A few weekends back, I got up early on a Saturday morning to make my mom’s favorite cake. And, why isn’t baking a love language yet? Gary Chapman, where are we on this? The cake was light, fluffy, slightly eggy, and spiced with the entire zest of an orange and some cloves. Sandwiching the layers between a healthy serving of marmalade turned out to be a huge success—a tip I learned from the birthday girl herself.
I wrapped the cake in an American Buttercream, with a good helping of vanilla bean, and topped it with some candied oranges that I’d candied myself the night before. Psych, I totally just bought them from Trader Joes. They’re only $1.99, completely delicious, and make this cake pop-off.
Honestly, it’s very simple and would be perfect for any beginner cake-er. It’s ideal for holiday parties and will go with just about any season. I’m definitely going to be making it into cupcakes at some point. Oh! Just kidding, cake balls. Wait! No, petit fours.
Have we settled into fall yet? My mind has been here all along and it’s nice to have the weather match my disposition. I cleaned out my closet with a critical eye, and I made a list of all the things my fall/winter closet needs to survive an Oregon rainy season. Last year was the year of the sweater. This year? It’s the year of the hoodie. Large, oversized, comfy, lined, hoodies. This year’s wardrobe word? Comfort.
It also happens to be my word for Olive and Artisan. Is it comforting? Then should it go on the blog. Is it uplifting? Then should it go on the blog. Is it sweet? Yeah, you guessed it… on the blog. So many good things to come before the end of 2019. I can’t wait to share these tried and true recipes that will hopefully be making an appearance on your kitchen islands and holiday tables.
Orange Spice Cake
Fluffy, eggy, orange spice cake filled with marmalade.
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8–10 1x
Ingredients
1 cup flavorless oil
2 cups granulated sugar
4 egg whites
1 egg, whole
1 orange, zest of
2 teaspoons vanilla bean paste
1 teaspoon ground cloves
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
1 cup marmalade
|| Frosting ||
2 cups butter, softened, salted or unsalted
2 teaspoons vanilla bean paste
4 cups (about 16 ounces) powdered sugar
1 teaspoon whole cream, if needed
Instructions
Preheat the oven to 350 and grease two 9-inch cake pans.
In a large bowl, mix together until smooth the oil, sugar, egg whites, whole egg, orange zest, vanilla bean paste, and ground cloves. Sift in the dry ingredients. While incorporating together, drizzle in the whole milk.
Once the batter is smooth, pour evenly into prepared cake pans. Place in the oven and bake for 20-24 minutes. Let cool slightly and then turn cakes onto a cooling rack to cool completely.
|| Frosting ||
In a standing mixer with a paddle attachement, mix the butter and vanilla bean paste. Add in the powdered sugar all at once and slowly mix together turning the mixer on and off to prevent splatter. Once the frosting has come together, check to see if it falls off a spatuala easily. If not, add in the tablespoon of whole cream to thin it out.
Assemble the cake by piping a circle of frosting around the top perimeter of the bottom cake layer and spreading the marmalade in the center of the frosting circle so as to create a barrier of frosting which will prevent the marmalade from spilling out between the layers.. Top the bottom cake layer with the second cake and frost the rest of the cake as desired.
moist and rich in the best way!
★★★★★
LOOKS DELISH!!
This looks amazing!! I have to try it.
What piping tip did you use?
It’s a french star tip. The one I used is an Ateco 865