This moist layer cake, full of fresh-squeezed orange flavor, is one of my favorites, and it’s the one I make for my husband’s birthday every year by request. Because the sides are covered in crumbs, it’s a forgiving cake to decorate – you don’t have to spend the time to make the buttercream super-smooth (which can be an experience full of fraught for Type A personalities).  I’ve given instructions to make either a 6-inch or a 9-inch cake, because there are times when a small cake makes more sense, particularly these days when large gatherings are discouraged. But, then again, a 9-inch cake means there’s more cake for everyone, which is never a bad thing.

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Makes one 6-inch or one 9-inch layer cake, serving 6 or 10

Ingredients

Orange Layer Cake (for a 6-inch cake):

• 2 1/4 cups (256 grams) cake flour
• 1 ¾ teaspoons baking powder
• 1/4 teaspoon plus 1/16 teaspoon salt
• 12 tablespoons (170 grams) unsalted butter, softened
• 1 ¼ cups (250 grams) granulated sugar
• 3 large (150 grams) eggs
• 2 teaspoons (4 grams) finely grated orange zest
• ¼ cup (60 grams) freshly squeezed strained orange juice
• 1/2 cup (120 grams) whole milk

Orange Layer Cake (for a 9-inch cake):

• 3 cups (341 grams) cake flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 16 tablespoons (227 grams) unsalted butter, softened
• 1 3/4 cups (350 grams) granulated sugar
• 4 large eggs
• 1 tablespoon (6 grams) finely grated orange zest
• 1/3 cup (80 grams)) freshly squeezed strained orange juice
• 2/3 cup (161 grams) whole milk

Orange Soaking Syrup:

• 1/3 cup (78 grams) water
• 1/4 cup (60 grams) freshly squeezed strained orange juice
• 1/2 cup (100 g) granulated sugar
• 1 tablespoon (15 grams) Grand Marnier or Cointreau

Orange Buttercream (for a 6-inch cake):

• 3 large (90 grams) egg whites
• 1/2 cup plus 1 tablespoon (113 grams) granulated sugar
• 2 tablespoons (30 grams) water
• 18 tablespoons (255 grams) unsalted butter, softened but cool
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon orange oil or orange extract
• 1 tablespoon (15 grams) Grand Marnier or Cointreau
• Orange food coloring

Orange Buttercream (for a 9-inch cake):

• 5 large (150 grams) egg whites
• 1 cup (200 grams) granulated sugar
• 2 tablespoons (30 grams) water
• 30 tablespoons (423 grams) unsalted butter, softened but cool
• 3/4 teaspoon vanilla extract
• ½ plus 1/8 teaspoon orange oil or orange extract
• 1 tablespoon plus 1 teaspoon (20 grams) Grand Marnier or Cointreau
• Orange food coloring

Garnish:

• Callebaut White Chocolate Crispearls *

*Note: available here

Instructions

Make the Orange Layer Cake:

1. Position a rack in the center of the oven and preheat the oven to 350°F. Grease the bottom and sides of either two round 6-inch diameter by 3-inch high cake pans (to make a 6-inch cake) OR two round 9-inch diameter by 2-inch high cake pans (to make a 9-inch cake). Dust the pans with flour and tap out the excess.
2. In a medium bowl, sift together the cake flour, baking powder, and salt. Whisk to combine and set aside.
3. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Gradually add the sugar and beat at high speed for 3 minutes, until well blended and light. Scrape down the sides of the bowl with a rubber spatula, reduce the speed to medium, and add the eggs one at a time, beating well after each addition and mixing until blended. Beat in the orange zest and orange juice until blended (the batter will look curdled at this point – this is normal). Reduce the speed to low and add the flour mixture in three additions, alternating it with the milk in two additions. Mix just until blended. Scrape the batter into the prepared pans, dividing it evenly, and smooth the tops with a rubber spatula.
4. Bake the cakes for 20 to 25 minutes (for the 9-inch cakes) OR 40 to 45 minutes (for the 6-inch cakes), until they are lightly golden brown on top and a toothpick inserted into the center of each cake comes out clean. Cool the cakes in the pans, set on wire racks, for 15 minutes.
5. Invert the cakes onto wire racks, reinvert them so that the domed side is up, and cool completely.

Make the Orange Soaking Syrup:

6. In a small saucepan, combine the water, orange juice, and sugar and bring to a boil over medium-high heat, stirring occasionally just to dissolve the sugar. Remove the pan from the heat and stir in the orange liqueur. Let stand at room temperature until ready to use.

Make the Orange Buttercream:

7. Pour enough water into a skillet so that it comes 1/2-inch up its sides. Bring the water to a simmer; reduce the heat to medium-low to maintain a simmer.
8. In the bowl of an electric mixer, combine the sugar, egg whites, and water. Place the bowl in the skillet of water and whisk gently until the mixture registers 160°F on an instant-read thermometer.
9. Transfer the bowl to the mixer stand and, using the whisk attachment, beat at medium-high speed until the meringue is cool and forms stiff, shiny peaks, about 5 minutes.
10. Reduce the speed to medium and beat in the butter, one tablespoon at a time. Beat in the vanilla extract, orange oil or extract, and orange liqueur. Beat at high speed until the buttercream is smooth, about 1 minute. Add just enough orange food coloring to make the buttercream a very pale orange color. Mix at medium speed until completely combined. Set aside about 1/2 cup (for the 6-inch cake) or 2/3 cup (for the 9-inch cake) of the buttercream to garnish the cake.

Assemble the cake:

11. Using a serrated bread knife, cut off the domed top of each cake so that it is completely level. Break the domed cake pieces into chunks, place them in a food processor. Process the chunks until fine crumbs form. Set the crumbs aside.
12. Using the serrated knife, cut each cake layer horizontally in half to make a total of 4 cake layers. Place one of the layers on a cardboard cake round or cake plate and using a pastry brush, soak it well with the Orange Soaking Syrup. Using a metal icing spatula, spread a scant ½ cup (for the 6-inch cake) or a full ½ cup (for the 9-inch cake) of buttercream on top of it, covering it completely. Top with another cake layer and repeat the soaking and layering, ending with the last cake layer. Spread a thin layer of buttercream over the top and sides of the cake (this is a crumb coat). Refrigerate the cake for about 20 minutes, to chill the buttercream. Spread the remaining buttercream over the top and sides of the cake, making the buttercream as smooth as possible.
13. Pat the reserved cake crumbs gently and evenly around the side of the cake.
14. Put the reserved buttercream in a pastry bag fitted with a 0.63-inch open star tip (such as Ateco #828). Pipe large star dollops around the edge of the cake. Garnish with some white chocolate Crispearls. Serve the cake at room temperature. Store leftover cake (hah!) in the refrigerator.

Recommended equipment:

Anodized Aluminum Round Cake Pan, 6 x 3 Inch

Open Star Pastry Tip

Spatula with 6 by 1.5-Inch Stainless Steel Blade