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Orange Cream Cheese Cake on a piece of parchment.
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Orange Cream Cheese Cake

A recipe for Orange Cream Cheese Cake from the cookbook, Baking Science! Orange juice and zest are blended with cream cheese to create a light cake with a wonderful citrus flavor.
Course Dessert
Cuisine N/A
Keyword cake, cream cheese, dessert, orange
Prep Time 15 minutes
Cook Time 45 minutes
0 minutes
Total Time 1 hour
Servings 1 Cake

Ingredients

  • 2 1/3 cups (282 grams) all-purpose flour
  • 1 1/4 teaspoons (6 grams) baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon (7 grams) potato starch
  • 3/4 cup (170 grams) unsalted butter room temperature
  • 1 cup (232 grams) full-fat cream cheese
  • 1 1/2 cups (300 grams) granulated sugar
  • Zest from 1 1/2 medium oranges
  • 4 large eggs
  • 1/3 cup (80 milliliters) fresh-squeezed orange juice

Instructions

  • Preheat the oven to 350˚F (160˚C) and grease the bottom of one 9-inch (23 centimeter) 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 the flour, turn the mixture 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.