Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 3 large eggs, room temperature
  • 2 tbsp fresh orange zest
  • 1/2 cup freshly squeezed orange juice
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp orange gel food coloring
  • 8 oz full-fat cream cheese, cold
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tbsp vanilla bean paste
  • 2 tbsp heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a small bowl, combine the orange zest with the granulated sugar, rubbing them together with fingertips until the sugar is fragrant and moist.
  3. Cream the softened butter and zest-sugar using an electric mixer until pale and fluffy (approximately 3 minutes).
  4. Beat in the eggs one at a time, ensuring each is fully incorporated.
  5. Gradually fold in the sifted flour, baking powder, and salt, alternating with the fresh orange juice. Mix until just combined.
  6. Divide the batter evenly between the two pans and bake for 28–32 minutes.
  7. Allow cakes to cool completely.
  8. Prepare the frosting by beating together the cold cream cheese and softened butter, then mixing in powdered sugar, vanilla bean paste, and heavy cream until smooth.
  9. Frost the cooled cake layers and chill in the refrigerator for 2 hours to stabilize the frosting before slicing.