Best 8 Blueberry And Orange Layer Cake With Cream Cheese Frosting Recipes

BLUEBERRY AND ORANGE LAYER CAKE WITH CREAM CHEESE FROSTING

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides; line bottoms with rounds of parchment paper. Sift first 3 ingredients into medium bowl. Beat butter in large bowl until fluffy. Gradually add sugar, beating until blended. Beat in concentrate, peel, and vanilla. Beat in eggs 1 at a time. Beat in flour mixture in 4 additions alternately with milk in 3 additions. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack.
• For filling:
• Combine berries, sugar, and lemon juice in heavy small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil until mixture is reduced to 3/4 cup, stirring occasionally and mashing berries coarsely with fork, about 8 minutes. Chill filling uncovered until cold, about 30 minutes.
• For frosting:
• Beat cream cheese and butter in bowl to blend. Beat in powdered sugar in 4 additions, then orange concentrate, peel, and vanilla. Chill until firm but spreadable, about 30 minutes.
• Cut around cakes to loosen. Turn cakes out. Peel off parchment. Place 1 layer, flat side up, on platter. Spread filling to within 1/2 inch of edges. Chill 5 minutes. Top with second layer, flat side down. Spread 1/2 cup frosting thinly all over cake to seal. Spread remaining frosting over cake. Mound remaining blueberries on top. (Can be made 1 day ahead; chill. Serve at room temperature.)

BLUEBERRY AND ORANGE LAYER CAKE WITH CREAM CHEESE FROSTING

Steps:

• For cake: Preheat oven to 350°F Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides; line bottoms with rounds of parchment paper.
• Sift first 3 ingredients into medium bowl. Beat butter in large bowl until fluffy. Gradually add sugar, beating until blended.
• Beat in concentrate, peel, and vanilla. Beat in eggs 1 at a time. Beat in flour mixture in 4 additions alternately with milk in 3 additions. Divide batter between prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack.
• For filling: Combine berries, sugar, and lemon juice in heavy small saucepan.
• Bring to boil over high heat, stirring until sugar dissolves. Boil until mixture is reduced to 3/4 cup, stirring occasionally and mashing berries coarsely with fork, about 8 minutes.
• Chill filling uncovered until cold, about 30 minutes.
• For frosting: Beat cream cheese and butter in bowl to blend. Beat in powdered sugar in 4 additions, then orange concentrate, peel, and vanilla. Chill until firm but spreadable, about 30 minutes.
• Cut around cakes to loosen. Turn cakes out. Peel off parchment. Place 1 layer, flat side up, on platter. Spread filling to within 1/2 inch of edges. Chill 5 minutes.
• Top with second layer, flat side down. Spread 1/2 cup frosting thinly all over cake to seal. Spread remaining frosting over cake. Mound remaining blueberries on top. (Can be made 1 day ahead; chill. Serve at room temperature.).

ORANGE-SCENTED CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom and sides of two 8-inch round cake pans. Line the bottoms of the pans with parchment, butter again and dust the whole pan with flour, tapping out the excess.
• Put the flour, cornstarch, baking powder and salt into the bowl of a food processor. Add the granulated sugar and orange zest and pulse a few times to combine evenly. Add the butter and pulse until the mixture looks like coarse sand, with some pea-size bits of butter.
• Whisk the milk, vanilla and eggs together in a small bowl or measuring cup with a spout. With the processor running, pour in the milk mixture and process until smooth. Divide the batter between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 25 minutes.
• Cool the cakes in the pans on a wire rack for 15 minutes. Run a knife around the edge of the pans and invert the cakes onto the rack. Peel off the parchment and cool completely.
• Beat the cream cheese and butter in a large bowl using an electric mixer on medium speed, until smooth, about 2 minutes. Add the confectioners? sugar, vanilla and salt and gradually increase the mixer speed to medium-high, and beat until the sugar is incorporated and the frosting is fluffy and smooth, about 3 minutes. With the mixer running on low beat in the cream and then continue beating until the frosting is creamy and thick, about 1 more minute.
• Place one of the cake layers on a serving plate, and spread 1 cup of the frosting over the top. Top with the other cake layer and frost the top and sides of the cake with the remaining frosting.

BLUEBERRY CREAM CHEESE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease 9" spring-form pan.
• For the cake: Cream together butter and sugar until creamy.
• Add egg and vanilla, to creamed mixture and beat until combined.
• Sift together flour, baking powder and salt. Add alternately with milk until combined.
• Scrape batter into pan and spread evenly.
• For cream cheese filling: Beat cream cheese until smooth.
• Gradually add sugar, scraping the sides of the bowl well.
• Add vanilla and blend.
• Add egg and mix well.
• Spoon cream cheese filling over cake batter.
• Top with blueberries.
• For the streusel: In small bowl blend sugar, flour and cinnamon.
• Cut in butter until crumbly.
• Sprinkle streusel on top of berries.
• Bake 50-60 minutes.
• Cool completely before slicing.
• Note: I usually bake for 52 minutes.

BLUEBERRY CREAM CHEESE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat cake mix with 1 cup water, eggs, and vegetable oil until smooth; pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Slice cake in half horizontally to make 2 layers.
• Combine white sugar and cornstarch in a saucepan; gradually stir in 1/3 cup water. Add blueberries and bring to a simmer over medium heat. Simmer until thickened, stirring occasionally, about 1 minute. Allow blueberry mixture to cool.
• Beat confectioners' sugar and cream cheese in a large bowl until smooth. Stir in vanilla extract and fold in whipped topping.
• Place one layer of cake on a large platter; spread blueberry mixture over cake. Arrange remaining cake layer over blueberry filling. Spread cream cheese icing over entire cake.

BLUEBERRY SOURED CREAM CAKE WITH CHEESECAKE FROSTING

Steps:

• Preheat the oven to fan160C/ conventional 180C/gas 4 and butter and line the base of a loose-based 22cm round cake tin with non-stick baking paper or reusable Bake-o-glide.
• Put the butter, sugar, eggs,flour, baking powder and vanilla in a bowl. Beat with a wooden spoon for 2-3 minutes, or with a hand electric beater for 1-2 minutes, until lighter in colour and well mixed. Beat in 4 tbsp soured cream, then stir in half the blueberries with a large spoon.
• Tip the mixture into the tin and spread it level. Bake for 50 minutes until it is risen, feels firm to the touch and springs back when lightly pressed. Cool for 10 minutes, then take out of the tin and peel off the paper or lining. Leave to finish cooling on a wire rack.
• To make the frosting, beat the soft cheese with the icing sugar and the remaining soured cream in a bowl until smooth and creamy. Spread over the top of the cooled cake (don't be impatient as the frosting will melt if the cake is too warm) and scatter with the remaining blueberries. The cake will keep in the fridge for a couple of days. Bring it to room temperature for about an hour before serving.

BLUEBERRY CITRUS CAKE

Steps:

• In a large bowl, combine the cake mix, eggs, orange juice and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in blueberries and peels. Pour into two 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. , For frosting, in a small bowl, combine cream cheese and butter until fluffy. Add the confectioners' sugar, orange juice and peels; beat until blended. Fold in whipped topping. , Spread frosting between layers and over the top and sides of cake. Refrigerate until serving.

ORANGE LAYER CAKE WITH BUTTERCREAM FROSTING AND BERRIES

Steps:

• For cake:
• Preheat oven to 350°F. Spray bottom and sides of two 10-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Line bottoms with parchment paper rounds; spray parchment. Dust pans with flour, tapping out any excess. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until light and fluffy, about 3 minutes. Beat in vanilla. Add flour mixture in 3 additions alternately with milk in 2 additions, beating until well blended between additions. Using clean dry beaters, beat egg whites in another large bowl until foamy. With mixer running, gradually add remaining 1/2 cup sugar. Beat egg white mixture until stiff glossy peaks form, about 3 minutes. Gently fold egg white mixture into batter in 3 additions. Divide batter between prepared pans; smooth tops.
• Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 10 minutes. Invert cakes onto rack; remove parchment paper, turn cakes over, and cool completely.
• For orange-flower syrup:
• Bring sugar and 1 cup water to boil in heavy small saucepan, stirring until sugar dissolves. Reduce heat to medium and simmer until reduced to about 1 1/2 cups, about 5 minutes. Stir in orange-flower water. Chill until cold, about 2 hours.
• For buttercream:
• Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar 1 cup at a time, beating well. Add orange-flower water; beat until smooth.
• Place 1 cup orange-flower buttercream in medium bowl; mix in orange marmalade. Set marmalade buttercream aside to use as filling.
• To assemble:
• Hull and cut half of strawberries lengthwise into 1/2-inch wedges. Trim cake tops to flatten. Place 1 cake on plate, cut side up. Brush 1/2 of orange-flower syrup (about 3/4 cup) over top of cake. Place scant 1/2 cup plain orange-flower buttercream into pastry bag fitted with 1/3-inch tip. Pipe 1/3-inch line of buttercream around edge of cake. Spoon marmalade buttercream into center, spreading just to line. Gently press sliced strawberries, half of raspberries, and half of blueberries into filling, leaving 1/2-inch border (chill remaining berries for garnish). Top with second layer; brush top with remaining syrup. Frost top and sides with remaining plain orange-flower buttercream. Chill at least 2 hours.
• Remove cake from refrigerator 1 hour before serving. Hull and cut remaining strawberries lengthwise into 1/2-inch-thick wedges. Sprinkle sliced strawberries and remaining raspberries and blueberries over cake.
• *A flavoring extract; available in the liquor or baking section of some supermarkets or at liquor stores.