Orange Flip Layer Cake
This from-scratch layer cake features a tender, moist crumb infused with fresh orange juice and zest. It's finished with a tangy and sweet orange cream cheese frosting, creating a bright and satisfying dessert.
An original recipe by Forkin
- Total time
- 2 hr 10 min
- Serves
- 12
- Difficulty
- Medium
- Per serving
- 565 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
cake
- 300 gall-purpose flour, sifted
- 300 ggranulated sugar
- 2 tspbaking powder
- 0.5 tspsalt
- 3 pcslarge egg, room temperature
- 120 mlvegetable oil
- 240 mlwhole milk, room temperature
- 10 gorange zest, from about 2 oranges
- 120 mlorange juice, freshly squeezed
- 1 tspvanilla extract
frosting
- 226 gcream cheese, full-fat, softened to room temperature
- 113 gunsalted butter, softened to room temperature
- 360 gpowdered sugar, sifted
- 5 gorange zest, from about 1 orange
- 2 tbsporange juice, freshly squeezed
- 0.5 tspvanilla extract
garnish
- 1 tsporange zest(optional)
Equipment
offset spatula · 8-inch round cake pan · spatula · large bowl · wire rack · parchment paper · electric mixer · medium bowl · whisk · oven
The method
Step by step
- 1
Preheat your oven to 175°C (350°F). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper.
About 5 min
Cook’s note: Using parchment paper guarantees the cakes will release easily from the pans.
- 2
In a large bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and salt.
About 2 min
- 3
In a separate medium bowl, whisk the eggs, vegetable oil, whole milk, the cake's orange zest, orange juice, and vanilla extract until well combined.
About 3 min
Cook’s note: Having your eggs and milk at room temperature helps them incorporate better into the batter for a more uniform texture.
- 4
Pour the wet ingredients into the bowl of dry ingredients and mix with a spatula or whisk until just combined.
About 2 min
Cook’s note: Be careful not to overmix; a few small lumps in the batter are perfectly fine.
- 5
Divide the batter evenly between the two prepared cake pans.
About 2 min
Cook’s note: For perfectly even layers, use a kitchen scale to weigh the batter in each pan.
- 6
Bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center of each cake comes out clean.
About 30 min
- 7
Let the cakes cool in their pans on a wire rack for 10 minutes.
About 10 min
- 8
Carefully invert the cakes onto the wire rack, remove the pans and parchment paper, and let them cool completely, about 1 hour.
About 1 hr
Cook’s note: The cakes must be completely cool before frosting, otherwise the frosting will melt.
- 9
To make the frosting, beat the softened cream cheese and unsalted butter in a large bowl with an electric mixer on medium-high speed until smooth and creamy.
About 3 min
- 10
Reduce the mixer speed to low and gradually add the sifted powdered sugar. Once incorporated, increase the speed to medium-high and beat for 2-3 minutes until light and fluffy.
About 4 min
- 11
Mix in the frosting's orange zest, orange juice, and vanilla extract until just combined.
About 1 min
Cook’s note: If the frosting is too thick, add more orange juice a teaspoon at a time. If too thin, add more powdered sugar.
- 12
Once the cakes are cool, place one layer on a serving plate or cake stand.
About 1 min
- 13
Spread about a third of the frosting evenly over the top of the first layer.
About 2 min
- 14
Carefully place the second cake layer on top.
About 1 min
- 15
Use the remaining frosting to cover the top and sides of the cake, using an offset spatula for a smooth finish.
About 5 min
- 16
If desired, sprinkle the optional garnish orange zest over the top of the cake.
About 1 min
- 17
Chill the cake in the refrigerator for at least 30 minutes to allow the frosting to set before slicing and serving.
Per serving
Nutrition
- Calories
- 564.7kcal
- Protein
- 6.1g
- Carbs
- 77.5g
- Fat
- 26.3g
- Fibre
- 0.7g
- Sugar
- 57.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store the cake covered in an airtight container in the refrigerator.
For best flavor and texture, let slices sit at room temperature for 20 minutes before serving.
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