 tbsp freshly squeezed orange juice
- pinch of salt
- 1 tbsp vanilla extract
- 20 ounces full fat cream cheese , Use the block style
For the Cake Assembly
- sliced oranges, optional
- additional orange zest
Instructions
- Make the Orange Curd: Make the orange curd by following my recipe, linked in blue text. This post gives step-by-step photos & thorough directions!2 and 1/2 large oranges, zested, 2/3 cup granulated sugar , 3/4 cup + 1 tbsp orange juice, freshly squeezed, 2 tbsp lemon juice, freshly squeezed, 2 large egg yolks, at room temperature , 2 large whole eggs, at room temperature , pinch of salt, 1/2 tsp vanilla extract , 6 tbsp salted butter, cubed & at room temperature
- Prep: Make sure all cold ingredients have come to room temperature. Preheat your oven to 350° F. Prepare three 9-inch cake pans. Use a paper towel to rub shortening all over the inside of each pan, coating them evenly and completely. Cut a round of parchment paper to fit inside each (tracing is the easiest way). Place this on top of the greased pan bottom, then grease over the parchment paper as well. Add a handful of flour, and tap the pan around to evenly coat the entire inside with flour, tapping out the excess.
- Prep Dry Ingredients: In a medium bowl, whisk together the dry ingredients – flour, baking powder, baking soda, and salt.3 and 1/2 cups cake flour, spooned & leveled , 1 tbsp baking powder, 3/4 tsp baking soda, 3/4 tsp salt
- Make the Cake Batter: Rub the orange zest into the granulated sugar (with clean hands!) until well combined and the mixture resembles wet sand. In a large mixing bowl, cream the softened butter for about 30 seconds, until creamy. Add the vegetable oil and beat together for 1 minute. Add the zested sugar and beat on high speed for 2 full minutes. The mixture will be fluffy. Scrape the sides of the bowl down throughout, to ensure everything is combined. Add the egg whites, two at a time and then the last one on its own, beating on medium-high speed between each addition, for 45 seconds. The mixture will be very fluffy. Add the sour cream and vanilla and mix on medium low speed until just combined.Add half of the dry ingredients with the mixer running on low speed. Add the milk and orange juice with a few streaks of flour remaining, then when the liquid is almost mixed in, add the remaining dry ingredients. When just a few streaks of flour remain, turn off the mixer and use a spatula to give a few gentle stirs to mix in the last dry flecks – don't over mix!1/2 cup + 2 and 1/2 tbsp salted butter, softened at room temperature, 1/2 cup vegetable oil, 4 large oranges, zested, 2 and 2/3 cup granulated sugar , 7 large egg whites, at room temperature , 1 and 1/2 tbsp vanilla extract , 3/4 cup full fat sour cream, at room temperature , 1 cup milk
- Bake: Divide cake batter evenly between the prepared pans. (You can eyeball this or use a kitchen scale – you'll have about 685 grams of batter per pan.) Bake the cakes for 23-27 minutes, rotating the pans halfway through (most ovens have hot spots – this helps them bake evenly). A toothpick inserted into the center will pull out moist crumbs. Let cakes cool in the pans on cooling racks for 10 minutes. Then, invert onto cooling racks to cool completely.
- Make the Frosting: Beat butter and orange zest in a large mixing bowl on high speed until creamy – 30 seconds to 1 minute. Add powdered sugar, 2 cups at a time, mixing between each until creamy. Use orange juice as needed to help the powdered sugar incorporate. Add vanilla extract and salt & mix. Add cubed room temperature cream cheese, and mix well. (Adding this last prevents a weepy texture). Taste and add additional powdered sugar if desired.1/2 cup freshly squeezed orange juice, 2 cups salted butter, softened at room temperature , zest of 3 medium oranges, 5 and 1/2 cups to 7 cups powdered sugar , 6 tbsp freshly squeezed orange juice, pinch of salt, 1 tbsp vanilla extract , 20 ounces full fat cream cheese
- Assemble the Cake: Measure 1 and 1/4 cups of frosting out twice, into two small bowls. This is your frosting for between the layers. Fill a piping bag fitted with a round tip with 1/2 cup of frosting. (Keep the extra frosting in the large bowl and the second small bowl in the fridge until ready to use – it will get softer the longer it sits at room temperature.)Place the first cake layer onto a cake plate placed on a turntable. Frost with the 1 and 1/4 cups of frosting, spreading it evenly with an offset spatula. Pipe a border of frosting around the cake layer and fill with 1/3 cup (85 grams) of the chilled orange curd.Place the second cake layer on top and spread the excess frosting peeking out from between to begin your crumb coat around the first two layers. Chill for 10-15 minutes (or longer if needed) to set things so the layers don't slide around. Repeat these steps with the second layer. Add the final layer upside down (for a flat top!) and chill for 10-15 minutes again before crumb coating. Then, spread a thin amount of frosting on top and on the sides of the cake. Use a cake scraper to smooth out and remove excess. This is your crumb coat, so don't fret if it isn't perfect. Pop the cake in the fridge for 15-20 minutes to set the crumb coat. Then, apply the remaining frosting, using the cake scraper to smooth the top and sides of the cake, making sure to reserve some for piping on the top of the cake (as pictured). Pipe desired border or dollops on top of the cake, then add 1/3 cup of orange curd into the center of this. Let chill in the fridge for at least 30 minutes or until frosting is set before serving. Tip: Plastic wrap will stick to the curd. Use toothpicks to hold it up from the top and sides of the cake, or use a cake plate with a lid if you have one large enough.
- Serve & Store: Slice and serve once chilled! Store leftovers in the fridge in an airtight container, with plastic wrap pressed over the cut portion of the cake, for 3-4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This cake is a labor of love and so worth it! I made it for my fiancés birthday and it was delicious. It tastes exactly like a creamsicle!
So glad to hear you enjoyed this recipe, Amanda!
Deliciosa 😋
So glad to hear you enjoyed this recipe, Claudia!
Made this cake and it came out perfect! Love the method of pre-mixing the sugar and orange zest, i really think it made a big difference in the taste. The frosting was so light and fluffy! I used just the five cups of sugar and I wouldn’t add any more.
So glad to hear you enjoyed this recipe, El!
This cake looks so good but I’m not sure about all the salt. Especially the salted butter. We don’t bake with salted butter here in Germany. It just sounds like a lot to me.
Hi in Germany! You can certainly use unsalted butter if you prefer. Let me know how you like the recipe!
This cake was so delicious and so moist!!!! My family literally thought I had purchased it from a fancy bakery. I wonder if I can swap out the orange with lemon to make a lemon cake?
So glad to hear that, Margarita! I want to say yes, *but* I haven’t tested it myself so I can’t guarantee that it would work as well as the orange. I do plan on getting a lemon version tested and posted soon, however, so keep an eye out!
This is the best cake I’ve ever made so far, it was worth the effort. I could smell and taste the natural orange flavour in the cake, curd and frosting. The only thing I would change and this is due to preference is reduce the sugar in frosting by at least half. I’d like to share a tip;
I used silicone cake pans so the cake was too soft to frost. So I froze it in zip lock bags (cling film works as well). This way the cakes were easier to handle and I was able to skip chilling them after frosting a layer. This also enables skipping crumb coating.
So glad you enjoyed this recipe, Chipego! Thanks for the feedback on the frosting, that is helpful to hear!
This cake is SO good! The cream cheese frosting is my favorite 🙂
Thanks so much, Dana!