Layers of light orange cake drizzled with orange glaze are layered with a sweet, tangy raspberry filling and topped off with raspberry and orange cream cheese frosting.
For the Orange Cake
- 2 1/2 cups (325g) all-purpose flour
- 1 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (112g) unsalted butter, room temperature
- 1/2 cup (120ml) vegetable oil
- 1 1/2 cups (310g) sugar
- 1/2 tsp vanilla extract
- 4 large eggs
- 3/4 cup (180ml) milk
- 1/2 cup (120ml) fresh orange juice
- 2 tbsp fresh orange zest
- 1 3/4 cups (219g) raspberries
- 2 tbsp cornstarch
- 2 1/2 tbsp water
- 1/2 cup plus 2 tbsp (130g) sugar
- 1/2 tbsp lemon juice
Cream Cheese Frosting
- 16 oz (452g) cream cheese, room temperature
- 3/4 cup (172g) butter, room temperature
- 10 cups (1150g) powdered sugar
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 2 tbsp raspberry filling (above)
- orange and pink/red gel icing color, optional
For the Orange Syrup
- 6 tbsp fresh orange juice, about 2–3 oranges
- 4 tbsp (29g) powdered sugar
Make the Cake Layers
- Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment circles on the bottom.
- Combine the flour, baking powder, baking soda and salt in a medium-sized bowl and set aside.
- Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
- Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Add the milk, orange juice, and orange zest and mix until well combined.
- Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Pour the batter into the prepared cake pans and bake for 18-23 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 2-3 minutes, then flip them out onto cooling racks and let them rest until they reach room temperature.
Make the Raspberry Filling
- To make the raspberry filling, add the raspberries to a food processor and puree until smooth. Strain the puree to remove the seeds. You should have a little more than 3/4 cups of puree after straining.
- Combine the cornstarch and water in a small bowl to dissolve the cornstarch.
- Combine the raspberry puree, cornstarch slurry, sugar and lemon juice in a medium saucepan.
- Cook over medium heat (do not increase heat more than that), stirring consistently until mixture thickens and comes to a boil, about 8-10 minutes.
- Allow to boil for 1 minute, then remove from heat. Refrigerate and allow to cool completely.
Make the Cream Cheese Frosting
- Add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
- Add about half of the powdered sugar and mix until well combined and smooth.
- Add the vanilla extract and mix until well combined.
- Add the remaining powdered sugar and mix until well combined and smooth.
- Divide the frosting evenly between two bowls. Add the orange zest to one bowl and 2 tablespoons of the raspberry filling to the other. Combine each bowl separately.
- Add orange gel icing color to the frosting with the orange zest and add pink or red gel icing color to the frosting with the raspberry filling in it. Add color until each is the shade of pink and orange that you want.
Make the Syrup & Build the Cake
- Combine the orange juice and powdered sugar for the syrup in a small bowl. Set aside.
- To build the cake, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. These cakes don’t have a large dome, but I like to make sure they’re completely flat.
- Place the first layer of cake on a serving plate or a cardboard cake round. Drizzle the cake layer with 4 tablespoons of orange syrup. Pipe a dam of frosting around the outer edge of the cake (I used the orange frosting) then spread half of the raspberry filling evenly on top of the cake layer. Add the second cake layer, then repeat the orange syrup, dam of frosting and raspberry filling. Top the cake with the final layer. Feel free to check out my tips and tutorial on layering and filling a cake.
- Frost the outside of the cake with the remaining frosting. I piped the two colors of frosting onto the cake in patches, with no real pattern other than to have plenty of variation and not have too much of either color next to each other. Then, use an icing smoother to smooth it out and blend it together a bit. The trick here is to not run the icing smoother around the cake too many times or the colors will begin to blend together too much. Do the same on the top of the cake using an offset spatula.
- Add whatever colored frosting you have remaining to a piping bag (you can even just mix the two together) and pipe a border around the top edge of the cake. Finish is off with a few raspberries and orange slices, if desired, then serve.
- Store well-covered in the fridge. This cake is best served cool, but not super cold. The cake should last well for 3-4 days.
- Serving Size: 1 slice
- Calories: 908
- Sugar: 118.6 g
- Sodium: 239.5 mg
- Fat: 37.1 g
- Carbohydrates: 141.4 g
- Protein: 7 g
- Cholesterol: 129.7 mg
Keywords: orange cake, pink desserts, pink cake, raspberry cake filling