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Triple-Layer White Cake with Orange Curd Filling

Triple-Layer White Cake with Orange Curd Filling


Orange curd

  • 1/4 cup fresh lemon juice
  • 2 teaspoons unflavored gelatin
  • 1 1/2 cups sugar
  • 1 cup orange juice
  • 9 large egg yolks
  • 3 tablespoons orange zest
  • 2 teaspoons lemon zest
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes

Cake: Dry ingredients

  • 2 3/4 cups cake flour
  • 1 1/4 cups granulated sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt

Cake: Wet ingredients

  • 3/4 cup vegetable oil
  • 4 large egg yolks
  • 6 tablespoons sour cream
  • 1/2 cup plus 1 tablespoon whole milk
  • 2 teaspoons grated orange peel
  • 1 1/2 teaspoons vanilla extract

Cake: Egg white ingredients

  • 6 large egg whites (see note on separating eggs, start with room temperature egg whites)
  • Pinch salt
  • 2/3 cup granulated sugar

Frosting ingredients

  • 10 ounces cream cheese, room temperature
  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
  • 1 2/3 cups powdered sugar


Orange Curd

1 Put the lemon juice in a small bowl and sprinkle gelatin over it. Let sit for 15 minutes.

2 Whisk together the sugar, orange juice, egg yolks, orange zest and lemon zest in a thick-bottomed saucepan. Add the butter and whisk over medium heat until the mixture thickens and bubbles start to appear at the edge of the pan, about 9 minutes. Remove from heat and stir in the gelatin mixture. Whisk the mixture until the gelatin dissolves. Transfer the curd mixture to a bowl, wrap with plastic wrap directly onto the surface of the curd (so that no air touches it) and refrigerate overnight.


1 Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift the flour, 1 1/4 cups sugar, baking powder, and salt into medium bowl.

2 Whisk the oil and egg yolks in large bowl until well blended. Whisk in the sour cream, then the milk, orange peel, and vanilla. Whisk in the dry ingredients in 3 additions.

3 Using electric mixer, beat egg whites with a pinch of salt in another large bowl until soft peaks form. Gradually add remaining 2/3 cup sugar, while beating on hight speed until you have stiff peaks.

4 Gently fold the egg whites into the batter in 4 additions. (Do not overmix!)

5 Divide batter among prepared pans. Bake cakes until the center is just golden, a tester inserted into the center comes out clean, and the cake pulls away very slightly from pan, about 20 minutes. Cool cakes in pans 5 minutes. Cut around pan sides. Turn cakes out onto racks and cool completely.

6 Place one cake layer, flat side up, on 8-inch tart pan bottom or platter. Spread 1 cup of the orange curd over the cake. Top with the second cake layer, flat side down. Spread 1 cup of the curd over the layer. Top with the third cake layer, flat side down. Cover and refrigerate the assembled cake.


1 Using electric mixer, beat cream cheese and butter in medium bowl until smooth. Beat in powdered sugar, then 3/4 cup orange curd.

2 Spread frosting over cake. (Can be made a day ahead. Cover with cake dome; refrigerate.)

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50 Layer Cake Filling Ideas: How to Make Layer Cake (Recipes)

We love cake. It really is as simple as that! There are so many different kinds and flavours and ways to make cake, though, that we feel like we never stop learning when it comes to baking it. Lately, we’ve been completely obsessed with layer cakes that have all kinds of creative fillings! We’ve spent days combing through all kinds of baking blogs, compiling a delicious list that we fully intend to bake our way through.

But before you start making it, let me give you some baking tips:

1- Read the recipe completely beforehand. Sometimes I read it twice in case I miss a step.

2 – Gather all the ingredients of the recipe instead of just getting them when needed. That way, you’ll know if you have everything available to bake and it will make you less likely to forget them. I’ve made that mistake too many times. When the cake is in the oven is when I remembered, I had to add the baking powder or the salt. Too late.

3- Use high-quality ingredients. Two people can make the same recipe and not achieve the same results. The cakes may look the same, but there will be a difference in taste, texture, and even durability.

Do not use generic ingredients.

For a good cake and buttercream, you need high-quality butter. For this one, I used Plugrá Butter.

It has 2% more butterfat than regular butter, it’s slow-churned for less moisture, leading to optimal flavor, and finally, it’s made using real milk from American farms. Basically, getting the best of both worlds in one product.

Plugrá butter also has no artificial ingredients and no added growth hormones.

Go to your local Publix and pick up a few packages so you can see and taste the difference in your cakes, cookies, and pastries.

When reading a recipe that calls for # sticks of butter, just keep in mind that one package of Plugrá equals to 2 sticks of butter or 1 cup. When you open the wrapper, it has the tablespoons marked so you’ll know exactly where to cut.

Head on over HERE to print out a coupon for Plugrá Butter.

To frost this Orange Curd Cake, I used Swiss Meringue Buttercream as opposed to regular American frosting. The Swiss version does require a few more steps but they are well worth it.

The result is less sweet, creamier, and easier to decorate. I also love that it doesn’t melt as easily as American Buttercream so you can serve it outside during your spring gatherings.

I hope you can try this Succulent Orange Curd Cake at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet.

Recipe Summary

  • Cooking spray
  • 1 tablespoon cake flour
  • 3 ½ cups sifted cake flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • 1 ¾ cups sugar
  • ¼ cup butter or stick margarine, softened
  • 1 ½ tablespoons vegetable oil
  • 2 large egg whites
  • 1 ⅔ cups fat-free milk
  • ½ cup plain fat-free yogurt
  • 2 ½ teaspoons vanilla extract
  • ¼ teaspoon butter extract
  • Lemon Filling
  • Fluffy White Frosting

Coat 3 (8-inch) round cake pans with cooking spray, and dust pans with 1 tablespoon flour.

Lightly spoon sifted flour into dry measuring cups level with a knife. Combine sifted flour, baking powder, salt, and baking soda. Combine sugar, butter, and oil in a large bowl beat at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites, 1 at a time, beating well after each addition. Combine milk and yogurt. Add flour mixture to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Stir in extracts.

Pour cake batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks remove from pans. Cool completely on wire racks.

Place 1 cake layer on a plate spread with half of Lemon Filling, and top with another cake layer. Spread with remaining Lemon Filling, and top with last cake layer. Spread Fluffy White Frosting over top and sides of cake.

Recipe Summary

  • 1 (12-oz.) jar cherry preserves
  • 3/4 cup granulated sugar
  • 1/4 cup fresh orange juice
  • 3 1/2 cups fresh cranberries (frozen may be substituted)
  • 1 cup butter, softened
  • 2 cups sugar
  • 1 tablespoon loosely packed orange zest
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon table salt
  • 1 cup milk
  • 8 large egg whites
  • Shortening
  • 1 cup butter, softened
  • 1 (8-oz.) package cream cheese, softened
  • 1/4 teaspoon table salt
  • 1 (32-oz.) package powdered sugar
  • 2 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons milk (optional)

Prepare Filling: Bring first 3 ingredients and 3 cups cranberries to a boil in a medium saucepan over medium-high heat. Boil, stirring often, 5 to 6 minutes or until cranberries begin to pop. Transfer 1 cup cranberry mixture to a small bowl, and stir in remaining 1/2 cup whole cranberries. (This will be the Cranberry Topping.) Transfer remaining hot Cranberry Filling mixture to another small bowl. Cool both mixtures completely (1 hour). Cover chill 8 hours.

Prepare White Cake: Preheat oven to 325°. Beat butter at medium speed with an electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add orange zest and vanilla beat until blended. Combine flour and next 2 ingredients add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Beat egg whites at high speed until stiff peaks form. Stir about one-third of egg whites into batter fold in remaining egg whites in 2 batches. Spoon into 3 greased (with shortening) and floured 9-inch round cake pans. Bake at 325° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes remove from pans to wire racks, and cool completely (about 1 hour).

Prepare Buttercream: Beat butter and next 2 ingredients at medium speed with an electric mixer 1 to 2 minutes or until creamy. Gradually add powdered sugar alternately with orange juice. Beat at low speed until blended and smooth after each addition. Stir in vanilla. If desired, add 1 to 2 Tbsp. milk, 1 tsp. at a time, beating until frosting reaches desired consistency.

Place 1 Basic White Cake layer on a serving platter. Spoon 1 1/2 cups buttercream into a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Spread cake layer with half of chilled Cranberry Filling (without whole berries), spreading to edge of piped frosting. Top with second cake layer. Repeat procedure with frosting and remaining Cranberry Filling (without whole berries). Top with third layer. Spread remaining buttercream over top and sides of cake. Pipe a ring of frosting around top cake layer just inside the top edge. Spread Cranberry Topping (with whole berries) over top cake layer, spreading to edge of piped frosting.

Recipe Summary

  • 3 ½ cups all-purpose flour
  • 5 teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup shortening
  • 2 ¼ cups white sugar
  • 4 eggs, room temperature
  • 1 ½ cups milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons grated lemon zest
  • 2 teaspoons grated orange zest
  • 2 teaspoons grated lime zest
  • 2 drops yellow food coloring
  • 2 drops orange food coloring
  • 2 drops green food coloring
  • 1 recipe Lemon Custard Filling
  • 1 recipe Orange Cream Frosting

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans. Sift together the flour, baking powder, and salt. Set aside.

In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each egg is incorporated stir in the vanilla. Beat in the flour mixture alternately with the milk. Divide batter into 3 bowls.

In the first bowl, stir in lemon zest and yellow food coloring pour into prepared pan. In the second bowl, stir in orange zest and orange food coloring pour into second prepared pan. In the last bowl, stir in the lime zest and green food coloring pour into third prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, about 30 minutes. Let cool in pan for 5 minutes, then turn out onto a wire rack and cool completely.

Assemble the cake: stack the layers together with the Lemon Filling in between the layers. Frost sides and top with Orange Cream Frosting. Refrigerate until serving.


  • 6 large egg yolks
  • 1 cup granulated sugar
  • 1 tablespoon grated lemon zest plus ½ cup fresh juice (from 4 large lemons)
  • 1 tablespoon cornstarch
  • ½ cup cold butter, cut into ½-inch pieces

Whisk together egg yolks, granulated sugar, lemon zest and juice and cornstarch in a small heavy saucepan until combined. Cook mixture over medium, stirring constantly with a wooden spoon, until mixture is thick and coats the back of spoon, 6 to 8 minutes. Remove from heat. Whisk in cold butter until melted and smooth.

Pour mixture through a fine mesh strainer into a medium bowl discard any lumps. Place bowl with strained lemon curd in a large bowl filled with ice water. Let stand, stirring often, until mixture is cool, about 20 minutes. Remove medium bowl from ice bath, and place a piece of plastic wrap directly on lemon curd (to prevent a film from forming).

Chocolate Orange Cake

  • Author: Rebecca Neidhart
  • Prep Time: 2 hours
  • Cook Time: 1 hour
  • Total Time: 3 hours
  • Yield: An 8 “, 3 layer cake 1 x


Layers of chocolate cake, tangy orange curd, and sweet buttercream make this cake a beautiful blend of flavors and textures


For the Cake Layers:

  • 2 1/4 cup ( 270 g ) all-purpose flour
  • 2 1/4 cups ( 450 g ) white sugar
  • 3/4 cup ( 60g ) dark cocoa powder
  • 1 1/4 tsp . ( 9 g ) baking powder
  • 1 1/2 tsp . ( 9 g ) baking soda
  • 1 1/2 tsp . ( 14 g ) salt
  • 1 1/2 Tbsp . ( 12 g ) cornstarch
  • 1 1/2 cups whole milk
  • 1/2 cup + 1 Tbsp . vegetable oil
  • 3 eggs
  • 1 Tbsp . vanilla extract

For the Orange Curd:

  • 2/3 cup orange juice
  • 1 Tbsp . lemon juice
  • 1/2 cup sugar
  • Pinch of salt
  • 6 egg yolks
  • 8 Tbsp . butter, unsalted

For the Buttercream:

  • 5 egg whites
  • 1 1/4 cups white sugar
  • 1 tsp . vanilla extract
  • 2 cups + 4 Tbsp . soft butter

For the Ganache:

  • 4 oz . ( 1/2 cup ) whipping cream
  • 4 oz . chopped dark (at least 60%) chocolate
  • Candied Orange Slices


Preheat your oven to 350 degrees f, then grease two 8” cake tins and sprinkle them with cocoa powder.

In the bowl of a stand mixer, combine all of the wet ingredients together and mix on low until well combine. Sift in the dry ingredients, then stir on medium low for about 2 minutes, scraping the sides and bottom of the bowl with a spatula to make sure that all of the ingredients are being mixed together.

Divide the cake batter between the two cake pans and bake for 28-30 minutes, or until the top of the cake springs back when you tap it very gently. Alternately, you can insert a toothpick and make sure it comes out clean or with only one or two crumbs on it.

Remove the baked cakes from the oven and allow them to sit in the pans for 5-10 minutes before turning them out onto cooling racks. Allow them to cool completely before leveling or decorating.

In a small mixing bowl, beat the egg yolks until smooth, then set them aside. Combine the raspberry and lemon juice, sugar, and salt in a medium sized saucepan, then stir and heat over medium-low heat until the sugar has completely dissolved and the mixture is steaming.

Slowly pour the hot juices into the egg yolk while whisking briskly. Be sure not to add it too quickly, or it will cook the egg yolks and create chunks. Pour it all back into the saucepan and cook over low heat, stirring constantly, until the mixture has thickened enough to coat the back of a spoon.

Remove it from the heat, then cut the butter into chunks and stir it in until it has all melted. Pour the curd into a clean bowl and cover it with a sheet of plastic wrap. Refrigerate until completely cool, then store in an airtight container.

For the Buttercream:

Place the egg whites and sugar in the bowl of your stand mixer (make sure it’s heat proof). Add about an inch of water in the bottom of a medium sized pot and bring it to steaming over medium low heat. It shouldn’t be actually boiling, but there can be small bubbles around the edges. Place the bowl with egg whites over the water, and whisk and heat until the sugar has completely dissolved and the mixture has reached 160F.

Once they are ready, place the egg whites bowl on your stand mixer fitted with the whisk attachment and beat on medium speed until it forms stiff peaks and the bowl no longer feels hot to the touch. You don’t want it melting your butter!

Cut the soft butter into chunks of 1-2 tablespoons, and with the mixer still running, add the butter in one piece at a time. It will look curdled while adding the butter, but once it’s all added it should be smooth and fluffy, perfect for spreading!

To Assemble the Cake:

Set one layer of the cooled cake on your cake plate, then spread a very thin layer of buttercream over it. Place some of the buttercream in a piping bag or ziploc bag and cut the corner of. Pipe a rope of frosting around the edge of the cake, creating a dam to hold the filling in. Spoon a layer of the curd over the cake inside the dam, then set another layer of cake on top.

Repeat the frosting/dam/filling steps, and place the top cake on upside down so that the finished edge from the pan is facing up. This will make it easier to decorate without getting lots of crumbs in the frosting.

Frost the entire cake with a thin layer of frosting, then put it in the refrigerator and allow it to harden completely. This traps and crumbs in the lowest layer and makes the final product look cleaner.

Once the frosting is chilled and hardened, add a thicker layer of frosting. You can opt for a semi-naked finish on the sides (that’s what I did), which simply means you want to add less frosting and allow some of the cake to show through. Or you can smooth more frosting over it and cover the cake completely.

To decorate the frosted cake, make the ganache by bringing the whipping cream to a simmer. Pour it over the chopped chocolate and allow it to sit for 5-8 minutes, then stir until smooth. Spread it over the top of the cake, pushing it gently over the sides if you want a drip. Top with the candied oranges, and serve.

  • Make the filling: Combine the sugar and the flour in a heavy-based saucepan. Whisk just to mix. Add the orange juice and egg yolks and whisk vigorously again to combine. Put the saucepan over medium-high heat and cook, whisking constantly, until the mixture boils (3 to 4 min.). Cook another 1 min., stirring constantly (the mixture will thicken noticeably and become less cloudy). Be sure it boils for 1 min. so that the filling will thicken enough to support the cake. Remove from the heat and stir in the butter. Transfer to a bowl, cover with plastic wrap (lay the wrap directly on the filling’s surface), and refrigerate. Chill thoroughly before using.
  • Make the cake: Heat the oven to 350°F. Sift together the flour, baking powder, and salt. Grease two 9ࡧ-1/2-inch cake pans and line the bottom of each with a round of kitchen parchment. Lightly flour the sides and bottom of each pan.
  • In a mixer, cream together the butter, shortening, and zest. Gradually add the sugar, creaming until the mixture is light and fluffy. Scrape down the sides of the bowl. Add the eggs, one at a time, mixing well between additions and scraping down the sides.
  • Add the sifted dry ingredients alternately with the orange juice to the creamed mixture, beating well on low speed after each addition. Pour equal amounts of the batter into the two prepared cake pans. Tap the pans on the counter before putting them in the oven to remove any air bubbles and to even the batter. Bake until a toothpick inserted in the middle comes out clean, about 28 min. Cool the cake layers in the pans for 10 min. and then loosen the layers by running a knife between the cake and the edge of the pan. Remove the layers from the pans and put them on a rack to continue cooling.
  • Make the frosting: Cream the butter in the mixer. Add the confectioners’ sugar and salt and combine thoroughly. Add the orange zest and mix to combine. Add the orange juice and mix on high speed until well blended, scraping down the sides. It will be light and creamy. Refrigerate if not using right away.
  • Assemble the cake: When all the components are cool, put one cake layer on a cake stand or a cardboard cake round. Spread the orange filling over the cake to make a 1/4-inch layer. You’ll have about 1/3 cup extra filling serve it alongside the cake, if you like. Put the second layer on top of the first and refrigerate the cake until the filling has chilled again and firmed up, about 45 min.
    Spread the filling.
  • Loosen the frosting by beating with a spatula (if it’s very stiff, beat it with an electric mixer). Using an icing spatula, spread just a very thin layer of frosting over the whole cake (this is called a “crumb coat” because it secures loose crumbs) and refrigerate the cake to let the frosting firm up, about 10 min. Put on the final coat of frosting, taking care to work gently, as the top layer of the cake tends to slide around ever so slightly because of the filling. If it slides, just push it back. Create a pattern on the frosting using the icing spatula (heat it up under warm water and dry it). Transfer the cake (on its cardboard or by lifting it with spatulas) to a cake plate or pedestal.
    Apply a thin layer of frosting with an icing spatula.
  • Garnish the cake: Twist the orange slices into “S” shapes and put seven or eight around the top of the cake. Tuck a pair of mint leaves into each orange twist.

Recipe Notes

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Ingredient Spotlight

Hands Down the Best Cake Filling You&rsquoll Ever Eat


1 4.6 ounce box vanilla instant pudding mix.

1 1/2 cups of milk (use only half the milk called for on box)

1 1/2 &ndash 2 cups Cool Whip or whipped heavy cream


#1: Whisk pudding mix with milk.

#2: Place in fridge for about 5 minutes to set.

#3: Fold in Cool Whip or whipped heavy cream (I used 1 1/2 cups Cool Whip &ndash one normal-sized tub)

#4: Makes enough to fill and top a two-layer cake.


Once cake is filled and topped, eat immediately &ndash or &ndash cover and refrigerate.

Watch the video: Orangentorte mit weißer Schokolade und Orangenchips. Sallys Welt (December 2021).