Semi Naked Orange Cake
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Semi Naked Orange Cake, this magnificent cake is sure to delight the senses and satisfy the tastebuds. Imagine the bright, citrusy flavor of the oranges mixed with the creamy, lightly sweetened
With its fluffy layers of mouth-watering cake and creamy orange icing, this cake will have everyone asking for seconds.
If you like cake, you’ll also enjoy these
- Potluck Strawberry Cake
- Cinnamon Crack Cake
- SuzyQ Dessert Stack Recipe
- Pecan Pie Inspired Desserts
- Applesauce Walnut Spice Cake
- Texas Trash Bread Pudding
- Strawberry Cheesecake with Oreo Crust
Semi Naked Orange Cake
Nothing says celebration quite like a luscious orange layer cake with
With these step-by-step instructions and helpful information, you’ll be ready to make an orange layer cake with
Ingredients you’ll need
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.
- All-purpose flour
- Baking powder
- eggs
- Unsalted
butter melted - Sugar
- Buttermilk
- Pure vanilla extract
- Orange extract
- Orange zest
- Orange gel food coloring optional
- Butter, unsalted and softened
- Cream cheese softened
- PPowdered sugar sifted first then measured
- Orange zest
- Fresh orange juice
This frosting recipe is enough for a fully frosted cake. Therefore, you can frost the cake completely for a traditional cake. As well, you can frost it thinly for what is called a naked cake or semi-naked cake. For a naked cake, you’ll do a “crumb coat” on the outside of the cake.
You can half the recipe if you prefer. I tend to make the whole recipe and store the excess for sweet rolls, etc.
Here is some tips on making a naked cake.
Semi Naked Orange Cake
Ingredients
Cake
- 4 cups flour
- 3 teaspoons Baking powder
- 4 large eggs
- ½ cups unsalted butter melted
- 4 cups granulated sugar
- 2 cups Buttermilk
- 2 teaspoon pure vanilla extract
- 2 teaspoons orange extract
- 4 tablespoons orange zest
- 3-5 drops orange gel food coloring optional
Frosting
- 1 cup butter softened
- 8 ounces cream cheese softened
- 4 cups powdered sugar (aka confectioners) sifted first then measured
- 1 teaspoon orange zest
- 2 tablespoons orange juice
Instructions
Cake
- Preheat oven to 350℉ and spray three 9-inch round baking pans
- In a large mixing bowl, whisk the flour and baking powder.
- In the bowl of a stand mixer, beat the butter, and sugar until fluffy. Add in the eggs and beat. Stop the mixer and scrape the bowl.
- Add the buttermilk, vanilla, orange, and orange zest mix until combined.
- Gradually add the flour mixture and mix until combined. Add the orange food coloring.
- Divide the batter between the three pans. Bake for 23 to 27 minutes or until a wooden pick inserted in the center comes out clean.
- Allow the cakes to cool completely. Cut the dome on top of the cake (if desired. This makes a flat surface and a more professional-looking cake, but you don't have to.)
Frosting
- In a large mixing bowl, cream together butter and cream cheese until light and fluffy about 3 to 4 minutes. Scrape down the sides of the bowl halfway through mixing.
- Add the powdered sugar, orange zest, and orange juice and mix until smooth. Once the cake has cooled, frost the cake with orange cream cheese frosting.
Build the cake
- Place one cake layer on a serving platter.
- Spread 1 cup of frosting over top, then top with the second cake layer, pressing lightly down.
- Spread 1 cup of frosting evenly over the top
- Repeat the steps with the remaining cake layers.
- Using an offset spatula or cake smoother, smooth the frosting on the sides of the cake.
- Place in the fridge until ready to serve.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.