Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 1/2 cup buttermilk
Special equipment needed:
- 2 9-inch round cake pans
- Electric mixer
- Zester
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
4. Beat in the eggs, one at a time, until well combined.
5. Add the orange juice and zest to the butter mixture and beat until well combined.
6. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, until everything is well combined.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and place them on wire racks to cool completely.
10. Once the cakes are completely cool, place one cake layer on a cake plate or serving platter.
11. Spread a layer of frosting over the top of the cake.
12. Place the second cake layer on top of the frosting.
13. Spread another layer of frosting over the top of the cake.
14. Garnish with orange slices or zest, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 340
Fat: 14g
Saturated Fat: 8g
Cholesterol: 75mg
Sodium: 280mg
Carbohydrates: 50g
Fiber: 1g
Sugar: 32g
Protein: 4g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Variations:
- Add a layer of orange curd between the cake layers for extra flavor.
- Use blood oranges instead of regular oranges for a unique twist.
- Add a teaspoon of vanilla extract to the batter for a more complex flavor.
Tips and tricks:
- Make sure your butter is softened before you start mixing it with the sugar.
- Don't overmix the batter, or your cake will be tough.
- Use a zester to get the most flavor out of your orange zest.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- You can microwave individual slices of cake for 10-15 seconds to warm them up.
Presentation ideas:
- Dust the top of the cake with powdered sugar for a simple, elegant look.
- Use a piping bag to pipe frosting around the edges of the cake for a more decorative look.
Garnishes:
- Orange slices or zest
- Fresh mint leaves
Pairings:
- Serve with a cup of hot tea or coffee for a cozy afternoon treat.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If your cake is too dense, you may have overmixed the batter or used too much flour.
- If your cake is dry, you may have overbaked it or used too much flour.
Food safety advice:
- Make sure your eggs are fresh and not past their expiration date.
- Wash your hands and all surfaces that come into contact with the cake batter to prevent the spread of bacteria.
Food history:
- Orange cake has been a popular dessert since the 1800s, when oranges became more widely available in the United States.
Flavor profiles:
- This cake is sweet and citrusy, with a light, fluffy texture.
Serving suggestions:
- Serve this cake as a dessert after a family dinner or at a brunch with friends.
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