Zesty Orange Layer Cake Recipe

This Zesty Orange Layer Cake is a wonderful dessert to make when you want something that feels both homemade and elegant. The flavor of fresh orange zest and juice makes each bite refreshing and satisfying. It’s the kind of cake that brings smiles to the table, whether you serve it at a family gathering or a simple weekend lunch.

The flavor is bright and tangy with just the right amount of sweetness. Each layer is soft and airy, while the orange cream frosting adds a light and velvety touch. If you have loved my Zesty Lemon Raspberry Cake, then this orange version will feel like its cheerful cousin, bursting with even more flavor.

Table of Contents

Ingredients You’ll Need

For the orange cake layers:

2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
2 tbsp orange zest
1 cup fresh orange juice
1 tsp vanilla extract
½ cup sour cream

For the orange frosting:

1 cup unsalted butter, softened
3 cups powdered sugar
2 tbsp orange zest
2 tbsp orange juice
1 tsp vanilla extract
A pinch of salt

For garnish (optional):

Orange slices or zest curls
Edible flowers
A drizzle of white chocolate

Step-by-Step Instructions

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C). Grease and line three 8-inch round pans with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.

In a large mixing bowl, beat the softened butter and sugar until pale and fluffy. Add the eggs one at a time, beating after each addition until smooth. Mix in the orange zest and vanilla extract for a lovely burst of citrus aroma.

Combine the dry ingredients and the orange juice alternately into the butter mixture. Start and end with the dry ingredients. Add the sour cream last, stirring until the batter is smooth and creamy. The texture should be thick but pourable, with a fragrant orange scent that already feels refreshing.

Step 2: Bake the Layers

Pour the batter evenly into the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack. Let them cool completely before frosting.

Once the layers are cool, you’ll notice the surface has a light golden color and the most inviting orange aroma. This is when you’ll realize how rewarding it feels to bake from scratch.

Step 3: Make the Orange Frosting

While the cakes are cooling, prepare the frosting. In a clean bowl, beat the softened butter until creamy and pale. Gradually add the powdered sugar and mixing well after each addition. Add the orange zest, orange juice, vanilla extract, and a pinch of salt. Beat until the frosting becomes smooth and slightly glossy.

If you prefer a thicker frosting, add a little more powdered sugar. If it feels too thick, a teaspoon of orange juice will loosen it perfectly.

Step 4: Assemble the Cake

Place the first layer of cake on your serving plate. Spread an even layer of frosting on top. Repeat this process with the remaining layers. Once stacked, frost the top and sides with the remaining orange frosting. Use an offset spatula to create smooth, even layers.

To make it look elegant, decorate the cake with thin slices of orange or a light drizzle of white chocolate. I like to sprinkle a little orange zest over the top; it gives a fresh look and highlights the flavor even more.

Step 5: Chill and Serve

Refrigerate the cake for about 30 minutes before slicing. This helps the frosting set and makes it easier to cut clean slices. When ready to serve, take it out of the fridge and let it sit at room temperature for about 10 minutes.

Each bite is soft, creamy, and full of citrus goodness. The tang of orange balances beautifully with the sweet buttery crumb, creating a refreshing yet rich flavor.

Why You’ll Love This Cake

This Zesty Orange Layer Cake stands out because of its fresh and balanced flavor. The orange zest and juice make the cake taste naturally vibrant without being too sweet. The frosting is light and silky, adding just enough creaminess to tie everything together. It’s a cake that looks as good as it tastes, making it perfect for birthdays, brunches, or any celebration.

If you loved my Lemon Cream Cake, you’ll find this recipe just as delightful, but with a bolder citrus punch.

Tips for the Best Results

Always use fresh orange juice instead of bottled, it gives a stronger and more natural flavor.
Zest the orange before juicing it. It’s easier and prevents waste.
If you want a lighter cake, separate the egg whites and whip them before folding them into the batter.
Store leftovers in an airtight container in the fridge for up to four days.

Variations

Orange Almond Cake: Add ½ teaspoon almond extract and some crushed almonds on top for a nutty twist.
Chocolate Orange Cake: Replace ¼ cup of flour with cocoa powder for a subtle chocolate flavor.
Orange Cream Layer: Add a layer of orange marmalade between cakes for an extra burst of flavor.

FAQs

Q1: Can I use tangerines or mandarins instead of oranges?
Yes! Tangerines or mandarins work well and give a slightly sweeter flavor.

Q2: Can I make this cake ahead of time?
Absolutely. You can bake the layers a day in advance, wrap them tightly, and frost them the next day.

Q3: How can I make it dairy-free?
Use dairy-free butter and sour cream alternatives. The flavor stays just as bright and delicious.

Q4: What frosting pairs best besides orange buttercream?
Cream cheese frosting or whipped vanilla frosting complements the citrus flavor beautifully.

Zesty Orange Layer Cake Recipe

Ingredients You’ll Need