1 1/2 cups sugar
1/2 teaspoon salt
2 1/2 teaspoon baking powder
1 1/2 sticks unsalted butter....Cut into 1/2 inch slices onto waxed paper to soften slightly (still very cool to the touch. If it becomes too soft, refrigerate for a few minutes. Do not soften in microwave
4 large eggs
3/4 cup frozen orange juice concentrate, thawed
1/2 cup milk
1 Tablespoon orange extract
zest of 1 orange
Orange Coloring Gel (optional) We used a small amount to tint some reserved orange cream cheese frosting so that we could apply it to the cake here and there for a swirled effect.
Preheat the oven to 350 degrees. Grease and flour two 8 x 2 inch round pans. In the bowl of your mixer add the dry ingredients, flour, sugar, salt and baking powder. In a separate bowl, add the eggs, orange juice concentrate, milk, orange extract and zest. With the mixer on low speed, add the slices of butter a few pieces at a time to the dry ingredients. Increase the mixer to medium speed and beat until the dry ingredients look crumbly and moistened. Scrape sides and bottom of bowl. SLOWLY add 1/2 of the egg mixture, increasing to medium speed for 1 1/2 minutes, the batter will become thick and fluffy. Scrape the bottom and sides of the bowl. Add a small amount of Orange Coloring Gel to the bowl if you would like the batter to be orange. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each addition. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let the cakes cool in the pan 10 minutes, then turn out. Works well for cupcakes.
Orange Cream Cheese Frosting:
2 sticks unsalted butter, let it sit out approximately 10 minutes. It should feel very cool to the touch.
2 (8oz) packages cream cheese
1 teaspoon clear vanilla extract (we used clear to keep color lighter)
1 teaspoon orange extract
1/2 teaspoon salt optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
6 to 6 1/2 cups powdered sugar
Orange Coloring Gel (optional) We used a very small amount for tinting.
Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth. Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. Add the vanilla and orange flavorings. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar. Increase mixing speed and beat until fluffy. Don't over beat. This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix. Will frost a 3 layer 8 or 9 inch cake. When decorating our Dreamsicle Cake, we frosted our cake and then when back in with swirls of lightly tinted orange frosting for a nice effect.