Ultimate Pastry, Savory & Craft Beverage Ingredients

Orange Cream Layer Cake

Posted on 01 September 2017

A dream come true is this Orange Cream Layer Cake for its moist texture and over the top delicious orange cream icing!


  • 3 cups all-purpose flour
  • 1½ tsp baking powder
  • ¾ tsp baking soda
  • ¾ tsp salt
  • ¾ cup (1½ sticks) butter, softened
  • 1 cup sugar
  • 1 cup Amoretti® Blue Agave Nectar Light
  • 6 egg whites, room temperature
  • ½ vanilla bean, halved lengthwise
  • 1 cup buttermilk
  • 3 egg yolks
  • 2½ cups milk
  • ½ cup sugar
  • ⅓ cup cornstarch
  • ¼ tsp salt
  • ½ vanilla bean, halved lengthwise


  1. Preheat oven to 350°F. Spray two 9" x 2" round cake pans with nonstick spray, line bottoms of pans with parchment paper, and spray parchment paper.
  2. In medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a stand mixer fitted with the paddle attachment, beat the butter, sugar and agave nectar until light and fluffy.
  4. Add egg whites and vanilla seeds (scraped from the vanilla bean) and beat on medium-high for 3 minutes.
  5. Reduce speed to low and alternately add flour mixture and buttermilk, mix just until combined.
  6. Divide batter between the prepared pans.
  7. Bake for 30-35 minutes, until a wooden toothpick inserted near center comes out clean.
  8. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans and cool completely on wire racks.
  1. In medium bowl, whisk egg yolks. Gradually whisk in milk until blended.
  2. Combine sugar, cornstarch, and salt in a saucepan. Slowly whisk in a small amount of milk mixture to form a smooth paste. Gradually add the remaining milk mixture and the vanilla bean and whisk until blended.
  3. Heat over medium-low, stirring constantly, until mixture thickens and comes to a boil.
  4. Boil for one minute, then remove from heat and discard the vanilla bean.
  5. Cool quickly by setting the saucepan in an ice bath, gently stirring the crème occasionally to hasten cooling.
  6. Press a piece of plastic wrap directly onto surface of the crème and refrigerate until thoroughly chilled.
  1. Put Orange Cream Icing in a microwave safe bowl. Microwave at 10 second intervals, stirring in milk a tablespoon at a time until it reaches the desired consistency.
  1. Place one cake layer, upside down, on a cake stand.
  2. Apply Vanilla Crème Filling to the cake layer, leaving a ½" border.
  3. Carefully place the second layer, right side up, on the Vanilla Crème Filling, pushing down gently to ensure that the filling doesn’t squirt out from between the layers.
  4. Using an offset spatula, apply a crumb coat of icing to the sides of the cake, moving the spatula in the only one direction so that any loose crumbs are not brought to the surface.
  5. Place the crumb-coated cake in the refrigerator for at least thirty minutes before applying the final icing layer.
  6. Finish applying the remainder of the icing to the cake, covering the sides first, then to the top, and smooth to an even thickness with an offset spatula.
  7. Allow at least 30 minutes for the icing to set, then slice and serve.
This Orange Cream Cake is a dream come true!

Products used in this recipe


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