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.
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.
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
- Grease and line three (3) 9 inch cake pans with wax paper. Set to the side.
- Preheat oven to 350 degrees Fahrenheit.
- 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.
- 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.
- Add in olive oil, tangerine juice, buttermilk, orange zest, orange extract, and vanilla extract to egg/sugar mixture, continue to whisk until combined.
- Gradually add in the flour mixture and mix until combined. Do not over mix.
- Divide the batter between the three (3) prepared pans. 2 cups of batter per pan.
- Bake for 22 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool to room temperature.
- Remove from pans and remove wax paper from bottom.
- Make the buttercream frosting: In an electric mixer with a paddle attachment, cream butter on medium high speed until fluffy.
- Reduce speed to low and add in powdered sugar. Scraping the sides of the bowl every so often.
- Add in orange extract, vanilla extract and salt mix until combined.
- Scape the bowl again with a rubber spatula.
- Add in heavy whipping cream and mix on high for 3 minutes.
- Assemble the cake: Using a serrated knife cut off the domed top of each cake.
- 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.
- 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.
- Keep cake in refrigerator. Remove 30 minutes prior to serving to bring to room temperature.
Orange not your thing? Try this Chocolate Crepe Banana Peanut Butter Cake instead!