Two-Layer Orange Birthday Cake

Two-Layer Orange Birthday Cake

Recipe Rating: 3.15387
Makes one 8-inch cake
This delicious festive orange-flavored birthday cake is very adaptable. If desired, substitute lemon or vanilla for the orange extract. Milk can be substituted for orange juice in the frosting. Decorate cake with nuts, dried fruit, candied ginger or shaved chocolate, if you like.
  • 1 1/4 cup (2 1/2 sticks) unsalted butter, softened
  • 1 1/2 cup sugar, divided
  • 1 tablespoon orange extract, divided
  • 3 eggs
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup milk
  • 2 cups powdered sugar
  • 2 tablespoons orange juice
  • Zest of 1 orange
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Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans; set aside.

With an electric mixer, cream 3/4 cup of the butter and sugar in a large bowl until light and fluffy, about 4 minutes. Add 2 teaspoons of the orange extract and eggs and beat well. In a separate bowl, mix flour, baking powder, and salt together. Add flour mixture to sugar mixture a bit at a time, alternating it with the milk and beating well after each addition; batter should be thick and fluffy.

Pour batter into prepared pans and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Set aside to let cool for 15 minutes, then loosen edges and turn cakes out onto a rack to let cool completely.

To make the frosting, cream remaining 1/2 cup butter in a mixing bowl. Sift in powdered sugar, then add orange juice, remaining 1 teaspoon orange extract and orange zest. Blend completely, adding more powdered sugar or orange juice as desired. Frost top of one cake, then top with second layer and frost all over. Slice cake into wedges and serve.
Nutritional Info: 
Per Serving: 720 calories (280 from fat), 31g total fat, 19g saturated fat, 150mg cholesterol, 310mg sodium, 104g carbohydrates, (1 g dietary fiber, 67g sugar), 9g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.