This orange layer cake is easy to make from scratch and is great for birthdays, family meals, and summer potlucks. It's the perfect orange treat! You should try a Creamsicle cake if you haven't already.
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Ingredient
– 2 3/4 cups all purpose flour– 1/4 cup cornstarch– 1 Tbsp baking powder– 1/2 tsp salt– 1 3/4 cup granulated sugar– zest of 1 orange– 1 cup unsalted butter, at room temperature– 4 large eggs– 1 cup buttermilk– 1/3 cup fresh orange juiceFROSTING– 1 cup unsalted butter, at room temperature– 6 cups confectioner's sugar, sifted– 4 Tbsp fresh orange juice– 1 Tbsp vanilla extract– 4 Tbsp heavy cream or milk
Ingredient
Preheat oven to 350F. Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
Step 1
Step 1
Instructions
Prepare flour, cornflour, baking powder, and salt by whisking. Process granulated sugar and orange zest in a food processor until wet, pale orange, and no large zest bits remain.
Step 2
Step 2
Will take under a minute. In a stand mixer, cream butter and orange sugar for 3 minutes, scraping down the sides.
Step 3
Step 3
Beat eggs one at a time, scraping the basin sides between additions. Add the flour mixture to the mixer on low, then the buttermilk and orange juice just before it's fully blended.
Step 4
Step 4
Mix until mixed, but not overmix. I want to hand-finish to combine everything. Focus on the bowl bottom. Spread batter evenly in both prepared pans.
Step 5
Step 5
Bake in the centre of the oven for 35 minutes, or until the cake bounces back when pressed lightly and begins to peel away from the pan.
Step 6
Step 6
Turn out of pans after 10 minutes of cooling. Frost the layers after they've cooled fully.
Step 7
Step 7
Beat the butter gradually with confectioner's sugar, orange juice, vanilla, and enough cream to thin it to a spreadable consistency to make the frosting.
Step 8
Step 8
Add sugar or cream if the frosting is too thin or thick. If your frosting is lumpy, a quick food processor process makes it silky.