Citrus fruits are in season and guess what is the popular flavor this month for wedding cakes? Yes, orange and lemon. I made a three-tier wedding cake with orange, lemon, strawberry. I made these small 6-inch cakes for the home too. Isn’t that color so pretty? And the cake is bursting with orange flavor! Our ultimate orange cake recipe is a surefire way to create a cake that is both moist and fluffy while bursting with the freshness of citrus. With each bite of this cake, you’ll savor the vibrant flavors of citrus, creating a truly indulgent experience for yourself and your loved ones. Whether it’s a special occasion or a simple desire for a sweet treat, our ultimate orange cake recipe will never disappoint.
Why make an orange birthday cake?
Oranges provide a refreshing, tangy flavor that pairs well with the sweetness of cake. This balance between sweet and tangy can be particularly appealing. The zest and juice from oranges impart a delightful fragrance to cakes. This aroma can enhance the overall sensory experience of eating. The moisture from orange juice can yield a moist and tender crumb in cakes, which many people find desirable. Orange can be paired with various other flavors like chocolate, almond, cranberry, and more. This versatility means there’s an orange cake for almost everyone’s taste. Almost yearly, oranges are available in many parts of the world, making it easy to incorporate them into cakes. The cake is rich and light with a soft crumb. And, the recipe is very simple and easy with the standard creaming method used. This is just a small 6-inch cake which means it’s perfect for that afternoon tea party. Of course, you can double this recipe to make an 8-inch cake For cake decorators, this cake has a stable structure and can be used in a tiered cake, as well as covered with fondant. Also, it works perfectly to carve novelty cakes.
Step-by-step: Easy orange birthday cake recipe
Cake batter
Preheat the oven to 325°F / 165°C / Gas Mark 3. Grease and line 2× 6-inch baking pans with parchment paper. You can also double this recipe to make 2 x 8-inch round cakes.Pro tip – I am baking in 2 pans, so I can torte in half to make four. But, you can also use 3 x 6-inch round pans to make 3 layers. That way you don’t have to torte. Dry ingredients – Combine flour, baking powder, baking soda, and salt – set aside. Reduce orange juice – Place the orange juice in a saucepan over medium heat and reduce it to 1/3 (almost 1/2 cup). Cool completely.Pro tip – by reducing the liquid in the orange juice we concentrate the flavor.
In the bowl of a stand mixer with the paddle attachment, cream the butter, oil, and sugar until light and fluffy. Add the eggs, one at a time, making sure each is well incorporated.Pro tip – Adding eggs one at a time will prevent the batter from curdling Next, add the flour, sour cream, and cooled orange juice reduction in three batches making sure to scrape the sides of the bowl often. Then, add the vanilla and orange extract and orange zest. Combine well.Pro tip – Do not overmix at this stage as we do not want to activate the gluten in our flour.
Pour the batter into the two prepared baking pans and bake for 20 to 25 minutes on the middle rack or until a center inserted in the center comes out clean.Pro tip – It is a great idea to use cake strips around my baking pans to prevent a dome. That way you don’t lose much height on your layer cakes. Once baked, leave in the pan for no more than 10 minutes. Then, invert onto a cooling rack to cool completely.Pro tip – Always frost cakes only when they are completely cooled. Otherwise, the frosting will melt.
Swiss meringue buttercream
Watch my video on how to make Swiss meringue buttercream Place egg whites and sugar in the bowl of the stand mixer.Pro tip – make sure the bowl is grease-free otherwise the egg whites will not whip Using a whisk, place the bowl over a double boiler and constantly whip until all the sugar has dissolved and the egg whites are fairly warm (about 160 F).Pro tip – you don’t need a thermometer, as long as all the sugar has completely melted your eggs are ready to use Take the bowl off the heat and whip the egg whites with cream of tartar and salt until you have a thick meringue with stiff peaks.Pro tip – it is best to start whipping eggs at medium speed then increase speed as you go for the best meringue Let the mixer continue to whip on medium-low until the mixer bowl feels cool to touch. Then gradually add butter, one cube at a time, with the mixer at medium speed.Pro tip – it is VERY important that the meringue is cooled completely before you add the butter otherwise you will have a soupy mess. Once all the butter is added, whip on medium-high for 2 minutes. Lastly, add the vanilla. Combine well until everything is well combined.
Orange syrup
In a saucepan over medium heat cook the orange juice and sugar. Once the sugar is dissolved bring it to a boil. Cool completely before you use it on the cake.
Assemble
Once cooled, cut the domes off the cake layers using a serrated knife. Brush each layer with the cooled, orange syrup. Place a cake layer on the cake board or cake stand. Top with a dollop of buttercream and spread evenly.Pro tip -if you plan to move the cake again, it is best to use a cake circle under the cake, so you can pick the cake with its base and without any accidents. Next, top the second cake layer on top followed by more buttercream. Then, place the last cake layer on top.Pro tip – it is best to lift individual cake layers on pieces of clean cardboard or cake lifter so you do not break them from table to cake. Crumb coat or spread a little buttercream around the cake. (this helps seal the crumbs). Place the cake in the fridge to chill for 10 to 15 minutes.Pro tip – Chilling the cake at this point will ensure the layers don’t move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need Add orange gel food color to the remaining buttercream. Transfer the buttercream to a piping bag with a leaf piping tip nozzle. Pipe around the cake in a zig-zag from the bottom to the top.
How to store orange cake?
The unfrosted cake layers will stay fresh for up to four days at cool room temperature. And, longer if kept in the fridge. Without frosting, this cake can be frozen for up to a month or more. Swiss meringue buttercream (SMBC) has egg whites, which are considered perishable. In good weather, a cake frosted with SMBC can be kept at room temperature for up to 2 days and in the fridge for up to 5 days
Tips for Success
Room Temperature Ingredients: Make sure your butter, eggs, and orange juice are at room temperature before you start baking. This will help them mix together smoothly and evenly. Proper Mixing: Cream the butter and sugar together until light and fluffy, and make sure to mix the batter just until combined after adding the dry ingredients to avoid overmixing. Fresh Orange Zest and Juice: Use fresh orange zest and juice for the best flavor. Avoid using bottled juice or zest, as they may not have the same fresh, vibrant taste. Even Baking: Make sure to evenly distribute the batter between the cake pans for even baking. Rotate the pans halfway through baking if your oven has hot spots. Cooling the Cakes: Allow the cakes to cool completely before frosting to prevent the buttercream from melting and the layers from sliding. Smooth Buttercream: When making the Swiss meringue buttercream, ensure that the meringue is completely cooled before adding the butter to avoid a soupy texture. If the buttercream looks curdled after adding the butter, continue to beat it until it comes together. Consistency of Buttercream: If the buttercream is too stiff, you can warm it slightly by placing the mixing bowl over a pot of warm water and gently stirring until it softens. If it is too soft, you can chill it in the refrigerator for a few minutes before rewhipping. Decorating Tips: Use a spatula or offset spatula to spread the buttercream evenly over the cake layers. For a smooth finish, use a bench scraper or cake smoother to smooth the buttercream on the sides and top of the cake. Garnish with Care: If you’re garnishing with orange zest or slices, make sure they are dry before placing them on the cake to prevent them from bleeding into the frosting. Storage: Store the assembled cake in the refrigerator to keep the buttercream firm. Let it come to room temperature before serving for the best taste and texture.
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Frequently asked questions
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Creative ways to serve orange cake.
Orange Blossom Mascarpone Cream: Whip together mascarpone cheese, a bit of powdered sugar, orange zest, and a few drops of orange blossom water. Serve a dollop alongside each slice of cake. Candied Orange Peels: Use candied orange peels as a garnish. Not only do they add a beautiful touch, but they also offer a chewy, sweet, and slightly bitter contrast to the soft cake. Orange-Infused Syrup: Make a simple syrup infused with orange zest and juice. Drizzle it over the cake or the plate before serving. Citrus Fruit Salad: Create a fresh fruit salad with various citrus fruits like grapefruits, tangerines, blood oranges, and pomelos. Place on top of the cake for a refreshing contrast. Chocolate Ganache Drizzle: Orange pairs beautifully with chocolate. Drizzle melted chocolate or chocolate ganache over the cake for a visually striking and delicious addition. Edible Flowers: Garnish the cake with edible flowers like pansies, violets, or marigolds. This will make the cake look even more elegant and add subtle floral notes. Orange Curd Filling: Instead of the usual frosting between layers, use a rich orange curd. This will give an intense orange flavor to every bite. Layered Textures: Add a crunchy layer between the soft layers of cake. This could be a thin layer of crushed candied nuts, praline, or even a brittle.
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