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A light orange cake topped with orange slices and flowers.

Orange Blossom Cake


  • Author: Katie Stymiest
  • Prep Time: 2 Hours
  • Cook Time: 30 Minutes
  • Total Time: 2 Hours 30 Minutes
  • Yield: 10 Slices 1x

Description

A fresh and fluffy orange blossom cake bursting with sweet floral flavor and paired with the most delicious whipped cream cheese buttercream frosting. Perfect for any spring or summer celebration.


Ingredients

Scale

Orange Blossom Cake

  • ¾ cup dairy-free milk, room temperature
  • ¼ cup vegetable oil
  • 2 large eggs, room temperature
  • 2 tbsp. orange blossom water *
  • 1 ¾ cup cake flour, sifted
  • 1 ½ cup granulated sugar
  • 2 tsp. baking powder
  • 1 tsp. fine sea salt
  • ⅛ tsp. baking soda
  • ⅔ cup dairy-free salted butter, room temperature

Filling

  • 1 ¼ cup orange marmalade

Cream Cheese Buttercream

  • ¾ cup dairy-free salted butter, room temperature
  • ¾ cup all-vegetable shortening
  • 1 pkg. (8 oz.) dairy-free cream cheese, room temperature
  • 6 cups icing sugar
  • 1 tsp. fine sea salt
  • 1 tbsp. vanilla extract

Instructions

Orange Blossom Cake

  1. Preheat the oven to 350 degrees and spray and parchment line three 6-inch round cake pans.
  2. In a small mixing bowl whisk together the milk, vegetable oil, eggs, and orange blossom water. Set aside.
  3. In the bowl of a stand mixer and with the flat beater attachment, combine the flour, sugar, baking powder, baking soda, and salt and give it a quick mix together for approximately 1 minute.
  4. In small pieces, slowly add the butter into the dry ingredients and mix on low until it looks like coarse sand.
  5. Slowly pour in approximately half of the liquid mixture and mix on low for 2 minutes.
  6. Pour the remaining liquid mixture in and mix on medium for another 2 minutes. Scrap the sides of the bowl when necessary.
  7. Divide the cake batter into the three prepared cake pans and bake for approximately 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Allow the cake layers to cool for 10 minutes and then invert them on a cooling rack to fully cool.

Cream Cheese Buttercream

  1. In the bowl of a stand mixer beat the butter, shortening, and cream cheese on high speed with the paddle attachment until light and fluffy, approximately 10 minutes.

  2. Add the icing sugar, salt, and vanilla extract and mix on low until combined.

  3. Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.

Cake Assembly

  1. Level each cooled cake layer in half with a cake leveler or serrated knife.

  2. Place one leveled layer of orange blossom cake on a cake board, plate, and/or cake turntable. Top with approximately ¾ cup of buttercream and ¼ cup of orange marmalade.

  3. Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes. **

  4. Cover the cake with another layer of buttercream and very roughly smooth the sides with a cake smoother.

  5. Decorate the cake as you please. I used the tip of my offset spatula and very lightly dragged horizontal lines from the bottom going up and around the entire cake. The bottom has a little bit of Drenched In Diamonds glittery sugar and the top is covered with thin orange slices and fresh flowers. Enjoy!

Notes

* Use 2 tbsp. of orange zest if you do not have orange blossom water

** If the cake layers are moving around a bit while filling and stacking, pop the cake into the fridge or freezer and let it chill a bit. This will stabilize the soft cream cheese buttercream and allow for easier stacking/decorating.

  • Category: Cakes
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 Slice
  • Calories: 1097
  • Sugar: 125 Grams
  • Sodium: 814 Miligrams
  • Fat: 56 Grams
  • Saturated Fat: 29 Grams
  • Unsaturated Fat: 22 Grams
  • Trans Fat: 3 Grams
  • Carbohydrates: 149 Grams
  • Fiber: 1 Gram
  • Protein: 5 Grams
  • Cholesterol: 129 Miligrams

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