Go Back

Orange Raspberry Cake

Print Recipe
Ingredients Method Notes

Ingredients
  

For the Orange Raspberry Cake
  • 3 cups sifted all-purpose flour spoon & leveled
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter softened but still cool
  • 1 1/4 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 4 large eggs
  • 3 tsp vanilla extract
  • 1 cup buttermilk
  • 2 tbsp orange zest*
  • 1/2 cup orange juice*
  • 2 cups frozen or fresh raspberries
  • 1 tbsp all-purpose flour
For the Raspberry Orange Compote
  • 2 cups frozen or fresh raspberries
  • 2 tbsp sugar
  • 2 tbsp orange juice*
  • 1 tbsp water
  • 1 tsp cinnamon

Method
 

For the Orange Raspberry Cake
  1. Preheat oven to 350 degrees. Spray three 6" cake pans with cooking spray and line with parchment paper.
  2. In a large bowl combine flour, baking powder and salt. Set aside.
  3. Using a stand mixer fitted with a paddle attachment, beat the butter on high until creamed (about 1 minute). Scrape down the bowl as needed.
  4. Add both sugars and beat until creamed (about 2 minutes).
  5. Add the eggs and vanilla and beat on medium until combined. Scrape down the bowl.
  6. Slowly add the dry ingredients while beating on low speed.
  7. Add the buttermilk, orange zest and orange juice. Mix on the lowest speed to fully combine, but don't overmix.
  8. In a small bowl, toss the raspberries with the one tablespoon of flour (this will prevent the raspberries from sinking to the bottom). Fold the raspberries into the batter.
  9. Divide batter between prepared cake pans. Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. (It took our 6 inch cakes about 35 minutes)
For the Raspberry Orange Compote
  1. Add all ingredients to a sauce pan and stir together.
  2. Bring to a boil and allow to boil for 5 minutes. Stir often to keep from burning.
  3. Reduce heat to low and simmer for 10 minutes. Stir occasionally.
  4. Pour into a heat proof jar and cool completely.
To Assemble the Cake
  1. Trim the top of each cake to level as needed.
  2. Place first cake on cardboard round. Apply a layer of cream cheese buttercream and create a damn around the edge. Spoon on a thin layer of compote. Keep the compote about an inch from the edge of the cake.
  3. Add the next cake layer and repeat.
  4. Once the cake is fully stacked, crumb coat and chill in fridge for at least 30 minute. Frost and decorate as you please.
  5. Serve with any leftover compote if you desire.

Notes

*You will need about two medium-large oranges for the cake and compote.
Leftover compote can be stored in the fridge for up to a week or in the freezer for two months.