prep time: 30 min | bake time: 30 min | total time: 2 hrs
If you’re searching for an eggless orange cake that doesn’t sacrifice texture or flavor, this Orange Layer Cake delivers on every level. With the help of natural leavening and dairy-free ingredients, and a touch of natural orange cream flavoring each layer bakes up soft, tender, and incredibly moist without the need for eggs.
What truly sets this cake apart is its whipped cream cheese frosting – light, velvety, and slightly tangy, it complements the orange flavor without overpowering it. This frosting holds up beautifully without butter or eggs, making it a standout choice for summer time bakes!
The secret behind this cake’s standout flavor lies in one powerful ingredient: Amoretti Natural Orange Cream Artisan Flavor.
This premium, highly concentrated flavoring captures the nostalgic essence of orange creamsicles—creamy, citrusy, and utterly irresistible.
Unlike artificial extracts that can leave a harsh or synthetic aftertaste, this artisan blend is made from natural ingredients, offering a well-rounded flavor profile that enhances both the sweetness and brightness of the cake. Just a small amount transforms the batter and frosting into something truly special!
Special offer: Use code SALONI5 at checkout to get $5 off the Natural Orange Cream Artisan Flavor on Amoretti’s website—valid through the end of the year.
Preheat the oven to 350°F (175°C).
Prepare the pans by lightly greasing three 8-inch (20 cm) round cake pans with oil. Line the bottoms with baking paper for easy release.
Combine wet ingredients: In a large mixing bowl, whisk together the milk, lemon juice, oil and cane sugar until the sugar is fully dissolved.
Add dry ingredients: Sift in the flour, baking powder, baking soda, and salt. Mix until the batter is smooth and no lumps remain.
Add Amoretti Natural Orange Cream Artisan Flavor and mix.
Divide the batter evenly among the prepared pans.
Bake for 25–30 minutes, or until the tops are set and spring back when gently pressed.
Cool the cakes completely on a wire rack.
Assemble: Once cooled, level the tops of the cakes if necessary. Layer with cream cheese frosting and use any trimmed pieces for decoration.
Prepare your equipment. In a large mixing bowl, use either a stand mixer with the paddle attachment or a handheld electric mixer.
Add the cold cream cheese and beat briefly until slightly softened.
Gradually add the sifted powdered sugar in two additions. Mix on medium speed until the mixture becomes smooth and light, about 4–5 minutes.
Incorporate remaining ingredients. Add the cold whipping cream, vanilla extract, and a pinch of salt.
Whip the frosting. Continue mixing until the frosting is fully combined, smooth, and holds soft peaks.
Add a small dollop of cream cheese frosting to the center of your cake stand or serving plate to help anchor the first layer.
Place the first cake layer onto the prepared stand.
Add 5 to 6 scoops of cream cheese frosting on top and spread it evenly using an offset spatula.
Gently place the second cake layer on top of the frosted layer and repeat the process, adding 5 to 6 scoops of frosting and spreading it evenly.
Place the final cake layer on top, pressing down gently to align and secure the stack.
Apply a thin layer of frosting over the entire cake to trap crumbs and create a smooth surface.
Chill the cake in the refrigerator for about 30 minutes to allow the crumb coat to set.
Once firm, apply another layer of frosting, even layer of frosting over the cake.
Fill a piping bag fitted with a star nozzle with the remaining frosting and pipe rosettes or borders around the top and sides of the cake.
Refrigerate the finished cake for at least 30 minutes to set the frosting and make it easier to slice.
Yes, this orange cream cake is entirely eggless. The combination of lemon juice and baking soda creates a chemical reaction that produces carbon dioxide, helping the cake rise while maintaining a moist, fluffy texture—no eggs needed.
Absolutely. You can bake the cake layers up to two days in advance; just wrap them tightly in plastic wrap and store them at room temperature or refrigerate. The fully assembled cake can be made a day ahead and refrigerated—let it sit at room temperature for 10–15 minutes before serving for the best texture and flavor.
You can substitute with fresh orange juice, but the flavor will be lighter and less creamy. The artisan flavoring provides a distinctive orange-vanilla profile that fresh juice alone may not achieve; for a closer match, consider adding orange zest and a small amount of vanilla extract.
Store any leftover cake in an airtight container in the refrigerator for up to 2–3 days. To serve, allow the slices to come to room temperature for improved texture and flavor.
For optimal consistency and flavor, full-fat cream cheese is recommended. Low-fat or spreadable versions often contain added moisture, which can make the frosting too soft. For a dairy-free option, choose a thick vegan cream cheese and pair it with a stable vegan whipping cream.
You can use two 9-inch round pans or bake the batter in a 9×13-inch rectangular pan. Be sure to adjust the baking time—larger, thinner layers will bake faster, while thicker layers may take longer.
Soft frosting is often due to warm ingredients or overmixing. Ensure both the cream cheese and whipping cream are cold before mixing, and avoid overbeating. If the frosting is too loose, refrigerate it for 15–20 minutes, then rewhip briefly to restore structure.
Make every bite unforgettable with Amoretti Natural Orange Cream Artisan Flavor. This all-natural, highly concentrated flavoring delivers the smooth, citrusy essence of orange creamsicles without the artificial aftertaste.
Use code SALONI5 to get $5 off your purchase, now through the end of the year.
Find it now at @amoretti and bring nostalgic flavor to life in your next bake.
