Moist Layer Orange Cake With Buttercream Frosting

 

Moist Layer Orange Cake With Buttercream Frosting closeup

Moist Layer Orange Cake With Buttercream Frosting has been the topper to my month of August and my headache. I have made the cake pictured above a few dozen times from a recipe I had jotted down on a torn piece of paper and casually placed amongst my books. Most recently my handwritten recipe has gone MIA, which threw me into a total panic, because a dear friend was requesting it. I kept asking myself why didn’t I ever put this recipe on my blog? How in the world did I misplace one of my treasured recipes? It was back to the development drawing board for me. To be honest, I had to make 3 different versions of my Moist Layer Orange Cake With Buttercream Frosting until it tasted exactly the way I remember the outcome tasting of my handwritten recipe. Here it is… never to be lost again.

Moist Layer Orange Cake With Buttercream Frosting on a cake stand

Make this 3 layer cake for someone special or someone you simply like for whatever reason. It’s a cake to celebrate the happiest moments with or just to eat because life is great and even better with cake.

Moist Layer Orange Cake With Buttercream Frosting slice

Ingredients for Moist Layer Orange Cake With Buttercream Frosting:

  • 3 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 large eggs
  • 1 1/2 cups bakers sugar
  • 3/4 cup olive oil
  • 3/4 cup tangerine juice
  • 1 cup buttermilk
  • zest from an entire orange
  • 1/2 teaspoon orange extract
  • 2 teaspoons vanilla extract

Ingredients for Buttercream Frosting:

  • 1 1/2 cups butter, softened
  • 4 1/2 cups powdered sugar
  • 1 teaspoon orange extract
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons salt
  • 5 teaspoons heavy whipping cream

Directions:

  1. Grease and line three (3) 9 inch cake pans with wax paper. Set to the side.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. In a bowl combine flour, baking powder, baking soda, and salt together, then whisk to get out any lumps from flour. Set to the side.
  4. In an electric mixer with a whisk attachment, whip eggs and sugar together for 3 minutes on a medium high speed until pale yellow and thick.
  5. Add in olive oil, tangerine juice, buttermilk, orange zest, orange extract, and vanilla extract to egg/sugar mixture, continue to whisk until combined.
  6. Gradually add in the flour mixture and mix until combined. Do not over mix.
  7. Divide the batter between the three (3) prepared pans. 2 cups of batter per pan.
  8. Bake for 22 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cakes to cool to room temperature.
  10. Remove from pans and remove wax paper from bottom.
  11. Make the buttercream frosting: In an electric mixer with a paddle attachment, cream butter on medium high speed until fluffy.
  12. Reduce speed to low and add in powdered sugar. Scraping the sides of the bowl every so often.
  13. Add in orange extract, vanilla extract and salt mix until combined.
  14. Scape the bowl again with a rubber spatula.
  15. Add in heavy whipping cream and mix on high for 3 minutes.
  16. Assemble the cake: Using a serrated knife cut off the domed top of each cake.
  17. Place one cake layer on a cake stand or platter, then scoop 1 cup of buttercream on top and evenly spread it to the edge. Place another cake layer on top and repeat process until all three layers are frosted.
  18. Spread the remaining frosting around the edges and decorate as you wish. I add a little food coloring to a small amount of frosting to add some color to cake, and to give it a pretty swirl.
  19. Keep cake in refrigerator. Remove 30 minutes prior to serving to bring to room temperature.
  20. Enjoy!

Moist Layer Orange Cake With Buttercream Frosting Long photo

Orange not your thing? Try this Chocolate Crepe Banana Peanut Butter Cake instead!

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