Orange Cream Cake

A show-stopping holiday vanilla cake with orange blossom honey flavored cake layers and Creamsicle buttercream frosting? Sign us up! Add some gorgeous dried blood orange slices for decoration and you’ve got yourself a dessert fit for the season.

Orange Cream Cake
(toasted coconut, coconut cream + honey)
Serves 10-12
 
What you need:

For the cake:
3 cups cake flour
1 tablespoon baking powder
1 cup granulated sugar
2 tablespoons blood orange zest
¾ teaspoon kosher salt
1 cup unsalted butter, softened
4 large eggs
1 cup whole milk
1 cup Savannah Bee Company Honey of your choice (we used Original Whipped Honey)
1 teaspoon vanilla extract

For the frosting:
4 large egg whites
1 (16-ounce) package powdered sugar
2 cups unsalted butter, softened
1 tablespoon blood orange zest
¼ cup heavy cream

For decoration:
5 to 6 blood oranges, sliced

What to do:

1. Wash Up!

2. Make the batter: Preheat the oven to 350°F. Coat 3 (8-inch) round cake pans with cooking spray or line with parchment paper. Combine the flour, baking powder, sugar, orange zest, and salt in the bowl of a heavy-duty stand mixer fitted with the paddle attachment. Add the butter, 1 tablespoon at a time, and mix on low until the mixture resembles coarse sand. Increase the speed to medium and add the eggs one at a time, beating after each addition until the yellow disappears. Scrape down the bowl. Whisk the milk, honey and vanilla in a separate bowl to combine. Decrease the speed to low and add the milk mixture to the butter mixture. Beat for 1 to 2 minutes until combine.

3. Bake the cakes: Divide the batter evenly between the prepared baking pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in the pans for 15 to 20 minutes before removing to a cooling rack to cool completely.

4. Make the frosting: Whisk the egg whites in the bowl of a stand mixer fitted with a whisk attachment until foamy. Decrease the speed to low and add the powdered sugar until combined. Increase the speed to medium and whisk for 2 to 3 minutes to combine completely. Add the butter, one tablespoon at a time, until all the butter is added. Add the zest and continue mixing on medium speed. (The mixture will look lumpy.) Add the heavy cream and whisk on medium-high for 3 to 5 minutes or until smooth and fluffy.

5. Frost the cake: Spread the frosting evenly in between the cake layers using an offset spatula. Thickly frost the tops and sides of the cake. Refrigerate until ready to serve.

6. Make the dried oranges: Place the sliced oranges on a rimmed baking sheet lined with dish towels. Place more towels on top of the oranges and place another baking sheet on top. Use a heavy Dutch oven filled with cans or something else heavy to place on top of the baking sheet. Let stand to dry for at least 1 hour and up to 2 days. (The drier they get, the less time it’ll take in the oven.) Preheat the oven to 200°F. Arrange the oranges in a single layer on rimmed baking sheets lined with cooling racks. Bake for 1 to 2 hours or until dried and crisp.

To Serve: Let the cake stand at room temperature until the frosting softens. Gently press desired amount of the dried oranges into the frosting. Slice and serve!

Pro Tip: Dried oranges make a great home decor! Make some extras and use them to decorate your table or string around the house for the holidays!

Table Talk: What's a toy you alwayx coveted as a kid but never got?

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