Embrace a burst of citrus sunshine with this delightful Orange Creamsicle Layer Cake. This layered cake recipe combines tender orange cake with creamy vanilla frosting for a nostalgic treat you’ll love to make and share.
Key Ingredients & Substitutions:
- Fresh Oranges: Zest and juice are essential for flavor; use navel or Valencia oranges.
- Buttermilk: Creates a tender crumb; you can substitute with regular milk mixed with a tablespoon of lemon juice or white vinegar.
- Vanilla Extract: Crucial for the “creamsicle” flavor; use a good quality pure extract.
- Powdered Sugar: For smooth, lump-free frosting.
Ingredients:
For the Orange Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon orange zest (from 2 medium oranges)
- ¾ cup fresh orange juice (from 2-3 medium oranges)
- ½ cup buttermilk
For the Vanilla Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- ¼ cup milk or cream
- Pinch of salt
Optional Garnish:
- Additional orange zest or candied orange slices
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Servings: 12
- Calories per serving: Approximately 450-500
- Tools Needed: Two 8-inch round cake pans, electric mixer, mixing bowls, zester, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Cake Pans
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper circles on the bottom. This prevents sticking and ensures your layered cake releases easily.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside. This step ensures an even distribution of leavening agents throughout your cake batter.
3. Cream Butter and Sugar
In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy. This creates air pockets for a tender cake texture.
4. Add Eggs and Orange Flavor
Beat in the eggs one at a time, mixing well after each addition. Stir in the orange zest until just combined. The zest provides intense orange flavor to your layered cake.
5. Alternate Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet mixture, alternating with the orange juice and buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Bake the Cake Layers
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool Your Cakes
Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Cooling completely is crucial before frosting to prevent melting.
8. Make the Vanilla Buttercream
While the cakes cool, prepare the frosting. In a large bowl, cream the softened butter with an electric mixer until smooth. Gradually beat in the sifted powdered sugar until light and fluffy.
9. Finish the Frosting
Add the vanilla extract, milk, and salt to the buttercream. Beat until the frosting is smooth and spreadable. Adjust consistency by adding more powdered sugar if too thin, or more milk if too thick.
10. Assemble Your Layered Cake
Once the cake layers are completely cool, place one layer on your serving plate or cake stand. Spread about a third of the frosting evenly over the top. Carefully place the second cake layer on top and use the remaining frosting to cover the top and sides of the cake.
Variation Ideas:
- Orange Glaze: Instead of buttercream, make a simple glaze with powdered sugar and orange juice for a lighter finish.
- Creamsicle Swirl: Add a few drops of orange food coloring to a small portion of the vanilla buttercream and swirl it through the frosting for a visual effect.
- Mini Cakes: Bake the batter in cupcake pans for orange creamsicle cupcakes.
Storage Instructions:
Store your Orange Creamsicle Layer Cake at room temperature for up to 2 days, loosely covered. For longer storage, refrigerate for up to 5 days. Bring the cake to room temperature before serving for the best flavor and texture.
Frequently Asked Questions (FAQ):
- Can you make the cake layers ahead of time? Yes, you can bake the cake layers up to 2 days in advance and store them tightly wrapped at room temperature.
- What if you don’t have buttermilk? Mix regular milk with a tablespoon of lemon juice or white vinegar and let it sit for 5 minutes before using.
- How do you prevent a dry layered cake? Be careful not to overbake the cake layers; remove them from the oven as soon as a skewer comes out clean.
- Can you freeze the unfrosted cake layers? Yes, wrap cooled cake layers tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature before frosting.
- Why is my buttercream lumpy? Ensure your butter is truly softened, not melted, and sift your powdered sugar to remove any lumps.
- Can you use bottled orange juice? Freshly squeezed orange juice provides the best flavor for this layered cake recipe.