Cara Cara Orange Cake
Happy First Day of Spring! I think we should all celebrate by making this Cara Cara Orange Cake with some Orange Cream Cheese Icing. I mean, it’s FINALLY spring. I need some major citrus. And a pretty cake never hurts.
In the photos, you’ll see one 8-inch round layer. That’s because I used the other half of the batter in my Ikea Horse Cake tin. Big mistake. I mean, it was a cute cake. It tasted just as good, but it’s REALLY hard to photograph a horse cake. Anyway, you can make yours however you like. But a two layer 8-inch round one would be perfect.
My icing recipe makes more than this needs also, but I just spread some on a chocolate banana sheet cake to use up the rest. I guess I’m on a cake kick. Sometimes it’s kale and cauliflower, sometimes it’s cake.
I hope you love this cake. It uses sweet Cara Cara oranges, which we LOVE and we always pick up a bag when Costco has them. Also worth noting, I’ve only put 2 cups or so of powdered sugar in the icing recipe. Most recipes usually have a lot more powdered sugar than that. I’m not big into sweets (surprising, with all the cake I’ve been making), and I really like that this icing is kind of sweet, but really tastes like cream cheese and orange. Anyway, while you’re making yours, go ahead and taste it after 2 cups of icing sugar is added, and then decide if you want more.
Orange layer cake with Cara Cara orange juice and zest. With Orange Cream Cheese Icing.
- 250 grams (about 2 cups) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup plain yogurt
- 1/2 cup orange juice (from about 2 oranges)
- 1 teaspoon orange zest (from about 1 orange)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sugar
- 8 oz (one package) cream cheese, room temperature
- 1/2 cup (one stick) butter, room temperature)
- 250 grams (about 2 cups) powdered sugar
- 1/2 teaspoon orange zest
- 1 tablespoon fresh orange juice
- 1 pinch salt
Preheat oven to 350 F
Grease 2 cake pans (I used one 8-inch round cake pan and 1 horse shaped pan, but you can use 2 8-inch round cake pans)
In a small bowl, mix together the flour, baking powder and salt. Set aside.
In a large bowl, mix together the milk, orange juice, orange zest, yogurt, vanilla, eggs and sugar. Sift in the dry mixture and whisk together just until combined.
Pour into pans and bake for 20-25 minutes, or until done.
Let cool completely.
To make the frosting, whip up the cream cheese with the butter until light and airy.
Add powdered sugar, a pinch of salt, orange zest and juice and whip until smooth. Ice cooled cakes.
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