Get ready to embark on a culinary journey that will transform your ordinary dessert experience into an extraordinary flavor explosion! This Spiced Layer Cake with Orange Cream Cheese Frosting isn't just a cake - it's a decadent masterpiece that combines warm, aromatic spices with bright, zesty orange notes. Imagine cutting into a perfectly moist cake layer, revealing a tantalizing blend of cinnamon, nutmeg, and creamy orange-infused frosting that will make your guests wonder if you've secretly trained in a professional bakery.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 1 cup unsalted butter
- 4 large eggs
- 1 cup buttermilk
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 8 oz cream cheese
- 4 cups powdered sugar
- 2 tablespoons orange zest
- 2 tablespoons orange juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring they are well coated to prevent sticking.
- In a large mixing bowl, cream together 1 cup of unsalted butter and 1 ½ cups of sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add the 4 large eggs, one at a time, to the butter and sugar mixture, beating well after each addition. Then, mix in 1 teaspoon of vanilla extract.
- In another bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and 1 teaspoon of ground nutmeg until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of buttermilk. Start and end with the flour mixture, mixing just until combined. Be careful not to overmix.
- Once the batter is well combined, divide it evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through baking for even cooking.
- After baking, allow the cakes to cool in the pans for about 10 minutes. Then, carefully remove them from the pans and transfer to a wire rack to cool completely.
- While the cakes are cooling, prepare the orange cream cheese frosting. In a mixing bowl, beat 8 oz of cream cheese and 1 cup of unsalted butter together until smooth and creamy.
- Gradually add 4 cups of powdered sugar, mixing on low speed until combined, then increase to medium speed until fluffy.
- Stir in 2 tablespoons of orange zest and 2 tablespoons of orange juice until fully incorporated. Taste and adjust the sweetness or orange flavor if desired.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of orange cream cheese frosting on top of the first layer.
- Carefully place the second cake layer on top of the frosted layer. Use the remaining frosting to cover the top and sides of the cake, smoothing it out with a spatula.
- For decoration, you can garnish the cake with additional orange zest or slices, if desired. Allow the cake to set for about 30 minutes before slicing.
- Slice the cake into 12 servings and enjoy your delicious Spiced Layer Cake with Orange Cream Cheese Frosting!
Tips
- Always use room temperature ingredients to ensure smooth mixing and consistent texture.
- Don't overmix the batter - this can lead to a tough, dense cake. Mix just until ingredients are combined.
- Rotate your cake pans halfway through baking to ensure even browning and consistent cooking.
- Let the cakes cool completely before frosting to prevent the cream cheese frosting from melting.
- For extra moisture, you can brush each cake layer with a simple orange syrup before frosting.
- Use an offset spatula for smooth, professional-looking frosting application.
- Chill the cake for 30 minutes after frosting to help the layers set and make cutting easier.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 65g
Protein: 7g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 135mg
