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. Preheat oven to 350º, grease and flour 2 – 8″ cake pans, set aside.
- 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.
- With mixer on low speed, add butter slices to the dry mixture. Increase speed to medium, until dry mixture looks crumbly.
- 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.
- 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.
- 2 cups heavy whipping cream
- 1 small box (3.9 oz.) of instant vanilla pudding mix
- 1 teaspoon orange zest
- 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
- 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.
- 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.
- 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.
- Spoon the filling on cake layer, top with the second layer. Using a flexible spatula, fill in any empty gaps with filling.
- Frost with cream cheese frosting, store in refrigerator, remove one hour prior to serving.