Ingredients
Scale
- 8 oz (226g) full-fat cream cheese, softened
- 1½ sticks (168g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 3 cups (342g) cake flour
- 2 teaspoons (8g) baking powder
- ½ teaspoon (3g) baking soda
- ½ teaspoon (3g) salt
- ½ cup (120ml) milk
- ½ cup (120ml) concentrated orange juice, thawed (do not add water)
- ¼ cup (60ml) vegetable oil (e.g., canola oil)
- Zest from one orange (optional)
- 1 tablespoon orange extract
- Orange coloring gel (optional, for desired shade)
- 3 sticks (339g) unsalted butter, softened
- 16 oz (452g) full-fat cream cheese, softened
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- ½ teaspoon salt
- 7 cups (805g) powdered sugar (adjust to taste)
- Orange coloring gel (optional)
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt; set aside.
- In another bowl, whisk together milk, thawed concentrated orange juice, vegetable oil, orange extract, and optional zest until combined.
- In a large bowl, beat softened butter and cream cheese until smooth. Gradually add sugar, then eggs one at a time until light and fluffy.
- Alternately mix in dry ingredients and wet ingredients into the creamed mixture until just combined.
- If desired, add orange coloring gel to achieve the preferred shade.
- Bake for 28–30 minutes or until a toothpick inserted comes out clean. Cool cakes on wire racks before frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 38g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg