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 servings
Cuisine: american
Ingredients: 300 g all-purpose flour sifted; 300 g granulated sugar; 2 tsp baking powder; 0.5 tsp salt; 3 pcs 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 tsp 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 tbsp orange juice freshly squeezed; 0.5 tsp vanilla extract; 1 tsp orange zest (optional)

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.

An original recipe by Forkin

Total time: 2 hr 10 min
Serves: 12
Difficulty: Medium
Per serving: 565 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

cake

300 gall-purpose flour, sifted
300 ggranulated sugar
2 tspbaking powder
0.5 tspsalt
3 pcslarge egg, room temperature
120 mlvegetable oil
240 mlwhole milk, room temperature
10 gorange zest, from about 2 oranges
120 mlorange juice, freshly squeezed
1 tspvanilla 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 tbsporange juice, freshly squeezed
0.5 tspvanilla extract

garnish

1 tsporange zest(optional)

Equipment

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

The method

Step by step

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.
About 5 min
Cook’s 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.
About 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.
About 3 min
Cook’s 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.
About 2 min
Cook’s 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.
About 2 min
Cook’s 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.
About 30 min
7
Let the cakes cool in their pans on a wire rack for 10 minutes.
About 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.
About 1 hr
Cook’s 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.
About 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.
About 4 min
11
Mix in the frosting's orange zest, orange juice, and vanilla extract until just combined.
About 1 min
Cook’s 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.
About 1 min
13
Spread about a third of the frosting evenly over the top of the first layer.
About 2 min
14
Carefully place the second cake layer on top.
About 1 min
15
Use the remaining frosting to cover the top and sides of the cake, using an offset spatula for a smooth finish.
About 5 min
16
If desired, sprinkle the optional garnish orange zest over the top of the cake.
About 1 min
17
Chill the cake in the refrigerator for at least 30 minutes to allow the frosting to set before slicing and serving.

Per serving

Nutrition

46%Score

Calories: 564.7kcal
Protein: 6.1g
Carbs: 77.5g
Fat: 26.3g
Fibre: 0.7g
Sugar: 57.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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

Reheating

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