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.

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

Prep Time 45

Cook Time 45

Chilling Time 3

Total Time 1 30

Servings 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