With spring right around the corner, my sister is sharing the perfect dessert for your next special gathering, birthday or holiday – Orange Layer Cake (aka, Orange Creamsicle Cake), from her kitchen in Anchorage, Alaska.
ORANGE LAYER CAKE (aka, Orange Creamsicle Cake)
A light, refreshing, absolutely delicious cake! Orange cake, layered with homemade orange curd, topped with an orange buttercream frosting. Fantastic!
This pretty cake is sure to brighten someone’s special day or holiday. Perfect for holidays, birthdays and more. When citrus is in season and you need a pick-me-up from the ho-hum of late winter, this is the cake!
This cake is layered with homemade orange curd….
Then topped with a delicious orange buttercream frosting, decorated with orange twists and fresh mint.
My sister made this fabulous cake for my nephew’s 21st birthday. My husband was lucky to be in Anchorage for work and celebrated this special day with the family. He enjoyed a big slice of this beautiful cake with a scoop of vanilla ice cream and hasn’t stopped raving since.
He said it reminded him of an orange creamsicle, a childhood favorite.
The original recipe is from Fine Cooking Issue 50. Below are the adaptions my sister made for this cake. Please head to Fine Cooking to print the directions and read reviews.
Orange Layer Cake (Orange Creamsicle Cake)
Recipe from Ris Lacoste, Fine Cooking
My Sister’s Adaptions Below:
- 1/4 cup fresh lemon juice
- 2 teaspoons unflavored gelatin
- 1 1/2 cups sugar
- 1 cup fresh orange juice
- 9 large egg yolks
- 3 Tablespoons orange zest
2 teaspoons lemon zest
- 3/4 cup butter, cut into 1/2-inch cubes
- 2 3/4 cup cake flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup butter
- 1/3 cup vegetable shortening
- 2 teaspoon grated orange zest
- 1 1/2 cups sugar
- 3 large eggs
- 1 cup fresh orange juice, pulp-free
For the Frosting:
- 12 Tablespoons salted butter, room temperature
- 1 pound confectioners sugar
- 2 teaspoons orange zest
- 4 Tablespoons fresh orange juice
For the Garnish:
- 1-2 small oranges, sliced thinly (cut the slices halfway through on one side and lay on paper towel to drain)
- 8 sprigs fresh mint
How to Make Orange Curd:
Note: Make the orange curd several hours ahead. If you have time, it’s best to make it the day before the cake so it can refrigerate overnight. If you can’t make the day before, no worries. Just be sure to refrigerate for 3 hours before layering the cake.
Put the lemon juice in a small bowl and sprinkle gelatin over it. Let sit for about 15 minutes.
Next, whisk together the sugar, orange juice, egg yolks, orange zest and lemon zest in a thick-bottomed saucepan. Place over medium heat and add the butter and whisk until the mixture thickens and bubbles start to appear at the edge of the pan, about 9 minutes. Remove from heat and stir in the gelatin mixture. Stir/whisk the mixture until the gelatin dissolves. Transfer to a bowl. Cover the curd with plastic wrap so that the plastic is directly on the surface of the curd so that no air touches (prevents a skin from forming) and refrigerate overnight.