Description
This Orange Curd Cake features moist vanilla-orange cake layers filled with tangy homemade orange curd and frosted with whipped orange buttercream. A stunning citrus dessert perfect for spring celebrations, tea parties, or special occasions.
Ingredients
For the cake:
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2 1/2 cups all-purpose flour
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2 1/2 teaspoons baking powder
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1/2 teaspoon salt
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1 cup unsalted butter, softened
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1 3/4 cups granulated sugar
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4 eggs
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1/2 cup freshly squeezed orange juice
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1 tablespoon orange zest
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1 teaspoon vanilla extract
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1/2 cup milk
For the orange curd:
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3/4 cup orange juice
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1 tablespoon orange zest
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1/2 cup granulated sugar
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3 egg yolks
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4 tablespoons unsalted butter, cubed
For the frosting:
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1 cup unsalted butter, softened
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3 cups powdered sugar
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1 tablespoon orange zest
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2-3 tablespoons orange juice
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Pinch of salt
Optional garnish:
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Mandarin orange segments
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Candied orange peel
Instructions
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Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
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In a bowl, whisk together flour, baking powder, and salt.
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In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add orange zest, orange juice, and vanilla.
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Alternate adding the dry ingredients and milk to the wet ingredients, starting and ending with flour.
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Divide batter evenly between pans and bake for 28–32 minutes. Let cool completely.
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For the curd, whisk orange juice, zest, sugar, and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until thickened. Stir in butter. Let cool fully.
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For frosting, beat butter until creamy. Add powdered sugar, zest, juice, and salt. Beat until light and fluffy.
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Layer cakes with orange curd in between. Frost with orange buttercream and garnish with mandarin segments or candied peel.
Notes
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Orange curd and cake layers can be made a day ahead for easier assembly.
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Add a touch of orange extract for extra flavor boost.
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Pairs beautifully with herbal tea or sparkling beverages.
Nutrition
- Calories: 410 kcal per slice
