Orange Creamsicle Layer Cake

• Vegetarian

• Produce

  • 1/2 Navel orange, Zest of large
  • 2 Navel oranges, Zest and juice of large

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1/2 cup Orange marmalade

• Baking & Spices

  • 3 cups All-purpose flour
  • 4 tsp Baking powder
  • 1 1/4 cup Granulated sugar
  • 2 cups Powdered sugar
  • 1 tsp Salt
  • 3 1/2 tsp Vanilla

• Dairy

  • 1 1/2 cup Butter, unsalted
  • 8 oz Cream cheese
  • 3/4 cup Milk

Found on freshaprilflours.com

Description

Ingredients

• 3 cups all-purpose flour (measured properly)
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1 and ¼ cup granulated sugar
• ½ cup orange marmalade
• 4 large eggs, room temperature*
• 3 teaspoons vanilla extract
• Zest and juice of 2 large navel oranges (reserve ½ Tablespoon juice for frosting)**
• ¾ cup milk
• ½ cup (1 stick) unsalted butter, softened to room temperature
• 8 ounces (1 block) cream cheese***
• 2 cups powdered sugar
• Zest of ½ a large navel orange
• ½ teaspoon vanilla extract

Directions

• Preheat the oven to 350ºF. Grease and flour (or use Wiltons Cake Release) two 8 round baking pans. Set aside.
• In a medium size bowl, toss together the flour, baking powder, and salt. Set aside.
• In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and orange marmalade on medium-high speed until light and fluffy (about 3 minutes). Add each egg, one at a time, beating on medium-high speed until fully incorporated, scraping down the sides as necessary. Add the vanilla extract and orange zest and beat again until combined.
• Stir the orange juice into the milk. Scrape down the sides of the mixer bowl and turn the mixer speed to low. Add the flour in 2 additions, alternating with the milk/orange juice. Remove bowl from mixer and stir with a spatula until everything is completely combined.
• Spoon batter evenly into prepared pans and bake 23-26 minutes or until lightly browned on top and a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely before assembling.
• In a medium size bowl with a handheld mixer or in the bowl of stand mixer fitted with the paddle attachment, beat butter and cream cheese on medium speed until no lumps remain (about 3 minutes).
• Decrease mixer speed to low. Add powdered sugar, orange zest, vanilla extract, and reserved orange juice. Increase mixer speed to to high and beat until completely combined (approximately 2-3 minutes).
• Trim cooled cake layers to create a flat surface. You can do this with a large serrated knife or a cake leveler. Place one layer on a plate or cake stand and cover the top with cream cheese frosting. Spread evenly with an offset spatula.
• Place second layer on top, cut surface down. For a sturdier cake, refrigerate at this point for about 10 minutes. When cake is slightly chilled, remove from refrigerator and spread more frosting on the top and around the sides. Refrigerate frosted cake at least 30 minutes before cutting so cake and frosting can set completely. Leftovers stay fresh, covered tightly, at room temperature up to 3 days and in the refrigerator up to 5 days.
• Make ahead: prepare cakes and frosting up to 1 day in advance. Cover cakes tightly and keep at room temperature or in the refrigerator until ready to assemble. Refrigerate prepared frosting in an airtight container until ready to use. Unfrosted cake layers may be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator before assembling. Frosted cake can be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.