If you’re looking for a cake that’s just as beautiful as it is flavorful, this Orange Vanilla Bean Cake is a must-bake. It’s a bright, citrus-forward twist on a classic layer cake that pairs the sweetness of fresh orange with the elegance of vanilla bean. The result? A buttery, soft crumb cake with hints of citrus zest in every bite, layered and frosted with a velvety orange-vanilla bean cream cheese frosting. It’s cheerful, fragrant, and perfect for everything from spring birthdays to cozy brunch gatherings.
About The Recipe
This recipe was born out of my love for bright, fresh flavors paired with something sweet and nostalgic. I’ve always adored the flavor of vanilla bean — it has a floral, almost creamy profile that’s unmatched. When paired with zesty orange juice and fragrant zest, it creates the dreamiest cake ever.
I originally made this cake for my mom’s birthday one year — she loves creamsicles, and I wanted something that captured those nostalgic flavors in an elegant, layered form. Let me tell you, it did not disappoint. The sour cream in the batter makes the cake incredibly moist and tender, while orange zest gives it that unmistakable citrus punch. Every layer is topped with a smooth, rich cream cheese frosting flavored with orange extract and real vanilla bean paste, which gives those beautiful flecks you can see throughout.
Whether you serve it for Easter, Mother’s Day, or just because citrus is calling your name, this cake is going to be a hit.
Reasons You Will Love This Orange Vanilla Bean Cake
- Bursting with fresh citrus and vanilla flavor.
- Incredibly moist and fluffy with the help of sour cream.
- Packed with natural orange zest for bold, bright notes.
- Frosted with a dreamy orange cream cheese frosting.
- Perfect for spring and summer occasions or anytime you want to impress!
Equipment Needed
- Mixing Bowls
- Electric Mixer or Stand Mixer
- 3 x 8-inch Cake Pans
- Cooling Rack
- Offset Spatula
- Zester or Microplane
- Parchment Paper
Ingredients
Let’s talk about what makes this cake so special — it’s all in the ingredients. From the tangy sour cream to the vibrant citrus zest, each element brings its own magic to the table.
For The Cake
- 2 sticks unsalted butter, slightly softened (226g)
- 2 cups granulated sugar (400g)
- 3 large eggs, room temperature
- 1 cup sour cream (242g)
- ⅓ cup fresh orange juice (from about 1 medium orange)
- 3 tablespoons orange zest (zest of 2–3 oranges)
- 2 teaspoons vanilla bean paste
- 1 tablespoon orange extract (or 3 tbsp orange Jell-O powder as a substitute)
- 3 cups cake flour (342g)
- 1½ teaspoons baking powder (7g)
- ½ teaspoon baking soda (3g)
- ½ teaspoon salt (3g)
- Optional: Orange food coloring gel, for a subtle citrus-hued tint
Ingredient Notes:
- Cake Flour – This gives the cake a tender crumb. You can substitute by removing 6 tbsp from 3 cups of all-purpose flour and replacing it with 6 tbsp cornstarch.
- Sour Cream – Adds moisture and a lovely tang that complements the citrus.
- Orange Juice + Zest – Use freshly squeezed juice and zest for the best flavor. The zest gives a fragrant citrus punch.
- Vanilla Bean Paste – Gives that gorgeous speckled look and deep vanilla flavor. You can substitute with pure vanilla extract if needed.
For the Orange Cream Cheese Frosting
- 3 sticks unsalted butter, softened (339g)
- 16 oz full-fat cream cheese, softened
- 2 teaspoons vanilla bean paste
- 1½ teaspoons orange extract
- ½ teaspoon salt
- 7 cups powdered sugar (805g), sifted
- Optional: Orange food coloring gel for a soft hue
Frosting Notes:
- Butter + Cream Cheese – Be sure both are at room temperature for the smoothest texture.
- Orange Extract – Adjust to taste. It brings a bold citrus flavor that really makes the frosting shine.
- Powdered Sugar – Add more or less to adjust sweetness and texture to your liking.
How To Make the Perfect Orange Vanilla Bean Cake
The secret to a beautifully moist, flavorful cake is all in the method — and trust me, this one’s a breeze if you follow it step-by-step. Here’s how I bring this citrusy dream to life:
Step 1: Prep Your Pans
First things first — preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment for easy release. Set them aside while you prepare your batter.
Step 2: Whisk the Dry Ingredients
In a medium bowl, combine:
- 3 cups cake flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Whisk until well blended. Set aside — we’ll alternate this with the wet ingredients in a bit.
Step 3: Mix the Flavor Base
In a separate bowl or large measuring cup, stir together:
- 1 cup sour cream
- ⅓ cup orange juice
- 3 tbsp orange zest
- 2 tsp vanilla bean paste
- 1 tbsp orange extract
Give it a quick mix with a fork until smooth. This is your citrus-vanilla magic.
Step 4: Cream Butter and Sugar
In your stand mixer, beat the softened butter on medium speed until smooth. Slowly add in the 2 cups of sugar, and beat for 3 to 5 minutes — until light and fluffy. This step is key for getting that soft, cloud-like texture.
If you’re using orange food coloring gel, go ahead and add it here to tint the batter a soft, citrusy hue.
Step 5: Add the Eggs
One at a time, add the 3 eggs, mixing until the yolk disappears after each one. Scrape down the bowl as needed to make sure everything is well incorporated.
Step 6: Combine Dry and Wet
With the mixer on low speed, alternate adding the flour mixture and the sour cream/orange mixture to the butter mixture. Start and end with the dry ingredients, mixing just until everything is combined. (Three additions of dry, two of wet is the rule I follow.)
Step 7: Divide and Bake
Divide the batter evenly between your prepared pans, smoothing the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cakes cool in the pans for 5 to 10 minutes, then turn them out onto wire racks to cool completely.
Orange Cream Cheese Frosting + Assembly
Make the Frosting
This frosting is lush, creamy, and packed with citrus-vanilla flavor. Here’s how I make it:
- In your stand mixer, beat 3 sticks (339g) of softened unsalted butter on medium speed until smooth and creamy.
- Add in 16 oz (2 blocks) of full-fat cream cheese, and mix until well blended and smooth.
- Stir in 2 tsp vanilla bean paste, 1½ tsp orange extract, and ½ tsp salt.
- Gradually add 7 cups of powdered sugar, mixing on low speed until incorporated. Then increase speed to medium and beat until light, fluffy, and dreamy.
Optional: If you want a pop of color, mix in a tiny bit of orange gel food coloring. I like to keep it subtle — a little goes a long way.
Assemble the Cake
Now the fun part — putting it all together!
- Place one cooled cake layer on your cake plate or stand. Spread a generous layer of frosting on top.
- Add the second cake layer, more frosting, then the final cake layer.
- Fill in any gaps between the layers with frosting, then apply a thin crumb coat over the entire cake.
- Pop the cake in the fridge or freezer for 15 minutes to set the crumb coat.
- Once chilled, frost the cake with the remaining buttercream — smooth it out or get creative with texture using an offset spatula. I like adding gentle swirls for a rustic, elegant finish.
Decorate (Optional but Encouraged)
You can decorate this cake however you’d like, but here are a few of my favorite ideas:
- Garnish with candied orange slices or orange zest curls.
- Sprinkle with edible flowers or white chocolate curls for spring celebrations.
- Pipe little stars or swirls along the top edge using a star tip.
FAQ’s and Troubleshooting
Can I substitute orange extract?
If you don’t have orange extract, you can use 3 tbsp orange jello powder for a citrus boost. Otherwise, the orange flavor will be much lighter.
Why is my frosting too soft to pipe or spread?
If your frosting softens too much during decorating, pop the bowl (or even your piping bag!) in the fridge for 10–15 minutes to firm it up again.
Can this be made into cupcakes?
Absolutely! This recipe makes about 28 cupcakes. Fill liners ¾ full and bake at 350°F for 18–20 minutes.
How to Store
Because of the cream cheese frosting, this cake should be stored in the fridge in an airtight container or under a cake dome.
Before serving, let the cake sit out at room temperature for 2–3 hours — this softens the crumb and frosting for the most luscious texture.
And there you go — your bright, flavorful, and elegant Orange Vanilla Bean Cake is ready to impress!
