Orange Layer Cake With Buttercream Frosting And Berries
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
51
Spice
59
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
4.5 cups
Cake Flour4.5 tsps
Baking Powder1 tsp
Salt1 cup
Sugar1.5 tsps
Vanilla Extract1.5 cups
Whole Milk9 large
Egg White1 cup
Water5.5 cups
Powdered Sugar (sifted)1 cup
Orange MarmaladeDirections:
1
For cake: Preheat oven to 350°F
2
Spray bottom and sides of two 10-inch-diameter cake pans with 2-inch-high sides with nonstick spray
3
Line bottoms with parchment paper rounds; spray parchment
4
Dust pans with flour, tapping out any excess
5
Whisk flour, baking powder, and salt in medium bowl
6
Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until light and fluffy, about 3 minutes
7
Beat in vanilla
8
Add flour mixture in 3 additions alternately with milk in 2 additions, beating until well blended between additions
9
Using clean dry beaters, beat egg whites in another large bowl until foamy
10
With mixer running, gradually add remaining 1/2 cup sugar
11
Beat egg white mixture until stiff glossy peaks form, about 3 minutes
12
Gently fold egg white mixture into batter in 3 additions
13
Divide batter between prepared pans; smooth tops
14
Bake cakes until tester inserted into center comes out clean, about 40 minutes
15
Cool cakes in pans on rack 10 minutes
16
Invert cakes onto rack; remove parchment paper, turn cakes over, and cool completely
17
Preheat oven to 350°F
18
Spray bottom and sides of two 10-inch-diameter cake pans with 2-inch-high sides with nonstick spray
19
Line bottoms with parchment paper rounds; spray parchment
20
Dust pans with flour, tapping out any excess
21
Whisk flour, baking powder, and salt in medium bowl
22
Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until light and fluffy, about 3 minutes
23
Beat in vanilla
24
Add flour mixture in 3 additions alternately with milk in 2 additions, beating until well blended between additions
25
Using clean dry beaters, beat egg whites in another large bowl until foamy
26
With mixer running, gradually add remaining 1/2 cup sugar
27
Beat egg white mixture until stiff glossy peaks form, about 3 minutes
28
Gently fold egg white mixture into batter in 3 additions
29
Divide batter between prepared pans; smooth tops
30
Bake cakes until tester inserted into center comes out clean, about 40 minutes
31
Cool cakes in pans on rack 10 minutes
32
Invert cakes onto rack; remove parchment paper, turn cakes over, and cool completely
33
For orange-flower syrup: Bring sugar and 1 cup water to boil in heavy small saucepan, stirring until sugar dissolves
34
Reduce heat to medium and simmer until reduced to about 1 1/2 cups, about 5 minutes
35
Stir in orange-flower water
36
Chill until cold, about 2 hours
37
Bring sugar and 1 cup water to boil in heavy small saucepan, stirring until sugar dissolves
38
Reduce heat to medium and simmer until reduced to about 1 1/2 cups, about 5 minutes
39
Stir in orange-flower water
40
Chill until cold, about 2 hours
41
For buttercream: Using electric mixer, beat cream cheese and butter in large bowl until smooth
42
Add powdered sugar 1 cup at a time, beating well
43
Add orange-flower water; beat until smooth
44
Place 1 cup orange-flower buttercream in medium bowl; mix in orange marmalade
45
Set marmalade buttercream aside to use as filling
46
Using electric mixer, beat cream cheese and butter in large bowl until smooth
47
Add powdered sugar 1 cup at a time, beating well
48
Add orange-flower water; beat until smooth
49
Place 1 cup orange-flower buttercream in medium bowl; mix in orange marmalade
50
Set marmalade buttercream aside to use as filling
51
To assemble: Hull and cut half of strawberries lengthwise into 1/2-inch wedges
52
Trim cake tops to flatten
53
Place 1 cake on plate, cut side up
54
Brush 1/2 of orange-flower syrup (about 3/4 cup) over top of cake
55
Place scant 1/2 cup plain orange-flower buttercream into pastry bag fitted with 1/3-inch tip
56
Pipe 1/3-inch line of buttercream around edge of cake
57
Spoon marmalade buttercream into center, spreading just to line
58
Gently press sliced strawberries, half of raspberries, and half of blueberries into filling, leaving 1/2-inch border (chill remaining berries for garnish)
59
Top with second layer; brush top with remaining syrup
60
Frost top and sides with remaining plain orange-flower buttercream
61
Chill at least 2 hours
62
Remove cake from refrigerator 1 hour before serving
63
Hull and cut remaining strawberries lengthwise into 1/2-inch-thick wedges
64
Sprinkle sliced strawberries and remaining raspberries and blueberries over cake
65
Hull and cut half of strawberries lengthwise into 1/2-inch wedges
66
Trim cake tops to flatten
67
Place 1 cake on plate, cut side up
68
Brush 1/2 of orange-flower syrup (about 3/4 cup) over top of cake
69
Place scant 1/2 cup plain orange-flower buttercream into pastry bag fitted with 1/3-inch tip
70
Pipe 1/3-inch line of buttercream around edge of cake
71
Spoon marmalade buttercream into center, spreading just to line
72
Gently press sliced strawberries, half of raspberries, and half of blueberries into filling, leaving 1/2-inch border (chill remaining berries for garnish)
73
Top with second layer; brush top with remaining syrup
74
Frost top and sides with remaining plain orange-flower buttercream
75
Chill at least 2 hours
76
Remove cake from refrigerator 1 hour before serving
77
Hull and cut remaining strawberries lengthwise into 1/2-inch-thick wedges
78
Sprinkle sliced strawberries and remaining raspberries and blueberries over cake
79
*A flavoring extract; available in the liquor or baking section of some supermarkets or at liquor stores
80
*A flavoring extract; available in the liquor or baking section of some supermarkets or at liquor stores