Go Back Email Link
–+ servings
A frosted orange cake on the table.

Orange Birthday Cake

Author: Veena Azmanov
Prep Time: 10 minutes
Cook Time: 35 minutes
Assembly: 25 minutes
Total Time: 1 hour 10 minutes
Calories: 28
Adjust Servings Here: 12 servings

Description

This elegant orange birthday cake features citrus sponge layers and a smooth orange Swiss meringue buttercream. A light, fresh cake perfect for any celebration.

Ingredients 

For the Cake

  • 250 g (2 cups) Cake flour
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 170 g (¾ cups) Butter unsalted, room temperature
  • 200 g (1 cups) White Sugar
  • 3 large Eggs
  • 120 ml (½ cup) Orange juice Use reduced orange juice for a stronger flavor.
  • 1 tsp Vanilla extract
  • Zest of one Orange
  • ½ tsp Orange Gel Food Color (optional)

Swiss meringue buttercream

Instructions

Cake batter

  • Oven & Pans: Preheat the oven to 325°F / 165°C / Gas Mark 3. Grease and line two 8-inch round cake pans with parchment paper.
  • Dry ingredients - In a bowl, whisk together flour, baking powder, baking soda, and salt.
    250 g Cake flour , ½ tsp Baking Soda, ½ tsp Salt, 1 tsp Baking Powder
  • Wet ingredients - In a stand mixer, beat butter and sugar on medium-high for 2–3 minutes until light and fluffy. Add eggs one at a time, beating well after each. Scrape down the sides of the bowl.
    170 g Butter, 200 g White Sugar, 3 large Eggs, Zest of one Orange, 1 tsp Vanilla extract
  • Dry to wet - Add the dry ingredients to the butter mixture in three parts, alternating with the wet mixture, starting and ending with the flour. Add the orange gel food color along with the wet ingredients. Mix until just combined — do not overmix.
    120 ml Orange juice, ½ tsp Orange Gel Food Color
  • Bake - Divide batter evenly between the pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  • Cool cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Swiss meringue buttercream

  • In a heatproof bowl, (or a stand mixer bowl) whisk together egg whites and sugar. Place over simmering water (double boiler).
    Whisk constantly until the sugar is fully dissolved and the mixture reaches 160°F (71°C).
    Transfer to a stand mixer fitted with the whisk attachment. Beat until stiff peaks form and the bowl feels cool.
    Switch to the paddle attachment. Add butter a few cubes at a time, mixing well between additions.
    Once the buttercream is smooth and silky, mix in orange zest, orange extract, and salt. Beat for 1–2 minutes.
    4 large Egg whites, 200 g Sugar, ½ tsp Salt, 340 g Unsalted butter, 1 tsp Vanilla extract, ½ tsp Orange extract, Orange zest

Assemble

  • Level the tops of both cake layers if needed.
    Place one layer on your cake stand or serving board.
    Spread a generous layer of orange Swiss meringue buttercream.
    Add the second cake layer and apply a thin crumb coat all around. Chill for 15 minutes.
    Frost the entire cake with the remaining buttercream. Decorate with piped swirls, candied orange, or zest.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen