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ORANGE CREAM CAKE Let cool in pans for 10 minutes. Remove 1. In the bowl of a stand mixer fitted with
Makes 1 (9-inch) cake from pans, and let cool completely, the paddle attachment, beat butter and
parchment side down, on wire racks. salt at medium speed until creamy, 1 to
Inspired by the orange-flavored Creamsicles of 5. Level cooled cake layers; discard 2 minutes, stopping to scrape sides of
our childhood, a luscious orange-vanilla pudding parchment. Place 1 cake layer, cut side bowl. With mixer on low speed, gradually
is slathered between orange-scented cake up, on a cake turntable or a serving plate. add confectioners’ sugar alternately with
layers before the stack gets enrobed by Creamy Brush with half of Simple Syrup. Spoon ½ buttermilk, beginning and ending with
Buttermilk Frosting. Better yet, you won’t have cup (about 123 grams) Creamy Buttermilk confectioners’ sugar, beating just until
to chase down the ice cream truck for this one. Frosting into a pastry bag; cut a ½-inch combined after each addition. Beat in
opening in tip. Pipe a ½-inch-tall border vanilla. Increase mixer speed to medium;
1¼ cups (284 grams) unsalted butter, around edge of layer; dollop and spread beat until fluffy, 2 to 3 minutes, stopping
softened Orange Cream Filling inside piped border. to scrape sides of bowl. Use immediately.
2½ cups (500 grams) granulated sugar Top with remaining cake layer, cut side
2 tablespoons (18 grams) tightly packed down. Brush with remaining Simple Syrup. ORANGE CREAM FILLING
orange zest (about 3 large oranges) Spread a thin layer of frosting on top Makes 1⅓ cups
5 large eggs (250 grams), room and sides of cake to create a crumb coat;
temperature refrigerate for 30 minutes. 1⅓ cups (320 grams) whole milk
3¾ cups (469 grams) unbleached cake flour 6. Divide 2 cups (457 grams) Creamy ¼ cup (50 grams) granulated sugar
1¾ teaspoons (8.75 grams) baking powder Buttermilk Frosting between 2 small bowls. 1½ tablespoons (12 grams) cornstarch
1 teaspoon (3 grams) kosher salt Add food coloring to 1 bowl, stirring until 2 teaspoons (6 grams) all-purpose flour
½ teaspoon (2.5 grams) baking soda frosting is deep orange. Add food coloring 2 teaspoons (7 grams) tightly packed
1¼ cups (300 grams) whole buttermilk, to second bowl, stirring until frosting is light orange zest (about 1 large orange)
room temperature orange. Leave remaining frosting white. ¼ teaspoon kosher salt
¼ cup (60 grams) fresh orange juice, 7. Using a small offset spatula, spread 3 large egg yolks (56 grams)
room temperature deep orange frosting in an even layer over 2 tablespoons (28 grams) unsalted
½ teaspoon (2 grams) vanilla extract bottom third of sides of cake. Spread light butter, cubed and softened
Simple Syrup (recipe follows) orange frosting over middle third of sides of ¼ teaspoon (1 gram) vanilla extract
Creamy Buttermilk Frosting (recipe follows) cake. Spread white frosting on top and top Orange gel food coloring
Orange Cream Filling (recipe follows) one-third of sides of cake. Holding a bench
Orange gel food coloring scraper or a large offset spatula flush against 1. Line a medium shallow baking dish or
Garnish: orange sprinkles sides of cake, scrape off excess frosting bowl with plastic wrap; place a fine-mesh
until sides are smooth. Using a small offset sieve inside.
1. Preheat oven to 350°F (180°C). Spray spatula, swirl top as desired. Using a bench 2. In a medium saucepan, heat milk over
2 (9-inch) round cake pans with baking scraper or a large offset spatula held flush medium heat until steaming. (Do not boil.)
spray with flour. Line bottom of pans with against sides of cake, scrape frosting one 3. In a medium bowl, whisk together sugar,
parchment paper. more time to give sides a smooth, finished cornstarch, flour, orange zest, and salt.
2. In the bowl of a stand mixer fitted with the look. Garnish with sprinkles, if desired. Whisk in egg yolks until well combined.
paddle attachment, beat butter, sugar, and (Mixture will be very thick.) Gradually
orange zest at medium-low speed just until SIMPLE SYRUP add half of warm milk to sugar mixture,
combined. Increase mixer speed to medium; Makes ⅓ cup whisking constantly. Add sugar mixture to
beat until fluffy, 3 to 4 minutes, stopping to remaining warm milk in pan. Bring to a boil
scrape sides of bowl. Add eggs, one at a time, ¼ cup (50 grams) granulated sugar over medium heat, whisking constantly.
beating well after each addition. ¼ cup (60 grams) water Cook, whisking constantly, until thickened
3. In a large bowl, whisk together flour, and mixture no longer tastes starchy, 3 to
baking powder, salt, and baking soda. In a 1. In a medium saucepan, heat sugar and 4 minutes. Remove from heat.
medium bowl, whisk together buttermilk, ¼ cup (60 grams) water over medium 4. Add butter to warm milk mixture in
orange juice, and vanilla. With mixer on heat, stirring occasionally, just until sugar two additions, stirring until combined; stir
low speed, gradually add flour mixture to dissolves. Remove from heat. Let cool in vanilla. Add food coloring until desired
butter mixture alternately with buttermilk completely before using. shade is reached. Pour and press mixture
mixture, beginning and ending with flour through fine-mesh sieve into prepared dish
mixture, beating until combined after each CREAMY BUTTERMILK FROSTING or bowl; smooth into a thin layer. Cover
addition and stopping to scrape sides of Makes about 7 cups with a piece of plastic wrap, pressing wrap
bowl. Divide batter between prepared pans; directly onto surface of pudding to prevent
using a small offset spatula, smooth tops. 2 cups (454 grams) unsalted butter, a skin from forming. Refrigerate until
Forcefully tap pans on a kitchen towel- softened thoroughly chilled, 2 to 3 hours or up to
lined counter several times to settle batter ½ teaspoon (1.5 grams) kosher salt overnight. Stir until softened and smooth
and release as many air bubbles as possible. 1 (2-pound) package (907 grams) before using.
4. Bake until a wooden pick inserted in confectioners’ sugar
center comes out clean, 30 to 38 minutes. ½ cup (120 grams) whole buttermilk
1 tablespoon (13 grams) vanilla extract
65 bake from scratch
