Orange Curd Cake
This amazing Succulent Orange Curd Cake consists of 3 layers of moist orange cake filled with orange curd and topped with Swiss vanilla buttercream
Servings 16 slices
Calories 701kcal
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 Plugrá 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 Plugrá 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 Plugrá Butter softened and cubed
- 2 teaspoons Orange Juice
- Food Coloring optional
Instructions
For Orange Curd
- In a medium saucepan, add the eggs, orange juice, orange zest, sugar, and salt. Stir over medium heat constantly until the mixture boils and become thick and glossy. About 8-10 minutes
- Remove from heat and add the butter. Mix until butter is completely melted
- Strain mixture, cover with plastic wrap and chill for a minimum of 2 hours
For Orange Cake
- Preheat over to 350 degrees F.
- Grease 3 - 9" cake pans
- In a bowl, mix the flour, salt, and baking powder. Set aside
- Cream butter and sugar together on medium speed for 3-4 minutes or until light and fluffy. Clean the sides of the bowl with the spatula
- Add one egg at a time beating well after each addition. Add orange zest as well
- Mix milk and orange juice in another bowl
- Alternate adding the dry and wet ingredients starting and ending with the dry ones. Make sure that everything is well mixed without overmixing
- Pour batter in the 3 prepared pans and bake for 15-20 minutes. Mine were ready in 17 minutes
- Remove from the oven and let them cool for 15 minutes before unmolding onto baking racks to cool completely
- Cakes should be completely cooled before filling and frosting
For Swiss Meringue Buttercream
- Fill a pot 1/4 of the way with water and simmer over low heat
- Mix the sugar and egg whites in the bowl of a mixer. Place the mixer over the pot of simmering water. Do not let the water touch the bottom of the mixing bowl
- Keep whisking until the sugar is completely dissolved or until the mixture registers 160 F using a candy thermometer. It will take approximately 3 minutes
- Remove from the heat and attach the bowl to the mixer
- Mix on medium speed using the whisk attachment for 8-10 minutes or until the bottom of the bowl feels room temperature. Do not add the butter if the mixture is warm, otherwise the butter will melt
- Switch from the whisk to the paddle attachment and add the butter one cube at a time mixing well after each addition. Take your time with this step and add the butter slowly
- Finally add the orange juice
Assembly
- Level your cakes with a knife
- Pipe a buttercream border around you cake and fill it with 1/2 of the chilled curd. Place the second layer of cake on top and repeat the same step
- Place the last layer on top of the cake and frost it all over
- You can use a few drops of gel food coloring on one portion of the buttercream and decorate as you wish
- Refrigerate until set
- Enjoy!
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