Orange Dream Cake

I love Birthdays, you get to celebrate their life, but also you have an excuse to eat cake.  It seems like one of the best holidays around.  Well yesterday was my Little’s birthday (who gets quite a few recipe shout outs) and also the first day of spring! Not that you could tell over here in New England with several inches of snow.  But regardless this is a spring inspired birthday cake.  It is an orange vanilla cake, with a whipped cream filling, and an orange cream cheese butter cream frosting.   This was family tested and approved!  Nothing beats a fresh cake, and this one is pretty easy, so give it a go!


For the Cake:

  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cups all purpose flour
  • 1 3/4 tsp baking powder
  • 1/2 cup milk (I used soy milk and it turned out fine)
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 1 tablespoon orange juice

For the icing and filling:

  • 3/4 cup whipping cream
  • 1 package cream cheese
  • 1/4 cup butter
  • 1.5 -2 cups powdered sugar
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla

How to:

  1. For the cake, begin by creaming the butter and sugar together.
  2. Then beat two eggs and fold into the butter mixture, you can pulse a little bit with the hand beater.
  3. Using a spatula, fold in the flour and baking powder.
  4. Add the milk, vanilla, orange zest and juice, gentle fold in until completely combined.
  5. Pour into a well greased baking dish, I used a 8×8 square glass pan
  6. Bake at 350 for 25-30 minutes or until a knife can be inserted and removed clean.
  7. Let cool completely. Now onto the sweet stuff
  8. The whipped cream is made by just whipping the cream, and once stiff peaks have formed, add in 1/2 cup sugar (or more or less depending on how sweet you like things).
  9. For the icing, beat together the butter and cream cheese both at room temp. Once whipped, slowly add in the powdered sugar 1/2 a cup at a time.  Also add in the zest and vanilla.  Add sugar until you have reached the desired sweetness level.  I died some pink to use as decoration.
  10. Once the cake is cooled, use a serrated knife to slice through the middle of it (hamburger way), gently take off the top and spread an even coat of whipped cream.  At least 1/2 inch thick.
  11. Replace the top and gently spread the icing around coating, I like a generous layer of frosting, but it is your choice!
  12. Slice and serve, refrigerate if anything remains!


The Sassy Blonde

You have heard of the slutty brownie right?  Well it is time for you to meet the Sassy Blond(ie).  It is blondie batter sprinkled with chocolate chips over a layer of oreos and ginger snaps.  The blondie dough is great on its own, but it works so well with the ginger and chocolate flavors.  This recipe was made in honor of my favorite sassy blonde, my Little.  She works so hard for one of my favorite causes, Relay for Life, and I thought she needed some treats to get her through 12 hours of inspiration, hope, and the power to fight back.  It was a great day and these Sassy Blondes will make any normal day better!


  • 2 cups flour
  • 1 stick butter (1/2 cup)
  • 1 cup brown sugar
  • 2 tablespoons molasses (this can be replaced with another cup of brown sugar)
  • 2 teaspoons baking powder
  • 2 eggs
  • 1.5 teaspoons vanilla
  • 1 teaspoon salt
  • 1/2 pack oreos
  • 8-10 ginger snap cookies
  • 1/2 cup chocolate chips

How to:

  1. Begin by whipping the brown sugar and butter together, just for a few minutes.
  2. Then add in your eggs and vanilla and beat until combined.
  3. Slowly add in your flour cup at a time, and the salt and baking powder.  Mix until combined. Gently fold in the chocolate chips.
  4. In a 9×13 glass pan, spray with cooking spray vigorously.  Then lay down a layer of ginger snaps, and then oreos, then scoop the batter on top of the cookies.  The batter is a little thick so it is best to add dollops around the pans and spread those out.. almost like connecting the dots.
  5. Bake at 350 for 25 minutes.
  6. Let cool completely before cutting.