Hey hey hello! Time for another recipe, and this time we will bake an orange cake 🙂
As you’ll find out soon enough, my baking inspiration is highly dependent on what’s in the fridge. This time around I saw some pretty oranges in the fridge and as always, I asked Mr. Google what would be fun to bake with oranges. I came across so many recipes on how to make an orange cake with buttercream.
P/s: I actually reused the cake plate from Secret Recipe. Why buy something when you have one that can be perfectly reused right? ;)
So without further ado, I will share with you the recipe and the process of baking this cake. I used the orange cake recipe by Australia’s best recipes as my reference. It has always been like that with me and baking or cooking. I looked at recipes, and try it myself, ended up tweaking here and there based on my mood or what’s available. Thankfully though, most of the times the results are still quite decent.
For the cake:
Butter (room temperature) – 125 g
Castor sugar – 1/2 cup
Light brown sugar – 1/4 cup
All-purpose flour – 1 1/2 cup sifted
Baking powder – 2 tsp (sifted together with flour)
Full cream milk – 1/4 cup
Orange juice – 1/3 cup (I used 1 whole orange)
Zest of half an orange
A pinch of salt
I personally prefer to mix my sugar or go full brown sugar. I find that it gives a moister cake.
This recipe is only enough for one layer of cake using 8 x 8-inch cake tin. I doubled the recipe to get a two-layer orange cake
For the buttercream frosting:
Butter – 1/3 cup softened
Icing sugar – 1 cup (sifted)
Orange juice – 2 tbs
Zest of half an orange
Vanilla essence – 1 tsp
It is VERY important to make sure that you sift the icing sugar. Not just for this recipe, but it’s good practice to do so as it helps to improve the texture of your cream
Set aside some of the zest for decoration if you prefer.
Using a mixer, beat butter and sugar thoroughly until white and fluffy. I find that this takes around 7 – 10 minutes of high-speed beating
Add in egg one at a time
Pour in the milk and orange juice
Next, incorporate the dry ingredients: flour with baking powder, orange zest, salt
Pour mixture into an 8 x 8-inch cake tin which has been greased and dusted with flour. If you double the batter, divide equally into two
Bake in a preheated oven at 180C for 30 – 40 minutes
Once done, check to see if the cake is fully cooked using a toothpick or tester. If it comes out clean and not sticky, the cake is done
Place on the cooling rack, allow the cake to rest and cool completely before frosting
For the buttercream, beat butter and sugar until white and fluffy, then add in the rest of the ingredients
Lather your cake with a generous amount of buttercream and decorate as you wish. Enjoy!
I’ve seen a wide variety of orange cakes on the net, and every single one looks amazing. I personally find this recipe works well too and it is quite a simple one. Give it a try and let us know how it works for you. Have fun baking!