Description
This orange cake is soft, fragrant, and just sweet enough with a fresh citrus kick. The buttercream is light and creamy with a gentle orange flavour that makes every bite feel a bit special.
Ingredients
Units
Scale
Orange Cake
- 250 g butter, softened
- 250 g castor sugar
- 4 large eggs, room temp
- zest of 2 oranges
- 5 ml vanilla extract
- 280 g Self-Rising flour
- a pinch of salt
- 150 ml milk, room temp
Buttercream Icing
- 390 g icing sugar, sifted
- 100 g butter, room temp
- 5 ml finely grated orange zest
- 37.5 ml fresh orange juice
Instructions
- Preheat your oven to 375⁰F (190⁰C).
- Grease and line 2 cake tins, about 22 to 23 cm, with baking paper.
- In a mixing bowl, beat 250 g butter and 250 g castor/caster sugar for about 3 minutes until pale and fluffy.
- Add the 4 eggs one at a time, beating well after each one.
- Mix in the zest of 2 oranges and 1 tsp vanilla extract.
- In a separate bowl, sift together 280 g Self-Rising flour and a pinch of salt.
- Add the flour mixture and 150 ml milk in three parts, alternating between the two.
- Start and end with flour. Mix gently, just until combined; don’t overdo it or the cake turns dense.
- Divide the batter evenly between the tins and smooth the tops.
- Bake for 30 to 35 minutes until the cakes are lightly golden, spring back when touched, and a cake pin inserted comes out clean.
- Let the cakes cool in the tins for about 10 minutes, then turn out onto a rack to cool completely.
- Beat 100 g butter until soft and creamy.
- Add 390 g icing sugar gradually, then mix in 1 tsp orange zest and 3 tbsp fresh orange juice.
- Beat until pale and fluffy. If it feels too thick, add a tiny splash more juice. Too soft, add a bit more icing sugar.
- Level the cakes if needed. Spread a layer of buttercream over one cake, place the second layer on top, then frost the outside. You can keep it rustic or pipe little rose swirls if you’re feeling fancy.
Notes
Prepared, tried, and tested by Reshika
