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Orange Cream Cheese Cake

A recipe for Orange Cream Cheese Cake from the cookbook, Baking Science! Orange juice and zest are blended with cream cheese to create a light cake with a wonderful citrus flavor.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 1 Cake
Course: Dessert
Cuisine: International

Ingredients

  • 2 1/3 cups (282 grams) all-purpose flour
  • 1 1/4 teaspoons (6 grams) baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon (7 grams) potato starch
  • 3/4 cup (170 grams) unsalted butter room temperature
  • 1 cup (232 grams) full-fat cream cheese
  • 1 1/2 cups (300 grams) granulated sugar
  • Zest from 1 1/2 medium oranges
  • 4 large eggs
  • 1/3 cup (80 milliliters) fresh-squeezed orange juice

Instructions

    Cup of Yum
  1. Preheat the oven to 350˚F (160˚C) and grease the bottom of one 9-inch (23 centimeter) pan and line it with parchment paper.
  2. In a medium bowl, sift the flour, baking powder, baking soda and potato starch. Mix to incorporate. Set aside.
  3. In the bowl of a stand mixer, place the butter and cream cheese.
  4. Beat it on low speed for about 1 minute.
  5. Place the sugar in a medium bowl and add the orange zest. Using a fork, blend the orange zest into the sugar until well distributed.
  6. Add the sugar mixture into the butter and cream cheese mixture, increase the mixer speed to medium high and mix until light and fluffy, 4 to 5 minutes. Scrape the bottom and sides of the bowl.
  7. With the mixer on medium-high speed, add the eggs one at a time, waiting for each egg to fully incorporate before adding the next. Scrape the bottom and sides of the bowl.
  8. Reduce the mixer speed to medium-low and add the flour mixture in three stages, alternating with the orange juice and starting and ending with the flour mixture.
  9. As soon as you add the last portion of the flour, turn the mixture off and use a rubber spatula to fully incorporate the ingredients.
  10. Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  11. Remove the cake from the oven and allow it to cool before inverting, 10 to 15 minutes.
  12. The cake should be stored covered at room temperature for up to 4 days or frozen for up to 2 months.