Orange Butter Cake with Cardamom Buttercream

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 tbsp Baking powder
  • 3 cups Cake flour
  • 1 tsp Cardamom
  • 8 cups Confectioners' sugar
  • 1 tsp Orange extract
  • 1 tsp Salt
  • 2 cups Sugar

• Drinks

  • 1/2 cup Orange juice

• Dairy

  • 2 Sticks Butter, unsalted very soft
  • 2 Sticks Butter, unsalted
  • 7/8 cup Milk

Found on thewellflouredkitchen.com

Ingredients

• 3 Cups (12 Ounces) Cake Flour
• 2 Cups (14 Ounces) Sugar
• 1 Tablespoon Baking Powder
• 1 Teaspoon Salt
• 2 Sticks (8 Ounces) Unsalted Butter, Very Soft
• 4 Large Eggs
• ½ Cup Milk
• ½ Cup Orange Juice
• 1 Teaspoon Orange Extract
• 2 Sticks (8 Ounces) Unsalted Butter, Softened
• 8 Cups Confectioners Sugar
• 6-8 Tablespoons Milk
• 1 Teaspoon Cardamom

Directions

• Preheat the oven to 350 degrees. Butter and flour 3 six inch cake pans, I also like to line the bottoms with parchment for extra easy removal of the cake.
• In a small bowl beat together the eggs, milk, orange juice, and orange extract. In a stand mixer bowl add the flour, sugar, baking powder, salt. Stir until everything is combined. Add the very soft butter, cut into pieces and beat until sandy. Add ¼ of the milk mixture, then beat until thick and creamy, it will look kind of like a thick brownie batter at this point. Scrape down the bowl and beat again for another few seconds. Add the remaining egg/milk mixture in three parts, scraping down the sides of the bowl and beating for one minute in between.
• Pour ⅓ of the batter into each prepared pan. I use a scale to make sure all the layers are roughly the same. Smooth the tops with an offset spatula. Place into the oven and bake 40-45 minutes or until a cake tester or toothpick comes out clean. I like to place my cake pans on a cookie sheet during baking to ensure the bottoms do not brown to quickly.
• Remove the pans from the oven and allow to sit for 5 minutes. Carefully remove the cakes from the pans onto a cooling rack. Let the cakes cool completely.
• Beat the butter until smooth. Add the confectioners sugar and 6 Tablespoons milk. Beat until whipped and creamy. Add additional milk as needed to create desired consistency. I usually beat mine 3-5 minutes for the best creamy texture.
• Place one layer of the cake on a cake stand or cake cardboard. Add about ¾ Cup of frosting to the center of the cake and spread to the sides. Top with the second layer and repeat with more frosting. Top with the last layer.
• Use an offset spatula and apply a crumb coat to the cake. A crumb coat is just a very thin layer of frosting that seals the crumbs in. The crumb coat is extra important with this super tender cake. After the crumb coat, place the cake in the refrigerator for 30-60 minutes. Remove and continue to frost the cake. Serve immediately or store in the refrigerator. Allow the cake to come to room temperature before serving.