lemoncoffeemilk
Orange Cream Sheet Cake with Coffee-Caramel Soak
Make a soft citrus sheet cake layered with orange whipped cream, a coffee-caramel soak and a glossy homemade orange topping.
From YouTube · Jan 28, 2026
Make a soft citrus sheet cake layered with orange whipped cream, a coffee-caramel soak and a glossy homemade orange topping.
40 min
Prep time
35 min
Cook time
3 hrs, including cooling and chilling
Total time
12
Yield
Ingredients
20 ingredients- CITRUS SHEET CAKE
- 3 large eggs
- 120g granulated sugar
- 50ml neutral vegetable oil
- 120ml milk
- 200g plain flour
- 12g baking powder
- 10g finely grated lemon zest
- 10ml lemon juice
- 80ml orange juice
- ORANGE WHIPPED CREAM
- 300ml cold whipping cream
- 50g icing sugar
- 100ml orange juice, chilled
- COFFEE-CARAMEL SOAK
- 15g instant coffee
- 50ml hot water
- 10g caramel syrup
- 30g ice
- 100ml milk
- ORANGE TOPPING
- 500ml orange juice
- 100g granulated sugar
- 50g cornflour or corn starch
Method
27 steps- Preheat the oven to 180°C conventional or 160°C fan. Line a 30 × 40cm rimmed baking tray with baking paper.
- Place the eggs and 120g sugar in a large bowl.
- Whisk for 4–5 minutes, until pale, thick and increased in volume.
- Gradually whisk in the vegetable oil and milk.
- Add the lemon zest, lemon juice and 80ml orange juice and mix briefly.
- Sift together the flour and baking powder.
- Fold the dry ingredients into the egg mixture just until smooth and no dry flour remains.
- Pour the batter into the prepared tray and spread it evenly.
- Bake for approximately 20–25 minutes, until lightly golden and a skewer inserted into the centre comes out clean.
- Leave the cake to cool completely in the tray.
- For the coffee-caramel soak, dissolve the instant coffee in the hot water.
- Stir in the caramel syrup.
- Add the ice and milk and stir until the ice has melted and the mixture is cold.
- For the orange topping, whisk the 500ml orange juice, 100g sugar and cornflour together in a saucepan until smooth.
- Cook over medium heat, whisking constantly, until the mixture boils and becomes thick and glossy.
- Continue cooking for about 1 minute, then remove it from the heat.
- Transfer the orange topping to a bowl and cover its surface directly with baking paper or food wrap.
- Leave it to cool to room temperature.
- For the orange cream, whip the cold cream and icing sugar until it begins to form soft peaks.
- Gradually add the chilled 100ml orange juice while continuing to whip.
- Stop mixing when the cream is thick enough to spread. Do not overwhip.
- Poke the cooled cake all over with a skewer or fork.
- Spoon or brush the coffee-caramel soak evenly over the cake, adding only enough for it to absorb without becoming waterlogged.
- Spread the orange whipped cream evenly over the soaked cake.
- Spoon the cooled orange topping over the cream and spread it carefully into an even layer.
- Refrigerate for at least 2 hours, until thoroughly chilled and set.
- Cut into 12 pieces and serve cold.
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