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Orange Raspberry Cake

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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

Instructions
 

For the Orange Raspberry Cake

  • Preheat oven to 350 degrees. Spray three 6" cake pans with cooking spray and line with parchment paper.
  • In a large bowl combine flour, baking powder and salt. Set aside.
  • 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.
  • Add both sugars and beat until creamed (about 2 minutes).
  • Add the eggs and vanilla and beat on medium until combined. Scrape down the bowl.
  • Slowly add the dry ingredients while beating on low speed.
  • Add the buttermilk, orange zest and orange juice. Mix on the lowest speed to fully combine, but don't overmix.
  • 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.
  • 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

  • Add all ingredients to a sauce pan and stir together.
  • Bring to a boil and allow to boil for 5 minutes. Stir often to keep from burning.
  • Reduce heat to low and simmer for 10 minutes. Stir occasionally.
  • Pour into a heat proof jar and cool completely.

To Assemble the Cake

  • Trim the top of each cake to level as needed.
  • 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.
  • Add the next cake layer and repeat.
  • Once the cake is fully stacked, crumb coat and chill in fridge for at least 30 minute. Frost and decorate as you please.
  • 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.