Orange Poppyseed Cake with Strawberry Buttercream

Orange Poppyseed Cake with Strawberry Buttercream

Cake.

  • 2 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 whole eggs
  • 1 cup orange juice
  • 1/2 cup whole milk
  • 1 cup vegetable oil
  • 1 teaspoon vanilla
  • 1 tablespoon orange extract
  • 1 tablespoon poppyseeds
  • 1 teaspoon freshly grated orange zest

Buttercream.

  • 1 1/2 cups unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1 tablespoon meringue powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla
  • 1/4 cup seedless strawberry jelly

Cake.

Preheat the oven to 350.  Grease three 8-inch pans with non-stick spray.

In the bowl of your stand mixer fitted with a paddle attachment, combine the flour, sugar, baking soda, baking powder and salt.  Add the remaining ingredients and mix on low until combined, then beat on medium speed for two minutes.  Divide the batter between the pans.

Bake until a toothpick comes out clean, about 25 minutes.  Cool the cakes in the pans, covered with a clean kitchen towel.


Buttercream.

In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for one minute until smooth.  With the mixer on low, gradually add the powdered sugar, meringue powder and salt, and mix to combine.  Add the vanilla and strawberry jelly and whip on medium high until very light and fluffy, scraping the bowl down several times.

Frost the cooled cakes with the buttercream.


Recipe and Design from Curly Girl Kitchen
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