Description
A soft orange sponge cake layered with a creamy vanilla frosting, reminiscent of a Dreamsicle, perfect for brightening any occasion.
Ingredients
Scale
- 300 g (2 1/2 cups) all-purpose flour
- 10 g (2 tsp) baking powder
- 3 g (1/2 tsp) baking soda
- 6 g (1 tsp) kosher salt
- 400 g (2 cups) granulated sugar
- 4 large eggs, room temperature
- 120 ml (1/2 cup) vegetable oil
- 85 g (6 tbsp) unsalted butter, melted and cooled
- 240 ml (1 cup) buttermilk
- 120 ml (1/2 cup) fresh orange juice
- Zest from 2 large oranges (about 2 tbsp)
- 10 ml (2 tsp) pure vanilla extract
- 225 g (8 oz) cream cheese, softened
- 480 g (4 cups) powdered sugar, sifted
- 60–120 ml (1/4–1/2 cup) heavy cream
Instructions
- Preheat the oven to 175°C (350°F). Grease two 9-inch round cake pans and line with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl.
- In a large bowl, whisk the sugar and eggs until thickened. Add in the oil, melted butter, buttermilk, orange juice, zest, and vanilla, whisking until smooth.
- Fold the dry ingredients into the wet until just combined; do not overmix.
- Divide batter between prepared pans and bake for 25–30 minutes, rotating at 18 minutes.
- Cool the cakes for 10 minutes in pans, then brush with fresh orange juice and cool completely on racks.
- For frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, then heavy cream until spreadable.
- Assemble the cake by layering with frosting and chilling to set.
Notes
Use room-temperature ingredients for better emulsification. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 36g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1.2g
- Protein: 4.8g
- Cholesterol: 95mg