Description

A tender, citrus‑infused layer cake made with fresh orange juice and zest, topped with a light orange cream‑cheese frosting—it stays moist and bursting with bright orange flavor.

Ingredients

300 g all‑purpose flour
2 tbsp cornstarch
1 tbsp baking powder
½ tsp salt
200 g unsalted butter (room temp)
60 ml vegetable oil
300 g granulated sugar
Zest of 2 large oranges
3 large eggs
120 ml milk
112 ml fresh orange juice
2 tsp vanilla extract
Frosting: 225 g unsalted butter, 570 g powdered sugar, 335 g cream cheese (cold), 1½ tsp vanilla, 2 tsp orange zest, 1½ tbsp orange juice

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Instructions

Preheat oven to 180 °C (350 °F). Grease or line two 8‑inch cake pans.
Sift flour, cornstarch, baking powder and salt together.
Cream butter, oil, sugar and orange zest until light and fluffy (2 min).
Add eggs one at a time, then mix in milk, orange juice and vanilla.
Fold in dry ingredients until just combined.
Divide batter between pans, tap out bubbles, bake 30–35 min until a toothpick comes out clean.
Cool in pans 15–20 min, then transfer to wire racks to cool completely.
Frosting: Cream butter, add powdered sugar in 3 batches. Mix in cream cheese, vanilla, zest and juice until smooth—don’t overmix.
Frost cooled cakes as desired.

Notes

You can substitute cake flour for AP flour + cornstarch.
Avoid zesting white pith to prevent bitterness.
If using convection oven, reduce temperature to 160 °C (320 °F).
For firmer frosting, chill then re-whip cold cream cheese before assembly.
Do not overmix frosting to avoid separation.