This orange cake is super easy to make and it is delicious. It is moist and tender. We are going to frost and fill it with an orange buttercream.
Please use freshly squeezed orange juice for the cake and frosting in this recipe. Your results will be a lot better. The frosting will be made with unsalted, softened butter. Make sure the butter is really soft so that your frosting is not lumpy.
You need to refrigerate this cake because of the buttercream. Please make sure to cover it with a dome so that it does not acquire any of the flavors in the fridge. Remove it from the fridge about 10 minutes before serving so that it comes to room temperature.
This is what you are going to need for this delicious orange cake:
FOR THE CAKE:
2 ¾ cups (345 grams) all-purpose flour
1 ½ cups (300 grams) sugar
2 tsp. (8 grams) baking powder
¼ tsp. (2 grams) baking soda
1 tsp. (8 grams) salt
1 TBS orange zest
½ cup (118 ml) oil
½ cup (118 ml) freshly squeezed orange juice with pulp
1 cup (235 ml) water
4 large eggs at room temperature
Heat your oven to 350 degrees F (176 C) and lightly oil and flour two 9-inch cake pans.
Place the flour, sugar, baking powder, baking soda and salt in a bowl and mix it well. You can use your beater or a whisk.
Add the orange zest and oil. Beat it until it resembles peas.
Add the orange juice and beat that in until all the flour is wet.
Add the water and beat that in until fully incorporated.
Add the eggs and beat in well.
Divide the dough equally in both cake pans and softly bang the pans against the counter to release any bubbles.
Bake for 30 to 35 minutes or until a cake pin comes out clean and the cakes are golden brown.
Place the cakes on a cooling rack and allow cooling completely before you unmold.
FOR THE BUTTERCREAM:
¾ cup (173 grams) unsalted, softened butter
2 tsp. orange zest
1 tsp. (5 ml) vanilla
4 cups confectioner’s sugar (500 grams) — (aka icing or powdered sugar) – sifted
2 TBS freshly squeezed orange juice
Cream the butter with the orange zest and the vanilla. Add the sifted sugar and beat until you have a uniform cream. This will take a few minutes.
Add the orange juice and beat it in. This will thin out your frosting/filling. If you want it to be thinner add a little bit more juice but be careful not to overdo it.
You can refrigerate this frosting for up to a week in a closed container. Bring it to room temperature before using.
ASSEMBLE THE CAKE:
Chocolate bar – any type (optional)
Place a serving platter upside down over one of the molds and quickly turn it over to unmold. The cake should come out very easily. Very carefully turn it over with your hands so that it is right side up. Cut off any bulges with a serrated knife to level the cake.
Unmold the other cake on a plate and set it aside.
Place about 1/3rd of the frosting on the cake in the platter and spread it out. You can add more if you want a thicker filling.
Very carefully invert the other cake on top of the filling. Cut off any bulges with a serrated knife to make it level. If you do this you will have crumbs when you start frosting the cake. Simply spread out a thin layer of frosting on top and then add the rest. Frost the top and sides of the cake swirling with a butter knife or cake spatula.
If you want shave some chocolate on to the top of the cake and the sides of the platter with a vegetable peeler. This decoration is simple and looks great.
This cake needs to be kept in the refrigerator. Cover it with a dome so it does not acquire other flavors. Let it sit at room temperature for a few minutes before serving.