Vanilla Orange Almond Cake Recipe. Vanilla orange and almond soaked cake with layers of vanilla orange almond buttercream.
Lately I’ve been doing a lot of sprinkle coated, pastel colored cakes and I love every minute of it. But when Nielsen Massey Vanillas wanted to work together again, this time to showcase their Nielsen Massey Tahitian Vanilla Bean Paste, first I let out a happy squeal but then I started brainstorming…
Nielsen Massey Vanillas is a family owned company that prides itself in the highest quality, no preservatives added vanillas and flavorings. So the dessert (cake, of course 😉 ) had to reflect the high quality of their Tahitian Vanilla Bean Paste. When you have an ingredient that is this good the design must showcase the ingredient (in my humble opinion). So away went the pastel sprinkles and colored buttercream and on comes the flavor showcased in a more rustic inspired semi-naked cake.
Vanilla beans are oh so tiny but their flavor is powerful. I took a close up pic of this cake so you could see the seeds in the buttercream and the ganache drip. These little specks are all from the Tahitian Vanilla Bean Paste (no additional vanilla seeds added) so you can see just how packed with vanilla bean seeds this paste is.
Vanilla Orange Almond Cake Breakdown:
- Tahitian Vanilla Bean Paste is used in almost every part of this recipe. This means amazing flavor and those pretty little vanilla seeds speckled through out.
- 4 layers of vanilla, orange and almond flavored cake. With the use of Nielsen Massey’s Tahitian Vanilla Bean Paste, lots of fresh orange zest and Nielsen Massey Almond Extract this cake is packed with flavor and is all done naturally.
- A flavor packed simple syrup – this syrup is packed with orange and almond flavor. When added to each cake layer its a boost of flavor and helps retain the cakes moisture.
- Swiss Meringue Buttercream – You all know its my favorite and it becomes even better with orange zest, Tahitian vanilla bean paste and almond extract.
- White chocolate ganache drip – White chocolate + Tahitian vanilla beans = deliciousness and beautiful speckles. So here is where I used a drop of orange gel color. To be completely honest the white chocolate ganache had a yellow cast on its own and when I added the vanilla bean paste it was it little brownish so a little help was needed here.
- Very classy but understated piping and gold sprinkles. Just enough to make this cake sparkle but not too much to take away from the fresh ingredients of the cake.
Note – you’ll notice that the buttercream I piped with had a slightly orange tint to it. That’s because I didn’t pipe the same night I filled and crumb coated. I left the piping for the next morning and in that time the orange zest gave an orange tone to the buttercream all on it’s own while it chilled overnight.
What makes Tahitian vanilla different? In my opinion its a brighter vanilla, it is full flavored and adds a fruity floral hint to your baked goods. The paste itself is thick and packed with vanilla seeds. The paste can be used 1 to 1 in any recipe calling for vanilla extract, meaning if a recipe calls for 1 Tbsp of extract you can use 1 Tbsp of paste.
This cake is all things flavorful and delicious. Enjoy!
Stacey
Please note: This is a sponsored post in partnership with Nielsen Massey Vanillas. All opinions are 100% my own and I only recommend products I use and love. Thank you for supporting the brands that make The Sugar Coated Cottage possible.Â
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Vanilla Orange Almond Cake Recipe
Ingredients
- CAKE: all ingredients room temp
- 4 cups cake flour
- 2 3/4 cups sugar
- 1 cup butter
- 1/2 cup oil
- 6 eggs
- 1 1/2 cups buttermilk
- 3 Tbsp orange zest
- 1 1/2 Tbsp Nielsen Massey Tahitian Vanilla Paste or vanilla of your choice
- 1 Tbsp + 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp almond extract
- ORANGE ALMOND SIMPLE SYRUP:
- 1/2 cup orange juice
- 1/2 cup sugar
- 1/4 tsp almond extract
- 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:
- 5 egg whites
- 1 1/4 cups sugar
- 1 lb butter room temp
- 2 Tbsp orange zest
- 1/2 Tbsp Nielsen Massey Tahitian Vanilla Paste or vanilla of your choice
- 1/4 tsp almond extract
- 1 tsp salt
- GANACHE:
- 3/4 cup white chocolate chips
- 1/2 cup heavy whipping cream
- 1/2 Tbsp vanilla bean paste
- Touch of orange gel paste coloring optional
Instructions
- Preheat oven to 350 degrees F
- Grease, flour and parchment 4 - 7 " 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.
Another miraculous cake 🙂 coming out from your kitchen ! Sharing, of course 🙂
Thank you much!! 🙂
Looks so delicious and beautiful! Perfect for birthdays!
Thanks Natalie! I appreciate that 🙂 . Take care.
Hi! It looks delicious! Just two questions, is this cake better served chilled or at room temperature? Can I make the cake one day and frost it the next day? Thank you very much!
Hi Maria, Thanks so much. I like cake best at room temp so the buttercream is softer, if storing chilled ahead of time just take cake out 1-2 hours before serving to bring to room temp. You can definitely make the cakes one day and frost the next, just wrap them in plastic wrap so they don’t dry out. You can keep them wrapped in plastic wrap up to 2 days in the refrigerator, cakes are easier to frost chilled so no need to bring to room temp for frosting. Happy baking! Take care 🙂 .
Hi Kate, lol, no one usually wants to know the truth regarding calories in my desserts so I don’t track them. However, upon your request I did a rough estimate for the ingredients involved and came up with 686 calories per slice based on 10 slices/servings. Hope this helps! Take care 🙂
Hi-this looks delish and I’m going to make for Mothers Day. It calls for butter and oil but I don’t see where it says where to add the oil. With the milk? Thanks!!
Hi Erin, thanks so much. This will be wonderful for Mothers Day. Good catch, the oil gets added after the butter and sugar are creamed together. See snipet below, I also updated the official recipe on the post as well. Happy Baking! Take care 🙂 .
…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….
This cake is off the charts delicious. I’ve been waiting to make it for so long, but have some fam that don’t care for almond. I don’t even get the almond, Tastes like an orange creamsicle. Instead of a naked cake, I made an Italian meringue buttercream and added the orange zest and almond extract. I also made 3 6″ rounds and 9 cupcakes because “couldn’t have any company this weekend” – so I have leftovers in the freezer to share with family/friends. Beautiful crumb, so moist – seriously over the moon about this cake. Thanks for a delicious recipe!!
Hi Jacqueline, I am so happy you love this cake. How lucky you have extras in the freezer 😉 . The Italian meringue buttercream with added orange zest sounds heavenly, great choice! Thank you for letting me know you made this cake. Stay safe and happy baking! Take care 🙂
Can I make this cake as a 4-tier cake? 12 x 10 x 8 x6. Thank you
Hi Ara, yes, this is a nice sturdy cake. You’ll just need to increase the recipe to reach the desired amounts of batter required. Happy baking 🙂
Hi, i can use this mix for wedding cake
Hi Ana, yes, this is a nice sturdy cake. You’ll just need to increase the recipe to reach the desired amounts of batter required. Happy baking 🙂
Hi, can I make this cake in two 9 inch cake tins?
Hi Rafia, thank you for the question. Yes, you absolutely can use two 9 inch cake pans. You may have some batter left over which you could make a few cupcakes with. Just adjust the baking time accordingly. Any other questions please let me know. Happy baking 🙂 Take care.
Hi I made this cake. It turned out mostly good. The cake itself is really good, excellent sponge. However the frosting has WAY too much salt, it kind of ruined it. I would cut it half…maybe even less than that. Also on a personal preference I wanted a stronger flavor of the orange so next time I will add more orange zest and/or experiment with orange extract!
But this cake is an excellent idea, I will definitely make it again with these modifications.
Hi Alexandra, I’m so happy you liked this cake, its a favorite here. I think your adjustments sound spot on to your tastes and will make it even better for you. Thank you for letting me know. Happy baking! 🙂
The cake is delicious! Made it for my son’s birthday. I do have a question though… the icing… is it really 1 pound of butter, not 1 cup? I love butter, but it’s intensely butter. Just making sure before I do the next round of icing… I only used 2 layers for his bday cake. Taking the other two layers to small group tomorrow.
Hi Em, Im so honored you made this for your sons birthday! It is 1 pound of butter for certain. Happy baking! 🙂 Take care.