Hey friends. I’ve got a cake recipe for you today. Not just any cake recipe. Fresh Orange Italian Cream Cake. This cake…oh my goodness, where do I start? I am such a sucker for layer cakes. Especially ones with homemade orange marmalade in between the layers. Such as this one.
Luckily, my friend Shawna, who happens to have this fantastic gourmet cooking club that I’m a part of, is also a lover of layer cakes. And we happened to have cooking club this past weekend. So when I saw this cake from Southern Living show up in my email a couple of weeks ago, I immediately knew what I’d be taking. And I won’t lie, on our way to cooking club I was having my doubts and second guessing my choice of cake. I kind of started thinking maybe I should have done something with chocolate and peppermint (one of my all time favorite combos) or something a little more holiday-ish. But my doubts were all put to rest after cutting into this baby. Everyone loved it! I have to admit, this is a GOOD cake. The yellow cake is so moist and delicious with coconut mixed in and the orange marmalade and pecan cream cheese frosting just make the whole thing an amazing combination of flavors and textures.
A couple of notes about the cake. You’ll want to make it in stages since it has a few components. It’s nothing complicated, just plan ahead. I made the cake layers one day and froze them. One trick I learned for cake is that after it has baked, let it cool off for about 5 minutes, wrap it tightly in a couple of layers of foil and then put it in the freezer. It traps the moisture and makes the cake SUPER moist and it only takes a couple of hours on the kitchen counter for it to defrost. Next day I made the orange marmalade and then a couple days later I made the glazed pecans and frosting and put the whole thing together.
All in all, this was an absolutely divine cake. Perfect for holiday parties and festivities. Everyone will rave!
- ½ c. Unsalted Butter, softened
- ½ c. Shortening
- 2 c. Sugar
- 5 Large Eggs, separated
- 1 T. Pure Vanilla Extract
- 2 c. All-Purpose Flour
- 1 t. Baking Soda
- ½ t. Salt
- 1 c. Whole Milk (or buttermilk)
- 1 c. Sweetened Flaked Coconut
- 2 T. Grated Orange Rind
- 1 c. Sugar
- ¼ c. Cornstarch
- 2 c. Fresh Orange Juice (I used 10 large oranges to get two cups of juice)
- 3 Large Eggs, lightly beaten
- ¼ c. Unsalted Butter
- 2 T. Granted Orange Rind
- 1½ c. Pecan Halves
- ⅓ c. Light Corn Syrup (I used Lyle’s Golden Syrup)
- 1 c. Pecans, toasted and choppped
- ½ c. Unsalted Butter, softened
- 8 oz. Cream Cheese, cold
- ¼ c. Shortening
- ¼ t. Salt
- 2 T. Pure Vanilla Extract
- 4 c. Powdered Sugar
- ⅓ c. Flaked Sweetened Coconut, toasted
- Preheat oven to 350 degrees. Grease and flour 2, 9-inch round pans and line with parchment paper.
- Beat butter and sugar at medium speed with an electric mixer until fluffy; gradually add sugar, beating until fluffy, about 3 minutes. Add egg yolks, one at a time, beating until blended after each addition. Add vanilla and beat until blended.
- Whisk together flour, soda and salt. Add to sugar mixture alternately with milk, begginging and ending with flour mixture. Beat at low speed until blended after each addition. Stir in one cup flaked coconut and grated orange rind.
- Beat egg whites until stiff peaks form. Fold into batter. Divide batter evenly between the two pans.
- Bake for 25-28 minutes until a tester inserted in the middle comes out clean. Cool in pans on wire racks or remove from pans, wrap in foil and store in the freezer until ready to use.
- Combine sugar and cornstarch in a 3-quart saucepan; gradully whisk in fresh orange juice. Whisk in lightly beaten eggs. Bring to a boil (5 to 6 minutes) over medium heat, whisking constantly. Cook, whisking constantly, 1 to 2 minutes or until mixture reaches a pudding-like thickness. Remove from heat and whisk in butter and grated orange rind. If the mixture ends up with pieces of cook egged in it (mine did) simply push it through a very fine mesh sieve with the back of a large spoon in to a bowl. Cover, placing plastic wrap directly on curd and chill for at least 8 hours or until ready to use.
- Combine pecan halves and corn syrup, stirring to coat pecans. Line a large baking sheet with foil and spray with nonstick cooking spray. Arrange pecan halves in an even layer in pan.
- Bake at 350 degrees for 12 minutes. Stir using a rubber spatula and bake 3 minutes more. Remove from oven and arrange in an even layer on another piece of foil and let cool completely.
- Cream Butter, shortening and cream cheese until smooth. Beat in salt and vanilla. Gradually beat in powdered sugar on low speed until creamy and well blended. Stir in pecans.
- Split cake layer in half horizontally. Place a layer on a plate or cake stand and spread with a thin layer of frosting and then marmalade. Top with a cake layer. Spread with another thin layer of frosting and marmalade. Top with third cake layer and spread again with frosting and marmalade. Top with final cake layer and frost sides and top of cake with the remaining pecan cream cheese frosting. Garnish with glazed pecans and toasted coconut. Serve with remaining orange marmalade.