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Fresh Orange Cake with Orange Cream Cheese Frosting


This recipe is slightly adapted from "The Red Spoon", who adapted it from Paula Deen. The cake recipe is incredibly moist-- no kidding! In fact, it was so moist, that I only baked two layers, thinking I'd just cut each layer in half to create a beautiful 4-layer cake. Wrong! The layers were so moist (From the oil and sour cream) that I struggled to accomplish this. So, next time, I will definitely bake three can pans full of this batter! The frosting was very creamy, not over-the-top with cream cheese flavor, balanced by adding orange zest and pure orange oil. I made candied orange slices as a decoration, and my dinner guests loved this cake. This recipe would make a lovely Bundt cake or even cupcakes.

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  • Cake:
  • 2 1/2 cups all-purpose flour
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup freshly squeezed orange juice
  • zest from the oranges
  • 3 large eggs
  • 1 cup sour cream (Lite is okay)
  • Optional: 1/4 teaspoon pure orange oil
  • Optional: 2 teaspoons Loranne's Buttery Sweet Dough Emulsion
  • Frosting:
  • 1 stick butter, softened
  • 3 8-ounce packages cream cheese, softened
  • 1/4 cup fresh orange juice
  • 1/4 teaspoon pure orange oil (optional)
  • 2-4 cups* confectioners sugar
  • Add up to 8 cups of sugar, if that's your cup of tea.


Servings 16
Preparation time 20mins
Cooking time 50mins
Adapted from


Step 1

Preheat oven to 350°F.

Spray 3 9-inch cake pans with nonstick baking spray* and line with parchment. Spray parchment with baking spray.

*NOTE: I used 2-9-inch cake pans, figuring I'd slice those in half. That was tricky, as the cake was so moist, that it took a miracle that transferring the layers didn't break!

In a large bowl sift together flour, sugar, baking soda, baking powder, and salt.

Add oil, orange juice, eggs and sour cream. Optional: I add 1/4 teaspoon of pure orange oil, for more flavor.

Beat at medium speed with a mixer until smooth. Pour into prepared pans and bake for 20 – 25 minutes or until wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans and cool completely on wire racks.

Frosting: In a large bowl, beat butter and cream cheese at medium speed with a mixer until creamy.

Add orange zest and orange juice, beating until combined. Gradually add confectioners sugar beating until smooth. (NOTE: You can add more confectioner's sugar, if you prefer a much thicker frosting.)

Assembly: Spread frosting evenly between layers and on top and sides of cake.

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