Ingredients
Cake
- 2 1/2 cups cake flour
- 1 3/4 cups granulated sugar
- 2 tablespoons orange zest
- 1 teaspoon salt
- 1 tablespoon + 1 teaspoon baking powder
- 10 tablespoons chilled unsalted butter, sliced thin
- 5 egg whites
- 1/2 cup whole milk
- 1/2 cup fresh orange juice (about 3 medium-large oranges)
- 1/3 cup vegetable or refined coconut oil
- 2 teaspoons pure vanilla extract
Cream Cheese Frosting
- 12 ounces room temperature full fat cream cheese
- 3/4 cup room temperature unsalted butter
- 4 1/2 – 5 cups confectioners sugar
- 1 1/2 teaspoons pure vanilla extract
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
Instructions
- Preheat and prepare pans. Preheat the oven to 325°F (163°C). Grease and flour two 8 or 9 inch cake pans, then set them aside to be ready for the batter.
- Blend sugar and zest. In the bowl of a stand mixer fitted with a paddle attachment, add the granulated sugar and orange zest. Use your fingers to massage and mix the zest into the sugar to release the oils and aroma.
- Combine dry ingredients. To the sugar and zest, add the cake flour, baking powder, and salt. Mix them together for a few seconds just to combine evenly.
- Cut in the butter. Turn the mixer to low speed and gradually add the chilled butter slices a few pieces at a time over about 30 seconds. Once all butter is added, increase to medium speed and mix about 1 minute until the mixture resembles pea-sized crumbs, with the butter evenly distributed but still crumbly. Then turn off the mixer.
- Mix wet ingredients. In a separate bowl, whisk together the egg whites, whole milk, fresh orange juice, vanilla extract, and vegetable oil until well combined.
- Add wet to dry mixture. Turn the mixer on low speed and add half of the wet ingredients to the dry ingredients. Increase to medium speed and mix for 90 seconds until the batter thickens. Scrape down the sides of the bowl with a spatula. Then turn mixer to low speed and add the rest of the wet ingredients in two additions, mixing on medium speed for 20 seconds after each addition. Scrape the bowl well to ensure everything is incorporated.
- Bake the cake. Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 15 minutes, then turn out onto cooling racks and let cool completely before frosting.
- Prepare the cream cheese frosting. In a stand mixer fitted with a whisk attachment, beat the room temperature cream cheese and butter on medium-high speed for about 1 minute until smooth and creamy. With the mixer on low speed, gradually add the confectioners sugar and mix until smooth. Add the vanilla extract, orange juice, orange zest, and a pinch of salt. Beat on medium-high speed for 2 minutes until the frosting is soft but holds its shape. If the frosting is too thin, add up to 1/2 cup more confectioners sugar to reach desired consistency.
- Frost and serve. Use an offset spatula to frost the cooled cakes evenly. Garnish as desired with extra orange zest or decorations. Slice and enjoy your fresh, citrus-infused cake!
Notes
- Use fresh orange juice and zest for the best citrus flavor.
- Chilling the butter before mixing ensures a crumbly texture for the cake base.
- If frosting is too runny, add more confectioners sugar gradually.
- Allow cakes to cool completely before frosting to prevent melting.
- You can substitute refined coconut oil for vegetable oil for a subtle flavor difference.
- The recipe yields 14 servings, perfect for gatherings or celebrations.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
