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Vanilla Orange Cake decorated with slices
Refreshing dessert with vanilla and orange

Zesty Orange Vanilla Cake

Author: Flavelo
Recipes Cakes and Desserts
Orange essential oils are in the zest, providing the true aroma, not the juice. In this cake, both batter and cream are scented with zest. The cream is a 'Chantilly' (flavored whipped cream), freshened by the orange acidity. Acidic fruits (citrus, berries) pair best with heavy butter cakes as they 'cut' the richness.
🕒 Prep Time 25 mins
🍳 Cook Time 35 mins
⌛ Total Time 2 hrs
🍽️ Servings 8 servings
🔥 Calories 450 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Grater (Microplane is best)
  • Citrus Juicer
  • Cake Pan

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Preheat oven to 350°F (180°C), prep the pan.

Tip: Always.
2 ✓

Zest the oranges. Put half in the batter, half in the cream.

Tip: Rotate the orange while grating, don't grate the same spot twice.
3 ✓

Batter: Whisk eggs+sugar until foamy, add butter, vanilla, orange zest, and juice of half an orange.

Tip: Aromatic base.
4 ✓

Add flour, baking powder, salt. Bake 30-35 mins, cool.

Tip: Standard mix method.
5 ✓

Cream: Whip cream with confectioners' sugar and remaining zest. (Careful with adding juice to cream, it might curdle!)

Tip: Only add zest to the cream, the acid in juice is risky.
6 ✓

Fill cake, decorate with orange slices.

Tip: Best served fresh.

Recipe FAQ

Why is it bitter?
You grated the white pith of the orange skin too. Only the outer orange layer contains fragrant oils; the white is bitter.

Ingredients

  • 1 2/3 cups All-Purpose Flour
  • 3/4 cup Granulated Sugar
  • 4 large Eggs
  • 1 stick (4 oz) Butter (melted)
  • 2 whole Oranges (organic/untreated zest)
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Powder
  • 1/2 cup Confectioners' Sugar
  • 1 cup Heavy Cream
  • 1 pinch Salt