Orange Cake with Sweetened Whipped Cream

orange cake


My orange cake is a play on my white chocolate clementine cake, which I made a couple of years ago. This time I did not have the patience to squeeze a ton of juice out of teeny tiny clementines, so I substituted freshly squeeze navel oranges. I also added an extra half cup of juice, making this cake extremely moist and tender. You may notice that my recipe for sweetened whipped cream has a lot of powdered sugar in it. There are three reasons for this: One, the powdered sugar keeps the whipped cream from becoming grainy, which often occurs when using granulated sugar. Two, the powdered sugar is less overwhelming to the taste buds, which means I can add more to the whipped cream.  Third, this whipped cream is meant to function more as a frosting, hence the sweeter notes.


Orange Cake with Sweetened Whipped Cream
Prep time
Cook time
Total time
Serves: 12-16
  • For the Orange Cake:
  • 12 Tablespoons butter, softened
  • 1&1/2 cups white sugar
  • 1 Tablespoon grated orange peel
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange extract
  • 3 large eggs
  • 3&1/4 cups cake flour
  • 2&1/2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • 1&1/2 cups freshly squeezed orange juice
  • ------------
  • For the Sweetened Whipped Cream:
  • 2 cups heavy cream
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 350 degrees. Grease and flour a 9"x13" cake pan. In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside.
  2. In a stand mixer, beat together the butter, sugar, and orange peel. Add the vanilla extract, orange extract, and eggs and beat well for three minutes.
  3. Add the flour mixture to the egg mixture in three additions, alternating with the orange juice in three additions. Beat on low just until moistened and smooth.
  4. Pour into prepared pan. Bake for 36 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool on wire rack several hours. Garnish with sweetened whipped cream.
  5. To make the sweetened whipped cream: Put a large bowl and beaters in freezer for at least 20 minutes before making. Combine all ingredients in a large bowl. Whip with beaters until stiff peaks form.

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