Orange Flip Layer Cake

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 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.

   Ongeveer 5 min

   Tip van de kok: Using parchment paper guarantees the cakes will release easily from the pans.

2. 2

   In a large bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and salt.

   Ongeveer 2 min

3. 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.

   Ongeveer 3 min

   Tip van de kok: Having your eggs and milk at room temperature helps them incorporate better into the batter for a more uniform texture.

4. 4

   Pour the wet ingredients into the bowl of dry ingredients and mix with a spatula or whisk until just combined.

   Ongeveer 2 min

   Tip van de kok: Be careful not to overmix; a few small lumps in the batter are perfectly fine.

5. 5

   Divide the batter evenly between the two prepared cake pans.

   Ongeveer 2 min

   Tip van de kok: For perfectly even layers, use a kitchen scale to weigh the batter in each pan.

6. 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.

   Ongeveer 30 min

7. 7

   Let the cakes cool in their pans on a wire rack for 10 minutes.

   Ongeveer 10 min

8. 8

   Carefully invert the cakes onto the wire rack, remove the pans and parchment paper, and let them cool completely, about 1 hour.

   Ongeveer 1 uur

   Tip van de kok: The cakes must be completely cool before frosting, otherwise the frosting will melt.

9. 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.

   Ongeveer 3 min

10. 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.

    Ongeveer 4 min

11. 11

    Mix in the frosting's orange zest, orange juice, and vanilla extract until just combined.

    Ongeveer 1 min

    Tip van de kok: If the frosting is too thick, add more orange juice a teaspoon at a time. If too thin, add more powdered sugar.

12. 12

    Once the cakes are cool, place one layer on a serving plate or cake stand.

    Ongeveer 1 min

13. 13

    Spread about a third of the frosting evenly over the top of the first layer.

    Ongeveer 2 min

14. 14

    Carefully place the second cake layer on top.

    Ongeveer 1 min

15. 15

    Use the remaining frosting to cover the top and sides of the cake, using an offset spatula for a smooth finish.

    Ongeveer 5 min

16. 16

    If desired, sprinkle the optional garnish orange zest over the top of the cake.

    Ongeveer 1 min

17. 17

    Chill the cake in the refrigerator for at least 30 minutes to allow the frosting to set before slicing and serving.