Succulent Orange Curd Cake

This Orange Curd Cake features three layers of soft orange cake filled with tangy orange curd and topped with a smooth Swiss buttercream. A fresh, elegant dessert perfect for any occasion.

Orange Curd Cake

If you are looking for a cake that feels both light and indulgent, this orange curd cake is a beautiful choice. It combines soft citrus cake layers with a bright, tangy curd and a silky buttercream frosting.

Each bite has the perfect balance of sweetness and freshness, making it ideal for celebrations, brunch, or whenever you want something a little special.

Citrus desserts have a way of feeling refreshing yet comforting at the same time, and this cake delivers both.

Why You’ll Love This Orange Curd Cake

• Soft, moist citrus cake layers
• Tangy homemade orange curd filling
• Balanced sweetness with fresh flavor
• Elegant and perfect for entertaining
• A beautiful layered dessert that looks impressive

What Makes This Cake Special?

This cake stands out because of the contrast between the fluffy cake, the bright citrus curd, and the creamy frosting. The orange curd adds a refreshing tang that cuts through the richness, creating a perfectly balanced dessert.

It is the kind of cake that feels bakery-quality but is completely doable at home.

Baking Tips For The Best Orange Curd Cake

Read the recipe before starting so you understand each step and timing.

Measure ingredients carefully to ensure the best texture and structure.

Use room temperature ingredients so everything mixes smoothly.

Use good-quality butter for the best flavor in both the cake and buttercream.

Do not overbake to keep the cake soft and moist.

About The Frosting

This cake is finished with Swiss meringue buttercream, which is smooth, creamy, and less sweet than traditional frosting. It pairs beautifully with the citrus flavor and gives the cake a polished finish.

Because it is more stable, it also holds up well for decorating and serving.

Frequently Asked Questions

What does orange curd cake taste like?

It has a balance of sweet and tangy flavors, with a soft cake texture and a bright citrus filling.

Can I make orange curd cake ahead of time?

Yes. You can bake the layers and prepare the curd in advance, then assemble and frost the cake before serving.

Do I have to use Swiss buttercream?

No. You can use your favorite frosting, but Swiss buttercream gives a smoother and less-sweet result.

How should I store orange curd cake?

Store the cake in the refrigerator due to the curd filling. Bring to room temperature before serving for the best texture.

I hope you give this beautiful Orange Curd Cake a try. If you make it, tag me on Instagram @LivingSweetMoments.

Print Recipe

4.44 from 16 votes

Orange Curd Cake

This Orange Curd Cake is made with soft orange cake layers filled with tangy orange curd and finished with smooth Swiss meringue buttercream. A beautiful homemade citrus layer cake perfect for any occasion.

Prep Time45 minutes mins

Cook Time45 minutes mins

Chilling Time3 hours hrs

Total Time1 hour hr 30 minutes mins

Course: Dessert

Cuisine: British

Keyword: orange curd, orange curd cake, orange cake recipe, citrus layer cake, orange cake with filling, homemade orange cake, swiss meringue buttercream cake, citrus dessert, spring cakes, swiss meringue buttercream

Servings: 16 slices

Calories: 701kcal

Author: Tiffany bendayan

Ingredients

For Orange Curd

• 1/2 cup Orange Juice fresh squeezed
• 2 tablespoons Orange Zest
• 2 Eggs
• 2 Egg Yolks
• 1 cup Sugar
• 1/4 teaspoon Salt
• 6 tablespoons Unsalted Butter cubed

For Orange Cake

• 2 3/4 cups Cake Flour
• 1 tablespoon Baking Powder
• 1/2 teaspoon Salt
• 1 1/2 cups Sugar
• 1 1/2 cup Unsalted Butter softened
• 4 Eggs
• 1 tablespoon Orange Zest
• 3/4 cups Milk
• 1/4 cup Orange Juice

For Swiss Meringue Buttercream

• 1/2 cup + 2 tablespoons Egg Whites about 5-6 egg whites
• 1 1/4 cup Sugar
• 2 cups Unsalted Butter softened and cubed
• 2 teaspoons Orange Juice
• Food Coloring optional

US Customary - Metric

Instructions

Make the Orange Curd

• In a saucepan, whisk together eggs, yolks, orange juice, zest, sugar, and salt.
• Cook over medium heat, stirring constantly, until thickened, about 8–10 minutes.
• Remove from heat and stir in butter until smooth.
• Strain the curd, cover with plastic wrap touching the surface, and chill for at least 2 hours.

For Orange Cake

• Preheat oven to 350°F. Grease and line three 9-inch cake pans.
• In a bowl, whisk flour, baking powder, and salt.
• In a separate bowl, cream butter and sugar until light and fluffy, about 3–4 minutes.
• Add eggs one at a time, mixing well after each addition. Stir in orange zest.
• Combine milk and orange juice.
• Mix milk and orange juice in another bowl 
• Alternate adding dry ingredients and liquid mixture, beginning and ending with dry ingredients. Do not overmix.
• Divide batter evenly into pans.
• Bake for 17–20 minutes, or until a toothpick comes out clean.
• Cool in pans for 15 minutes, then transfer to racks to cool completely.

For Swiss Meringue Buttercream

• Place egg whites and sugar in a heatproof bowl over simmering water (double boiler).
• Whisk constantly until sugar dissolves and mixture reaches 160°F.
• Transfer to mixer and whip until stiff peaks form and mixture cools.
• Switch to paddle attachment and add butter gradually, mixing until smooth.
• Add orange juice and mix until combined.

Assembly

• Level your cakes with a knife
• Place first layer on serving plate.
• Pipe a buttercream border around the edge to create a barrier.
• Fill center with half of the chilled orange curd.
• Add second layer and repeat the process.
• Place final layer on top.
• Frost the entire cake with buttercream.
• Refrigerate for at least 30 minutes before slicing for clean layers.

Notes

• Make sure the curd is fully chilled before assembling
• Do not skip the buttercream border; it prevents the filling from leaking
• If buttercream looks curdled, keep mixing; it will come together
• Cake layers must be completely cool before frosting
• Store in the fridge due to the curd filling
• Store in the refrigerator for up to 3 days
• Bring to room temperature before serving for the best flavor and texture

Nutrition

Calories: 701kcal | Carbohydrates: 65g | Protein: 6g | Fat: 47g | Saturated Fat: 29g | Cholesterol: 204mg | Sodium: 544mg | Potassium: 185mg | Sugar: 48g | Vitamin A: 1540IU | Vitamin C: 7.8mg | Calcium: 76mg | Iron: 0.6mg

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