Orange Vanilla Bean Cake: A Citrusy, Elegant Dessert

Looking for a cake that brings together the brightness of fresh oranges with the rich, smooth flavor of vanilla bean? This Orange Vanilla Bean Cake is a perfect balance of citrus and creamy sweetness. With layers of moist orange-flavored cake and a decadent orange cream cheese frosting, this cake is perfect for any special occasion or whenever you’re in the mood for a dessert that dazzles the taste buds.

Ingredients:

For the Cake:

• 2 sticks (226g) unsalted butter, slightly softened
• 2 cups (400g) sugar
• 3 large eggs, room temperature
• 1 cup (242g) sour cream
• ⅓ cup fresh orange juice (from approx. one medium orange)
• 3 tbsp orange zest (from 2-3 oranges)
• 2 tsp vanilla bean paste (8g)
• 1 tbsp orange extract (10g)
• 3 cups (342g) cake flour
• 1½ tsp baking powder (7g)
• ½ tsp baking soda (3g)
• ½ tsp salt (3g)
• Orange coloring gel (optional, for tinting the batter)

For the Orange Cream Cheese Filling/Frosting:

• 3 sticks (339g) unsalted butter, softened
• 16 oz cream cheese (2 x 8 oz packages), softened
• 2 tsp vanilla bean paste (8g)
• 1½ tsp orange extract (6g)
• ½ tsp salt (2g)
• 7 cups (805g) confectioners’ sugar (adjust to taste)
• Orange coloring gel (optional, for tinting)

Directions:

1. Preheat and Prepare Cake Pans:

• Preheat your oven to 350°F (175°C).
• Grease and flour three 8×2 inch round cake pans. Set them aside.

2. Mix Dry Ingredients:

• In a medium bowl, whisk together 3 cups cake flour, 1½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Set this mixture aside.

3. Combine Wet Ingredients:

• In a separate bowl, mix 1 cup sour cream, ⅓ cup fresh orange juice, 3 tbsp orange zest, 2 tsp vanilla bean paste, and 1 tbsp orange extract. Blend well and set aside.

4. Cream Butter and Sugar:

• In the bowl of a stand mixer, beat 2 sticks softened butter on medium speed until smooth.
• Gradually add 2 cups sugar, continuing to mix for 3-5 minutes until light and fluffy. If using orange coloring gel, add it now.

5. Add Eggs:

• Add the eggs one at a time, mixing after each addition until the yolks are fully incorporated into the batter.

6. Combine Wet and Dry Ingredients:

• With the mixer on low speed, alternate adding the dry flour mixture and the wet sour cream mixture to the butter mixture. Begin and end with the dry ingredients, mixing just until everything is combined. Avoid overmixing.

7. Bake the Cakes:

• Divide the batter evenly between the three prepared cake pans and smooth the tops with a spoon or spatula.
• Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness at the 25-minute mark.
• Allow the cakes to cool in the pans for 5-10 minutes before transferring them to a wire rack to cool completely.

For the Orange Cream Cheese Filling/Frosting:

1. Beat Butter and Cream Cheese:

• In the bowl of a stand mixer, beat 3 sticks softened butter on low to medium speed until smooth.
• Add 16 oz softened cream cheese and continue beating until well combined.

2. Add Flavoring and Sugar:

• Mix in 2 tsp vanilla bean paste, 1½ tsp orange extract, and ½ tsp salt.
• Gradually add 7 cups confectioners’ sugar, beating on low speed until the sugar is fully incorporated. Increase the speed to medium and beat until the frosting is smooth and creamy. You can adjust the sugar to your desired sweetness. Optionally, add a few drops of orange coloring gel to match the cake’s flavor.

3. Chill the Frosting (If Needed):

• If the frosting is too soft to spread, refrigerate it for a few minutes until it thickens slightly.

Assembling the Cake:

1. Frost the Cake Layers:

• Place the first cake layer on a cake stand or serving plate. Spread a layer of frosting on top.
• Repeat with the second layer, spreading more frosting on top, and finish with the third layer.

2. Apply a Crumb Coat:

• Apply a thin layer of frosting (crumb coat) over the top and sides of the cake to seal in any crumbs.
• Chill the cake in the freezer for 15 minutes, or in the refrigerator for a longer period, to set the crumb coat.

3. Final Frosting:

• Once chilled, apply the final layer of frosting to the cake. For a rustic finish, use a small offset spatula to create textured swirls or lines.

4. Decorate and Serve:

• Decorate the cake as desired, and refrigerate it until ready to serve. Before serving, allow the cake to sit at room temperature for 2-3 hours to soften.

Recipe Tips:

• Orange Zest: For the best flavor, use fresh orange zest from 2-3 oranges. It adds a bright citrus note to the cake.
• Make Ahead: You can bake the cake layers a day ahead and frost the cake the next day. Just store the cake layers wrapped tightly in plastic wrap at room temperature.
• Storing Leftovers: Keep any leftover cake in an airtight container in the refrigerator for up to 3 days.

Recipe Information:

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes (plus cooling time)
• Calories: 620 kcal per serving
• Servings: 12 servings

This Orange Vanilla Bean Cake is a refreshing and elegant dessert with the bright flavor of oranges and the smooth, luxurious taste of vanilla bean. The orange cream cheese frosting adds a delightful tang and richness that complements the fluffy cake layers. Perfectfor special occasions or as a sweet treat for citrus lovers, this cake is sure to impress!

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