Blueberry And Orange Layer Cake With Cream Cheese Frosting

Blueberry And Orange Layer Cake With Cream Cheese Frosting
Blueberry And Orange Layer Cake With Cream Cheese Frosting

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • CAKE:

  • 2 1/2

    cups cake flour

  • 2

    teaspoons baking powder

  • 1/2

    teaspoon salt

  • 1/2

    cup unsalted butter plus

  • 2

    tablespoons unsalted butter - (1 1/4 sticks) room temperature

  • 1 1/2

    cups sugar

  • 3

    tablespoons frozen orange juice concentrate thawed

  • 1 1/2

    teaspoons grated orange peel

  • 1

    teaspoon vanilla extract

  • 4

    large eggs

  • 1

    cup whole milk

  • FILLING:

  • 2

    baskets blueberries - (1/2 pint ea)

  • 2

    tablespoons sugar

  • 1

    teaspoon fresh lemon juice

  • FROSTING:

  • 1

    package cream cheese - (8 oz) room temperature

  • 1/2

    cup unsalted butter - (1 stick) room temperature

  • 3 1/4

    cups powdered sugar

  • 2

    tablespoons frozen orange juice concentrate thawed

  • 1

    teaspoon grated orange peel

  • 1/2

    teaspoon vanilla extract

  • TOPPING:

  • 2

    baskets blueberries - (1/2 pint ea)

Directions

For Cake: Preheat oven to 350 degrees. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides; line bottoms with rounds of parchment paper. Sift first 3 ingredients into medium bowl. Beat butter in large bowl until fluffy. Gradually add sugar, beating until blended. Beat in concentrate, peel, and vanilla. Beat in eggs 1 at a time. Beat in flour mixture in 4 additions alternately with milk in 3 additions. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack. For Filling: Combine berries, sugar, and lemon juice in heavy small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil until mixture is reduced to 3/4 cup, stirring occasionally and mashing berries coarsely with fork, about 8 minutes. Chill filling uncovered until cold, about 30 minutes. For Frosting: Beat cream cheese and butter in bowl to blend. Beat in powdered sugar in 4 additions, then orange concentrate, peel, and vanilla. Chill until firm but spreadable, about 30 minutes. Cut around cakes to loosen. Turn cakes out. Peel off parchment. Place 1 layer, flat-side up, on platter. Spread filling to within 1/2 inch of edges. Chill 5 minutes. Top with second layer, flat-side down. Spread 1/2 cup frosting thinly all over cake to seal. Spread remaining frosting over cake. Mound remaining blueberries on top. (Can be made 1 day ahead; chill. Serve at room temperature.) This recipe yields 10 to 12 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: