Orange Layer Cake Recipe

Name: Orange Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: Orange Cake; 1 1/2 cups sugar; 1/2 cup unsalted butter, softened; 1 tablespoon grated orange peel; 2 1/4 cups sifted all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup cold water; 1/4 cup orange juice; 4 egg whites; Orange Filling; 1/2 cup sugar; 2 tablespoons cornstarch; 1 1/2 teaspoons grated orange rind; 1/4 teaspoon salt; 3/4 cup orange juice; 1/4 cup water; 2 egg yolks, slightly beaten; 2 tablespoons butter; Orange Buttercream Frosting; 6 tablespoons unsalted butter, softened; 1 lb confectioners' sugar, sifted; 1 tablespoon grated orange rind; 1 dash salt; 4 -6 tablespoons orange juice

Servings: persons

Orange Cake
1 1/2 cups sugar
1/2 cup unsalted butter, softened
1 tablespoon grated orange peel
2 1/4 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cold water
1/4 cup orange juice
4 egg whites
Orange Filling
1/2 cup sugar
2 tablespoons cornstarch
1 1/2 teaspoons grated orange rind
1/4 teaspoon salt
3/4 cup orange juice
1/4 cup water
2 egg yolks, slightly beaten
2 tablespoons butter
Orange Buttercream Frosting
6 tablespoons unsalted butter, softened
1 lb confectioners' sugar, sifted
1 tablespoon grated orange rind
1 dash salt
4 -6 tablespoons orange juice

1
For Cake: Preheat oven to 375u00b0F Grease and flour 2 8-inch round cake pans. Cream butter and sugar. Add orange peel. Sift together the flour, baking powder, baking soda and salt. Combine the water and orange juice. Add to creamed mixture, alternating with dry ingredients, beating well after each addition. Beat egg whites to stiff peaks. Fold into batter. Pour into prepared cake pans. Bake for 25-30 minutes or until cake tester inserted in center comes out clean. Remove from oven and cool for 5 minutes on racks. Remove cakes from pans and cool completely. When cool, spread with filling and frosting.
2
For Filling: In medium saucepan, combine sugar, cornstarch, orange rind and salt. Gradually blend in orange juice, water and egg yolks. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat; stir in butter until melted. Cool before spreading between cake layers.
3
For Frosting: Cream the butter. Add the confectioner's sugar, orange rind, salt and 4 tablespoons of juice. Beat until spreading consistency, adding more juice if needed. Spread on sides and top of cake.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: Orange Cake, 1 1/2 cups sugar, 1/2 cup unsalted butter, softened, 1 tablespoon grated orange peel, and more.

Yes, Orange Layer Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Orange Layer Cake

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