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orange cake
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Orange Layer Cake

This cake absolutely explodes with orange flavor. There’s zest and fresh juice in the cake and the buttercream and a layer of white chocolate orange ganache is set in the center.
Course Dessert
Prep Time 1 hour
Cook Time 40 minutes
Servings 20 slim slices

Equipment

  • 2 8" round cake tins metal
  • stand mixer or hand mixer

Ingredients

Orange Buttercream

  • 1 cup unsalted butter, softened 226g
  • zest of 1 orange
  • 1 tsp fine sea salt
  • 1 vanilla bean
  • 3 cups powdered sugar organic is preferable
  • 3-4 tablespoons freshly squeezed orange juice

Orange Cake

  • 1 cup unsalted butter, softened 226g
  • zest of 2 oranges
  • 2 cups granulated sugar 440g
  • 4 large eggs at room temperature
  • 1 tsp fine sea salt
  • 2 teaspoons pure vanilla extract
  • 3 cups cake flour 375g
  • 1/2 tsps baking powder
  • 1/2 tsps baking soda
  • 1/2 cup fresh orange juice 125g
  • 3/4 cups buttermilk, at room temperature 185g

Orange Ganache

  • 250g white chocolate, chopped
  • 60g fresh orange juice

Instructions

For the Orange Buttercream

  • Beat the butter, vanilla, salt and orange zest together in the bowl of a stand mixer. Add the powdered sugar and beat until combined. Add the orange juice, one tablespoon at a time until you have a smooth buttercream - you may need more or less than what’s specified. This can be made ahead of time and stored in an airtight container at room temperature.

For the Orange Cake Layers

  • Preheat the oven to 325 F. Grease and flour two 8” cake pans.
  • Set the butter in the bowl of a stand mixer fitted with the paddle attachment, then zest the orange over the butter and turn the mixer on. Pour in the sugar and beat until creamed, very light and fluffy, about 5 full minutes.
  • Add the salt and vanilla and beat to combine. Add the eggs, one at a time, allowing each to be almost fully combined before adding another. Use a rubber spatula to scrape the bottom of the bowl and ensure everything is well mixed.
  • Sift in the cake flour with the baking soda and powder then use the rubber spatula to fold it in gently. Turn the mixer on low and slowly pour in the buttermilk and orange juice. Mix to combine.
  • Divide the batter between the two cake pans and bake for 30-40 minutes until a cake tester comes out clean or you can press the top and it bounces back. Let cool in the pan for a few minutes then set on a cooling rack. If the cakes have a light dome, use a serrated bread knife to slice them off. Let cool completely.

For the Orange Ganache

  • Melt the white chocolate in the microwave, stirring every 30 seconds. When it’s mostly melted, stir until glossy. Add the orange juice and stir to combine.

To Build the Cake

  • Pipe a ring of buttercream around one of the cake layers (it should be face-up) and pour the ganache in. Even it out so it’s in one layer. Chill this in the fridge so the ganache can set, just 10 minutes should do it. Place the second cake layer on top (face down) then use the rest of the buttercream to frost the cake.