Directions
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Preheat the oven to 170°C (340°F). Grease three 20 cm (8-inch) round cake pans and line the bottoms with parchment paper to ensure an easy release once baked.
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In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. This will create a uniform dry mixture.
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Add the softened butter into the dry ingredients and beat until the mixture resembles fine breadcrumbs. This process is crucial for a tender cake texture.
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In a separate bowl, whisk together the eggs, milk, fresh orange juice, vegetable oil, orange zest, vanilla extract, and optional orange extract. Ensure the mixture is well combined for a rich flavor.
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Pour the liquid mixture into the dry ingredients and mix gently until you achieve a smooth, creamy batter. Take care not to over-mix; this step is key to maintaining a light texture.
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If desired, add a few drops of orange food coloring to enhance the color of your batter. This isn’t necessary but adds that extra pop!
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Divide the batter evenly among the three prepared pans. This ensures all layers bake uniformly.
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Bake in the preheated oven for 22–28 minutes. The cake is ready when it springs back when gently pressed in the center.
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Once baked, allow the layers to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
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For the frosting, beat the softened butter in a mixing bowl until it becomes light and fluffy, which will take about 3-5 minutes.
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Gradually add the powdered sugar, mixing on low speed until combined. This helps avoid a sugary cloud mess!
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Next, mix in the cream or milk, orange juice, vanilla extract, and orange zest. Beat until everything is well blended and fluffy.
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If necessary, adjust the consistency with additional cream or powdered sugar as needed to achieve your desired texture.
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To assemble your cake, place the first layer on a serving plate and generously spread frosting on top.
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Repeat the process with the second layer, then place the third layer on top and frost the top and sides of the entire cake.
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Apply a thin crumb coat to seal in the crumbs and chill the cake in the fridge for about 20 minutes to set the coat.
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After chilling, frost the outside again and decorate as desired. You can add extra orange zest or sprinkles for a charming touch.
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Chill the cake before serving and always remember to bring it to room temperature for the best flavor experience before slicing.
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