Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one tall cake pan. Line the bottoms with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar for about 3–5 minutes until light and fluffy.
Step 4: Add Eggs
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
Step 5: Add the Liquids
Mix together the orange juice and milk. If using orange food coloring, stir it into the liquid mixture.
Step 6: Combine Everything
Gradually add the dry ingredients to the butter mixture, alternating with the orange juice mixture. Mix just until combined—avoid overmixing.
Step 7: Bake
Pour the batter evenly into the prepared pans.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Frosting
Step 9: Beat the Butter
Beat the softened butter until smooth and creamy.
Step 10: Add Sugar
Gradually add the powdered sugar, mixing on low speed until incorporated.
Step 11: Finish the Frosting
Add the vanilla extract, salt, and heavy cream. Beat for 3–4 minutes until light, fluffy, and silky.
Assemble the Cake
Step 12: Frost
Place one cake layer on a serving plate and spread an even layer of frosting over the top.
Add the second layer and frost the top and sides until completely covered.
Use an offset spatula or the back of a spoon to create decorative swirls in the frosting.
Optional Garnishes
- Fresh orange zest
- Thin orange slices
- Candied orange peel
- White chocolate curls
- Edible flowers
Tips for the Best Orange Cake
- Fresh orange juice and zest provide the brightest citrus flavor.
- Bring all ingredients to room temperature before mixing.
- Do not overmix the batter to keep the cake soft and tender.
- Chill the frosted cake for 20–30 minutes before slicing for cleaner cuts.
- Add a teaspoon of orange extract for an even bolder citrus taste.
Storage
- Room Temperature: Up to 2 days in an airtight container.
- Refrigerator: Up to 5 days.
- Freezer: Freeze unfrosted cake layers for up to 3 months.
This Orange Cake with Creamy Vanilla Frosting is soft, rich, and full of fresh citrus flavor. Every slice is moist, fluffy, and perfectly balanced with smooth, creamy frosting—making it an elegant dessert that’s as beautiful as it is delicious.
