Ingredients

16 tablespoons (227g) unsalted butter, at room temperature (at least 65°F)

1 cup (198g) granulated sugar

4 large eggs, at room temperature

2 teaspoons King Arthur Pure Vanilla Extract

1/2 teaspoon King Arthur Fiori di Sicilia, optional; for enhanced flavor

1 tablespoon (14g) orange zest

1/2 teaspoon table salt

1 1/2 teaspoons baking powder

2 cups (240g) King Arthur Unbleached All-Purpose Flour

1/4 cup (57g) orange juice

one 8-ounce package (227g) cream cheese, at room temperature

1/4 teaspoon King Arthur Fiori di Sicilia, optional; for enhanced flavor

half batch of pastry cream, prepared*

2 tablespoons (28g) butter, softened

2 ounces (57g) cream cheese, room temperature

1/4 teaspoon King Arthur Pure Vanilla Extract

1 cup (113g) confectioners’ sugar

candied orange peel, optional

Instructions

Step 1: Preheat the oven to 350°F. Lightly grease two 8″ round cake pans.

Step 2: To make the cake: In a medium-sized mixing bowl, beat together the butter and sugar until light and creamy.

Step 3: Beat in the eggs one at a time, scraping the bottom and sides of the bowl after each addition.

Step 4: Add the vanilla, Fiori, and orange zest, mixing until smooth.

Step 5: In a separate bowl, combine the salt, baking powder, and flour. Add this mixture to the wet ingredients in two additions, alternating with the orange juice.

Step 6: Spread a quarter of the batter into the prepared pans — if you have a kitchen scale you should spread about 234g of batter into each pan.

Step 7: Bake the cakes for 11 to 13 minutes, until golden. Remove them from the oven, allow them to cool for 10 minutes, then gently turn them out onto a rack to cool completely.

Step 8: Wash, dry, and prepare your pans again; then repeat with the remaining batter.

Step 9: To make the filling: Beat the cream cheese slowly and gently until fluffy and free of lumps.

Step 10: Add the Fiori and the chilled pastry cream. Stir on low speed until blended, then beat on high for 2 minutes until thoroughly combined and fluffy.

Step 11: Layer the cakes with the filling, leaving the top layer bare of filling.

Step 12: To make the frosting: In a medium-sized bowl, beat together the butter, cream cheese, vanilla, and confectioners’ sugar.

Step 13: To finish: Spread the frosting generously over the top of the cake and garnish with the candied orange peel.

Step 14: Cover and refrigerate the cake until ready to serve. Allowing the cake to rest overnight will enhance the texture and allow the flavors to meld.

Tips & Variations

For a more intense orange flavor, add extra orange zest or a splash of orange liqueur to the batter or frosting.

If you don’t have King Arthur Fiori di Sicilia, you can replace it with a bit of almond extract or omit it entirely without losing much flavor.

Make sure all dairy ingredients are at room temperature for a smooth, well-emulsified batter and frosting.

Use a kitchen scale to portion batter evenly for uniform cake layers.

Try swapping the orange juice for fresh lemon juice to create a lemon-cream version of this cake.

FAQs

Can I make this cake without cream cheese?

The cream cheese is key for the creamy filling and frosting, but you can substitute with mascarpone or a thick Greek yogurt for a slightly different texture and flavor.

How do I prepare the pastry cream mentioned in the recipe?

Pastry cream is a cooked custard typically made with milk, sugar, egg yolks, cornstarch, and vanilla. You can find detailed recipes online or prepare it a day ahead to allow it to chill and thicken for the filling.