Cara Cara Cake

I imagine myself eating this with chocolate ice cream.


3 1/2 cups flour
3 teaspoons baking powder
teaspoon salt
1 1/2 cups unsalted butter, at room temperature
3 cups sugar
Zest of one Cara Cara orange
teaspoon vanilla extract
eggs, at room temperature
1 1/2 cups buttermilk

Orange Cream Cheese Frosting

1/2 cup butter, room temperature
16 oz softened cream cheese
4 cups powdered sugar
juice of one orange
zest of one orange


In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

In a large bowl, or in a stand mixer, beat the butter, sugar, and orange zest together until light and fluffy, 4 to 5 minutes.

Beat in the eggs, one at a time, scraping down the sides and making sure batter is fully combined after each addition. Add the vanilla and beat to combine.

Add one-third of the dry ingredients, beat to combine, then add half of the buttermilk and mix again. Alternate between dry and wet ingredients, starting and ending with the dry, until everything is just combined.

Preheat the oven to 350° F. Line a 9 x 9-inch square pan (or a loaf pan, or a 9-inch circular pan) with parchment paper, then butter or spray the paper.

Pour the batter into the prepared pan and smooth it out with a spatula. Bake for 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.

For the frosting, combine butter and cream cheese in a mixing bowl and cream until smooth.  Add powdered sugar a cup at time until whipped smooth.  Add juice and zest and mix until well combined.

Slice, layer, and frost cake as desired.

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