Orange Layer Cake with Buttercream Frosting and Berries
The orange layer cake is a classic American dessert that is often served for special occasions and celebrations.
This is vegetarian recipe. Dish can be prepared in 120 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Orange Layer Cake with Buttercream Frosting and Berries
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
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In a medium bowl, whisk together the cake flour, baking powder, and salt.
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In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the orange zest.
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In a separate bowl, combine the fresh orange juice, whole milk, and vanilla extract.
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Gradually add the dry ingredients to the butter mixture, alternating with the orange juice mixture. Begin and end with the dry ingredients.
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Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.
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Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
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Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely.
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In a mixing bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy. Add the heavy cream and beat until smooth.
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Place one cake layer on a serving plate and spread a layer of buttercream frosting on top. Repeat with the remaining cake layers.
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Decorate the top of the cake with mixed berries.
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Let the cake rest for 1 hour before serving to allow the flavors to meld together.
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Slice and serve.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 65g22%
- Sugars 45g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
