Orange Cream and White Chocolate Filled Cake
Delight your taste buds with the irresistible Orange Cream and White Chocolate Filled Cake. This cake combines a soft, fluffy texture with a luscious cream filling and rich white chocolate frosting. It’s perfect for birthdays, special occasions, or simply as a sweet treat to share with loved ones.
Why Make This Recipe
There are many reasons to make this delicious cake! The bright orange flavor balanced with creamy white chocolate makes it unique and enjoyable. Plus, it’s a great way to impress your family and friends with your baking skills. Whether it’s a casual day or a festive celebration, this cake will surely be a hit!
How to Make Orange Cream and White Chocolate Filled Cake
Ingredients:
- 3 1/2 cups cake flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 1/4 cups sugar
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 10 egg whites, at room temperature
- 1 box white chocolate instant pudding
- 1 1/4 cups whipping cream
- 3/4 cup sour cream
- 1 teaspoon orange extract
- Zest of 1 large orange
- Orange gel food coloring (optional)
- 8 oz cream cheese, softened
- 1 cup white chocolate chips, melted
- 1 cup unsalted butter
- 1 teaspoon vanilla extract
- 6 cups powdered sugar
- Vanilla Caramel Shavings (for decoration)
- Fresh Orange Slices (optional, for decoration)
Directions:
- Preheat your oven to 350°F (180°C).
- In a bowl, mix together the flour, baking powder, and salt.
- In another bowl, beat the softened butter and sugar until it becomes fluffy. Then, add the vanilla extract.
- Gradually fold in the flour mixture and the buttermilk alternately.
- Gently fold in the beaten egg whites until well combined.
- Divide the batter into greased cake pans and bake for 28-30 minutes. Allow the cakes to cool completely.
- For the creamy filling, blend the pudding mix with the whipping cream, sour cream, orange extract, and zest. If desired, add food coloring and refrigerate.
- For the frosting, beat together the cream cheese and softened butter until smooth, then add the melted white chocolate and vanilla. Gradually mix in the powdered sugar until the frosting reaches a firm consistency.
- To assemble the cake, place one layer on a plate and spread the orange cream filling on top. Repeat with the remaining layers and then cover the whole cake with the white chocolate frosting.
- Decorate with caramel sprinkles and fresh orange slices if you like.
- Slice, serve chilled, and enjoy every bite!
How to Serve Orange Cream and White Chocolate Filled Cake
Serve this delightful cake chilled for the best flavor. You can enjoy it plain or with a dollop of whipped cream on top. It makes a refreshing dessert and is perfect for summer gatherings or festive celebrations.
How to Store Orange Cream and White Chocolate Filled Cake
To keep your cake fresh, store it in an airtight container in the refrigerator for up to 4-5 days. If you want to keep it for a longer time, you can freeze the cake layers individually wrapped for up to 3 months. Just make sure to thaw it in the fridge before serving.
Tips to Make Orange Cream and White Chocolate Filled Cake
- Use room temperature ingredients for better mixing.
- When whipping the egg whites, be careful not to overbeat them; they should be fluffy but not dry.
- For a stronger orange flavor, feel free to add more orange extract.
- If you want a vibrant color, don’t hesitate to add some orange gel food coloring.
Variation
You can substitute the orange extract with lemon extract for a lemon cream filling. This gives you a refreshing twist while keeping the white chocolate frosting.
FAQs
1. Can I use regular chocolate instead of white chocolate?
Yes, you can use milk or dark chocolate if you prefer, but it will change the flavor profile of the cake.
2. How can I make this cake gluten-free?
You can substitute the cake flour with a gluten-free all-purpose flour blend. Make sure it’s a blend that works well for baking.
3. Can I make this cake in advance?
Absolutely! You can bake the layers a day or two before serving. Just make sure to store them properly in the refrigerator or freezer. Frosting can also be made in advance and kept in the fridge.
