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Blueberry and Orange Layer Cake with Cream Cheese Frosting Recipe

Blueberry and Orange Layer Cake with Cream Cheese Frosting Recipe

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Blueberry and Orange Layer Cake with Cream Cheese Frosting

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Ingredients

Count

Nutrition

1495

Calories

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Ingredients:

Serving

2 1/2 cups cake flour
2 tsp baking powder
1/2 tsp salt
1/2 cup plus 2 tbsp (1 1/4 sticks) unsalted butter, room temperature
1 1/2 cups sugar
3 tbsp frozen orange juice concentrate, thawed
1 1/2 tsp grated orange peel
1 tsp vanilla extract
4 large eggs
1 cup whole milk
2 1/2- pint baskets blueberries
2 tbsp sugar
1 tsp fresh lemon juice
1 8- oz package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
3 1/4 cups powdered sugar
2 tbsp frozen orange juice concentrate, thawed
1 tsp grated orange peel
1/2 tsp vanilla extract
2 1/2- pint baskets blueberries

Directions:

For cake: Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides; line bottoms with rounds of parchment paper. Sift first 3 ingredients into medium bowl. Beat butter in large bowl until fluffy. Gradually add sugar, beating until blended. Beat in concentrate, peel, and vanilla. Beat in eggs 1 at a time. Beat in flour mixture in 4 additions alternately with milk in 3 additions. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack.
For filling: Combine berries, sugar, and lemon juice in heavy small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil until mixture is reduced to 3/4 cup, stirring occasionally and mashing berries coarsely with fork, about 8 minutes. Chill filling uncovered until cold, about 30 minutes.
For frosting: Beat cream cheese and butter in bowl to blend. Beat in powdered sugar in 4 additions, then orange concentrate, peel, and vanilla. Chill until firm but spreadable, about 30 minutes.
Cut around cakes to loosen. Turn cakes out. Peel off parchment. Place 1 layer, flat side up, on platter. Spread filling to within 1/2 inch of edges. Chill 5 minutes. Top with second layer, flat side down. Spread 1/2 cup frosting thinly all over cake to seal. Spread remaining frosting over cake. Mound remaining blueberries on top. (Can be made 1 day ahead; chill. Serve at room temperature.)

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1495.49 Kcal (6261 kJ)
Calories from fat	643.14 Kcal
		% Daily Value*
Total Fat	71.46g	110%
Cholesterol	136.39mg	45%
Sodium	1361.36mg	57%
Potassium	2701.66mg	57%
Total Carbs	200.56g	67%
Sugars	120.66g	483%
Dietary Fiber	3.85g	15%
Protein	17.93g	36%
Vitamin C	15.1mg	25%
Vitamin A	0.2mg	6%
Iron	2.9mg	16%
Calcium	192.5mg	19%

Amount Per 100 g
Calories	317.78 Kcal (1330 kJ)
Calories from fat	136.66 Kcal
		% Daily Value*
Total Fat	15.18g	110%
Cholesterol	28.98mg	45%
Sodium	289.28mg	57%
Potassium	574.08mg	57%
Total Carbs	42.62g	67%
Sugars	25.64g	483%
Dietary Fiber	0.82g	15%
Protein	3.81g	36%
Vitamin C	3.2mg	25%
Iron	0.6mg	16%
Calcium	40.9mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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