The fresh, zesty taste of in-season oranges plus the rich dairy flavor of cream cheese are combined exquisitely in this orange cream cheese cake recipe from Baking Science by Dikla Frances Levy of One Sarcastic Baker
If there was one must-have book for baking fans, and we don’t say that lightly here at Cake Geek, then it’s Baking Science.
Reading through Dikla’s explanations you will marvel at the chemistry behind each combination of ingredients and suddenly, all your recipes will make so much more sense.
For those you harbor a longing to even develop their own from-scratch recipes, this book is exactly what you’ve been waiting for.
This sweet, creamy and citrusy cake is a great example of all the ways water helps our baking! But you’ll have to get a copy of the book to find out why…….
Orange Cream Cheese Cake: Ingredients
YIELD: One 9-inch (23-cm) cake
- 21⁄3 cups (282 g) all-purpose flour;
- 11⁄4 tsp (6 g) baking powder;
- 1⁄4 tsp baking soda;
- 1 tbsp (7 g) potato starch;
- 3⁄4 cup (170 g) unsalted butter, room temperature;
- 1 cup (232 g) full-fat cream cheese;
- 11⁄2 cups (300 g) granulated sugar;
- Zest of 11⁄2 medium oranges;
- 4 large eggs;
- 1⁄3 cup (80 ml) fresh-squeezed orange juice;
Note: You can also bake this cake in a 9-inch (23-cm) Bundt pan.
Orange Cream Cheese Cake: Method
Preheat the oven to 325°F (160°C) and grease the bottom of one 9-inch (23-cm) pan and line it with parchment paper.
In a medium bowl, sift the flour, baking powder, baking soda and potato starch. Mix to incorporate. Set aside.
In the bowl of a stand mixer, place the butter and cream cheese. Beat it on low speed for about 1 minute. Place the sugar in a medium bowl and add the orange zest. Using a fork, blend the orange zest into the sugar until well distributed.
Add the sugar mixture into the butter and cream cheese mixture, increase the mixer speed to medium-high and mix until light and fluffy, 4 to 5 minutes. Scrape the bottom and sides of the bowl.
With the mixer on medium-high speed, add the eggs one at a time, waiting for each egg to fully incorporate before adding the next. Scrape the bottom and sides of the bowl. Reduce the mixer speed to medium-low and add the flour mixture in three stages, alternating with the orange juice and starting and ending with the flour mixture.
As soon as you add the last portion of flour, turn the mixer off and use a rubber spatula to fully incorporate the ingredients.
Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool before inverting, 10 to 15 minutes. The cake should be stored covered at room temperature for up to 4 days or frozen for up to 2 months.
Reprinted with permission from Baking Science by Dikla Levy Frances, Page Street Publishing Co. 2022. Photo credit: Dikla Levy Frances