Tags: Cake Hidden Fruit Sweet Tooth
I got quite a response on social media to this cake, so I’ve decided to post the recipe here. Like I said, it’s a favorite in our house.
My frosting recipe makes enough to layer and frost four 6-inch round cakes. You can definitely adjust it to suit your needs.
Happy baking!
Orange Poppy Seed Cake
For the cake:
- 2 ¼ cups all-purpose flour
- 2 ¼ tsp baking powder
- ½ tsp salt
- 3 Tbsp poppy seeds
- ¾ cup unsalted butter, room temperature
- 1 ½ cup granulated sugar
- 3 eggs, room temperature
- 2 Tbsp orange zest
- 1 tsp vanilla
- ¼ cup fresh squeezed orange juice
- ¾ cup whole milk, room temperature
How to:
Preheat oven to 350°
In a medium bowl, sift your flour, baking powder, and salt. Add the poppy seeds and give the mixture a quick whisk to combine. Set aside.
In the bowl of your stand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, and mix thoroughly, scraping down the sides of the bowl after each addition.
Add the zest, vanilla and orange juice. Mix.
Alternate adding the flour mixture and milk. Mix until just combined. You don’t want to over-mix at this point.
Bake until a toothpick inserted in the center comes out clean. Baking time will vary depending on the pan you use. I baked 4 6-inch round cakes and they took 20 minutes.
For the frosting:
- ½ cup (1 stick) unsalted butter, room temperature
- 8 oz. cream cheese, room temperature
- 1 tsp vanilla
- 2 tsp orange zest
- 2 Tbsp freshly squeezed orange juice
- 4 cups powdered sugar
How to:
In the bowl of your stand mixer, cream the butter and cream cheese until light and fluffy (don’t skimp on this step…I usually go a good 5 minutes!)
Add the vanilla and orange zest. Mix.
Alternate adding the powdered sugar and orange juice, scraping down the sides of the bowl and beating WELL between each addition. The longer you beat the frosting, the lighter and fluffier it will be.
Try very hard not to eat all the frosting before your cakes comes out of the oven!
