Orange & Cream Cake

Charlotte Rutledge

This cake blends the beautifully harmonious flavors of zesty orange and creamy vanilla into a layered dessert that's sure to please all fans of the famous Creamsicle. Once the cake is frosted, we recommend refrigerating it overnight to allow the filling to soak into the cake and enhance its flavor.

Prep
40 mins
Bake
10 to 14 mins
Total
1 hr
Yield
one layer cake
A layer cake garnished with candied oranges and a cream filling - select to zoom
A layer cake garnished with candied oranges and a cream filling - select to zoom
Close up of a layer cake garnished with candied oranges and a cream filling - select to zoom

Instructions

  1. Preheat the oven to 350°F. Lightly grease two 8" round cake pans.

  2. To make the cake: In a medium-sized mixing bowl, beat together the butter and sugar until light and creamy.

  3. Beat in the eggs one at a time, scraping the bottom and sides of the bowl after each addition.

  4. Add the vanilla, Fiori, and orange zest, mixing until smooth.

  5. In a separate bowl, combine the salt, baking powder, and flour. Add this mixture to the wet ingredients in two additions, alternating with the orange juice.

  6. Spread a quarter of the batter into the prepared pans — if you have a kitchen scale you should spread about 234g of batter into each pan.

  7. Bake the cakes for 11 to 13 minutes, until golden. Remove them from the oven, allow them to cool for 10 minutes, then gently turn them out onto a rack to cool completely.

  8. Wash, dry, and prepare your pans again; then repeat with the remaining batter.

  9. To make the filling: Beat the cream cheese slowly and gently until fluffy and free of lumps.

  10. Add the Fiori and the chilled pastry cream. Stir on low speed until blended, then beat on high for 2 minutes until thoroughly combined and fluffy.

  11. Layer the cakes with the filling, leaving the top layer bare of filling.

  12. To make the frosting: In a medium-sized bowl, beat together the butter, cream cheese, vanilla, and confectioners' sugar. 

  13. To finish: Spread the frosting generously over the top of the cake and garnish with the candied orange peel.

  14. Cover and refrigerate the cake until ready to serve. Allowing the cake to rest overnight will enhance the texture and allow the flavors to meld.

Tips from our Bakers

  • For a shortcut filling, mix together 1 1/2 cups (170g) of Quick-and-Easy Pastry Cream Mix with 2 cups (454g) milk until smooth, then beat for 2 to 3 minutes until thick but spreadable. Use it in place of the homemade pastry cream in the filling, combining it with the cream cheese and Fiori di Sicilia.

  • Prefer to make a double-layer cake, instead of four layers? Divide the batter in half and spoon it into two lightly greased (and parchment-lined, if desired) 8" round cake pans. Bake the layers in a preheated 350°F oven for 25 to 27 minutes, until a toothpick inserted into the center of one comes out completely free of crumbs. Proceed with filling and frosting the recipe as directed; since the cake is just two layers rather than four, you'll use all of the filling on the bottom layer.