DISCLAIMER: THIS PAGE MAY CONTAIN AFFILIATE LINKS. THIS MEANS I MAKE A SMALL AMOUNT OF COMMISSION IF YOU PURCHASE THE PRODUCT.
This Orange Cake with Aperol Buttercream is the epitome of Summer for me. The Aperol aperitif can easily be subbed for orange juice if you want an alcohol free version. This is the ideal cake to take along to a BBQ, picnic, or any other Summertime occasion. And I think all occasions deserve a cake.
The cake recipe itself is a simple sponge. I find the addition of extra liquid ensures the cake is super moist and full of flavour. The orange extract is optional, but the use of fresh orange for the zest is crucial to a good orange flavour. Make sure your ingredients are all at room temperature prior to baking (especially for the buttercream).
If you are making this cake ahead of time, feel free to make the sponge first, but I wouldn’t decorate until it is nearly time to serve. The buttercream will be able to survive a while on your countertop, but not too long dependent on the heat (it is prone to split). You could also make these as cupcakes, keeping the recipe the same – just baking for less time!
I use an 8″ cake tin for this (and a loose bottom base never hurts – I use these tins). If you want to make it to serve a larger number, simply double it and make a tiered cake! For other citrus bakes, try this Berry and Lemon Loaf Cake or for other ‘snacking cakes’ try this Mocha Cake with Cappuccino Frosting. For more baking inspiration, head on over to my Instagram.
Orange Cake with Aperol Buttercream
Ingredients
- 75 g Unsalted Butter
- 125 g Granulated Sugar
- 2 Medium Eggs
- 1 tsp Orange Extract Optional
- 1 Large Orange Juice and Zest
- 160 ml Milk
- 190 g Plain Flour
- 1.5 tsp Baking Powder
- 0.25 tsp Baking Soda
For the Aperol Buttercream
- 100 g Unsalted Butter Room Temperature
- 50 ml Aperol or Orange Juice for alcohol free
- 350 g Icing Sugar
- Orange Food Colouring Optional
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line/grease an 8″ cake tin.
- In a large bowl/the bowl of a stand mixer, combine the butter and granulated sugar on a medium speed until entirely combined. For real creaming, this should be about 3-5 minutes with an electric/stand mixer. Add the eggs, one at a time and combine. Add the orange extract if using.
- Add the orange juice (about 40ml) and orange zest and combine again. The mixture may begin to look a little curdled, due to all the citrus/eggs etc, but stick with it!
- Combine the flour with the baking soda and baking powder in a small bowl. Add a third of this and a third of the milk, mix until all combined. Then repeat with remaining flour and milk. The mixture will be fairly smooth and should pour easily.
- Pour the cake batter into the prepared tin. Bake for 40-45minutes, until golden brown and a cake tester/toothpick comes out clean. Let cool on a wire rack before making the buttercream.
- Make the buttercream by first adding the butter to a large bowl and mixing on high until it is light and fluffy. Add the aperol, half the icing sugar and the orange colour (if using). Combine again.
- Add the remaining icing sugar and whisk on high, ensuring all is combined. It should be light and creamy, not too thick. Feel free to add more icing sugar to get it to your desired consistency if you like it thicker. Spread over the cake, decorate as you wish, and serve!
