Orange Curd Cake

This Orange Curd Cake is a bright, zesty celebration of citrus. Moist vanilla-orange cake layers are filled with a tangy homemade orange curd and enveloped in a whipped orange buttercream frosting. Topped with fresh mandarin segments and a touch of zest, this cake is bursting with refreshing flavor and makes the perfect centerpiece for spring gatherings, afternoon tea, or special celebrations.

Why You’ll Love This Recipe

This cake combines three layers of flavor: tender vanilla-orange sponge, luscious homemade orange curd, and a light, citrusy buttercream. It’s beautifully balanced—not too sweet—with a vibrant freshness that makes each bite feel light and indulgent at the same time. Whether you’re a citrus lover or simply looking for something elegant and refreshing, this cake offers both flavor and finesse.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cake:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, softened
• Granulated sugar
• Eggs
• Fresh orange juice
• Orange zest
• Vanilla extract
• Milk

For the orange curd:

• Fresh orange juice
• Orange zest
• Granulated sugar
• Egg yolks
• Butter, cubed

For the frosting:

• Unsalted butter, softened
• Powdered sugar
• Orange zest
• Orange juice
• Salt

Optional garnish:

• Mandarin orange segments
• Candied orange peel

Directions

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Whisk together the flour, baking powder, and salt in a medium bowl.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in orange zest, orange juice, and vanilla extract.
4. Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the flour mixture. Mix until just combined.
5. Divide the batter evenly between the pans and bake for 28–32 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on a wire rack.
6. To make the orange curd, combine orange juice, zest, sugar, and egg yolks in a saucepan over medium heat. Stir constantly until the mixture thickens (about 5–7 minutes). Remove from heat and stir in the butter until smooth. Let cool completely.
7. For the frosting, beat the butter until smooth. Add powdered sugar, orange zest, orange juice, and a pinch of salt. Beat until light and fluffy.
8. Assemble the cake by placing one layer on a serving plate. Spread a generous amount of orange curd over the surface. Top with the second cake layer.
9. Frost the cake with the orange buttercream, smoothing the sides and top. Garnish with mandarin orange segments or candied orange peel if desired.

Servings and timing

Servings: 10 slices
Prep Time: 30 minutes
Cooking Time: 32 minutes
Total Time: 1 hour 10 minutes
Calories: 410 kcal per slice

Variations

• Lemon Twist: Substitute lemon juice and zest for the orange components to create a lemon curd version.
• Orange Poppy Seed: Add 1 tablespoon of poppy seeds to the cake batter for texture and contrast.
• Filled Cupcakes: Use the batter to make cupcakes and fill the centers with orange curd before frosting.
• Lighter Frosting: Use whipped cream frosting flavored with orange zest for a lighter finish.
• Nutty Addition: Add finely chopped pistachios or almonds between layers for texture and flavor contrast.

Storage/Reheating

Store the assembled cake in an airtight container in the refrigerator for up to 3 days. Let the cake sit at room temperature for 20–30 minutes before serving for best texture. The cake layers and orange curd can also be made ahead and stored separately—cake layers can be frozen for up to 2 months and the curd can be refrigerated for up to 1 week.

FAQs

Can I make the orange curd in advance?

Yes, the orange curd can be made up to a week in advance and stored in the refrigerator in an airtight container.

Can I use store-bought curd?

You can substitute with high-quality store-bought orange curd, though homemade offers a fresher flavor.

What’s the best orange to use?

Fresh navel or Cara Cara oranges are ideal for juice and zest. Avoid pre-bottled juice for best results.

Can I freeze the cake?

Yes, the unfrosted cake layers can be frozen. Wrap tightly in plastic and foil, then thaw before assembling.

Can I use this batter for cupcakes?

Absolutely. This recipe will yield approximately 18–20 cupcakes. Adjust baking time to 18–22 minutes.

How do I keep the layers from sliding?

Make sure the curd layer is not too thick and that the cake is chilled briefly after assembling to help it set.

Can I double the recipe for more layers?

Yes, this recipe can be doubled to create a tall, layered celebration cake. Adjust baking time accordingly.

Is this cake overly sweet?

No, the citrus and curd provide a bright contrast to the sweetness of the buttercream.

What if I don’t have fresh oranges?

You can use bottled orange juice in a pinch, but zest is essential for the best flavor.

Can I use cream cheese in the frosting?

Yes, a cream cheese-orange frosting can be made by replacing half the butter with cream cheese.

Conclusion

This Orange Curd Cake is a refreshing, citrus-infused delight that’s as elegant as it is flavorful. With tender cake layers, silky orange curd, and vibrant buttercream frosting, it’s the kind of dessert that brightens any occasion. Whether served at spring brunch, afternoon tea, or a celebratory gathering, this cake promises a burst of sunshine in every slice.

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