Let me introduce you to one of the best orange cakes ever. This cake is moist, sweet, light, soft and super delicious. I could eat it just as it is, but it gets even better when you add cream cheese chocolate frosting on top.
The recipe is super easy, so get cooking!
Ingredients for the cake (makes 2 thick 16 sm/6 inch round cake layers):
125 grams (4,40 oz) soft butter
300 grams (10,5 oz) sugar
270 grams (9,5 oz) flour
1 tea spoon baking powder
120 ml. buttermilk
100 ml. orange juice
Zest from two oranges
For the chocolate frosting:
200 grams (7 oz) cream cheese
150 ml. sweetened heavy whipping cream
100 grams (3,5 oz) white chocolate
To prepare the cake:
Preheat your oven to 170C/340F (fan-forced). Grease two cake springform pans (6 inch) and line with baking paper.
Beat the butter with the sugar in a large bowl, until fluffy. Add the eggs one by one, beating after every egg.
Add the buttermilk, orange juice and zest and mix well.
In another bowl mix the flour with the baking powder. Add the flour to the butter-egg-orange mixture and gently fold with a rubber spatula.
Distribute evenly the batter into the cake pans.
Bake for about 40 minutes.
NOTE: If you don’t have two baking pans in the same size, bake the batter into one baking pan but pick a larger one because the batter will be too much for a 6 inch cake springform and it may not bake evenly.
If you use one baking pan, bake the batter extra 10-15 minutes (50-55 minutes total) on 160C/320F (fan-forced) or 175C/345F without a fan, let it cool completely on a wire rack and then cut it into two layers.
To prepare the frosting:
Beat the cream in a large bowl until stiff peaks form. Add the cream cheese and melted (but chilled) chocolate and mix with a rubber spatula gently.
To assemble the cake:
Place one of the layers on a cake stand, spread half of the chocolate frosting on top, top with the second layer and spread the remaining frosting over the top.
Store the cake outside of the fridge, covered in plastic wrap.