Orange Butterscotch Torte
Indulge in the rich, citrusy decadence of an Orange Butterscotch Torte, a show-stopping dessert perfect for celebrations or luxurious indulgence. This layered masterpiece combines moist, orange-infused cake with a velvety butterscotch filling that's lightened with creamy whipped topping, creating an irresistible balance of flavors and textures. Freshly grated orange zest and a hint of vanilla enrich every bite, while a garnish of powdered sugar and vibrant orange slices add an elegant touch. With its buttery layers and luscious filling, this torte is as visually stunning as it is delicious. Prep ahead, chill, and serve for a dessert that truly elevates any occasion.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 cup Unsalted butter (softened)
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 4 Eggs (large)
- 0.75 cup Orange juice (freshly squeezed)
- 2 teaspoons Orange zest (finely grated)
- 2 cups Heavy cream
- 1 cup Brown sugar (packed)
- 2 teaspoons Vanilla extract
- 2 tablespoons Cornstarch
- 2 tablespoons Cold water
- 2 tablespoons Powdered sugar (for garnish)
- 6 slices Orange slices (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and line the bottoms of two 9-inch round cake pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the orange juice and orange zest.
Gradually add the dry ingredients to the wet ingredients, mixing just until the batter is smooth. Do not overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes cool, prepare the butterscotch filling. In a medium saucepan over medium heat, combine the brown sugar and 1 cup of the heavy cream. Stir constantly until the sugar dissolves and the mixture begins to thicken, about 5-7 minutes.
In a small bowl, whisk the cornstarch and cold water together to form a slurry. Gradually add this to the butterscotch mixture, stirring constantly. Cook for another 2-3 minutes until fully thickened. Remove from heat and stir in the vanilla extract. Let the filling cool to room temperature.
In a separate bowl, whip the remaining 1 cup of heavy cream until stiff peaks form. Gently fold half of the whipped cream into the cooled butterscotch mixture to lighten it.
Place one cake layer on a serving platter and spread an even layer of the butterscotch filling on top. Place the second cake layer over it and spread the remaining butterscotch filling over the top and sides of the torte.
Use the remaining whipped cream to decorate the top of the torte as desired. Dust with powdered sugar and garnish with orange slices for an elegant finish.
Refrigerate the torte for at least 1 hour before serving to allow the flavors to meld. Slice and enjoy!
Nutrition Facts
Calories |
6781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 374.8 g | 481% | |
| Saturated Fat | 223.9 g | 1120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1737 mg | 579% | |
| Sodium | 2848 mg | 124% | |
| Total Carbohydrate | 784.7 g | 285% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 570.9 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 422 mg | 32% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1464 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
