🌎 The World Cookbook

Naked Mixed Berry Orange Cake:
1 cup unsalted butter softened to room temperature
1 1/2 cups granulated sugar
4 large Eggland's Best eggs
2 1/2 cups all-puporse flour
2 Tbsp cornstarch
1 Tbsp baking powder
1/2 tsp salt
1 Tbsp orange zest about the zest of one large orange
1/4 cup orange juice freshly squeezed (about the juice of two large oranges)
3/4 cup milk whole milk or 2% work the best
1 1/2 tsp vanilla extract
1/2 cup sour cream
Orange Whipped Cream Cheese Frosting:
2 cups heavy whipping cream
8 oz whipped cream cheese (it must be whipped cream cheese--regular cream cheese is too dense)
3/4 cup powdered sugar
1 Tbsp orange zest
2 tsp vanilla extract
2/3 cup mixed berries (I used fresh raspberries, blueberries, and blackberries)
Topping:
berries
orange slices

Preheat oven to 325 degrees and grease three 9" cake pans (8" would work too) well. Set aside. In a large bowl, cream butter until light and fluffy, about 30 seconds to 1 minute. Add in granulated sugar and mix until well combined. Add in Eggland's Best eggs, one at a time, beating well after each addition (scrape down the sides of the bowl as necessary). In a separate bowl, sift together all-purpose flour, cornstarch, baking powder, and salt. Add in orange zest and stir flour mixture a couple of times. In another bowl, mix orange juice, milk, and vanilla extract together. Alternately add the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with dry ingredients. Mix until just combined. Add in sour cream, and mix the batter until combined. Dive the batter evenly between the 3 cake pans and spread batter in an even layer. Bake for 25-30 minutes, or until a cake tester comes out clean. Allow the cakes to cool 10 minutes, then remove from the cake pans and allow them to continue cooling on cooling racks. Orange Whipped Cream Cheese Frosting: With a mixer, whip heavy whipping cream until soft peaks form (the cream is thick but not yet the consistency of whipped cream). Add in powdered sugar, vanilla extract, and orange zest. Continue whipping until stiff peaks form (the consistency should look and feel like whipped cream). Add in whipped cream cheese, 4 oz at a time, whipping until just combined. Place one layer of cake on a cake stand or plate. Spread about 1 cup of whipped cream cheese frosting on top of the cake, making sure to spread all the way to the edges. Add about 1/3 cup of berries on top of the frosting, spacing them somewhat evenly. Top with the second layer of cake, and repeat the above step. Top with the final layer of cake, and use the remaining whipped cream cheese frosting to cover the top of the cake. Run a rubber spatula or knife around the sides of the cake, scraping and smoothing any excess frosting away from the sides of the cake (this gives the cake a cleaner naked cake appearance). If desired, top the cake with orange slices and berries. The whipped cream is stabilized with the addition of cream cheese, thus it can be left out at room temperature for a few hours. However, leftovers (or if the cake is being prepared the night before) should be stored in the fridge.