Bright, citrusy butter cake soaked with a sweet orange cream and topped with whipped vanilla cream cheese frosting. Baked in Wilton’s new disposable 9″ baking pan, piped with the set of tips #21, and prepared over the disposable counter covers! Thank you Wilton for sending me these products, and as always, baking life better.
Makes one 9″ round cake, 8-10 servings
Ingredients
Cake:
7 Tbs. (98g) butter, softened
14 Tbs. (175g) granulated sugar
2 tsp. canola oil
2 tsp. vanilla extract
Zest of one large orange
2 eggs, at room temperature
1/4 cup fresh orange juice
1 1/2 cups (180g) all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup buttermilk
Soak:
1/3 cup sweetened condensed milk
1/4 cup fresh orange juice
Frosting:
3oz. cream cheese, softened
3 Tbs. (37g) granulated sugar
1/2 tsp. vanilla extract
3/4 cup heavy whipping cream
Wilton Gel Food Coloring Icing Color (optional)
Instructions
- Preheat the oven to 350Β° F. Spray the cake pan liberally with nonstick cooking spray.
- Place the butter, sugar, canola oil, vanilla, and orange zest into a large mixing bowl. Using a hand mixer, cream the ingredients together on medium speed for 1 minute, or until smooth. Add the eggs and continue to beat for a minute more, until the mixture is light and fluffy. Mix in the orange juice until combined.
- Sift the flour, baking powder, baking soda, and salt into the bowl. Beat the mixture on low until the ingredients begin to come together. Stream in the buttermilk and continue mixing, scraping down the sides of the bowl with a rubber spatula as needed, until a smooth, medium-thick batter forms.
- Pour the batter into the cake pan. Transfer the pan to the middle rack of the preheated oven.
- Bake the cake for 28-33 minutes, or until a toothpick inserted in the center comes out clean. Remove the pan from the oven. Allow the cake to cool for 30 minutes.
- Whisk together the sweetened condensed milk and orange juice in a small bowl until combined. With a clean index finger, poke holes approximately 1″ apart all throughout the cake. Pour the milk mixture evenly over the top of the cake, allowing it to seep in. Refrigerate the cake for an hour, until it is completely cool.
- Place the cream cheese, sugar, and vanilla extract into a medium mixing bowl. Using a hand mixer, cream the ingredients together on medium-high speed for 2-3 minutes, until completely smooth. Add half the heavy cream to the bowl. Beat on low speed to incorporate the heavy cream into the cream cheese, then stream in the remaining cream. Add food coloring, if desired. Continue beating on medium-high speed for 2-3 minutes, just until the whipped cream holds stiff peaks. Be careful not to over beat.
- Pipe or spread the whipped cream cheese frosting over the cooled cake. Refrigerate for at least 30 minutes before serving.
