Fresh Orange Italian Cream Cake

Health score
2%
Fresh Orange Italian Cream Cake
45 min.
16
626kcal

Suggestions


Indulge in the delightful flavors of our Fresh Orange Italian Cream Cake, a dessert that promises to be the star of any gathering! This cake is not just a treat for the taste buds; it’s a feast for the eyes as well. With its vibrant orange curd and luscious Pecan-Cream Cheese Frosting, it’s sure to impress your family and friends.

Ready in just 45 minutes, this cake serves 16 people, making it perfect for celebrations or simply a sweet ending to a family dinner. Each slice is a harmonious blend of fluffy cake, zesty orange curd, and creamy frosting, all topped with a sprinkle of toasted coconut for that extra crunch. At 626 calories per serving, it’s a decadent dessert that’s worth every bite!

Whether you’re a seasoned baker or a novice in the kitchen, this recipe is straightforward and fun to make. The combination of butter, buttermilk, and egg whites creates a moist and airy texture that pairs beautifully with the tangy orange curd. Plus, the option to chill the cake enhances its flavors and makes it easier to frost. So, roll up your sleeves and get ready to create a dessert that will leave everyone asking for seconds!

Ingredients

  • teaspoon baking soda 
  • 0.5 cup butter softened
  • cup buttermilk 
  • cups cream cheese frosting 
  • large eggs separated
  • cups flour all-purpose
  • 16 servings cranberry-orange relish fresh
  • 0.5 cup shortening 
  • cups sugar 
  • cup coconut sweetened flaked
  • tablespoon vanilla extract 

Equipment

  • oven
  • hand mixer

Directions

  1. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
  2. Add egg yolks, 1 at a time, beating until blended after each addition.
  3. Add vanilla; beat until blended.
  4. Combine flour and soda; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 cup flaked coconut.
  5. Beat egg whites until stiff peaks form; fold into batter.
  6. Pour batter into 3 greased and floured 9-inch round cakepans.
  7. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and cool completely on wire racks.
  8. Spread 3/4 cup chilled Fresh Orange Curd between layers; spread remaining Fresh Orange Curd on top of cake. (The Fresh Orange Curd layer on top of cake will be very thick.) If desired, loosely cover cake, and chill 8 hours. (Chilling the cake with the curd between the layers helps keep the layers in place and makes it much easier to spread the frosting.)
  9. Spread 3 cups Pecan-Cream Cheese Frosting on sides of cake, reserving remaining frosting for another use.
  10. Sprinkle 1/2 cup toasted coconut over top of cake, if desired. Arrange Glazed Pecan Halves around top edge of cake, if desired. Store in refrigerator until ready to serve. Arrange Boxwood Garland around bottom edge of cake before serving, if desired.
  11. Note: Cake may be frosted with Pecan-Cream Cheese Frosting immediately after adding the Fresh Orange Curd, but the cake layers will not be as steady.

Nutrition Facts

Calories626kcal
Protein3.25%
Fat37.91%
Carbs58.84%

Properties

Glycemic Index
13.66
Glycemic Load
29.9
Inflammation Score
-6
Nutrition Score
10.037391299787%

Flavonoids

Hesperetin
24.52mg
Naringenin
13.79mg
Luteolin
0.17mg
Kaempferol
0.12mg
Myricetin
0.14mg
Quercetin
0.41mg

Nutrients percent of daily need

Calories:625.83kcal
31.29%
Fat:26.96g
41.47%
Saturated Fat:7.9g
49.36%
Carbohydrates:94.12g
31.37%
Net Carbohydrates:91.02g
33.1%
Sugar:76.76g
85.29%
Cholesterol:59.78mg
19.92%
Sodium:311.03mg
13.52%
Alcohol:0.28g
100%
Alcohol %:0.14%
100%
Protein:5.2g
10.41%
Vitamin C:47.89mg
58.05%
Selenium:12.42µg
17.75%
Folate:63.92µg
15.98%
Vitamin B1:0.22mg
14.48%
Vitamin B2:0.22mg
13.13%
Fiber:3.11g
12.43%
Vitamin A:565.37IU
11.31%
Manganese:0.2mg
9.81%
Phosphorus:82.07mg
8.21%
Potassium:267.6mg
7.65%
Iron:1.29mg
7.18%
Calcium:69.37mg
6.94%
Vitamin B5:0.65mg
6.48%
Vitamin E:0.96mg
6.39%
Vitamin B3:1.25mg
6.25%
Copper:0.11mg
5.44%
Magnesium:20.11mg
5.03%
Vitamin B6:0.1mg
4.77%
Vitamin B12:0.22µg
3.59%
Vitamin D:0.51µg
3.38%
Vitamin K:3.55µg
3.38%
Zinc:0.48mg
3.23%