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Orange Grove Cake

Total Time

Prep: 55 min. + chilling Bake: 20 min. + cooling

Makes

16 servings

A few years ago, I won best in show in the Western Idaho State Fair for this citrusy cake with a luscious filling and creamy frosting. It bursts with fantastic orange flavor. —Amanda Bowyer, Caldwell, Idaho
Orange Grove Cake Recipe photo by Taste of Home

Ingredients

  • 1 cup butter, softened
  • 1-3/4 cups sugar
  • 4 large eggs, room temperature
  • 1/3 cup orange juice
  • 2 teaspoons grated orange zest
  • 3 cups cake flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup 2% milk
  • FILLING:
  • 1/2 cup sugar
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 2/3 cup orange juice
  • 2 tablespoons water
  • 3 large egg yolks, beaten
  • 2 tablespoons lemon juice
  • 1 teaspoon grated orange zest
  • 1/8 teaspoon salt
  • SYRUP:
  • 1/2 cup sugar
  • 1/3 cup water
  • 1/4 cup orange juice
  • 1 teaspoon orange extract
  • FROSTING:
  • 1 cup butter, softened
  • 4 cups confectioners' sugar
  • 3 tablespoons heavy whipping cream
  • 1 teaspoon grated orange zest
  • 1 teaspoon orange extract
  • 1/4 teaspoon salt

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in orange juice and zest. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
  2. Transfer to 2 greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For filling, in a small saucepan, combine sugar and cornstarch. Stir in orange juice and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat.
  4. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat; gently stir in the lemon juice, orange zest and salt. Cool to room temperature without stirring. Refrigerate for 1 hour.
  5. For syrup, in a small saucepan, bring the sugar, water and orange juice to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to about 1/2 cup. Remove from the heat; stir in extract. Cool.
  6. For frosting, in a large bowl, beat butter until light and fluffy. Add the remaining ingredients; beat until smooth.
  7. Cut each cake horizontally into 2 layers. Place bottom layer on a serving plate; brush with 2 tablespoons syrup and spread with 1/3 cup filling. Repeat layers twice. Top with remaining cake layer; brush with remaining syrup. Frost top and sides of cake.

Nutrition Facts

1 slice: 602 calories, 26g fat (16g saturated fat), 156mg cholesterol, 379mg sodium, 88g carbohydrate (65g sugars, 1g fiber), 5g protein.

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