We all know how important vitamin C is, right? Well… I make sure I take it in any form possible, and this is one of them 😉. If you like citrus, this orange layer cake is for you! It’s layered with the creamiest orange mascarpone frosting! It’s light, perfectly sweet, creamy, and moist, and you can’t miss the orange flavor.
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Every time I make this recipe, it tastes better and better. Kids love it! Adults want it, and it’s such a pretty cake. It’s not complicated to make, very easy, actually. Ingredients are simple, all you need is a little bit of time, and you’ll have a cake everyone will love.
Why you’ll love this recipe
Texture: crumbly but moist texture, creamy but light filling.
Taste notes: orange, fresh, not overly sweet.
The good thing about this orange layer cake is you can also make it the day before, keep it in an airtight container, and finish it with the frosting the next day. I also like to soak the layers with orange syrup before adding the frosting. It keeps the layers moist longer and adds extra orange flavor. Plus, it’s so easy to make, and any extra leftovers are great drizzled on pancakes.
How to make an orange layer cake with mascarpone frosting?
For exact measurements and detailed directions, see the recipe card below.
Step 1: Line a springform with parchment paper and grease the sides with oil or butter.
Step 2: In a bowl, combine sifted flour, salt, and baking soda. Set aside.
Step 3: In another bowl, combine ricotta cheese, melted butter, vanilla, and the juice and zest of one orange.
Step 4: Whisk the eggs and sugar until foamy. Add them to the ricotta mixture.
Step 5: To the wet ingredients, add the flour mixture. Mix until just incorporated, but don’t overmix!
Step 6: Transfer to the springform and bake on the middle rack at 350F (180C) for about 50 minutes or until a toothpick comes out clean.
Step 7: Make the orange syrup. In a saucepan, add the sugar and the juice of the orange (zest is optional). Cook on low for about 15 minutes, stirring frequently so it doesn’t stick to the bottom.
Step 8: Orange mascarpone frosting. In a mixer with the whisk attachment or hand mixer, mix the mascarpone and cream cheese for a minute, then add the heavy cream and powdered sugar, plus the juice from half an orange (zest is optional). Mix until smooth and creamy.
Assembling
The layering is pretty simple. Make sure the cake is completely cooled. First, cut off the top of the cake so it has a flat surface. Then cut the cake in half. I use a large bread (serrated) knife, but you can also use a cake-cutting tool if you have one.
Next, using a pastry brush, spread the orange syrup all over the bottom layer. Then add a layer of frosting. Lay the other layer on top and do the same thing.
I decorate it with a few slices of fresh orange, you don’t have to, but it makes it more festive and pretty.
You can serve it right away or let it sit for a few hours covered in the fridge. Let it come to room temperature before serving. You can store it covered in the fridge for up to a week if it lasts that long.
Recipe tips
- As you will see in the recipe, I added a few drops of sweet orange essential oil, but if you don’t have it, that’s ok. It just adds extra orange flavor, but even without it, you won’t miss it.
- The size of the cake is 7 1/2 inches (19cm), and it bakes up to 1 1/2 inches tall (4cm) cake, which makes it perfect for two layers. I don’t like layers that are too thick. I prefer the ratio between layers and frosting to be almost the same. If you want to make a taller cake, just double the recipe.
- I like the combination of mascarpone and cream cheese, each one adds a little bit of a different flavor to the final frosting. But if you don’t have cream cheese, you can double the amount of Mascarpone.
More recipes to try
If you like citrus desserts, I also recommend you try my hibiscus panna cotta recipe. It’s a light, citrusy, delicious goodness.
EASY AND MOIST LEMON BUNDT CAKE – This incredible lemon bundt cake is delicious! Super tender, moist for days, and with the right amount of lemon flavor.
MINI CHOCOLATE CAKES – Rich, spongy chocolate layers with silky cream cheese frosting and more chocolate ganache on top.
CARROT CAKE – This recipe is one of my favorites because it’s easy to make and has the perfect flavor and balance of carrots, spices, and frosting. It’s light and moist, and the cream cheese and mascarpone add a touch of a citrus note that balances with the rest of the ingredients.
Let’s connect!
I would love to connect with you! Let me know if you try this recipe, and please leave a star review ⭐️⭐️⭐️⭐️⭐️ for others to see. This helps people find the recipe.
You can also tag me on Instagram, I would love to see your creations. Pin this recipe to your Pinterest board so you can always find it, and follow me there for more recipes like this.
Happy baking!
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Orang layer cake with mascarpone frosting
Equipment
- Springform
- Stand Mixer
- Pastry Brush
- Flour Sifter
Ingredients
Cake Batter
- 100 grams butter, melted, 7 tablespoons
- 195 grams all-purpose flour, 1 1/2 cups
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 egg, room temperature
- 125 grams Granulated sugar, 1/2 cup + 2 tablespoons
- 200 grams ricotta cheese
- 2 teaspoon vanilla extract
- 1 orange, medium size, zest and juice
Optional
- 3 drops sweet orange essential oil
Orange Syrup
- juice from one orange, zest is optional
- 1/3 cup Granulated sugar
Instructions
Cake Batter:
- Preheat the oven to 180C (350F).
- Melt the butter. Set a side.
- Line 7½-8 inch (19-20cm) springform with parchment paper and grease the sides with oil or butter. Set aside.
- In a bowl, combine sifted flour, salt, and baking soda. Set aside.
- Using a mixer with the whisk attachment, combine eggs and sugar and mix until foamy. Add ricotta cheese, melted butter, vanilla, and the juice and zest of one orange (and orange oil if using). Mix again until incorporated.
- To the wet ingredients, add the flour mixture, a little at a time. Mix until just incorporated, but don't overmix.
- Transfer to the springform and bake for about 50 minutes (depending on your oven), or until a toothpick comes out clean.
- Remove it from the oven and let it cool for a few minutes before removing the springform. After the springform is removed, transfer it to a wire rack to cool completely. You can also leave it overnight in a sealed container and add the frosting the next day.
Orange Syrup
- While the cake is baking, make the syrup. In a saucepan, add the sugar and the juice of the orange (zest is optional). Cook on low for about 15 minutes, stirring frequently so it doesn't stick to the bottom. Let it cool while making the frosting.
Cream:
- In a mixer with the whisk attachment, mix the mascarpone and cream cheese for a few seconds, add the heavy cream and powdered sugar, plus the juice from half the orange (zest is optional).
Assembling:
- Using a bread knife or a cake cutter, cut the top rise of the cake so you have a flat layer. Then cut the cake in half to create two layers.
- Using a pastry brush, spread the orange syrup on top of the bottom layer so it's nicely soaked, add half of the frosting, and cover with the top part. Again, add the orange syrup to the top layer, and spread the rest of the frosting to the top of the cake. Decorate with orange slices if desired. Enjoy!
Notes
- You can store the cake covered in the fridge. Just let it come to room temperature before serving.
- You can make the cake the night before, let it cool. Wrapped well in plastic wrap, transfer to a sealed container so it doesn’t dry out, and leave at room temperature. Make the frosting the next day and finish the cake.
- The orange syrup can also be made a day or two in advance. Let it cool completely before storing it in a sealed container. Keep it at room temperature or in the fridge.
