The Best Orange Cake Recipe

Try filling your orange cakes with white chocolate buttercream and fresh or frozen raspberries. I call it White Chocolate Raspberry Supreme.

Makes two 8 or 9 inch round cakes or an 8 inch and a 6 inch.

If you are making this cake for a wedding cake (14-10-8-6)you will need to multiply it by 6.

Preheat oven to 350 degrees

Ingredients

• 3 cups sifted all-purpose flour
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter (2 sticks at room temperature)
• 2 cups granulated sugar
• 4 eggs (separated)
• 1 cup orange juice, fresh if possible
• 1 teaspoon vanilla extract
• Grated zest of one orange

Sift together flour, baking powder, and salt. Set aside

In the large bowl of an electric mixer beat the butter until soft and smooth. Add the sugar and beat until light and smooth. Add egg yolks, one at a time, beating after each addition. Stop the mixer and scrape down the sides of the bowl and the beaters several times.

With the mixer on low speed, alternately add the flour mixture and orange juice, beginning and ending with flour. Stir in the vanilla and the orange zest.

In another bowl, with a clean beater, beat the egg whites until stiff but not dry. Stir about 1/2 cup of whites into the batter to lighten it, then fold in remaining whites in several additions.

Divide the batter evenly between the pans. Smooth the batter level, then spread it slightly from the center to the edges.

Bake in the preheated oven for 30-35 minutes, or just until the tops are springy or a cake tester comes out clean.

Cool the cakes in their pans on a rack for 10 minutes. Then invert onto racks.

Raspberry Filling and White Chocolate Filling

I have two buttercream recipes on this site.The easy version above or this Italian Meringue Buttercream version.

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