Spiced Layer Cake With Orange Cream Cheese Frosting Food

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SPICED LAYER CAKE WITH ORANGE CREAM CHEESE FROSTING



Spiced Layer Cake with Orange Cream Cheese Frosting image

Categories     Cake     Dairy     Dessert     Bake     Orange     Spice     Fall     Birthday     Sour Cream     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 15

2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon grated orange peel
4 large eggs
1 cup sour cream
1/2 cup whole milk
Orange Cream Cheese Frosting

Steps:

  • Preheat oven to 350°F. Butter three 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour pans; tap out excess flour. Sift first 8 ingredients into medium bowl. Using electric mixer, beat sugar, butter and orange peel in large bowl until fluffy. Beat in eggs 1 at a time. Stir flour mixture into butter mixture alternately with sour cream and milk. Divide batter among prepared pans.
  • Bake cakes until tester inserted into center comes out clean, about 25 minutes. Transfer pans to racks and cool 10 minutes. Turn cakes out onto racks and cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
  • Place 1 cake layer on platter. Spread 2/3 cup frosting over. Top with second cake layer. Spread 2/3 cup frosting over. Top with third cake layer. Cover top and sides of cake with remaining frosting. (Can be made 1 day ahead. Cover with cake dome and store at room temperature.)

ORANGE LAYER CAKE WITH ORANGE-CARAMEL CREAM CHEESE FROSTING



Orange Layer Cake with Orange-Caramel Cream Cheese Frosting image

Categories     Cake     Egg     Dessert     Bake     Cream Cheese     Orange     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 28

Number Of Ingredients 32

For filling
1 cup sugar
6 large egg yolks
6 tablespoons cornstarch
1 1/2 tablespoons grated orange peel
3 cups orange juice
1/2 cup whipping cream
2 8-ounce packages Philadelphia- brand cream cheese, room temperature
For soaking syrup and frosting
2 1/2 cups sugar
1 cup water
1 3/4 cups orange juice
2 tablespoons grated orange peel
4 8-ounce packages Philadelphia- brand cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cups powdered sugar
1 1/2 teaspoons vanilla extract
For cake
One-third of these ingredients is used for each of the three cake layers.
1 cup whole milk
3 tablespoons unsalted butter
6 teaspoons vanilla extract
4 cups cake flour
3 teaspoons baking powder
3/4 teaspoon salt
9 large eggs
4 cups sugar
Powdered sugar
For assembly and decoration
Use a large tart pan bottom, a rimless baking sheet or a cardboard round to move and stack the three cake layers.
Assorted berries and cut fruit (such as strawberries, raspberries, cherries, kiwi and apricot)
cut fruit (such as strawberries, raspberries, cherries, kiwi and apricot)

Steps:

  • Make Filling
  • Whisk sugar and yolks in heavy large saucepan to blend. Whisk in cornstarch and orange peel. Gradually add orange juice and cream, whisking to blend well. Set pan over medium-high heat and whisk constantly until cream thickens and boils, about 8 minutes. Pour into bowl. Press plastic wrap directly onto surface of pastry cream to prevent skin from forming. Refrigerate until cold, at least 4 hours.
  • Beat cream cheese in large bowl until fluffy. Beat in pastry cream, 1 cup at a time, scraping bottom and sides of bowl occasionally. Cover; refrigerate until cold. (Can be made 1 day ahead. Keep refrigerated.)
  • Make soaking syrup and frosting
  • Stir 2 1/2 cups sugar and 1 cup water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 20 minutes. Remove pan from heat. Immediately add 1 1/4 cups orange juice and peel (mixture will bubble vigorously). Stir over low heat until any hard bits dissolve and caramel comes to boil. Strain into 2-cup glass measuring cup.
  • Pour 1 cup caramel into small bowl; reserve for frosting. Mix remaining 1/2 cup orange juice into remaining caramel in glass measuring cup; reserve as soaking syrup. Cover caramel in small bowl and soaking syrup separately; refrigerate until cold, at least 4 hours and up to 1 day.
  • Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Gradually beat in 1 cup caramel reserved for frosting, then powdered sugar and vanilla. (Can be made 1 day ahead. Cover; chill. If necessary, let stand at room temperature until just spreadable before using.)
  • Make cake
  • Preheat oven to 350°F. Butter 12-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment paper. Butter paper; dust pan with flour.
  • Bring 1/3 cup milk and 1 tablespoon butter to simmer in small saucepan. Remove pan from heat; add 2 teaspoons vanilla extract. Cover pan. Sift 1 1/3 cups flour, 1 teaspoon baking powder and 1/4 teaspoon salt into medium bowl. Using electric mixer at high speed, beat 3 eggs in large bowl until frothy, about 1 minute. Gradually beat in 1 1/3 cups sugar. Continue to beat egg mixture until light colored and thick enough to fall in heavy ribbon when beaters are lifted, about 4 minutes. Pour milk mixture over egg mixture. Using whisk, gently stir until just blended. Add flour mixture. Gently stir with whisk until just blended (do not over mix; batter may deflate). Pour batter into prepared pan.
  • Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer pan to rack; cool 10 minutes.
  • Line cake rack with paper towels. Dust towels generously with powdered sugar. Cut around pan sides; turn cake out onto sugared towels. Peel off parchment. Cool cake completely.
  • Repeat 2 more times, using same amount of each ingredient to make 2 more cake layers.
  • Assemble and decorate
  • Place 1 cake layer on 11-inch tart pan bottom; brush with 1/2 cup soaking syrup. Spread with half of filling (about 3‰ cups). Place in freezer until filling is firm, about 15 minutes. Top with second cake layer; brush with 1/2 cup soaking syrup. Spread with remaining filling. Place in freezer until filling is firm, about 15 minutes. Top with third cake layer; brush with remaining soaking syrup. Spread 2 cups frosting thinly over top and sides of assembled cake to cover completely. Refrigerate until frosting is firm, about 1 hour.
  • Spoon 1 cup frosting into pastry bag fitted with small (scant 1/4-inch-diameter) star tip. Spread remaining frosting smoothly over top and sides of cake. Pipe frosting in bag decoratively on top and sides of cake. (Can be prepared ahead. Refrigerate until frosting is firm, at least 5 hours; cover loosely and keep refrigerated up to 1 day. Or freeze until frosting is firm, about 2 hours; cover and keep frozen up to 1 week. Defrost covered cake in refrigerator for 2 days.)
  • Place cake on large platter. Arrange fruit decoratively atop cake. To cut cake, start 2 inches inward from edge and insert knife straight down; cut 8-inch-diameter circle in center of cake. Starting 2 inches in from 8-inch-diameter circle and inserting knife straight down, cut 4-inch-diameter circle in center of 8-inch circle. Cut outer portion of cake into 16 slices. Cut middle portion of cake into 8 slices. Cut inner 4-inch portion of cake into 4 wedges. Serve cake.

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Top Asked Questions

What is orange spice cream cheese frosting?
We used our Orange Spice Cream Cheese Frosting for our Orange Spice Cake Recipe! As with most cream cheese frosting, this Orange Spice Cream Cheese Frosting is a softer consistency than your average buttercream recipe.
What frosting goes with spice cake?
What other frostings pair well with spice cake? A simple cream cheese frosting is also a great choice, as well as our orange cream cheese frosting , whipped cream cheese frosting, classic buttercream frosting and more. You can hop over to our Frosting Recipes Section for even more ideas!
What's in an orange layer cake?
This tender, flavorful orange layer cake is made with fresh orange juice and zest and is frosted with a tangy orange cream cheese icing. A few years back, I inherited the task of making an orange cake for my dad's birthday.
How do you make a cake with cream cheese frosting?
Preheat oven, prepare baking pans. Whisk dry ingredients and spices. Mix brown sugar with vegetable oil and applesauce, then mix in eggs and vanilla. Mix in two additions of dry ingredients alternating with buttermilk. Pour into prepared pans and bake until set. Let cool. Prep cream cheese frosting and spread over cooled cake, sprinkle with pecans.

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