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Try this delectable Orange Cake with Ermine Buttercream! This delightful treat is the perfect blend of tangy orange and smooth, creamy buttercream. It’s ideal for any celebration or just because you deserve a treat.
Zesty Orange Cake with Silky Ermine Buttercream: a Summery Delight
Welcome to the World of Orange Cake with Ermine Buttercream
A lovely blend binds orange cake with Ermine buttercream, delivering a sensation of citrusy zest and lush creaminess. Optimal moisture owes its allegiance to cornstarch and melted butter, rendering the cake exceptionally moist and fluffy. The topping, a creamy, silky smooth frosting rooted in the legacy of Ermine buttercream, graces this delight with a luxurious texture and just-right sweetness.
Acing the Art of Ermine Buttercream
The journey to silky smooth Ermine buttercream starts with milk and flour simmering together until they thicken into a paste. Once this paste has cooled completely, it’s time to add it to whipped butter. You’ll be rewarded with a creamy frosting perfect for swooping and swirling on your zesty orange cake, without overpowering sweetness. Its versatility in decorating is unbeatable.
Creative Decorating Ideas for Your Orange Cake
Give your cake an eye-catching look with spirals of orange zest on top of the ermine buttercream, adding a citrusy flavor. Arrange thin slices of orange around the edge for a touch of elegance. These decorations visually enhance the match between the cake’s moist, creamy texture and the frosting’s fluffy lightness, making your orange cake the star of any gathering.
Print
Orange Cake with Ermine Buttercream
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 servings depending on size 1x
- Category: Cake, Cupcakes, Cookies and Tarts
- Method: Easy
Description
Celebrate the outstanding flavors of citrus and cream with a slice (or two) of Orange Cake with Ermine Buttercream today
Ingredients
Cake
- 1/2 cup Oil
- 1/2 cup Milk
- 1/2 cup Water
- 2 cups Flour
- 4 teaspoons Baking Powder
- A pinch Salt
- 4 Eggs
- 1 teaspoon Vanilla Essence
- 1 teaspoon Orange Essence
- 1 cup Sugar
- 1 Lemon – Zest
- 1 Orange – Zest
- 1 Orange – juice
- 1/2 Lemon – juice
Ermine buttercream: Cream without the cream
- 5 tablespoons flour
- 1 cup sugar, if you have a sweet tooth, you can add a quarter cup more sugar
- 1 cup milk
- 1 tsp of clear vanilla (optional)
- 1 cup (250 grams) butter
Instructions
Cake
- In a large pot, boil together the oil, milk, and water
- Set aside to cool off a bit
- Sift together flour, baking powder and salt
- Beat together the eggs, vanilla, orange essence, and sugar for about 5 to 6 minutes
- Grate the lemon and orange for zest.
- Squeeze out the juice of an orange and lemon and add.
- Now add the flour and milk mixture in about 3 batches whilst folding in to incorporate the ingredients
- Divide into two prepared cake pans
- Bake for about 20 to 25 minutes, or until a cake tester comes out clean
- Since ovens differ, bake this cake at the temperature you always bake. You can bake at 180C/350F or 160C/320F.
Ermine buttercream
- Mix all ingredients, stir, and place on medium heat on the stove.
- Mix until it becomes a thick paste and bubbles
- Take off the heat and beat with an electric mixer for a minute or two.
- Place the mixture in a bowl and cover it with cling wrap directly on the paste. Set aside until cold.
- It will become a stiff paste, when completely cold.
- The paste must be completely cold, otherwise, your mixture will split if it’s lukewarm
- In a bowl, beat butter: preferably the White Wooden Spoon butter if you can find it. (It must be room temperature, but not too soft).
- Continue beating for about 3 to 4 minutes.
- Add little by little of the cooked flour mixture to the paste and beat until all is incorporated.
- Continue to beat for another minute or two.
- Use this cream without the cream to fill your cakes and cupcakes.
Notes
Created, prepared, tried, and tested by Miriam Tar from SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1 slice
- Calories: 479
- Sugar: 36.2 g
- Sodium: 236.8 mg
- Fat: 26.6 g
- Saturated Fat: 11.5 g
- Trans Fat: 0 g
- Carbohydrates: 56.8 g
- Fiber: 1 g
- Protein: 5.9 g
- Cholesterol: 103.3 mg
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Yum! I just made a passionfruit coconut cake with similar icing…same, same but different. Ha!
Yes Lydia, so many recipes, almost the same thing, but just that small deviation, love it.
This is interesting. I have never made buttercream with flour before – I am intrigued now to try it.
Hi Laura. Thanks for popping in and hope you will enjoy the Ermmine Buttercream. Do let me know what you think and how it turned out for you.
I’d like a huge slice right now, yummy.
Hello Jo, coming up, please have the coffee or tea ready. Thanks for popping in, enjoy it
I had never heard of ermine buttercream before but your cake looks so yummy!
Much appreciated Joanne, hope you will give it a go and enjoy it.