Orange Cream Cake
Orange Cream Cake
Ingredients
For the Cake:
- ½ cup (115g) unsalted butter (softened)
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tbsp orange zest
- ½ cup (120ml) fresh orange juice
- ½ cup (120ml) buttermilk (or milk with 1 tsp lemon juice)
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
For the Orange Cream Frosting:
- 1 cup (240ml) heavy whipping cream (chilled)
- ¼ cup (30g) powdered sugar
- 1 tsp vanilla extract
- 2 tbsp fresh orange juice
- Orange zest for garnish
Instructions
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Step 2: Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt.
Step 3: Cream Butter & Sugar
In a separate bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, and mix well. Stir in orange zest and vanilla extract.
Step 4: Combine Wet & Dry Ingredients
Alternate adding flour mixture, orange juice, and buttermilk into the butter mixture, stirring gently until just combined.
Step 5: Bake the Cake
Divide the batter evenly into the prepared cake pans and bake for 25-30 minutes until a toothpick comes out clean. Let cool completely.
Step 6: Prepare the Frosting
Whip heavy cream with powdered sugar, vanilla extract, and orange juice until soft peaks form.
Step 7: Assemble the Cake
Spread a layer of orange cream frosting on one cake layer, place the second layer on top, and frost the entire cake. Garnish with orange zest and fresh orange slices.
