Introduction

This Moist Orange Layer Cake is bursting with fresh citrus flavor and features a soft, tender crumb. Paired with a creamy orange cream cheese frosting, it’s a delightful treat perfect for any celebration or a special dessert.

A four-layer round cake with light golden sponge layers separated by smooth white frosting, each layer evenly thick and moist. The outside is coated with the same white frosting, decorated with small piped swirls near the base and along the sides. On top, thick slices of bright orange are placed upright, adding vibrant color. Delicate orange zest strands are scattered on the frosting top and between the layers, giving a fresh texture. The cake sits on a white plate against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups (300g) all-purpose or cake flour
2 tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
1 cup (226g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs, room temperature
1 cup (240ml) buttermilk, room temperature
2 tbsp fresh orange zest
¼ cup (60ml) fresh orange juice
1 tsp pure vanilla extract
12 oz (340g) full-fat cream cheese, softened
¾ cup (170g) unsalted butter, softened (for frosting)
4 cups (480g) powdered sugar, sifted
1 tbsp fresh orange zest (for frosting)
2-3 tbsp fresh orange juice (for frosting)
1 tsp pure vanilla extract (for frosting)
Pinch of fine sea salt (for frosting)
¼ cup (60ml) fresh orange juice (for optional simple syrup)
¼ cup (50g) granulated sugar (for optional simple syrup)

Instructions

Step 1: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Using an electric mixer, cream the softened butter and granulated sugar in a large bowl until light and fluffy, about 3-5 minutes.
Step 4: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
Step 5: In a separate bowl, whisk together the buttermilk, orange juice, orange zest, and vanilla extract.
Step 6: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the wet ingredients in two parts, mixing on low speed just until combined. Avoid overmixing.
Step 7: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Let the cakes cool in the pans for 10-15 minutes, then invert onto wire racks. Remove parchment and cool completely to room temperature.
Step 9: (Optional) For extra moisture, combine ¼ cup orange juice and ¼ cup sugar in a small saucepan. Heat until sugar dissolves, then let cool. Brush the cooled cake layers with this syrup.
Step 10: Prepare the frosting by beating the softened cream cheese and butter until smooth and creamy, about 2-3 minutes.
Step 11: Gradually add the sifted powdered sugar on low speed, then beat on medium-high for 2-3 minutes until light and fluffy.
Step 12: Mix in the orange zest, 2-3 tablespoons orange juice, vanilla extract, and a pinch of salt. Adjust orange juice to achieve desired consistency.
Step 13: Whip the frosting for 30 seconds on medium-high speed to make it extra light and luscious.
Step 14: Ensure the cake layers are completely cool. Level the tops with a serrated knife if needed to create even layers.
Step 15: Place the first cake layer on a serving platter. Spread 1 to 1 ½ cups of frosting evenly over it. Place the second layer on top and repeat the frosting process.
Step 16: Add the third cake layer on top, pressing gently to secure the stack.
Step 17: Apply a thin crumb coat of frosting over the entire cake. Refrigerate for 15-20 minutes to set the frosting and trap crumbs.
Step 18: Remove the cake from the refrigerator and apply the remaining frosting smoothly over the top and sides. Decorate as desired.
Step 19: Optionally, garnish with additional orange zest, candied orange slices, fresh orange segments, or mint leaves.
Step 20: Chill the assembled cake for at least 30 minutes before slicing and serving for best presentation and a set frosting.

Tips & Variations

Use fresh orange zest and juice for the most vibrant citrus flavor.
Try substituting buttermilk with plain yogurt mixed with a little milk if you don’t have buttermilk on hand.
Brush the layers with the optional orange simple syrup to keep the cake extra moist.
For a lighter frosting, reduce the cream cheese slightly and add a splash of milk or cream.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. Leftover cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

A four-layer round cake with light golden sponge layers separated by smooth white frosting, topped with three bright orange citrus slices. The outside is coated evenly with white frosting adorned with small piped rosettes around the edges and decorated with thin strands of orange zest scattered on top and around the base. The cake is placed on a simple white plate set on a white marbled surface. The interior shows soft, moist cake layers with detailed texture visible inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen orange juice instead of fresh?

Fresh orange juice is best for bright flavor, but frozen juice can be used in a pinch. Just make sure it’s fully thawed and well mixed before adding.

How do I prevent the cake from drying out?

Brushing the cake layers with the optional orange simple syrup helps keep them moist. Also, store the cake covered tightly and avoid overbaking the layers.