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This amazing Succulent Orange Curd Cake consists of 3 layers of moist orange cake filled with orange curd and topped with Swiss vanilla buttercream.

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

Course Dessert
Cuisine British
Keyword orange curd, spring cakes, swiss meringue buttercream
Prep Time 45 minutes
Cook Time 45 minutes
Chilling Time 3 hours
Total Time 1 hour 30 minutes
Servings 16 slices
Calories 701 kcal
Author Tiffany bendayan


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


For Orange Curd

  1. 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 

  2. Remove from heat and add the butter. Mix until butter is completely melted

  3. Strain mixture, cover with plastic wrap and chill for a minimum of 2 hours

For Orange Cake

  1. Preheat over to 350 degrees F. 

  2. Grease 3 - 9" cake pans

  3. In a bowl, mix the flour, salt, and baking powder. Set aside

  4. 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

  5. Add one egg at a time beating well after each addition. Add orange zest as well

  6. Mix milk and orange juice in another bowl 

  7. Alternate adding the dry and wet ingredients starting and ending with the dry ones. Make sure that everything is well mixed without overmixing

  8. Pour batter in the 3 prepared pans and bake for 15-20 minutes. Mine were ready in 17 minutes

  9. Remove from the oven and let them cool for 15 minutes before unmolding onto baking racks to cool completely

  10. Cakes should be completely cooled before filling and frosting

For Swiss Meringue Buttercream

  1. Fill a pot 1/4 of the way with water and simmer over low heat 

  2. 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

  3. 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

  4. Remove from the heat and attach the bowl to the mixer 

  5. 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

  6. 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

  7. Finally add the orange juice 


  1. Level your cakes with a knife

  2. 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

  3. Place the last layer on top of the cake and frost it all over 

  4. You can use a few drops of gel food coloring on one portion of the buttercream and decorate as you wish

  5. Refrigerate until set

  6. Enjoy!

Nutrition Facts
Orange Curd Cake
Amount Per Serving
Calories 701 Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 29g181%
Cholesterol 204mg68%
Sodium 544mg24%
Potassium 185mg5%
Carbohydrates 65g22%
Sugar 48g53%
Protein 6g12%
Vitamin A 1540IU31%
Vitamin C 7.8mg9%
Calcium 76mg8%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.