Orange Layer Cake With Buttercream Frosting And Berries Recipes

MARY BERRY'S ORANGE LAYER CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. You will need 2 x 20cm loose-bottomed sandwich tins, greased and bases lined with baking parchment. Measure all the cake ingredients into a large bowl (reserve a little orange zest for decoration) and beat with a wooden spoon or electric hand mixer until combined and smooth.
• Divide evenly between the 2 tins. Bake for 20-25 mins or until well risen, lightly golden and shrinking away from the sides of the tins. After 5 mins, remove from the tins and leave to cool on a wire rack.
• To make the icing, put the butter and icing sugar into a bowl and mix with an electric hand mixer until light and fluffy. Stir in the orange zest.
• Remove the paper from the cakes. Sit 1 cake upside down on a plate. Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Spread half the butter icing over the glazed cake. Sit the other cake on top, brush with the remaining glaze, then spread with the remaining butter icing. Scatter with the reserved orange zest. The cake is best eaten on the day, but will keep for up to 3 days in a cool place. It freezes well un-iced or filled.

ORANGE CREAMSICLE LAYER CAKE

Steps:

• Preheat the oven to 350ºF (177ºC). Grease and flour (or use homemade cake release) two 8" round baking pans. Set aside.
• In a medium size bowl, toss together the flour, baking powder, and salt. Set aside.
• In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and orange marmalade on medium-high speed until light and fluffy (about 3 minutes). Add each egg, one at a time, beating on medium-high speed until fully incorporated, scraping down the sides as necessary. Add the vanilla extract and orange zest and beat again until combined.
• Stir the orange juice into the milk. Scrape down the sides of the mixer bowl and turn the mixer speed to low. Add the flour in 2 additions, alternating with the milk/orange juice. Remove bowl from mixer and stir with a spatula until everything is completely combined.
• Spoon batter evenly into prepared pans and bake 28-34 minutes or until lightly browned on top and a toothpick inserted in the center comes out clean. Remove from oven and allow cakes to cool in the pans completely on a wire rack before removing and assembling.
• In a medium size bowl with a handheld mixer or in the bowl of stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until no lumps remain (about 3 minutes).
• Decrease mixer speed to low. Add powdered sugar, orange zest or orange marmalade, and vanilla extract. Increase mixer speed to to high and beat until completely combined (approximately 2-3 minutes).
• For more buttercream troubleshooting tips, see my book, The Home Baker's Guide to Basic Buttercream.
• For a 2 layer cake: trim cooled cake layers to create a flat surface. You can do this with a large serrated knife or a cake leveler. Place one layer on a plate or cake stand and cover the top with cream cheese frosting. Spread evenly with an offset spatula. For a 4 layer cake: split each layer into two even layers and proceed with step 2, alternating cake and frosting.
• Place second layer on top, cut surface down. For a sturdier cake, refrigerate at this point for about 10 minutes. When cake is slightly chilled, remove from refrigerator and spread more frosting on the top and around the sides. Refrigerate frosted cake at least 30 minutes before cutting so cake and frosting can set completely. Leftovers stay fresh, covered tightly, at room temperature up to 3 days and in the refrigerator up to 5 days.
• Make ahead: prepare cakes and frosting up to 1 day in advance. Cover cakes tightly and keep at room temperature or in the refrigerator until ready to assemble. Refrigerate prepared frosting in an airtight container until ready to use. Unfrosted cake layers may be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator before assembling. Frosted cake can be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

GRANDMA'S ORANGE CAKE WITH ORANGE BUTTERCREAM FROSTING

Steps:

• For the Cake
• Preheat oven to 350° F
• Place Flour, sugar, salt, baking soda, egg and oranges in a large bowl.
• Beat with an electric mixer until everything is well combined and you see no large pieces of orange remaining.
• Pour into a greased 9 inch cake pan.
• Bake for 30-35 minutes. Cake is done when a knife or toothpick inserted in the center comes out clean (no batter sticking to it).
• Place cake on wire rack to cool. Cake should be room temperature before you frost it.
• For the Frosting
• Place butter, orange zest and about 1/4 of the powdered sugar in a medium bowl.
• Beat with the whisk/whip attachment of an electric mixer until well combined.
• Alternate adding small amounts of the remaining sugar and orange juice slowly, mixing in between each addition. Continue until all of the sugar and juice have been added. Continue beating with the mixer until the frosting is light and fluffy.
• Spread the icing over your cake with a spatula or apply with a piping bag.

ORANGE LAYER CAKE WITH BUTTERCREAM FROSTING AND BERRIES

Steps:

• For cake:
• Preheat oven to 350°F. Spray bottom and sides of two 10-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Line bottoms with parchment paper rounds; spray parchment. Dust pans with flour, tapping out any excess. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until light and fluffy, about 3 minutes. Beat in vanilla. Add flour mixture in 3 additions alternately with milk in 2 additions, beating until well blended between additions. Using clean dry beaters, beat egg whites in another large bowl until foamy. With mixer running, gradually add remaining 1/2 cup sugar. Beat egg white mixture until stiff glossy peaks form, about 3 minutes. Gently fold egg white mixture into batter in 3 additions. Divide batter between prepared pans; smooth tops.
• Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 10 minutes. Invert cakes onto rack; remove parchment paper, turn cakes over, and cool completely.
• For orange-flower syrup:
• Bring sugar and 1 cup water to boil in heavy small saucepan, stirring until sugar dissolves. Reduce heat to medium and simmer until reduced to about 1 1/2 cups, about 5 minutes. Stir in orange-flower water. Chill until cold, about 2 hours.
• For buttercream:
• Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar 1 cup at a time, beating well. Add orange-flower water; beat until smooth.
• Place 1 cup orange-flower buttercream in medium bowl; mix in orange marmalade. Set marmalade buttercream aside to use as filling.
• To assemble:
• Hull and cut half of strawberries lengthwise into 1/2-inch wedges. Trim cake tops to flatten. Place 1 cake on plate, cut side up. Brush 1/2 of orange-flower syrup (about 3/4 cup) over top of cake. Place scant 1/2 cup plain orange-flower buttercream into pastry bag fitted with 1/3-inch tip. Pipe 1/3-inch line of buttercream around edge of cake. Spoon marmalade buttercream into center, spreading just to line. Gently press sliced strawberries, half of raspberries, and half of blueberries into filling, leaving 1/2-inch border (chill remaining berries for garnish). Top with second layer; brush top with remaining syrup. Frost top and sides with remaining plain orange-flower buttercream. Chill at least 2 hours.
• Remove cake from refrigerator 1 hour before serving. Hull and cut remaining strawberries lengthwise into 1/2-inch-thick wedges. Sprinkle sliced strawberries and remaining raspberries and blueberries over cake.
• *A flavoring extract; available in the liquor or baking section of some supermarkets or at liquor stores.

ORANGE CAKE WITH WHIPPED ORANGE BUTTERCREAM

Steps:

• Preheat the oven to 375°.
• Grease and flour 3 8-inch round cake pans.
• Mix the dry ingredients together and set aside.
• Beat the egg yolks until they are light, thick, and lemon colored and form a ribbon when you pull the beaters out.
• Set aside.
• Cream the butter thoroughly.
• Add the sugar gradually and beat until light and fluffy - 5 minutes on high.
• Add the egg yolks and beat well.
• Mix the milk, orange juice, vanilla, and orange zest.
• Add the flour alternately with the milk mixture beating thoroughly after each addition.
• Spoon into prepared pans.
• Bake for 20 - 30 minutes or until cake tests done.
• Cool in pans 5 minutes.
• Turn out carefully to cool completely.

ORANGE BUTTERCREAM FROSTING

Steps:

• In a small bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, orange zest and vanilla. Add enough orange juice to achieve frosting consistency.

BLUEBERRY AND ORANGE LAYER CAKE WITH CREAM CHEESE FROSTING

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides; line bottoms with rounds of parchment paper. Sift first 3 ingredients into medium bowl. Beat butter in large bowl until fluffy. Gradually add sugar, beating until blended. Beat in concentrate, peel, and vanilla. Beat in eggs 1 at a time. Beat in flour mixture in 4 additions alternately with milk in 3 additions. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack.
• For filling:
• Combine berries, sugar, and lemon juice in heavy small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil until mixture is reduced to 3/4 cup, stirring occasionally and mashing berries coarsely with fork, about 8 minutes. Chill filling uncovered until cold, about 30 minutes.
• For frosting:
• Beat cream cheese and butter in bowl to blend. Beat in powdered sugar in 4 additions, then orange concentrate, peel, and vanilla. Chill until firm but spreadable, about 30 minutes.
• Cut around cakes to loosen. Turn cakes out. Peel off parchment. Place 1 layer, flat side up, on platter. Spread filling to within 1/2 inch of edges. Chill 5 minutes. Top with second layer, flat side down. Spread 1/2 cup frosting thinly all over cake to seal. Spread remaining frosting over cake. Mound remaining blueberries on top. (Can be made 1 day ahead; chill. Serve at room temperature.)

ORANGE LAYER CAKE WITH BUTTERCREAM FROSTING AND BERRIES

Steps:

• For cake:
• Preheat oven to 350°F. Spray bottom and sides of two 10-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Line bottoms with parchment paper rounds; spray parchment. Dust pans with flour, tapping out any excess. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until light and fluffy, about 3 minutes. Beat in vanilla. Add flour mixture in 3 additions alternately with milk in 2 additions, beating until well blended between additions. Using clean dry beaters, beat egg whites in another large bowl until foamy. With mixer running, gradually add remaining 1/2 cup sugar. Beat egg white mixture until stiff glossy peaks form, about 3 minutes. Gently fold egg white mixture into batter in 3 additions. Divide batter between prepared pans; smooth tops.
• Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 10 minutes. Invert cakes onto rack; remove parchment paper, turn cakes over, and cool completely.
• For orange-flower syrup:
• Bring sugar and 1 cup water to boil in heavy small saucepan, stirring until sugar dissolves. Reduce heat to medium and simmer until reduced to about 1 1/2 cups, about 5 minutes. Stir in orange-flower water. Chill until cold, about 2 hours.
• For buttercream:
• Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar 1 cup at a time, beating well. Add orange-flower water; beat until smooth.
• Place 1 cup orange-flower buttercream in medium bowl; mix in orange marmalade. Set marmalade buttercream aside to use as filling.
• To assemble:
• Hull and cut half of strawberries lengthwise into 1/2-inch wedges. Trim cake tops to flatten. Place 1 cake on plate, cut side up. Brush 1/2 of orange-flower syrup (about 3/4 cup) over top of cake. Place scant 1/2 cup plain orange-flower buttercream into pastry bag fitted with 1/3-inch tip. Pipe 1/3-inch line of buttercream around edge of cake. Spoon marmalade buttercream into center, spreading just to line. Gently press sliced strawberries, half of raspberries, and half of blueberries into filling, leaving 1/2-inch border (chill remaining berries for garnish). Top with second layer; brush top with remaining syrup. Frost top and sides with remaining plain orange-flower buttercream. Chill at least 2 hours.
• Remove cake from refrigerator 1 hour before serving. Hull and cut remaining strawberries lengthwise into 1/2-inch-thick wedges. Sprinkle sliced strawberries and remaining raspberries and blueberries over cake.
• *A flavoring extract; available in the liquor or baking section of some supermarkets or at liquor stores.
• add your own note