Print Add to Collection

Orange Cake with Whipped Orange Buttercream

This cake is a show-stopper. Three layers of moist orange butter cake with a tangy whipped orange frosting between each layer. There's so much fresh flavor it's unbelievable!
Course Dessert - Cake
Cuisine Amercian Heritage
Prep Time 10 minutes
Cook Time 30 minutes
Cooling 1 hour
Total Time 1 hour 40 minutes
Servings 16
Calories 791kcal
Author Marye Audet-White



  • 2 1/2 cups cake flour
  • 3 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter room temperature
  • 1 1/4 cups sugar
  • 8 egg yolks room temperature
  • 1/2 cup milk room temperature
  • 1/4 cup orange juice room temperature
  • 1 tablespoon fresh orange zest
  • 1 teaspoon vanilla


  • 1 pound salted butter room temperature
  • 10 cups Confectioner's sugar sifted to get the lumps out
  • 2 tablespoons orange tangerine water enhancer I used MIO - you may use 1 teaspoon orange favoring instead. Orange juice will curdle the buttercream.
  • 1 cup heavy whipping cream ice cold


  • Preheat the oven to 375°.
  • Grease and flour 3 8-inch round cake pans.
  • Mix the dry ingredients together and set aside.
  • Beat the egg yolks until they are light, thick, and lemon colored and form a ribbon when you pull the beaters out.
  • Set aside.
  • Cream the butter thoroughly.
  • Add the sugar gradually and beat until light and fluffy - 5 minutes on high.
  • Add the egg yolks and beat well.
  • Mix the milk, orange juice, vanilla, and orange zest.
  • Add the flour alternately with the milk mixture beating thoroughly after each addition.
  • Spoon into prepared pans.
  • Bake for 20 - 30 minutes or until cake tests done.
  • Cool in pans 5 minutes.
  • Turn out carefully to cool completely.


  • Beat the butter until fluffy.
  • Add 2 cups Confectioner's sugar and the water enhancer.
  • Beat until well mixed.
  • Add 1 cup of the sugar at a time, beating well after each addition.
  • With mixer on high speed add the cream slowly and whip for 3 to 5 minutes, or until thick and creamy.


  • Smear a tablespoon or so of frosting on your cake plate.
  • Add the first layer and press down gently.
  • Add a 1/2 cup or so of the frosting.
  • Add the next layer and press down gently.
  • Repeat
  • Frost the top and sides of the cake.



  • Always use ingredients at room temperature unless the recipe says otherwise.
  • Smell the oranges when you are buying them. If they don't smell orangey the zest won't taste orangey. Try to stick with organic since you'll be using the peel.
  • Separate the eggs while they're cold and let them come to room temperature afterwards.
  • Sifting the Confectioner's sugar get's the lumps out and ensures smooth buttercream.
  • This recipe is made with cake flour. It keeps it very light and moist. I don't recommend all-purpose flour for this.
  • Be sure to spray your pans with baking release spray or butter and flour them well. Lining the bottom of the pan with greased and floured parchment paper or waxed paper helps the cake not stick, too.
  • Once you've added the filling and stacked the layers run a couple of straws or thin dowels down through the cake to keep the layers from sliding while you finish frosting it.


Calories: 791kcal | Carbohydrates: 107g | Protein: 5g | Fat: 40g | Saturated Fat: 25g | Cholesterol: 203mg | Sodium: 367mg | Potassium: 143mg | Fiber: 1g | Sugar: 90g | Vitamin A: 1345IU | Vitamin C: 2.6mg | Calcium: 75mg | Iron: 0.5mg