Buttermilk Cake with Blood Orange Frosting
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Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup (two sticks) unsalted butter at room temperature
- 2 cups sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 2 cups (4 sticks) unsalted butter, room temperature
- zest of one blood orange
- 1/4 cup blood orange juice
- 2 teaspoons vanilla
- 2 tablespoons Triple Sec (optional)
- 1/8-1/4 teaspoon salt
- 4 cups powdered sugar
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Preparation
Step 1
Preheat the oven to 350°F. Butter three 8-inch round cake pans and line the bottoms with parchment paper. Butter and flour the pans.
Step 2
In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3
Mix the buttermilk and sour cream in a small measuring cup and set aside.
Step 4
In the bowl of a standing mixer, whip the butter with a whisk attachment at medium speed until light and fluffy.
Step 5
Add the sugar to the butter and beat again until light and fluffy, about 3 minutes.
Step 6
Add eggs one at a time, scraping down the sides as needed.
Step 7
Add the vanilla and whisk the batter again at medium speed for 4-5 minutes, until the batter is light and voluminous.
Step 8
Using a spatula, fold in the flour and the buttermilk-sour cream mixture in three additions, beginning and ending with the flour.
Step 9
Divide batter evenly among the prepared cake pans and bake for 25-30 minutes or until set in the center and a cake tester comes out with just the slightest bit of crumb.
Step 10
For the frosting, in the bowl of a standing mixer, beat the butter until creamy.
Step 11
Scrape down the sides and add the orange zest, juice, vanilla, Triple Sec (if using), and salt. Mix on low until combined, then beat the ingredients together for a minute.
Step 12
Turn the mixer back to low, slowly add the powdered sugar, mixing until combined.
Step 13
Increase the speed to medium-high and beat for 6-8 minutes until light and fluffy.
Step 14
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Chef's notes
Start with 1/8 teaspoon salt in the frosting and add more if it's too sweet.
The cake can be made in two layers, although three are recommended for a less dense result.
