Orange Cake

Orange Cake

Cake.

• • 2 3/4 cups cake flour or all-purpose flour, sifted

  • 1 3/4 cups granulated sugar

  • 3 1/2 teaspoons baking powder

  • 1/2 teaspoon coarse Kosher salt

  • 3 large eggs

  • 1/2 cup whole milk

  • 1 cup orange juice

  • 1 cup vegetable oil

  • 1 teaspoon vanilla extract

  • 1-2 teaspoons orange extract

  • 1 teaspoon fresh orange zest

Buttercream.

• • 2 cups unsalted butter, softened to room temperature

  • 4 cups powdered sugar

  • 1 tablespoon meringue powder (optional)

  • 1/8 teaspoon coarse Kosher salt

  • 1-2 teaspoons orange extract

  • 1 teaspoon vanilla extract

  • 1 teaspoon fresh orange zest

  • 2-4 tablespoons milk or cream, if needed

Cake.

Preheat the oven to 350F, and spray three 8-inch cake pans with non-stick spray.

In a large bowl, sift together the flour, sugar, baking powder and salt. Separately, whisk together the eggs, milk, orange juice, oil, extracts and orange zest. Add the wet ingredients to the dry and whisk well for 30-60 seconds, until well combined.

Divide the batter between the pans. Bake on the center oven rack for about 28-30 minutes, until a cake tester comes out clean and the centers of the cakes spring back when lightly touched. Set the pans on a wire rack, cover loosely with a clean kitchen towel and cool completely.

Buttercream.

In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute until smooth. With the mixer on low, gradually add the powdered sugar, meringue powder, salt, extracts and orange zest, mixing to combine. Increase speed to medium and whip for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy, adding the milk as needed for desired consistency.

Remove the cooled cakes from the pans. Stack and fill the cakes, then frost all over with a thin crumb coat of buttercream. Chill 20 minutes. Frost with a final coat of buttercream. Garnish with the dried orange slices.

Recipe from Curly Girl Kitchen