Ingredients
Orange Cake
- 3 cups all-purpose flour
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt
- 1⅓ cups whole milk
- ¼ cup freshly squeezed orange juice
- ¼ cup freshly squeezed lemon juice
- 1 cup unsalted butter, softened
- 2 cups sugar
- ¼ cup freshly grated orange zest
- 1 tablespoon vanilla bean paste
- 4 large eggs
Coconut Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ½ cup unsalted butter
- 2 cups powdered sugar
- 2 teaspoons vanilla bean paste
- ¼ teaspoon coconut emulsion (optional)
- 1 cup shredded, sweetened coconut
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan thoroughly with nonstick baking spray to ensure easy cake release after baking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, kosher salt, and baking soda until evenly combined. This ensures the leavening agents are well distributed.
- Mix Wet Ingredients: In a separate measuring cup or small bowl, combine the whole milk with freshly squeezed orange juice and lemon juice, whisking together to integrate the citrus flavors into the liquid base.
- Cream Butter, Sugar, and Zest: Using an electric mixer, beat the softened unsalted butter and sugar on medium speed for about 5 minutes until the mixture is light and fluffy. Scrape down the bowl sides as necessary. Then beat in the freshly grated orange zest for an aromatic citrus burst.
- Add Eggs and Vanilla: Add the eggs one by one to the butter and sugar mixture, beating well after each addition to fully incorporate. Mix in the vanilla bean paste for rich flavor.
- Combine Dry and Wet Mixtures: With the mixer on low speed, add half of the flour mixture and mix gently. Then, pour in the milk and citrus juice mixture and mix until combined. Finally, add the remaining flour mixture and blend until just combined, avoiding overmixing to keep the cake tender.
- Fill Pan and Bake: Pour the batter evenly into the prepared baking pan and spread the top smoothly. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Allow the cake to cool completely. After about 30 minutes, you may invert it out of the pan for quicker cooling or leave it in the pan if preferred.
- Prepare Coconut Cream Cheese Frosting: Beat softened cream cheese and butter together until creamy and smooth. Gradually add powdered sugar while continuing to beat until fully incorporated. Stir in vanilla bean paste and coconut emulsion (if using) and mix until the frosting is silky and even.
- Frost Cake and Decorate: Spread the frosting evenly over the cooled cake. Sprinkle the shredded sweetened coconut over the frosting and gently press it down to help it stick well.
- Chill Before Serving: Refrigerate the finished cake until ready to serve to allow the frosting to set and flavors to meld beautifully.
Notes
- Ensure the butter and cream cheese are softened to room temperature for a smooth, lump-free frosting.
- Use freshly squeezed citrus juices and zest for the best vibrant flavor.
- Do not overmix the batter once both wet and dry ingredients are combined to keep the cake light and tender.
- If coconut emulsion is not available, it can be omitted without impacting overall flavor significantly.
- Store the cake refrigerated and bring to room temperature before serving for the best texture.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
