Three Layer Orange Cake with Zesty Cream Cheese Frosting sounds like sunshine in dessert form! Here's a moist, flavorful recipe that balances sweet, citrusy, and creamy beautifully.
Three-Layer Orange Cake with Zesty Cream Cheese Frosting
Makes: Three 8-inch or 9-inch round cakes
Prep Time: 25 min | Bake Time: 25–30 min | Cooling/Frosting: 45+ min
Ingredients:
For the Orange Cake:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tbsp orange zest (from 2 oranges)
½ cup fresh orange juice
1 tsp vanilla extract
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, let sit 5 min)
For the Zesty Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3 ½–4 cups powdered sugar (to your sweetness preference)
1 tbsp orange zest
1–2 tbsp fresh orange juice
1 tsp vanilla extract
Pinch of salt
Instructions:
Make the Cake:
Preheat oven to 350°F (175°C). Grease and line three 8- or 9-inch cake pans with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy (about 3 minutes).
Beat in eggs one at a time, then add orange zest and vanilla.
Mix in the flour mixture in 3 parts, alternating with orange juice and buttermilk. Start and end with dry ingredients.
Divide batter evenly into pans and smooth tops.
Bake for 25–30 minutes, or until a toothpick comes out clean. Cool in pans for 10 min, then turn out onto racks to cool completely.
Make the Frosting:
Beat cream cheese and butter until smooth and fluffy.
Add powdered sugar 1 cup at a time. Mix until smooth.
Add orange zest, orange juice, vanilla, and a pinch of salt. Beat until creamy. Chill briefly if it’s too soft.
Assemble:
Place first cake layer on a stand or plate. Spread with frosting.
Repeat with remaining layers. Frost sides and top generously.
Garnish with orange slices, zest curls, or a sprinkle of extra zest.
Tips:
Make it the day before for best flavor — it gets better!
Store in the fridge, bring to room temp before serving.
Want to turn this into cupcakes or add a marmalade filling between layers? I got variations too!