Name: Orange Layer Cake
Prep time: 30 min
Total time: 92 min
Ingredients: 3 ½ cups cake flour; 1 tablespoon baking powder; ½ teaspoon salt; ¼ teaspoon baking soda; ¾ cup (1 1/2 sticks) unsalted butter, softened; 1 ¾ cups sugar; 4 eggs; ¾ cup 2% milk; ¼ 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 boxes confectioners' sugar; ¼ cup orange juice; ¼ cup 2% milk; 1 teaspoon vanilla extract; 1 teaspoon orange extract; Orange food coloring (optional)

Directions

Cake

Step 1

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

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Step 2

In a large bowl, whisk together flour, baking powder, salt and baking soda. Set aside.
Step 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.
Step 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.
Step 5

Bake at 350° 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.

Frosting

Step 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.
Step 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.
Step 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.

Tips

Vine. With toothpick,outline vine on side of cake.Use #3 writing tip to fill invine with green frosting.

Tips

Flowers. Pipe 12 orange flowers along vine with #16 star tip, using a squeeze-and-release motion.

Tips

Leaves. Make leaves using #352 tip. With yellow frosting and #3 writing tip, pipe centers of flowers.

Nutrition Facts

Per Serving:

505 calories; fat 17g; cholesterol 86mg; saturated fat 11g; carbohydrates 85g; protein 4g; sodium 100mg.

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Ingredients

Directions

Piping Pointers

Tips

Tips

Tips

Nutrition Facts

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Ingredients

Directions

Piping Pointers

Tips

Tips

Tips

Nutrition Facts