NONNA’S ORANGE CREAM CAKE

A Classic Italian Dessert that Melts in Your Mouth

There are cakes that remind us of home, warmth, and family traditions—and this Orange Cake with Creamy Orange Filling is one of them.

Soft, moist, and bursting with citrus flavor, this cake is the perfect balance between a light sponge and a luscious orange cream.

With every bite, you’ll taste the sunshine of fresh oranges wrapped in a delicate sweetness.

This cake is often referred to as “the cake that melts in your mouth” because of its soft texture and fresh cream filling.

It’s ideal for any occasion: whether you’re preparing a Sunday dessert, celebrating with family, or simply want to bring a touch of Italy into your kitchen.

Why You’ll Love This Cake

• Fresh and vibrant flavor: Made with real orange juice and zest, it has a naturally bright taste.

• Soft and fluffy sponge: Light, airy, and not overly sweet.

• Creamy citrus filling: Smooth orange cream that pairs perfectly with the sponge.

• Simple to prepare: No complicated techniques—just wholesome ingredients.

The Secret to Success

The secret is using fresh oranges—both for the juice and zest—because they infuse the cake with natural aroma and flavor. Also, letting the cake cool completely before slicing ensures a clean cut and allows the cream to set beautifully.

Cooking Time:

Prep time: 20 minutes

Bake time: 35–40 minutes

Cooling & assembly: 30 minutes

Total time: about 1 hour 30 minutes

Servings:

The cake yields 10 slices (standard 9–10 inch round pan).

Ingredients

For the cake:

• 3 large eggs

• Pinch of salt

• 3/4 cup granulated sugar

• 1/3 cup vegetable oil

• 1/3 cup + 1 tablespoon fresh orange juice

• Zest of 1 orange

• 1 2/3 cups all-purpose flour

• 1 tablespoon baking powder

For the orange cream:

• 2 tablespoons granulated sugar

• 2 tablespoons cornstarch

• 1 scant cup fresh orange juice (about 3/4 cup + 1 tablespoon)

Instructions

Step 1: Prepare the cake

1. In a large bowl, beat the eggs with a pinch of salt until foamy.

2. Add the sugar and continue beating until pale and fluffy.

3. Mix in the oil and orange juice, stirring until well combined.

4. Add the orange zest.

5. Gradually fold in the sifted flour and baking powder until smooth.

6. Pour the batter into a greased and floured 9–10 inch round cake pan.

7. Bake in a preheated oven at 350°F (175°C) for 35–40 minutes, or until a toothpick comes out clean.

8. Let the cake cool completely before unmolding.

Step 2: Prepare the orange cream

1. In a small saucepan, whisk together the sugar and cornstarch.

2. Slowly add the orange juice, whisking constantly to avoid lumps.

3. Cook over medium heat, stirring continuously, until thickened into a smooth cream.

4. Remove from heat and let cool slightly.

Step 3: Assemble the cake

1. Slice the cooled cake horizontally into two even layers.

2. Spread the orange cream evenly over the bottom layer.

3. Place the top layer back on and press gently.

4. Dust with powdered sugar and garnish with fresh orange slices if desired.

Tips & Tricks

• Use room temperature eggs for a lighter sponge.

• Make the orange cream in advance and chill it for 30 minutes for easier spreading.

• Try adding a few drops of vanilla extract for extra aroma.

• Store the cake in the refrigerator, covered, for up to 3 days.

Nutritional Facts (per slice, 10 servings)

ORANGE CREAM CAKE

Soft, fluffy, and bursting with citrus flavor—this is the cake that melts in your mouth!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Italian Cakes

Cuisine Italian

Servings 10 slices

Notes

Ingredients

For the cake:

• 3 large eggs
• Pinch of salt
• 3/4 cup granulated sugar
• 1/3 cup vegetable oil
• 1/3 cup + 1 tablespoon fresh orange juice
• Zest of 1 orange
• 1 2/3 cups all-purpose flour
• 1 tablespoon baking powder

For the orange cream:

• 2 tablespoons granulated sugar
• 2 tablespoons cornstarch
• 1 scant cup fresh orange juice (about 3/4 cup + 1 tablespoon)

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Instructions

Step 1: Prepare the cake

1. In a large bowl, beat the eggs with a pinch of salt until foamy.
2. Add the sugar and continue beating until pale and fluffy.
3. Mix in the oil and orange juice, stirring until well combined.
4. Add the orange zest.
5. Gradually fold in the sifted flour and baking powder until smooth.
6. Pour the batter into a greased and floured 9–10 inch round cake pan.
7. Bake in a preheated oven at 350°F (175°C) for 35–40 minutes, or until a toothpick comes out clean.
8. Let the cake cool completely before unmolding.

Step 2: Prepare the orange cream

1. In a small saucepan, whisk together the sugar and cornstarch.
2. Slowly add the orange juice, whisking constantly to avoid lumps.
3. Cook over medium heat, stirring continuously, until thickened into a smooth cream.
4. Remove from heat and let cool slightly.

Step 3: Assemble the cake

1. Slice the cooled cake horizontally into two even layers.
2. Spread the orange cream evenly over the bottom layer.
3. Place the top layer back on and press gently.
4. Dust with powdered sugar and garnish with fresh orange slices if desired.

Keyword orange cake, Italian orange cake recipe, orange cream cake, citrus dessert, homemade orange cake, Italian desserts, easy cake recipe, sponge cake with cream filling

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