Orange Vanilla Bean Cake
"This moist Orange Vanilla Bean Cake is the best! A great orange layer cake for spring and summer gatherings or for anyone who loves citrus!..."
INGREDIENTS
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2 Sticks (226 g) unsalted butter, slightly softened
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2 cups (400 g) sugar
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3 large eggs, room temperature (you can add to warm water to bring to room temp)
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1 cup (242 g) sour cream (we use full fat)
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1/3 cup (81g) milk (we use whole milk)
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3/4 cup (190g) frozen orange juice concentrate, thawed
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1 Tablespoon plus 2 teaspoons Vanilla Bean Paste (you can substitute vanilla extract if you like)
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1 Tablespoon (10g) Orange Extract (we used McCormick brand)
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3 cups (342 g) cake flour *See substitution below
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3 teaspoons (12g) baking powder
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1/2 teaspoon (4g) salt
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zest of one orange
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Orange Coloring Gel (optional. We used a small amount.)
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2 sticks ,1 cup, (226g) unsalted butter, slightly softened
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2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Slightly softened.
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2 teaspoons (8 g) vanilla bean paste
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1 teaspoon (4 g) orange extract
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1/2 teaspoon salt (2g) optional
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6 to 6 1/2 cups (690g to 747g) powdered sugar, sifted
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Orange coloring gel (optional)
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