Orange Cake with Almond Buttercream: A Citrusy Delight

When it comes to cakes that delight the senses, few can compare to the rich combination of zesty oranges and the nutty sweetness of almond buttercream. The bright flavors of this Orange Cake with Almond Buttercream create a perfect harmony, making it ideal for any occasion, whether it’s a family gathering or a special celebration. This recipe, with its simple steps and exquisite taste, is a must-try for both amateur and seasoned bakers alike.

In this article, we’ll guide you through every detail of making this delicious cake. From the list of ingredients and step-by-step instructions to commonly asked questions about the process, we’ll ensure that you have everything you need to bake the perfect orange cake topped with a luscious almond buttercream. Let’s dive into the world of flavors, textures, and kitchen tips that will make your baking experience smooth and enjoyable.

Why Choose Orange Cake with Almond Buttercream?

An orange cake provides a refreshing change from traditional vanilla or chocolate cakes. The addition of almonds, not only in the buttercream but also in the cake itself, introduces a nutty richness that balances the citrusy tang of the oranges. This cake is moist, fluffy, and bursting with flavor—perfect for summer picnics, birthday parties, or even an elegant dinner dessert.

A Glimpse of the Recipe:

Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes

Servings: 12 slices
Calories: 470 kcal per serving

Ingredients

For the Cake:

225g unsalted butter, softened

225g caster sugar
4 large eggs
225g self-raising flour

1 tsp baking powder
Zest of 2 oranges
1 tbsp orange juice

1 tsp vanilla extract
150g ground almonds

For the Almond Buttercream:

250g unsalted butter, softened

500g icing sugar
2 tbsp almond extract
2 tbsp milk

Directions and Preparation Method

Step 1: Preheat the Oven and Prepare the Tins

Start by preheating your oven to 180°C (160°C fan). Grease and line two 20cm round cake tins with baking paper. This ensures the cakes bake evenly and come out of the tins effortlessly.

Step 2: Cream the Butter and Sugar

In a large bowl, use an electric mixer to beat 225g softened unsalted butter and 225g caster sugar together until the mixture turns light and fluffy. This step is crucial for incorporating air into the batter, which will give your cake a soft and tender crumb.

Step 3: Add the Eggs

Crack 4 large eggs into the butter and sugar mixture one at a time, beating well after each addition. Adding the eggs gradually helps the mixture stay smooth and emulsified.

Step 4: Sift the Dry Ingredients

Sift 225g self-raising flour and 1 tsp baking powder into the bowl with the wet ingredients. Gently fold the dry ingredients into the mixture using a spatula or a large spoon. Be careful not to overmix, as this can cause the cake to become dense.

Step 5: Add the Flavorings

Next, add the zest of 2 oranges, 1 tbsp of orange juice, and 1 tsp of vanilla extract. The orange zest adds a fresh citrusy punch, while the juice gives the cake moisture. Stir in 150g ground almonds for added texture and a rich nutty flavor.

Step 6: Divide and Bake

Divide the batter evenly between the two prepared cake tins, ensuring the tops are smooth. Place the tins in the preheated oven and bake for 25-30 minutes, or until a skewer inserted into the center of the cakes comes out clean. The cakes should have a golden color and a firm, springy texture.

Step 7: Cool the Cakes

Allow the cakes to cool in their tins for about 10 minutes, then turn them out onto a wire rack to cool completely. Make sure they’re fully cooled before you begin frosting to avoid melting the buttercream.

Preparing the Almond Buttercream

Step 1: Beat the Butter and Sugar

In a large mixing bowl, beat 250g softened unsalted butter until smooth. Gradually add 500g icing sugar a little at a time, mixing thoroughly after each addition to prevent lumps. Continue beating until the mixture becomes creamy and fluffy.

Step 2: Add Almond Extract and Milk

Once the butter and sugar are well combined, add 2 tbsp of almond extract and 2 tbsp of milk. Beat again until the buttercream becomes light, smooth, and spreadable. If the buttercream seems too thick, you can add a bit more milk to reach your desired consistency.

Assembling the Cake

Step 1: Spread the Buttercream Between the Cakes

Once your cakes are completely cooled, spread a generous layer of the almond buttercream between the two cake layers. Use a spatula to make sure the buttercream is evenly distributed, giving each bite a rich, sweet, and nutty flavor.

Step 2: Frost the Top and Sides

After sandwiching the cakes together, use the remaining buttercream to frost the top and sides of the cake. For a smoother finish, dip your spatula in warm water and use it to smooth the frosting.

Step 3: Decorate

If desired, garnish the cake with additional orange zest or sprinkle flaked almonds on top for a crunchy texture and beautiful finish. This final touch enhances the visual appeal and adds another layer of flavor.

FAQs About Orange Cake with Almond Buttercream

1. Can I substitute self-raising flour with all-purpose flour?

Yes, you can substitute self-raising flour with all-purpose flour. For this recipe, if you’re using all-purpose flour, add an extra 1 ½ teaspoons of baking powder per cup of flour to achieve the same rise.

2. Can I make this cake ahead of time?

Absolutely! You can bake the cake layers in advance and store them wrapped in plastic wrap at room temperature for up to 2 days. The buttercream can also be made ahead of time and stored in the fridge for up to 5 days. Just make sure to bring the buttercream to room temperature and re-whip it before frosting.

3. How can I make this cake gluten-free?

To make this cake gluten-free, replace the self-raising flour with a gluten-free flour blend. Ensure that the gluten-free flour contains xanthan gum or a similar binding agent to help with the cake’s texture.

4. Can I use a different extract in the buttercream?

If you’re not a fan of almond extract or don’t have it on hand, you can substitute it with vanilla extract for a classic buttercream flavor or orange extract to complement the cake’s citrus notes.

5. How long does the cake stay fresh?

When stored in an airtight container at room temperature, this cake will stay fresh for 2-3 days. If you store it in the fridge, it will last up to 5 days. However, keep in mind that refrigeration can cause the buttercream to harden slightly.

6. Can I freeze this cake?

Yes, you can freeze the cake, either frosted or unfrosted. To freeze the unfrosted cake layers, wrap them tightly in plastic wrap and store them in an airtight container for up to 3 months. If the cake is frosted, flash-freeze it first by placing it in the freezer uncovered until the frosting hardens. Then, wrap the entire cake in plastic wrap and freeze for up to 3 months. Thaw the cake in the fridge overnight before serving.

Conclusion

This Orange Cake with Almond Buttercream is an irresistible blend of sweet and tangy, with the perfect balance of flavors to make every bite memorable. From its light and fluffy texture to the rich almond buttercream that coats it, this cake offers a taste experience that will leave your family and friends craving more.

Not only is this cake delicious, but it’s also easy to make, even for novice bakers. Whether you’re baking for a special occasion or simply to satisfy your sweet tooth, this recipe guarantees success every time.

With the steps, tips, and FAQs provided here, you’re ready to bake your own orange-almond masterpiece. So, gather your ingredients, preheat your oven, and get ready to indulge in one of the best cakes you’ve ever made!