Short Description
The Moist Orange Cream Cheese Cake is a delightful dessert that combines the bright, citrusy flavor of fresh oranges with the rich, creamy texture of cream cheese frosting. This cake is perfect for spring and summer gatherings, offering a refreshing twist on traditional layer cakes.
Why You’ll Love This Recipe
Bright Citrus Flavor: The use of fresh orange juice and zest infuses the cake with a natural, vibrant citrus taste.
Moist and Tender Crumb: The combination of butter, oil, and whole milk ensures a moist and tender texture in every bite.
Creamy Frosting: The cream cheese frosting, enhanced with orange zest, adds a tangy and sweet finish that complements the cake beautifully.
Versatile Presentation: Whether served as a simple sheet cake or a layered masterpiece, this cake is sure to impress.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
2 ¼ cups all-purpose flour
¾ teaspoon kosher salt
3 teaspoons baking powder
½ cup unsalted butter, softened
¼ cup vegetable oil
1 ½ cups granulated sugar
2 teaspoons orange zest
1 teaspoon pure vanilla extract
3 large eggs, room temperature
1 egg yolk, room temperature
½ cup whole milk, room temperature
½ cup freshly squeezed orange juice (about 2 oranges)
For the Frosting:
2 ½ cups confectioners’ sugar (icing sugar)
1 tablespoon cornstarch
½ cup unsalted butter, softened
8 oz cream cheese, softened
1 teaspoon vanilla extract
2 teaspoons orange zest
Directions
Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
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In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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In a large bowl, cream together the softened butter, vegetable oil, and granulated sugar until light and fluffy, about 3–4 minutes.
Add the orange zest and vanilla extract, mixing until combined.
Add the eggs and egg yolk one at a time, beating well after each addition.
In a measuring cup, combine the whole milk and freshly squeezed orange juice.
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With the mixer on low speed, alternate adding the dry ingredients and the milk/orange juice mixture to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
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Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 15–20 minutes before turning them out onto a wire rack to cool completely.
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Prepare the Frosting:
In a medium bowl, whisk together the confectioners’ sugar and cornstarch to remove any lumps.
In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
Add the vanilla extract and orange zest, mixing until incorporated.
Gradually add the confectioners’ sugar mixture, beating until the frosting is smooth and fluffy.
Assemble the Cake:
Place one cake layer on a serving plate or cake stand. Spread a layer of frosting over the top.
Place the second cake layer on top and apply a thin crumb coat over the entire cake. Refrigerate for 15–20 minutes to set.
Apply the remaining frosting evenly over the top and sides of the cake.
Garnish with additional orange zest or thin orange slices, if desired.
Servings and Timing
Servings: 12
Preparation Time: 20 minutes
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Cooking Time: 30–35 minutes
Cooling Time: 1 hour
Total Time: Approximately 2 hours
Variations
Bundt Cake: Pour the batter into a greased and floured bundt pan and bake for 45–50 minutes.
Cupcakes: Divide the batter among lined muffin tins and bake for 18–22 minutes.
Glaze Instead of Frosting: Drizzle a simple orange glaze made from confectioners’ sugar and orange juice over the cooled cake.
Add-Ins: Fold in ½ cup of chopped nuts or dried cranberries for added texture and flavor.
Storage/Reheating
Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
Freezing: Wrap the unfrosted cake layers tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before frosting.
Reheating: Bring the cake to room temperature before serving.
FAQs
Can I use store-bought orange juice?
Freshly squeezed orange juice is recommended for the best flavor, but store-bought juice can be used in a pinch.
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.
Can I use low-fat cream cheese for the frosting?
Full-fat cream cheese is preferred for a richer texture, but low-fat versions can be used if desired.
How do I prevent the cake from being dry?
Ensure not to overbake the cake and measure your ingredients accurately.
Can I add food coloring to enhance the orange hue?
Yes, a few drops of orange food coloring can be added to the batter for a more vibrant color.
Is it necessary to use both butter and oil?
Using both provides a balance of flavor and moisture, but you can use all butter or all oil if preferred.
Can I make this cake ahead of time?
Yes, the cake layers can be baked a day in advance and stored tightly wrapped at room temperature.
How do I achieve a smooth frosting finish?
Use an offset spatula and apply a crumb coat before the final layer of frosting.
Can I use this recipe for cupcakes?
Yes, divide the batter among cupcake liners and adjust the baking time accordingly.
What can I use as a garnish?
Consider using orange zest, candied orange slices, or edible flowers for decoration.
Conclusion
The Moist Orange Cream Cheese Cake is a delightful dessert that brings together the zesty brightness of oranges and the creamy richness of cream cheese frosting. Its moist texture and vibrant flavor make it a perfect choice for any occasion, from casual gatherings to festive celebrations. Easy to prepare and sure to impress, this cake is a must-try for citrus lovers.
Moist Orange Cream Cheese Cake
- Total Time: 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Moist Orange Cream Cheese Cake is bursting with citrus flavor, featuring a tender orange-infused sponge and a luscious orange cream cheese frosting. A perfect cake for spring, summer, or any occasion that calls for a light yet indulgent dessert.
Ingredients
For the Cake:
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2 1/4 cups all-purpose flour
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3/4 teaspoon kosher salt
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3 teaspoons baking powder
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1/2 cup unsalted butter, softened
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1/4 cup vegetable oil
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1 1/2 cups granulated sugar
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2 teaspoons orange zest
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1 teaspoon pure vanilla extract
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3 large eggs, room temperature
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1 egg yolk, room temperature
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1/2 cup whole milk, room temperature
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1/2 cup freshly squeezed orange juice (about 2 oranges)
For the Frosting:
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2 1/2 cups confectioners’ sugar (icing sugar)
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1 tablespoon cornstarch
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1/2 cup unsalted butter, softened
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8 oz cream cheese, softened
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1 teaspoon vanilla extract
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2 teaspoons orange zest
Instructions
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Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one 9×13-inch pan.
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Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
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Cream Butter & Sugar: In a large mixing bowl, cream the softened butter, oil, and sugar until light and fluffy. Mix in the orange zest and vanilla extract.
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Add Eggs: Beat in eggs and egg yolk one at a time, mixing well after each addition.
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Alternate Mixing: Mix in the flour mixture alternately with the milk and orange juice, starting and ending with the flour. Mix until just combined.
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Bake: Pour the batter into the prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
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Make the Frosting: In a large bowl, beat together butter and cream cheese until smooth. Add the powdered sugar and cornstarch gradually. Mix in vanilla and orange zest until creamy and fluffy.
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Frost the Cake: Once the cake is completely cool, frost generously and garnish with additional orange zest if desired.
Notes
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Use freshly squeezed orange juice for the best flavor.
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For an extra moist cake, brush layers with orange syrup before frosting.
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Refrigerate the cake for firmer slices and easier storage.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American