Moist Orange Almond Cake Recipe: a Bakery Favorite

Sift together flour, instant clear gel, sugar, baking soda, baking powder, and salt into the bowl of a stand mixer or a separate bowl.

Whisk the dry ingredients together.

Add 3 oz of softened salted butter to the dry ingredients.

In a separate bowl, whisk together buttermilk, thawed orange juice concentrate, vanilla extract, almond extract, and fresh orange zest.

Whisk two eggs in another bowl.

Blend the softened salted butter and dry ingredients on low until they reach a sand-like texture.

Pour in the wet ingredients on low until well blended, then add the eggs.

Scrape the bowl well to ensure everything is incorporated, then blend on high for 1 minute.

Pour the batter into a quarter sheet pan lined with parchment paper.

Bake in a preheated 325°F oven until the cake passes the toothpick test.

Let the cake cool completely, then wrap it thoroughly and freeze it overnight or longer.

To make the orange zested buttercream, add the zest of two oranges to a mixture of cream cheese, salted butter, butter flavored shortening, pure vanilla extract, and almond extract.

Blend the buttercream ingredients on high until creamy and fluffy.

Cut the cake using a 6-inch round cake ring (or an 8-inch if the recipe is doubled).

Fill the cake with about 1/4 inch of orange zested buttercream.

Do a crumb coat and let the cake set in the freezer for 10 minutes.

Add the final coat of buttercream and decorate with a horizontal texture and fresh orange slices.

Equipment Needed

Spice Level:

Allergens