Description
This Layered Orange Julius Cake is a deliciously moist and flavorful dessert, featuring a bright orange zest and extract-infused cake layered with a creamy orange buttercream frosting. Perfect for celebrations or a citrusy treat, this recipe yields three 9-inch cake layers that are baked to perfection and assembled with a luscious, tangy buttercream.
Ingredients
Scale
Cake
- 4 cups all-purpose flour
- 3 tsp baking powder
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 4 cups sugar
- 2 cups buttermilk
- 2 tsp pure vanilla extract
- 2 tsp orange extract
- 4 tbsp orange zest
- 3-5 drops orange gel food coloring
Buttercream Frosting
- 6 sticks (3 cups) unsalted sweet cream butter, softened
- 6-8 cups powdered sugar, sifted
- 2 tsp pure vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and generously spray three 9-inch baking pans with non-stick baking spray to ensure easy cake release.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and baking powder until evenly combined to provide a consistent rise in the cake layers.
- Combine Wet Ingredients: Using a stand mixer, beat the eggs, melted butter, and sugar together on medium speed until the mixture is smooth and well combined.
- Add Liquid Flavorings: Beat in the buttermilk, pure vanilla extract, orange extract, and freshly grated orange zest until the batter is smooth and aromatic.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, beating until just combined to avoid overmixing which can result in a tough cake.
- Add Color: Mix in 3 to 5 drops of orange gel food coloring until the batter has a vibrant, even orange hue.
- Divide and Bake: Evenly divide the batter among the three prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cakes are fully baked.
- Cool Cakes: Remove the cakes from the oven and let them cool completely in their pans. Once cooled, trim the domed tops and any uneven sides to ensure flat layers for stacking.
- Prepare Buttercream: In a large bowl, beat the softened butter until light and fluffy. Gradually add the sifted powdered sugar and vanilla extract, beating until smooth and creamy. Adjust the consistency with more powdered sugar or a small amount of milk if necessary.
- Assemble the Cake: Place one cake layer on your serving plate, spread a generous layer of buttercream on top, then add the second layer and repeat. Top with the final cake layer and frost the entire cake evenly with the remaining buttercream. Optionally, decorate with additional orange zest or zest curls.
Notes
- Ensure all ingredients are at room temperature for best mixing results.
- Use gel food coloring to maintain the batter’s consistency without adding extra liquid.
- When trimming the cake layers, save the leftover crumbs for cake pops or garnish.
- The buttercream can be flavored with a small amount of orange juice or zest for extra citrus flavor.
- Store the cake covered in the refrigerator for up to 3 days, and bring to room temperature before serving.