Williamsburg Orange Cake with Williamsburg Butter Frosting
Delight your taste buds with the vibrant, citrusy charm of Williamsburg Orange Cake with Williamsburg Butter Frosting! This timeless dessert combines fluffy orange-infused layers with a luscious, creamy frosting that boasts just the right balance of sweetness and zest. Made with freshly squeezed orange juice, fragrant orange zest, and a hint of real vanilla, the cake captures the essence of bright, sunny flavors. The beautifully smooth butter frosting, highlighted by a touch of orange extract and heavy cream, elevates this dessert to irresistible levels. Perfect for celebrations or an elegant tea-time treat, this moist and tender cake is as stunning to look at as it is to eat. Bring a burst of citrus to your table with this orange cake masterpiece!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter (room temperature)
- 2 cups Granulated sugar
- 4 large Eggs
- 2 tablespoons Orange zest
- 0.75 cup Freshly squeezed orange juice
- 0.5 cup Whole milk
- 1 teaspoon Vanilla extract
- 4 cups Powdered sugar
- 3 tablespoons Heavy cream
- 1 teaspoon Orange zest (for frosting)
- 0.5 teaspoon Orange extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the butter and granulated sugar together until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, beating well after each addition. Mix in the orange zest.
In another bowl, combine the freshly squeezed orange juice, milk, and vanilla extract.
Gradually alternate adding the dry ingredients and the liquid mixture to the creamed butter and sugar, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
To prepare the frosting, beat the butter in a large mixing bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Add the heavy cream, orange zest, and orange extract. Beat until the frosting is light and fluffy.
Once the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting on top.
Place the second cake layer on top and spread a thin crumb coating of frosting over the entire cake. Let it set for 10-15 minutes.
Spread the remaining frosting evenly over the cake, smoothing it out with a spatula or decorating as desired.
Garnish with additional orange zest, if desired. Slice and serve.
Nutrition Facts
Calories |
7046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.3 g | 300% | |
| Saturated Fat | 139.6 g | 698% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1320 mg | 440% | |
| Sodium | 2923 mg | 127% | |
| Total Carbohydrate | 1193.6 g | 434% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 895.2 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 407 mg | 31% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 1337 mg | 28% | |
*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.
