This light and citrusy orange cream cake features moist layers of orange-infused sponge cake with a whipped cream frosting, creating a refreshing and delicate dessert. Perfect for spring, summer, or any special occasion, this cake brings a bright, zesty flavor that pairs beautifully with its airy texture.
Ingredients
For the Cake:
2 ½ cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
4 eggs
¾ cup freshly squeezed orange juice
1 tablespoon orange zest
½ cup whole milk
1 teaspoon vanilla extract
For the Whipped Cream Frosting:
2 cups heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon orange zest
For Garnish:
Orange slices or candied orange peels
Extra orange zest for sprinkling
Instructions
1. Prepare the Cake Batter
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together flour, baking powder, and salt. In another bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
Gradually mix in orange juice, milk, vanilla extract, and orange zest until fully incorporated. Slowly fold in the dry ingredients until smooth.
2. Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
3. Prepare the Whipped Cream Frosting
In a chilled mixing bowl, beat heavy whipping cream, powdered sugar, vanilla extract, and orange zest until stiff peaks form.
4. Assemble the Cake
Place one cake layer on a serving plate. Spread a generous layer of whipped cream frosting over the top. Place the second cake layer on top and frost the entire cake.
5. Garnish and Serve
Decorate with orange slices, candied orange peels, or extra orange zest for a beautiful finish. Slice and serve chilled for the best texture.
Tips for the Best Orange Cream Cake
Use fresh orange juice and zest for the most vibrant citrus flavor.
Chill the mixing bowl and beaters before whipping the cream for a fluffier frosting.
Let the cake cool completely before frosting to prevent melting.
Add a splash of orange extract for a stronger orange flavor.
Variations to Try
Chocolate Orange Cake – Add ½ cup melted chocolate to the batter.
Lemon-Orange Cake – Replace ¼ cup orange juice with lemon juice for a citrus blend.
Orange Almond Cake – Add ½ teaspoon almond extract to the batter for a nutty twist.
Storage and Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze cake layers (without frosting) for up to 2 months, wrapped tightly in plastic wrap.
Reheat: Let chilled cake sit at room temperature for 15 minutes before serving.
This Fluffy Orange Cream Cake is moist, airy, and bursting with citrus flavor, making it the perfect dessert for any occasion. Whether enjoyed at tea time, birthdays, or summer gatherings, this cake is a refreshing and elegant treat. Enjoy!