Fresh Orange Cake with Cream Cheese Frosting

ByJessica Loizzo Updated on

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This moist, fluffy Orange Cake with Cream Cheese Frosting is to die for! It’s bursting with real orange flavor, layered with a rich, tangy cream cheese frosting that melts in your mouth. It’s the ultimate dessert for spring and summer gatherings, holiday brunches or anytime you need a vibrant, crowd-pleasing treat!

Light vanilla layer cake with orange slices and fresh mint garnish, topped with smooth white frosting, perfect for citrus-inspired dessert lovers.

Why You’ll Love This Orange Cake

  • Made with fresh orange juice and zest – No artificial flavorings here! This orange cake is made with fresh ingredients, giving it the perfect touch of natural citrus flavor.
  • It’s incredibly moist and velvety – I use the reverse creaming method which results in a fine, even, velvety crumb. It’s my favorite!
  • It’s impressive – Just look at it! It’s not everyday that you see or enjoy a homemade orange cake. It’s breath taking!
  • Tastes amazing – Between the fresh orange, vanilla and cream cheese frosting, this orange cake is delicious. You will definitely want more than one piece!

What is the Reverse Creaming Method?

The reverse creaming method, also known as the paste method or two-stage method, is a technique used in cake baking. The fat is first mixed with the dry ingredients. Then, liquid ingredients are added. This method creates a finer, more even crumb and a slightly denser, ultra-tender cake. I use this method in my strawberry cake recipe. I personally love the texture of a reverse creamed cake, it’s very tender yet light and melts in your mouth. It’s very indulgent!

Cake Ingredients:

  • Cake flour – cake flour produces a light, tender and fluffy texture. The cake rises more with cake flour versus all purpose flour.
  • Granulated sugar – sugar sweetens the cake.
  • Baking powder – Baking powder helps the cake rise.
  • Salt – Salt balances the sweetness and enhances the flavors of the ingredients.
  • Butter – Butter adds flavor and fat.
  • Egg whites – Egg whites help bind the ingredients together and give structure to the cake.
  • Oranges (for zest and juice) – Fresh oranges add citrus flavor.
  • Oil – Oil helps keep the cake moist.
  • Whole milk – Milk also helps keep the cake moist.
  • Vanilla extract – Vanilla adds warmth and flavor.

Cream Cheese Frosting Ingredients

  • Cream cheese – use full fat for the creamiest frosting.
  • Butter – butter adds flavor.
  • Confectioner sugar – confectioners sugar sweetens the frosting.
  • Salt – a little salt balances the sweetness.
  • Vanilla extract – vanilla add flavor and warmth.
  • Orange juice and orange zest – fresh orange juice and zest are added for flavor.

Instructions

Bright red stand mixer blending sugar and lemon zest in a glass mixing bowl, perfect for baking desserts and sweets.
First, add granulated sugar and orange zest to a mixer bowl. Massage the zest into the sugar.
Bright red stand mixer mixing flour and sugar in a glass bowl for baking.
Next, add cake flour, baking powder and salt. Mix until combined.
Butter being added to a mixing bowl with flour and a stand mixer for baking cookies or cakes | butter in a stand mixer for baking sweet treats | mixing butter and flour for baking cookies or cake batter at Stuck On Sweet | close-up of butter addition to dry ingredients in a stand mixer, preparing for baking delicious desserts | relevance: relevant for baking, baking ingredients, cookie, cake, dessert, kitchen, sweet treats.
Add the pieces of cold butter, one at a time, over 30 seconds. Mix until course crumbs form.
Creamy homemade custard being whisked in a glass mixing bowl for baking or dessert recipes.
In a separate bowl, whisk together whole milk, egg whites, orange juice, vanilla extract and oil.
Flour and eggs being mixed in a stand mixer for baking, with a pour of beaten eggs in a glass bowl, ideal for baking recipes at Stuck On Sweet.
Add half of the wet ingredients to the mixer and mix on medium speed for 90 seconds, scraping down sides of bowl as necessary.
Cream cheese frosting being mixed with an electric hand mixer in a glass bowl.
Cake batter will be thick.
Creamy vanilla cake batter in a glass mixing bowl with a red stand mixer, ready for baking, perfect for homemade cake recipes from Stuck On Sweet.
Add half of what’s left of the wet ingredients and mix for 20 more seconds at medium speed. Then add the last of the wet ingredients and mix for another 20 seconds at medium speed.
Creamy vanilla cake batter on a stand mixer paddle, ready for baking, showcasing smooth texture and rich flavor, ideal for cake making, baking recipes, and dessert baking.
Scrape down sides of bowl. Cake batter will be thick.
Creamy cake batter pouring into baking molds for delicious homemade desserts.
Divide the batter between two cake pans. Bake for 35-40 minutes at 325 degrees, let cool.
Smooth creamy butter being mixed with an electric mixer in a clear glass bowl on a red stand mixer.
While cakes are cooling, make the cream cheese frosting. Mix the cream cheese and butter together until light and fluffy. With mixer on low-speed, slowly add the confectioners sugar. Lastly, add the orange juice, zest and vanilla. Mix on high speed for 2 minutes until light and whipped.
Fluffy white cake batter on a mixer paddle during baking preparation.
Frosting should look like this. Spreadable, not too thick and not too runny.
Freshly baked orange and lemon cake decorated with citrus slices and mint leaves, perfect for summer desserts or special celebrations.
Frost the cake and enjoy!

Tips for Success

  • Read through the entire recipe before starting. This will help prevent mistakes.
  • Prepare all of the ingredients before starting. Measure, mix, etc. This will help prevent mistakes and make the process much smoother.
  • Follow the directions exactly. The reverse creaming method is not difficult, but it does need to be done correctly for success.
  • Use a spatula to scrap the sides of the bowl to make sure all the batter is mixed evenly.
  • Make sure the cakes are cooled completely before frosting. Otherwise the frosting will melt.
  • Use a cake storage container to store the cake. It keeps it from drying out and makes it easier to transfer. It also protects the cake from getting bumped.

Storage and Freezing Instructions

Store the cake in an airtight cake container or wrap with aluminum foil or plastic wrap. It can be refrigerated for up to 5 days. Unfrosted cakes can be frozen, thawed then frosted for serving. To freeze the cake, wrap them individually in plastic wrap then place in a freezer bag. They can be frozen for up to 2 months.

Fresh orange slices and mint leaves topping a creamy layered citrus cake on a white marble cake stand. Perfect for citrus lovers and summer desserts.
Creamy lemon cake slice with fluffy frosting, perfect for dessert or special occasions. Made with moist sponge and zesty lemon flavor for a sweet, citrusy treat.

Final Thoughts

If you’re looking for a crowd pleasing dessert, this orange cake is your recipe! It’s gorgeous, tasty and simple enough to make! I use the reverse creaming method to create a velvety cake that literally melts in your mouth. The cream cheese frosting is fluffy, light and pairs perfectly with the sweet citrus flavors of the cake. If you’re a fan of citrus desserts, try my lemon cupcakes, orange scones, and Easy Lemon Pie. Enjoy!

Yield: 14-20 slices

Fresh Orange Cake with Cream Cheese Frosting

Fresh orange slices on a creamy cheesecake topped with mint leaves, served on a marble cake stand, perfect for citrus-inspired desserts.

A vanilla cake is flavored with fresh orange juice and zest then covered with a citrus cream cheese frosting. This cake it moist, velvety and absolutely delicious.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

Orange Cake

  • 2 1/2 cups cake flour
  • 1 3/4 cup granulated sugar
  • 2 tablespoons orange zest
  • 1 teaspoon salt
  • 1 tablespoon + 1 teaspoon baking powder
  • 10 tablespoons chilled unsalted butter, sliced thin
  • 5 egg whites
  • 1/2 cup whole milk
  • 1/2 cup fresh orange juice (about 3 medium-large oranges)
  • 1/3 cup vegetable or refined coconut oil
  • 2 teaspoons pure vanilla extract

Cream Cheese Frosting

  • 12 ounces room temperature full fat cream cheese
  • 3/4 cup room temperature unsalted butter
  • 4 1/2 - 5 cups confectioners sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1 tablespoon fresh orange juice
  • 1 teaspoon orange zest

Instructions

    1. To make the cake, preheat the oven to 325 degrees and grease and flour two 8 or 9 inch cake pans; set aside.
    2. Add granulated sugar and orange zest into the bowl of a stand alone mixer fitted with a paddle attachment. Use your fingers to massage the orange zest into the sugar.
    3. To the mixer bowl, add the flour, baking powder, and salt. Mix for a few seconds to combine.
    4. Turn mixer on low-speed and gradually add the chilled butter a few pieces at a time over about 30 seconds. Once all the butter has been added, turn the mixer to medium speed and mix until pea size crumbs form. The butter should be evenly distributed throughout the dry ingredients, but crumbly. It takes about a minute. Turn mixer off.
    5. Whisk together all the wet ingredients in a separate bowl; egg whites, milk, orange juice, vanilla extract and oil.
    6. Turn mixer on low-speed and add half of the wet ingredients then turn mixer to medium speed and mix for 90 seconds until thick, scrape down sides of the bowl with a spatula. Turn mixer to low speed again and add the rest of the wet ingredients in two additions mixing on medium speed for 20 seconds after each addition. Scrape down sides and bottom of bowl.
    7. Distribute the cake batter evenly between the two cake pans and bake for 35-40 minutes until done. Check with a toothpick if needed. Let cool for 15 minutes, remove the cakes from the pans and let cool completely before frosting.
    8. To make the cream cheese frosting, add the butter and cream cheese to a stand alone mixer fitted with a whisk attachment. Whisk on medium high speed for about a minute until smooth. With the mixer on low-speed, gradually add the confectioners sugar and mix until smooth. Lastly, add the vanilla extract, orange juice, orange zest and a pinch of salt and mix on medium-high speed for 2 minutes. Frosting should be soft but not runny. If it's too thin, add 1/2 cup more confectioners sugar until you reach the desired consistency. Frost cake using an offset spatula and garnish as desired. Enjoy!

Notes

You may not use all of the frosting - it's a preference of whether or not to put a thin or thick layer. Regardless, both ways are delicious!

Cake can be made ahead of time and refrigerated for up 5 days. Make sure to cover it well with plastic wrap or in an airtight cake container.

Did you make this recipe?

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© Jess - stuckonsweet.com
Category: Cakes/Cupcakes

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