Orange Dreamsicle Cake

My boy is a year older, and a shoe size bigger – and that calls for a special cake! Orange cake with an orange cream filling, and topped with a cream cheese frosting. Add a scoop of vanilla ice cream, because it’s not every day you turn seventeen!

For the cake:

• 2 1/2 cups cake flour
• 1 1/2 cups granulated sugar
• 1/2 teaspoon salt
• 2 1/2 teaspoon baking powder
• 1 1/2 sticks butter, cut into 1/2″ slices
• 4 large eggs
• 3/4 cup frozen orange juice concentrate, thawed
• 1/2 cup milk
• 1 tablespoon orange extract
• 1 tablespoon orange zest
• orange food coloring (optional)

1. 1. Preheat oven to 350º, grease and flour 2 – 8″ cake pans, set aside.
2. In the bowl of an electric mixer add the flour, sugar, salt, and baking powder. In a separate bowl, whisk together the eggs, orange juice concentrate, milk, extract, and zest.
3. With mixer on low speed, add butter slices to the dry mixture. Increase speed to medium, until dry mixture looks crumbly.
4. On low speed, slowly add half of the wet ingredients to the bowl, increase speed to medium and beat for 1 1/2 minutes, until mixture thickens. Add the rest of the wet mixture in 2 batches, beating for 30 seconds after each addition. Add food coloring, if desired.
5. Divide batter among pans, and bake for 25 to 30 minutes, testing with a toothpick. Let cakes cool in pans for 15 minutes, then turn out and cool on a wire rack.

Orange Filling:

• 2 cups heavy whipping cream
• 1 small box (3.9 oz.) of instant vanilla pudding mix
• 1 teaspoon orange zest

1. Combine the heavy cream, pudding mix, and zest in a large bowl. Beat until the mixture becomes thick. Keep refrigerated until ready to use.

Cream Cheese Frosting:

• 2 sticks butter, let sit out for 15 minutes
• 2 – 8 oz. bars cream cheese
• 2 teaspoons vanilla extract
• 5 cups confectioner’s sugar

1. Cut the butter into pieces, and mix until softened. cut the cream cheese bars into pieces and add to the butter. Beat on medium speed until well combined.
2. Add the vanilla extract, and half of the confectioner’s sugar – cover the top of the mixer with a towel and mix on a low speed.
3. Repeat with the remaining sugar, low speed until the sugar is incorporated into the butter. Scrape down the sides of the bowl, then beat on medium until it reaches a smooth consistency.

Assembly:

1. Spoon the filling on cake layer, top with the second layer. Using a flexible spatula, fill in any empty gaps with filling.
2. Frost with cream cheese frosting, store in refrigerator, remove one hour prior to serving.