Orange Layer Cake

Orange Layer Cake
Servings: 16 Prep 30 mins Chill 30 mins Bake 350°F 32 mins


  • 3 1/2 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 3/4 cups sugar
  • 4 eggs
  • 3/4 cup 2% milk
  • 1/4 cup orange juice
  • 1 6 ounce container (6 ounces) blood orange yogurt (such as Chobani) or other orange-flavored yogurt
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 1 pound box confectioners' sugar
  • 1/4 cup orange juice
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange extract
  • Orange food coloring (optional)

Make It


1. Heat oven to 350 degrees F. Coat three 9 x 2-inch baking pans with nonstick cooking spray. Line bottoms with wax paper. Coat paper.

2. In a large bowl, whisk together flour, baking powder, salt and baking soda. Set aside.

3. In a second large bowl, beat butter until creamy. Add sugar and beat until fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. In a medium-size bowl, mix together milk, juice, yogurt, zest and vanilla.

4. On low, beat flour mixture into butter mixture in 3 additions, alternating with orange juice mixture. Beat on medium 2 minutes. Divide batter among prepared pans.

5. Bake at 350 degrees F for 30 to 32 minutes, until toothpicks inserted in centers come out clean. Cool cakes on wire rack 10 minutes. Turn cakes out onto rack; remove wax paper. Cool completely. Trim cakes with serrated knife if necessary.


6. Beat butter in a large bowl until fluffy, about 1 minute. Add confectioners' sugar, orange juice, milk and extracts. Beat on low 1 minute until blended. Beat 1 minute until smooth. Add 1 to 2 more tablespoons of milk, if necessary, for good spreading consistency. Beat in a few drops of orange food coloring, if desired.

7. Place 1 cake layer on a serving plate. Spread about 1 cup of the frosting over top. Place another cake layer on frosted layer and spread with another 1 cup of the frosting. Cover with remaining cake layer. Frost top and sides with remaining frosting.

8. Chill at least 30 minutes before decorating.


Piping Pointers
  • Make a half batch of frosting; divide into 3 portions. Tint 1 green, 1 orange and 1 yellow. Spoon into 3 pastry bags; fit with couplers.
  • Vine. With toothpick,outline vine on side of cake.Use #3 writing tip to fill invine with green frosting.
  • Flowers. Pipe 12 orange flowers along vine with #16 star tip, using a squeeze-and-release motion.
  • Leaves. Make leaves using #352 tip. With yellow frosting and #3 writing tip, pipe centers of flowers.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 505, Fat, total (g): 17, chol. (mg): 86, sat. fat (g): 11, carb. (g): 85, fiber (g): , pro. (g): 4, sodium (mg): 100, Percent Daily Values are based on a 2,000 calorie diet.