Dessert

Orange Flip Layer Cake

Name: Orange Flip Layer Cake
Prep time: 30 min
Cook time: 30 min
Total time: 2 h 10 min
Yield: 12 portioner
Cuisine: american
Ingredients: 300 g all-purpose flour sifted; 300 g granulated sugar; 2 tsk. baking powder; 0,5 tsk. salt; 3 stk. large egg room temperature; 120 ml vegetable oil; 240 ml whole milk room temperature; 10 g orange zest from about 2 oranges; 120 ml orange juice freshly squeezed; 1 tsk. vanilla extract; 226 g cream cheese full-fat, softened to room temperature; 113 g unsalted butter softened to room temperature; 360 g powdered sugar sifted; 5 g orange zest from about 1 orange; 2 spsk. orange juice freshly squeezed; 0,5 tsk. vanilla extract; 1 tsk. orange zest (valgfrit)

This from-scratch layer cake features a tender, moist crumb infused with fresh orange juice and zest. It's finished with a tangy and sweet orange cream cheese frosting, creating a bright and satisfying dessert.

En original opskrift af Forkin

Tid i alt: 2 t. 10 min.
Portioner: 12
Sværhedsgrad: Mellem
Pr. portion: 565 kcal

Vegetarisk

Allergenoplysninger: kan indeholde æg, gluten og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

cake

300 gall-purpose flour, sifted
300 ggranulated sugar
2 tsk.baking powder
0,5 tsk.salt
3 stk.large egg, room temperature
120 mlvegetable oil
240 mlwhole milk, room temperature
10 gorange zest, from about 2 oranges
120 mlorange juice, freshly squeezed
1 tsk.vanilla extract

frosting

226 gcream cheese, full-fat, softened to room temperature
113 gunsalted butter, softened to room temperature
360 gpowdered sugar, sifted
5 gorange zest, from about 1 orange
2 spsk.orange juice, freshly squeezed
0,5 tsk.vanilla extract

garnish

1 tsk.orange zest(valgfrit)

Udstyr

offset spatula · 8-inch round cake pan · spatula · large bowl · wire rack · parchment paper · electric mixer · medium bowl · whisk · oven

Fremgangsmåde

Trin for trin

1
Preheat your oven to 175°C (350°F). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper.
Ca. 5 min.
Kokkens note: Using parchment paper guarantees the cakes will release easily from the pans.
2
In a large bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and salt.
Ca. 2 min.
3
In a separate medium bowl, whisk the eggs, vegetable oil, whole milk, the cake's orange zest, orange juice, and vanilla extract until well combined.
Ca. 3 min.
Kokkens note: Having your eggs and milk at room temperature helps them incorporate better into the batter for a more uniform texture.
4
Pour the wet ingredients into the bowl of dry ingredients and mix with a spatula or whisk until just combined.
Ca. 2 min.
Kokkens note: Be careful not to overmix; a few small lumps in the batter are perfectly fine.
5
Divide the batter evenly between the two prepared cake pans.
Ca. 2 min.
Kokkens note: For perfectly even layers, use a kitchen scale to weigh the batter in each pan.
6
Bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center of each cake comes out clean.
Ca. 30 min.
7
Let the cakes cool in their pans on a wire rack for 10 minutes.
Ca. 10 min.
8
Carefully invert the cakes onto the wire rack, remove the pans and parchment paper, and let them cool completely, about 1 hour.
Ca. 1 t.
Kokkens note: The cakes must be completely cool before frosting, otherwise the frosting will melt.
9
To make the frosting, beat the softened cream cheese and unsalted butter in a large bowl with an electric mixer on medium-high speed until smooth and creamy.
Ca. 3 min.
10
Reduce the mixer speed to low and gradually add the sifted powdered sugar. Once incorporated, increase the speed to medium-high and beat for 2-3 minutes until light and fluffy.
Ca. 4 min.
11
Mix in the frosting's orange zest, orange juice, and vanilla extract until just combined.
Ca. 1 min.
Kokkens note: If the frosting is too thick, add more orange juice a teaspoon at a time. If too thin, add more powdered sugar.
12
Once the cakes are cool, place one layer on a serving plate or cake stand.
Ca. 1 min.
13
Spread about a third of the frosting evenly over the top of the first layer.
Ca. 2 min.
14
Carefully place the second cake layer on top.
Ca. 1 min.
15
Use the remaining frosting to cover the top and sides of the cake, using an offset spatula for a smooth finish.
Ca. 5 min.
16
If desired, sprinkle the optional garnish orange zest over the top of the cake.
Ca. 1 min.
17
Chill the cake in the refrigerator for at least 30 minutes to allow the frosting to set before slicing and serving.

Pr. portion

Næringsindhold

46%Score

Kalorier: 564,7kcal
Protein: 6,1g
Kulhydrat: 77,5g
Fedt: 26,3g
Kostfibre: 0,7g
Sukker: 57,1g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store the cake covered in an airtight container in the refrigerator.

Genopvarmning

For best flavor and texture, let slices sit at room temperature for 20 minutes before serving.