Best 2 Vanilla Buttermilk Wedding Cake With Raspberries And Orange Cream Cheese Frosting Recipes
Indulge in a culinary masterpiece with our delectable Vanilla Buttermilk Wedding Cake, a harmonious blend of classic flavors and modern elegance. This towering cake features layers of moist vanilla buttermilk sponge, each lovingly sandwiched with a luscious filling of fresh raspberries and a velvety orange cream cheese frosting.
Adorned with a cascade of vibrant berries and delicate orange zest, this cake is a feast for the eyes and the palate. The tangy sweetness of the raspberries complements the rich, creamy frosting, while the subtle orange flavor adds a refreshing twist. Each bite is a symphony of textures and flavors, leaving you craving more.
Whether you're celebrating a special occasion or simply indulging in a moment of pure bliss, our Vanilla Buttermilk Wedding Cake with Raspberries and Orange Cream Cheese Frosting is sure to captivate your senses and leave you with lasting memories.
**Additional Recipes Included:**
1. **Vanilla Buttermilk Cake:** Discover the secrets behind creating a moist, fluffy vanilla buttermilk cake that forms the foundation of this stunning wedding cake.
2. **Raspberry Filling:** Learn how to prepare a vibrant and flavorful raspberry filling that adds a burst of sweetness and color to each layer of the cake.
3. **Orange Cream Cheese Frosting:** Indulge in the lusciousness of a velvety orange cream cheese frosting that complements the cake perfectly, adding a touch of tangy sweetness.
4. **Decoration Techniques:** Elevate your cake's presentation with expert decoration techniques, including how to arrange the raspberries and orange zest for a visually stunning masterpiece.
DOUBLE-LAYER VANILLA-BUTTERMILK CAKE WITH RASPBERRIES AND ORANGE CREAM-CHEESE FROSTING
This version of our delicious vanilla-buttermilk cake is doubled up to make a pretty layer cake perfect for birthdays or any festive occasion.
Provided by Katherine Sacks
Categories Cake Birthday Buttermilk Cream Cheese Bake Dessert Raspberry Orange Wedding Summer Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 (10-inch) double-layer cake
Number Of Ingredients 26
Steps:
- Bake the Buttermilk Cake:
- Place a rack in middle of oven; preheat to 350°F. Lightly coat cake pans with nonstick spray and line bottoms with parchment paper. Whisk 2 cups flour, 1 tsp. baking powder, 1/2 tsp. baking soda, and 1/4 tsp. salt in a medium bowl; set aside.
- Using an electric mixer on medium-high speed, beat 3/4 cup butter and 1 1/2 cups granulated sugar in a large bowl, scraping down sides of bowl as needed, until light and creamy, about 5 minutes. Add 4 egg yolks in 2 additions, scraping down bowl after each. Beat in 1 tsp. vanilla.
- Reduce mixer speed to low, then add dry ingredients in 2 additions alternately with 1 cup buttermilk in 2 additions, scraping down sides of bowl as needed.
- Using electric mixer on medium speed, beat 4 egg whites in another large bowl until soft peaks form, 2-3 minutes. Slowly add 1/4 cup granulated sugar and continue to beat until stiff, glossy peaks form, about 3 minutes more. Fold half of the egg whites into flour mixture, then gently fold in remaining egg whites.
- Scrape batter into prepared pan; smooth surface. Bake, rotating pan halfway through and covering with foil during the last 15 minutes of baking, until golden brown, firm to the touch, and a tester inserted into the center comes out clean, 45-50 minutes. Transfer pan to a wire rack and let cake cool.
- Repeat steps with second prepared pan and remaining cake ingredients to bake the second layer.
- Make the Vanilla Syrup:
- Combine granulated sugar and 1/4 cup water in a medium saucepan. Scrape in vanilla seeds, add pod, and stir to combine. Bring to a boil, cover, and steep at least 15 minutes. Set aside to cool. Discard pod before using.
- Make the Orange Cream-Cheese Frosting:
- Using electric mixer on medium-high speed, beat cream cheese and butter in a large bowl until smooth, about 1 minute. Beat in orange zest, orange juice, and vanilla. Reduce mixer speed to medium and beat in powdered sugar, scraping down bowl as needed, until light and fluffy, 2-3 minutes.
- Assemble the cake:
- Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake layer, top side down, in the center. Using a pastry brush, brush 3 Tbsp. vanilla syrup over top of cake. Using an offset spatula, spread 1 cup frosting evenly over top. Arrange 6 oz. raspberries in a ring around perimeter of cake, pressing to adhere. Fill interior of ring with 6 oz. raspberries. Spread 1 cup frosting over raspberries inside of ring (do not frost raspberries at the perimeter).
- Carefully place second cake layer, top side down, on frosted raspberries, gently pressing down to secure. Brush 3 Tbsp. syrup over top of cake with pastry brush. Spread 2 1/2 cups frosting evenly over top and sides, carefully covering raspberries. Chill at least 30 minutes to let frosting set.
- Remove cake from refrigerator. Frost top and sides, swirling decoratively, making sure to cover bottom of platter; reserve remaining frosting for another use. Chill at least 30 minutes or up to overnight to let frosting set. Before serving, top cake with remaining 3 oz. raspberries and edible flowers, if using.
- Do Ahead
- Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Syrup can be made 5 days ahead; store in an airtight container and chill. Frosting can be made 3 days ahead; cover with plastic wrap, pressing directly on surface, and chill. Bring to room temperature before using.
ORANGE BUTTERCREAM FROSTING
Our Test Kitchen gave simple buttercream frosting a tangy twist by adding a splash of orange juice. It goes wonderfully on orange cupcakes or over white, yellow or chocolate cake.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1 cup.
Number Of Ingredients 5
Steps:
- In a small bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, orange zest and vanilla. Add enough orange juice to achieve frosting consistency.
Nutrition Facts : Calories 85 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 29mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
Tips:
- Use high-quality ingredients for the best flavor. This means using real vanilla extract, fresh orange zest, and full-fat cream cheese.
- Make sure the buttermilk is at room temperature before using it. This will help the cake batter to mix together more smoothly.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. The cake should be golden brown on top.
- Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
- If you don't have time to make the orange cream cheese frosting, you can use a store-bought cream cheese frosting instead.
- Decorate the cake with fresh raspberries and orange zest for a beautiful presentation.
Conclusion:
This vanilla buttermilk wedding cake with raspberries and orange cream cheese frosting is a delicious and elegant cake that is perfect for any special occasion. The cake is moist and flavorful, and the frosting is light and fluffy. The raspberries and orange zest add a pop of color and flavor that makes this cake truly special.Whether you're making this cake for a wedding, anniversary, or birthday, it's sure to be a hit. So next time you're looking for a special cake recipe, give this one a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
