Put a little spring in your step with this orange blossom and almond cake. It’s perfect for any spring or summer occasion, and can easily be made into cupcakes.
- 2 1/2 cups All Purpose Flour
- 1 cup Cake Flour
- 2 tsp Baking Powder
- 1 tsp Salt
- 1 cup Milk
- 3/4 cup Half and Half
- 2 1/2 tsp Orange Blossom Extract
- 1 1/2 tsp Almond Extract
- 1 tsp Vanilla Bean Paste
- 1 cup Unsalted Butter, room temperature
- 2 1/2 cups Sugar
- 3 Eggs
Orange Blossom and Almond Buttercream Frosting
- 2 cups Unsalted Butter, room temperature
- 4 cups Powdered Sugar, sifted
- 1 tsp Orange Blossom Extract
- 1 tsp Almond Extract
- 1/4 tsp Vanilla Bean Paste
- 1/4 tsp Salt
FOR THE CAKE
- Preheat oven to 350 degrees. Grease and line a 6″ cake pan with parchment paper on the bottom.
- In a large bowl, sift together the flour, cake flour, baking powder, and salt. Set aside.
- In a 2 cup measuring cup, stir together the milk, half and half, orange blossom extract, almond extract, and vanilla bean paste (or extract). Set aside.
- In a stand mixer, with a paddle attachment, beat together the softened butter and sugar until light and fluffy – about three minutes. Scrape the sides if needed.
- Add in eggs, one at a time, being sure to mix in completely before adding in another. At least 30 seconds between eggs.
- Add in the dry ingredients in three parts, adding in some of the milk mixture in between additions of flour. Scrape the bowl to ensure everything is mixed together and the batter is smooth.
- Let the batter rest for 15 minutes.
- Fill the cake pan 1/2 to 2/3 full. Bake on the center rack, starting for 25 minutes. Check with a toothpick to test doneness. If it requires additional time, bake in 5 minute intervals until a toothpick comes out clean.
- Let the cake rest on a wire rack in the pan for 5-10 minutes, before removing from the pan. Run a knife along the edges to ensure that it hasn’t stuck, and turn out onto wire rack to cool completely.
FOR THE ORANGE BLOSSOM AND ALMOND BUTTERCREAM FROSTING
- In a clean stand mixer fitted with a paddle attachment, cream the butter until smooth. Scrape down sides of bowl to ensure all the butter is creamed and smooth.
- With the mixer on low, add in the sifted powdered sugar one cup at a time until it is fully incorporated. When all the sugar has been added, scrape the sides of the bowl, to ensure it is all mixed in correctly.
- Add in the orange blossom extract, almond extract, and vanilla and salt. Turn the mixer on, working your way up to medium and allow the frosting to whip for about five minutes.
- Scrape the bowl every couple of minutes to make sure there is no dry frosting on the bottom. The buttercream will look soft, and then will continue to stiffen as it is beaten and increase in volume.
- Use right away or store in an airtight container in the fridge for up to one week.
*If you are using a 9″ cake pan – bake for 30-35 minutes. For cupcakes – bake for 20 minutes.
Recipes adapted from Trophy Cupcake Vanilla Cupcake and Vanilla Buttercream
Keywords: Cake, Cake Decorating, Baking, Lemon, Orange Blossom, Almond, Frosting, Easter, Recipe, British, Wedding, Buttercream