BLUEBERRY AND ORANGE LAYER CAKE WITH CREAM CHEESE FROSTING

Blueberry and Orange Layer Cake with Cream Cheese Frosting image

Categories Cake Dessert Bake Cream Cheese Blueberry Orange Summer Bon Appétit

Yield Makes 10 to 12 servings

Number Of Ingredients 23

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Ingredients

Cake
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 1/2 cups sugar
3 tablespoons frozen orange juice concentrate, thawed
1 1/2 teaspoons grated orange peel
1 teaspoon vanilla extract
4 large eggs
1 cup whole milk
Filling
2 1/2-pint baskets blueberries
2 tablespoons sugar
1 teaspoon fresh lemon juice
Frosting
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
3 1/4 cups powdered sugar
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon grated orange peel
1/2 teaspoon vanilla extract
2 1/2-pint baskets blueberries

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.)

*** Explore more Blueberry And Orange Layer Cake With Cream Cheese Frosting Recipes »

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Nabraj Chand

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I made this cake for my friend's birthday and it was a huge success. She loved it!

Destiny Sherman

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This cake is so pretty! I can't wait to try it.

Katy Carrick

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The blueberry and orange layer cake was a hit at my party. Everyone loved the combination of flavors and the moist texture of the cake. I'll definitely be making it again for my next gathering.

Adam Gibbons

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This cake was a bit more time-consuming to make than I expected, but it was worth it. The end result was a beautiful and delicious cake that was perfect for a special occasion.

Pawan Regmi

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I'm a big fan of blueberries and oranges, so I was really excited to try this cake. It didn't disappoint! The cake was moist and flavorful, and the cream cheese frosting was the perfect finishing touch. I'll definitely be making this cake again.

Hikmatullah Miakhel

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This blueberry and orange layer cake was an absolute delight to make and even better to eat. The combination of flavors was perfect, with the sweetness of the blueberries and the tanginess of the oranges complementing each other perfectly. The cake i

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