Prep Time: 40 minutes Cook Time: 30 minutes
Total Time: 1 hour 10 minutes Yield: 16 servings
1 cup unsalted butter, softened
2 cups sugar
4 large eggs + 2 egg yolks
1½ teaspoons orange extract
¼ cup fresh orange juice
Zest of one orange
3 cups cake flour
1 teaspoon salt
1 tablespoon baking powder
2 cups buttermilk
Fresh fruit for garnish
½ cup unsalted butter, room temperature
½ cup non-hydrogenated shortening
4 cups confectioners’ sugar, sifted
½ teaspoon orange extract
¼ cup honey
Preheat oven to 350º F. Lightly grease and flour cake pans.
Place butter and sugar in a mixing bowl and beat on medium speed until light and fluffy (about 3 minutes).
Add eggs and yolks, one at a time, beating until combined. Add orange extract, juice, and zest. Beat until fully combined.
Sift together flour, salt, and baking powder.
Add the flour mixture to the liquid mixture in thirds, alternating with buttermilk between additions. Beat until fully combined and smooth (about 2 minutes).
Divide the batter among the prepared baking pans. Bake for 25-30 minutes or until lightly golden brown on top. Test doneness with a toothpick inserted in the center of the cakes. Cool completely on a wire rack before proceeding. When cooled, freeze cakes before icing.
Mix butter and shortening on low until smooth. Add confectioners’ sugar, ½ cup at a time, until blended. Add orange extract and honey. Mix to combine on low speed. Increase speed to medium-high and beat until smooth and fluffy (about 3-5 minutes).
Apply a thin layer of butter cream to the top of the lower layers of cake, making sure to apply the icing all the way to the edge. Reserve one layer for the top. Stack the lower layers on top of each other and then add the top layer. Add a generous amount of icing to the top layer and smooth out with an offset spatula.
Use the spatula to smooth out the edges of the side of the cake and fill in any gaps between the layers. Top the cake with fresh fruit. Refrigerate until ready to serve.