Orange Creamsicle Layer Cake


This orange creamsicle cake is filled with a burst of orange flavor, a soft, moist crumb, and surrounded by luscious cream cheese frosting that adds just the perfect amount of additional orange flavor to categorize this cake as “dreamy.” A moist and flavorful layer cake full of bright and zesty orange marmalade. Sunny orange cream cheese frosting makes this creamsicle cake irresistible!

INGREDIENTS

ORANGE CAKE
  • 3 cups all-purpose flour (measured properly)
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 and ¼ cup granulated sugar
  • ½ cup orange marmalade
  • 4 large eggs, room temperature*
  • 3 teaspoons vanilla extract
  • Zest and juice of 2 large navel oranges (reserve ½ Tablespoon juice for frosting)**
  • ¾ cup milk
ORANGE CREAM CHEESE FROSTING
  • ½ cup (1 stick) unsalted butter, softened to room temperature
  • 8 ounces (1 block) cream cheese***
  • 2 cups powdered sugar
  • Zest of ½ a large navel orange
  • ½ teaspoon vanilla extract
INSTRUCTIONS

ORANGE CAKE
  1. Preheat the oven to 350ºF. Grease and flour (or use Wilton's Cake Release) two 8" round baking pans. Set aside.
  2. In a medium size bowl, toss together the flour, baking powder, and salt. Set aside.
  3. In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and orange marmalade on medium-high speed until light and fluffy (about 3 minutes). Add each egg, one at a time, beating on medium-high speed until fully incorporated, scraping down the sides as necessary. Add the vanilla extract and orange zest and beat again until combined.
  4. Stir the orange juice into the milk. Scrape down the sides of the mixer bowl and turn the mixer speed to low. Add the flour in 2 additions, alternating with the milk/orange juice. Remove bowl from mixer and stir with a spatula until everything is completely combined.
  5. Please visit Orange Creamsicle Layer Cake for full instructions.

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