Makes: 16 servings
Prep: 30 mins
Chill: 30 mins
Bake: 32 mins at 350°F
Ingredients
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- 3 1/2 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 3/4 cups sugar
- 4 eggs
- 3/4 cup 2% milk
- 1/4 cup orange juice
- 1 6 - ounce container (6 ounces) blood orange yogurt (such as Chobani) or other orange-flavored yogurt
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 2 1 - pound box confectioners' sugar
- 1/4 cup orange juice
- 1/4 cup 2% milk
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- Orange food coloring (optional)
Directions
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Cake
Tip
Cake
- Heat oven to 350 degrees F. Coat three 9 x 2-inch baking pans with nonstick cooking spray. Line bottoms with wax paper. Coat paper.
- In a large bowl, whisk together flour, baking powder, salt and baking soda. Set aside.
- In a second large bowl, beat butter until creamy. Add sugar and beat until fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. In a medium-size bowl, mix together milk, juice, yogurt, zest and vanilla.
- On low, beat flour mixture into butter mixture in 3 additions, alternating with orange juice mixture. Beat on medium 2 minutes. Divide batter among prepared pans.
- Bake at 350 degrees F for 30 to 32 minutes, until toothpicks inserted in centers come out clean. Cool cakes on wire rack 10 minutes. Turn cakes out onto rack; remove wax paper. Cool completely. Trim cakes with serrated knife if necessary.
- Frosting
- Beat butter in a large bowl until fluffy, about 1 minute. Add confectioners sugar, orange juice, milk and extracts. Beat on low 1 minute until blended. Beat 1 minute until smooth. Add 1 to 2 more tablespoons of milk, if necessary, for good spreading consistency. Beat in a few drops of orange food coloring, if desired.
- Place 1 cake layer on a serving plate. Spread about 1 cup of the frosting over top. Place another cake layer on frosted layer and spread with another 1 cup of the frosting. Cover with remaining cake layer. Frost top and sides with remaining frosting.
- Chill at least 30 minutes before decorating.
Tip
- Piping Pointers Make a half batch of frosting; divide into 3 portions. Tint 1 green, 1 orange and 1 yellow. Spoon into 3 pastry bags; fit with couplers.
Tip
- Vine. With toothpick,outline vine on side of cake.Use #3 writing tip to fill invine with green frosting.
Tip
- Flowers. Pipe 12 orange flowers along vine with #16 star tip, using a squeeze-and-release motion.
Tip
Nutrition Information for Orange Layer Cake Servings Per Recipe: 16
- Leaves. Make leaves using #352 tip. With yellow frosting and #3 writing tip, pipe centers of flowers.
Nutrition Information for Orange Layer Cake Servings Per Recipe: 16
PER SERVING: 505 cal., 17 g total fat (11 g sat. fat), 86 mg chol., 100 mg sodium, 85 g carb. 4 g pro.
