This orange layer cake recipe was shared with me by a reader named Louise. We don’t speak anymore, but she was a decent baker. I hadn’t made an orange cake in years, and Louise gave me the perfect excuse to make one—and to buy some edible flowers. Edible flowers are perfect for this cake! As a non-decorator, edible flowers are a lifesaver. Just toss a few on top and suddenly you’re the person who brings “that pretty citrus cake” to brunch.
The cake itself is based on a recipe from Memories of a Cuban Kitchen by Mary Urrutia Randelman, and with the orange buttercream, it has that nostalgic “cake my mom used to make” flavor (which Louise did say, between critiques).
The photo is an old one which I plan to update. Unfortunately no one in my household loves orange cake. We like it -- a lot, in fact. But would rather eat chocolate or vanilla. So I'm going to test this recipe as a six inch cake. It will work, but I'd like to post the exact measurements for that size.
Since posting this, a few readers have made the cake with success. One tip Louise left which seems like common sense in hindsight is this: For the buttercream: After you add the initial batch (4 cups) of sugar and orange juice, beat it for a while until it suddenly fluffs up—it changes consistency and dries out slightly. Then you can add the rest of the sugar. Personally, I would start with 3 cups of sugar first.
Recipe
Titi’s Orange Layer Cake
Ingredients
- 3 large eggs, room temperature
- 12 tablespoons unsalted butter, at room temperature (170 grams)
- 1½ cups granulated sugar (300 grams)
- 1 teaspoon grated orange peel
- 3 cups all-purpose flour, sifted before measuring (380 grams)
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh orange juice
Orange Buttercream Frosting
- 2 sticks unsalted butter, very soft (230 grams)
- 4 cups confectioners’ sugar, plus more as needed
- ½ cup fresh orange juice
- 1 teaspoon grated orange zest
- Optional: orange food coloring
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Using a hand or stand mixer, beat the eggs on high speed for 5 minutes. Set aside.
- In a large bowl, cream the butter until smooth. Gradually add the sugar and orange peel, beating until light and fluffy.
- Add the beaten eggs and beat for 2 minutes to combine.
- In a separate bowl, mix together the flour, baking powder, baking soda and salt.
- Add the dry ingredients to the wet mixture alternately with the orange juice, beginning and ending with the flour. Beat until smooth.
- Divide batter between prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Orange Buttercream Frosting
- In a large bowl, beat the butter until smooth. Add 3 cups of the sugar, the orange juice, and zest. Begin beating on low until sugar is absorbed.
- Beat until smooth and creamy. Gradually add the remaining 1 cup of sugar. Beat, scraping sides of bowl, until light and fluffy. then continue adding more sugar to taste.
- Optional: Add a drop or two of food coloring for a deeper orange hue.
- Use immediately or store at room temperature for up to 2 days.
Louise says
I made this recipe again on Apr 22, right after Anna posted it. For the butter cream, when you add the first sugar and orange juice you need to beat it for a while to aerate it and the frosting will suddenly fluff up, change consistency, and dry out a bit. Then the additional sugar should be sufficient to pipe it. If anything, you may even use a little less. 🙂
Sally says
I made this recipe into cupcakes. It made 24 standard size. I halved the icing recipe but put in the full teaspoon of zest. I don't like a ton of icing on my cupcakes so this was the right amount. If you like a LOT of icing then I would suggest making the full batch. The icing recipe as is was a bit runny but it dried smooth which I also like. If you want to pipe it or like a more sculptured icing then add more confectioner's sugar. The cupcakes were delicious - the cake very moist and yummy with just the right amount of sweetness in the icing! Thank you Anna (and Louise)!
Denice says
This citrus cake sounds fabulous. I am making your Titi's Orange cake as well as two other cakes for a party on Sunday. I will let you know how it comes out! I made my own orange extract as well to use in it. Thin peels of two oranges (peel with peeler, do not use whites) and 1/4 cup each of vodka and water. Let sit at least one week. Then keep in fridg. It smells quite nice now.
Thanks for a great site.
Denice (Pleasanton,California)
Deanie says
Oh Anna and Beth! I am going to Captiva/Sanibel one week from Sunday. My husband and I honeymooned their 21 years ago and now try to go twice a year now, May and November. I will try the cake at the Bubble Room. Can't wait to see your pic! I was in the mood for citrus cake last week so made my angel food cake with OJ instead of water and zested orange/lemon and lime peel.
Mary says
This sounds "Oh, my God" good. I had some bad luck with an orange sponge cake a few weeks ago - like I couldn't get it out of the pan after it fell - and I was feeling cheated. I'm going to give this one a try. I'm a citrus lover.
Debbie says
This cake sounds wonderful. I can't wait to see a picture of it. Love things with an orange flavor...
Louise says
CindyD, this cake is from "Memories of a Cuban Kitchen" by Mary Urrutia Randelman. With the orange buttercream, the layer cake tastes like one my mother always made.
CindyD says
Have to check and see if this is anything like the famous orange cake in Jan Karon's books (I haven't made it).
Anna says
This one looks pretty good. I will take a photo of it tomorrow when I garnish it with edible flowers.
Beth, I'll have to do some research on The Bubble Room. I've never heard of it, but I've never been to Captiva, either.
beth says
I once had a delicious orange cake at a place called The Bubble Room in Captiva, Florida. Ever since I've kept my eye out for orange cake recipes. Can't wait to try it. If you're ever in Captiva, a trip to the Bubble Room is a must.
Elyse says
Mmm, orange cake sounds divine right now. And that orange buttercream. Oh man, I really really want some. Can't wait to see photos!
Katrina says
I love all the fresh oj in it!
J says
Oh. My. Word.
I love orange flavored baked goods.... And you said buttercream, too???? *swoon*
snooky doodle says
this sounds delicious 🙂
Pearl says
can't wait for the photo and the reviews!