You may be wondering what a “Fairy Hobmother” is. If you’re an avid blog reader chances are you’ve stumbled upon her fairy dust someplace online. Recently the “Fairy Hobmother” from Appliances Online cast her wand on me with an Amazon Gift Card. I’m delighted!

The “Fairy Hobmother” found me through a recent post about falling in love: Valentines Day Love Story, inspired by my love and affection for my husband. I’m still as crazy about my husband today, as I was the first day I met him.

This is true… my heart still skips a beat every time I see him. So much so, that I made him this beautiful Vanilla Layer Cake with Orange Frosting to welcome him home from a recent business trip. I missed him!

Vanilla Layer Cake with Orange Cream Frosting  

Here’s what you’ll need: Two 8-inch round cake pans.

Vanilla Layer Cake:

1 cup whole milk, room temperature

6 large egg whites, room temperature

2 teaspoons pure vanilla extract

1/4 teaspoon almond extract

2 3/4 cups cake flour, sifted

1 1/2 cups sugar

1 tablespoon plus 1 teaspoon baking powder

3/4 teaspoon salt

12 tablespoons unsalted butter, room temperature and cut into cubes

Orange Cream Frosting:

1 stick plus 2 tablespoons unsalted butter, softened and cut into cubes

2 cups confectioners’ sugar, sifted

3 tablespoons milk

1/2 teaspoon pure vanilla extract

1/2 teaspoon pure orange extract

1 teaspoon vanilla bean paste

2 tablespoons heavy cream

Preparing the Vanilla Layer Cake:

Preheat oven to 350°F. Grease cake pans and line with parchment, followed by a dusting of flour.

In a medium bowl combine and lightly beat the egg whites, add the 1/4 cup of milk, the vanilla and almond extract. Set aside until ready to use.

In the bowl of an electric mixer fitted with the paddle attachment, combine dry ingredients, cake flour, baking powder, sugar, and salt. On low speed mix for 30 seconds. Place the butter in bowl with dry ingredients and blend on low speed for about 30 seconds, then add remaining 3/4 cup of milk, and mix on low speed until all the ingredients are mixed together. Increase to medium speed and mix for 1 1/2 minutes.

Scrape the sides and add the wet ingredients, the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. Divide the batter in two, spreading evenly into each cake pan.

Bake 25-30 minutes or until a cake tester comes clean when testing the center. Keep an eye on this cake, as it can over-bake. It’s suggested to check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals.

Remove cakes from the oven. While still in the pans, place cakes on wire racks to cool for 10 minutes. Remove the cakes from pan, using a spatula to loosen the sides and gently place on wire racks to cool completely.

Preparing the Orange Cream Frosting:

Place sugar, butter, orange extract and vanilla extract in an electric mixer and beat for 6 minutes, until light and fluffy. Add the cream and beat for another 2 minutes.

Frosting and Preparing the Vanilla Cake Layers:

* I made four layers in this cake, cutting both cakes in half.

Put a small dollop of frosting in the center of a dessert plate, and place the bottom cake layer on top.

Place a cup of frosting on top of the cake layer, and spread evenly with a small offset palette knife.  Lay the next cake layer on top of cake, adding anothe heaping scoop of frosting on top, spreading evenly, repeat with each layer of cake.  Frost the top and begin working your way down the sides until you have a thin layer of frosting over the entire cake. Chill the cake until the frosting is set, about 30 minutes.

Serve and eat! Jeff and I ate a slice of this cake everyday for a week. I wish I had a slice right now!

Warning: This cake is good. Real good. So good whoever eats it may fall in love with you!

* Recipe adapted from Sweetapolita, Funfetti Layer Cake