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Tangerine Layer Cake With Tangerine Curd And Cream Cheese Frosting Recipe

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★★★★★

4.4 from 98 reviews

This vibrant Tangerine Layer Cake features moist, citrus-infused cake layers layered with tangy tangerine curd and creamy cream cheese frosting. The cake’s bright tangerine flavor is enhanced by fresh juice and zest in every component, from the airy cake to the smooth curd and luscious frosting, creating a perfect balance of sweetness and tartness ideal for celebrations or a delightful dessert treat.

Ingredients

Scale

For the Tangerine Cake Layers:

  • 1 1/4 cups sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup fresh tangerine juice
  • 3/4 cup Greek yogurt
  • 1/2 tsp tangerine zest

For the Tangerine Curd:

  • 3 large egg yolks
  • 5 tbsp sugar
  • 1/4 cup tangerine juice
  • 1 tsp tangerine zest
  • 3 tbsp cold butter

For the Cream Cheese Icing:

  • 1 (4 oz/112 grams) stick butter, softened
  • 8 oz (225 grams) cream cheese, softened
  • 6 cups powdered sugar, sifted
  • 4 tbsp fresh tangerine juice
  • 1/2 tsp tangerine zest (optional)

Instructions

  1. Prepare Tangerine Cake Layers: Preheat your oven to 350°F (180°C). Grease two 8-inch cake pans with cooking spray, line the bottoms with parchment paper, then spray the paper as well. This prevents sticking and ensures easy removal of the cake layers.
  2. Mix Wet Ingredients: In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar together for 4-5 minutes until the mixture is thick and pale. Add the vegetable oil and Greek yogurt, mixing until well combined. Stir in the fresh tangerine juice for that citrus burst.
  3. Incorporate Dry Ingredients: In a separate bowl, sift together the all-purpose flour, salt, baking soda, and baking powder. Gradually add this dry mix to the wet ingredients and beat just until combined. Fold in the tangerine zest to distribute it evenly throughout the batter.
  4. Bake the Cake Layers: Divide the batter evenly between your prepared cake pans. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely. You can refrigerate the cooled cakes wrapped for up to 3 days.
  5. Make Tangerine Curd: In a medium bowl, whisk together the egg yolks, tangerine juice, sugar, and zest. Set up a double boiler by placing a metal bowl over simmering water. Cook the mixture, stirring constantly for 5-7 minutes until it thickens enough to coat the back of a wooden spoon. Remove from heat and stir in the cold butter pieces until fully incorporated. Let the curd cool completely before using.
  6. Prepare Cream Cheese Icing: Using a stand mixer fitted with the whisk attachment, beat the softened cream cheese and butter together for about 2 minutes until smooth and creamy. Scrape down the bowl sides, add sifted powdered sugar, and beat again until fluffy. Finally, mix in the fresh tangerine juice and optional zest until well combined.
  7. Assemble the Cake: Using a serrated knife, level the domes off both cake layers and slice each layer in half horizontally to create four thin layers. Place the bottom layer on a serving platter. Spread one-third of the tangerine curd over the cake, keeping about a 1 cm border along the edge. Then spread approximately one-fifth of the cream cheese frosting over the curd carefully to avoid mixing the layers. Repeat this layering with the second and third cake layers. Place the last layer on top and frost only with cream cheese frosting, omitting the curd. Finally, apply a thin crumb coat of frosting on the sides, smoothing it with a spatula for a semi-naked cake appearance.

Notes

  • Use fresh tangerine juice and zest for the brightest flavor profile.
  • The tangerine curd must be cooked gently over a double boiler to prevent curdling.
  • The cake layers can be made ahead and refrigerated for up to 3 days or frozen for longer storage.
  • For easier cake slicing, chill the cake layers before cutting.
  • Optional zest in the frosting enhances the citrus aroma but can be omitted for a milder flavor.

Keywords: tangerine cake, layer cake, tangerine curd, cream cheese frosting, citrus dessert, homemade cake, baking recipe

Find it online: https://dinewithlily.com/tangerine-layer-cake-with-tangerine-curd-and-cream-cheese-frosting-recipe/