Vanilla Orange Almond Cake Recipe
Try this Vanilla Orange Almond Cake recipe.
Try this Vanilla Orange Almond Cake recipe.
- 1 cup butter
- 1 tsp salt
- 6 eggs
- 1 1/2 cups buttermilk
- 1/2 cup heavy whipping cream
- 1/2 cup sugar
- 3/4 cup white chocolate chips
- 1 1/4 cups sugar
- 1/2 tsp almond extract
- 1/4 tsp almond extract
- 1/2 cup orange juice
- 1/2 cup oil
- 4 cups cake flour
- 5 egg whites
- 2 tbsp orange zest
- ganache:
- 1/2 tbsp vanilla bean paste
- 2 3/4 cups sugar
- cake: (all ingredients room temp)
- 3 tbsp orange zest
- 1 1/2 tbsp nielsen massey tahitian vanilla paste (or vanilla
- 1 tbsp + 1/2 tsp baking powder
- orange almond simple syrup:
- buttercream (you will need 2 batches of the below i make one batch to fill and crumb coat the cake, the second batch to final coat and decorate the cake, if you have any leftover it can be stored for later use):
- 1 lb butter room temp
- 1/2 tbsp nielsen massey tahitian vanilla paste (or vanilla
- touch of orange gel paste coloring (optional)
- Carbohydrate 1673.24891880959 g
- Cholesterol 1624.8535961406 mg
- Fat 1086.93183945448 g
- Fiber 36.4053343778179 g
- Protein 229.965505164977 g
- Saturated Fat 460.489655600232 g
- Serving Size 1 1 - 7inch cake (5332g)
- Sodium 256718.514441886 mg
- Sugar 1636.84358443177 g
- Trans Fat 71.1566585117058 g
- Calories 17372 calories
Step-by-step
- Preheat oven to 350 degrees F
- Grease, flour and parchment 4 - 7 inch cake pans
- CAKE: In medium bowl add the flour, salt, baking powder, stir, set aside.
- In bowl of mixer cream the butter and sugar until light and fluffy.
- Slowly stream in the oil and continue to mix until well combined about 3 minutes scraping the bowl as needed.
- Add in the eggs 2 at a time, continue mixing.
- Add in the extract, paste and orange zest continue mixing.
- With mixer on low add the flour mixture and buttermilk milk by alternating each but ending with the flour. Mix until fully combined.
- Pour into prepared cake pans.
- Bake 30-34 minutes or until toothpick inserted comes out clean.
- Cool completely.
- SIMPLE SYRUP: Place orange juice and sugar small sauce pan. Bring to a boil and bring down to a simmer. Simmer until reduced by half stirring often. Remove from heat, stir in almond extract.
- BUTTERCREAM: In medium sauce pan add the egg whites and sugar. On medium heat you are going to whisk egg mixture until sugar is completely dissolved (you can test it by rubbing a small amount between your fingers to test it, it should be completely smooth). Remove from heat and let mixture cool. (If mixture is too warm it will melt your butter when the time comes).
- Transfer to mixing bowl and with whisk attachment whisk on high until stiff peaks form and mixture is completely cooled.
- Switch to paddle attachment. On low speed add the butter one piece at a time.
- Increase mixer to medium/high speed and mix until buttercream forms.
- Add in the vanilla, almond and orange zest continue mixing until completely mixed in.
- ASSEMBLY: Cut tops of cakes if hump formed while baking.
- Apply the simple syrup to the tops of each cake layer, you can do this to all of them at once or to each as you are stacking them. (I like to do it all at once so I don't forget to as I am in the assembly process).
- Place first cake layer on cake board, secure it in place with a dab of frosting underneath.
- Spread even layer of butter cream on top of the cake layer, smooth with offset spatula.
- Repeat with the next two cake layers.
- Add the top cake layer and crumb coat the cake with buttercream.
- Refrigerate at least 30 minutes.
- Put final coating of buttercream on cake.
- Refrigerate 60 minutes minimum.
- Make ganache by melting white chocolate and heavy cream together, stirring to make sure completely melted and combined.
- Add in the vanilla paste and orange coloring.
- Let cool slightly so it is not hot but still warm enough to drip. (if too hot it will melt the buttercream)
- Making sure cake is completely chilled, work the drips around the whole cake and fill in top with ganache and level with offset spatula.
- Add gold sprinkles to bottom of drips (if using).
- Let set completely.
- Decorate as desired. I used a french star tip and gold dragees (sprinkles), orange slices and slivered almonds.
A Slice of Sunshine: My Vanilla Orange Almond Cake Adventure
Baking has always been more than just a hobby for me; it's a form of self-expression, a way to connect with my family, and a delicious escape from the everyday grind. This Vanilla Orange Almond Cake isn't just another recipe; it's a story of sunshine captured in a buttery, citrusy delight. The idea struck me during a particularly stressful week at work. Deadlines loomed, emails piled up, and the usual anxieties of a busy professional threatened to overwhelm me. I needed a break, a moment of peace, and I knew exactly where to find it: in my kitchen.
The aroma of baking fills my home with warmth and happiness, a welcome contrast to the sometimes chilly atmosphere of the office. This cake, in particular, became a symbol of that refuge. The bright, zesty notes of orange battling the comforting warmth of vanilla and almond created a flavor profile that mirrored my own emotional state: a blend of resilience and peace. The process itself was therapeutic. Measuring ingredients, whisking, folding, and layering – each step was a small victory against the chaos outside. The careful layering of the cake, the meticulous smoothing of the buttercream, and the thoughtful creation of the ganache drip were all acts of mindful creation, helping me to center myself and reclaim my calm.
The final product was more than just a cake; it was a testament to the power of baking as a stress reliever. The vibrant orange zest added a touch of elegance, while the slivered almonds provided a satisfying crunch. Sharing this cake with my family and friends became an opportunity to spread this feeling of serenity, creating moments of warmth and connection in the process. It wasn’t just about the taste, but the emotions it evoked, transforming a challenging week into a sweet memory baked into every delicious bite. This cake isn't just a recipe, it’s a reminder to always find time for what brings you joy and peace, especially in those times when you need it most.
The beauty of this Vanilla Orange Almond Cake lies in its versatility. It's sophisticated enough to grace a dinner party, yet simple enough for a weeknight treat. The combination of vanilla, orange, and almond creates a truly unique flavour profile – not too sweet, not too tart, just the perfect balance. It's a cake that appeals to all palates, whether you're a seasoned baker or a kitchen novice. And the best part? It’s surprisingly easy to make, despite its impressive appearance. The step-by-step instructions are straightforward, guiding you through each stage with clarity and precision. Even the ganache, which often intimidates home bakers, is surprisingly simple to execute.
Beyond the delicious taste and ease of preparation, this cake also offers a fantastic opportunity for customization. Feel free to experiment with different types of nuts, extracts, or even add a layer of fresh fruit to enhance the flavour profile further. The possibilities are endless. Whether you choose to stick to the original recipe or let your creativity run wild, this cake is sure to become a cherished addition to your baking repertoire. And who knows, perhaps your baking journey will blossom into a source of solace and self-expression as it has for me.
This vanilla orange almond cake is more than just a dessert; it's a culinary adventure, a testament to the soothing power of baking, and a celebration of simple pleasures. It's a reminder that amidst the hustle and bustle of life, there's always time for a little sweetness, a little peace, and a whole lot of delicious cake. So gather your ingredients, preheat your oven, and embark on this baking journey. I guarantee it will be worth every delicious moment.
