Description
This Orange Dreamsicle Cake is a delightful, fluffy layered cake bursting with fresh citrus flavors. Featuring a moist orange-infused cake, tangy orange curd between the layers, and a creamy orange cream cheese frosting, this cake perfectly balances sweetness and bright citrus notes. Ideal for celebrations or as a refreshing dessert, it’s layered and frosted to perfection with optional orange slices and zest for garnish.
Ingredients
Scale
Orange Curd
- 2 and 1/2 large oranges, zested (plus zest from remaining half orange for cake)
- 3/4 cup + 1 tbsp freshly squeezed orange juice (about 3 large oranges)
- 2 tbsp freshly squeezed lemon juice
- 2 large egg yolks, at room temperature
- 2 large whole eggs, at room temperature
- pinch of salt
- 1/2 tsp vanilla extract
- 6 tbsp salted butter, cubed & at room temperature (85 grams)
Cake Batter
- 3 and 1/2 cups cake flour, spooned & leveled (385 grams)
- 1 tbsp baking powder (14 grams)
- 3/4 tsp baking soda (4.5 grams)
- 3/4 tsp salt (5 grams)
- 4 large oranges, zested
- 2 and 2/3 cups granulated sugar (543 grams)
- 1/2 cup + 2 and 1/2 tbsp salted butter, softened at room temperature (148 grams)
- 1/2 cup vegetable oil (116 mL)
- 7 large egg whites, at room temperature (266 grams)
- 1 and 1/2 tbsp vanilla extract (19.5 grams)
- 3/4 cup full fat sour cream, at room temperature (180 grams)
- 1 cup milk (240 mL)
- 1/2 cup freshly squeezed orange juice
Orange Cream Cheese Frosting
- 2 cups salted butter, softened at room temperature
- Zest of 3 medium oranges
- 5 and 1/2 to 7 cups powdered sugar
- 6 tbsp freshly squeezed orange juice
- pinch of salt
- 1 tbsp vanilla extract
- 20 ounces full fat cream cheese (block style, softened)
Optional Garnish
- Sliced oranges
- Additional orange zest
Instructions
- Make the Orange Curd: Prepare the orange curd following the provided recipe with step-by-step photos and thorough directions to ensure a tangy, smooth curd for layering inside the cake.
- Prep Pans and Oven: Bring all cold ingredients to room temperature. Preheat oven to 350°F. Grease three 9-inch cake pans thoroughly with shortening, line bottoms with parchment paper rounds, grease again, and dust with flour. Tap out excess flour to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt until evenly combined.
- Prepare Cake Batter: Rub the orange zest into granulated sugar until mixture resembles wet sand. In a large bowl, cream softened butter for about 30 seconds until creamy, then add vegetable oil and beat for 1 minute. Add zested sugar and beat on high speed for 2 minutes until fluffy, scraping bowl sides as needed. Beat in egg whites two at a time, then the last one alone, on medium-high speed for 45 seconds for a fluffy mixture. Mix in sour cream and vanilla on medium-low speed until just combined. Alternately add half the dry ingredients with mixer running on low, then milk and orange juice with a few streaks of flour remaining, followed by remaining dry ingredients. Stop mixing when a few flour streaks remain and gently fold in with a spatula to avoid overmixing.
- Bake the Cake: Evenly divide batter among prepared pans (approximately 685 grams each). Bake for 23-27 minutes, rotating pans halfway through to promote even baking. A toothpick inserted should come out with moist crumbs. Cool cakes in pans for 10 minutes on racks, then invert onto racks to cool completely.
- Make the Frosting: Beat softened butter with orange zest on high speed until creamy (30 seconds to 1 minute). Gradually add powdered sugar in 2-cup increments, mixing between additions until smooth. Add orange juice as needed to adjust consistency. Mix in vanilla extract and salt. Finally, add cubed cream cheese and beat until well combined to prevent a weepy texture. Adjust powdered sugar to taste for desired sweetness and firmness.
- Assemble the Cake: Reserve 1 and 1/4 cups frosting twice into two small bowls for filling between layers. Fill a piping bag with 1/2 cup frosting. Place first cake layer on a turntable cake plate. Spread 1 and 1/4 cups frosting evenly over layer. Pipe a border of frosting and fill center with 1/3 cup chilled orange curd. Add second layer and use excess frosting peeking through to begin crumb coat. Chill 10-15 minutes. Repeat with next layers, adding final layer upside down for flat top; chill again. Spread a thin crumb coat of frosting all over cake and smooth with scraper. Refrigerate 15-20 minutes to set crumb coat. Apply remaining frosting, smoothing top and sides for a finished look. Pipe decorative borders or dollops on top, placing 1/3 cup orange curd in center. Chill at least 30 minutes until set.
- Serve and Store: Slice and serve chilled. Store leftovers in an airtight container with plastic wrap pressed over cut portions in the refrigerator for 3-4 days. Use toothpicks to keep plastic wrap from touching orange curd or cover with a cake plate lid if available.
Notes
- Ensure all cold ingredients are at room temperature to help cake batter mix evenly and rise properly.
- Rubbing zest into the sugar releases oils and enhances the orange flavor throughout the cake.
- Do not overmix the batter after adding flour to keep the cake light and tender.
- Using piping to create a frosting barrier helps contain the orange curd and keeps layers neat.
- The cake can be chilled longer between frosting steps if layers need firmer support.
- Plastic wrap can stick to orange curd; use toothpicks or a lidded cake plate for storage.
- For best texture, use full fat cream cheese and sour cream as stated.
- Optional garnishes such as sliced oranges and additional orange zest elevate the cake’s presentation and flavor.
