Ingredients
Scale
- 8 oz cream cheese, softened
- 1 ½ sticks unsalted butter, softened
- 2 cups sugar
- 4 large eggs, room temperature
- 3 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup milk
- ½ cup concentrated orange juice, thawed
- ¼ cup vegetable oil
- Orange Zest from one orange (Optional)
- 1 tablespoon Orange Extract
- Orange Coloring Gel for desired shade of orange (Optional)
- 3 sticks unsalted butter, softened
- 16 oz cream cheese
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- ½ teaspoon salt
- 7 cups Powdered Sugar (adjust slightly up or down to your liking)
- Orange Coloring Gel (Optional)
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt; set aside.
- In another bowl, mix milk, vegetable oil, thawed concentrated orange juice, orange extract, and optional zest until well combined; set aside.
- In a stand mixer, cream together softened butter and cream cheese until smooth. Gradually add sugar and mix until fluffy.
- Add eggs one at a time, mixing until fully incorporated after each addition. If using coloring gel, add it now.
- Alternately add the dry ingredients and wet mixture to the batter on low speed until just combined.
- Divide the batter evenly among prepared pans and bake for 28–30 minutes or until a toothpick comes out clean.
- Allow cakes to cool in pans for 5–10 minutes before transferring to wire racks to cool completely.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 292
- Sugar: 30g
- Sodium: 295mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg