Orange Ombre Birthday Cake With Chocolate Frosting
Serves: 3
Marley Adams
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
51
Sourness
45
mins
Prep time (avg)
5
Difficulty
Ingredients:
3.5 cups
Cake Flour3 tsps
Baking Powder1 tsp
Salt1.25 cups
Milk1 cup
Vegetable Oil2 tbsps
Orange Juice1 tbsp
Orange Zest3 sticks
Unsalted Butter (room temperature)1.5 cups
Granulated Sugar6 large
Egg5 cups
Sugar (confectioners')1 cup
Heavy CreamDirections:
1
Preheat the oven to 350 degrees F; position racks in the upper and lower thirds of the oven
2
Spray three 9-by-2-inch round cake pans with nonstick spray and line the bottom of each with parchment paper
3
Spray the parchment
4
Set the pans aside
5
In a large bowl, whisk to combine the flour, baking powder and salt; set aside
6
In a separate bowl or measuring cup, combine the milk, oil, orange juice and zest; set aside
7
In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar together on medium-high speed until light and fluffy, about 8 minutes
8
Add the eggs, one at a time, beating well after each addition
9
Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with the wet ingredients, and beginning and ending with the dry
10
Pour one-third of the batter into a medium bowl, add 1 or 2 drops of orange food coloring, and stir to combine
11
Pour into one of the prepared cake pans
12
Pour another third of the batter into the same bowl and add 3 or 4 drops of food coloring
13
Stir to combine, then pour into the second cake pan
14
Add 5 or 6 drops of food coloring to the remaining batter and stir to combine
15
Pour into the third cake pan
16
Bake the cake layers until a toothpick inserted in the center comes out clean, about 25 minutes, rotating the pans halfway through
17
Cool in the pans on wire racks for 5 minutes
18
Then invert the cakes, peel off the parchment and let cool completely on wire racks
19
Trim the tops if domed
20
To assemble the cake: Place the darkest cake layer on a cake stand and frost the top completely
21
Stack the next darkest layer and again frost the top
22
Stack the final layer and frost the top and sides of the cake
23
Slice to serve
24
Place the chocolate in a large heat-proof bowl set over (not in) a pan of gently simmering water
25
Heat until the chocolate is melted, then stir until smooth
26
Remove the bowl from the pan and let the chocolate cool to room temperature
27
In a stand mixer with the paddle attachment, beat the butter and confectioners' sugar on medium speed until light and smooth, about 3 minutes
28
Add the melted chocolate and beat until combined
29
Add the cream and beat until the frosting is smooth and spreadable