Hello, Spring: Orange Poppyseed Cake with Strawberry Buttercream

Orange Poppyseed Cake with Strawberry Buttercream, Orange and Pink, Spring, Party, Birthday, CandlesHello, Spring.  It's me.

Up until the snow storm last weekend, which had us hunkering down under cozy blankets and eating hot soup for a few days, we've been enjoying some beautiful spring weather.  With temperatures in the 60s and 70s each day, it's been perfect for taking my baby outside to play in the yard, and it's so much fun to watch him discover new things, like the feel of grass (which he tries to eat) between his fingers and under his toes, the lilacs brushing against his nose, the sound of birds and squirrels frolicking in the trees and the breeze blowing through his wispy blond hair.

After the morning chill wears off, we like to spread out my great-grandma's quilt under the shade of the apple tree and just enjoy the breeze and the scents of spring.  He looks so adorable in his little straw hat that one of my aunts gave him.

With all the flowers blooming, the trees budding and the warm days of late, I was inspired to make this cake with buttercream roses climbing up the sides, and it's just such a happy cake, don't you think?

I tinted some buttercream in pale shades of pink, orange and yellow and scooped it all into a piping bag to achieve the beautifully blended colors in the roses.  Candles on top, just because I like them.  But as much as I love the design, the flavor of the cake was even better.

I tested this recipe a few times to get it exactly right, and loved the end result so much that I packed up a huge piece to take with me to meet a friend the next day, whose wedding cakes I'm making this fall.  She hasn't decided on cake flavors yet, so I wanted her to taste this one before making her decision.

The orange poppyseed cake is light and airy, speckled throughout with poppyseeds and beautifully perfumed with fresh orange zest and orange juice.  The sweet strawberry buttercream complemented the cake perfectly.  I could eat this cake all day.



Orange Poppyseed Cake with Strawberry Buttercream, Orange and Pink, Spring, Party, Birthday, Candles

Orange Poppyseed Cake with Strawberry Buttercream, Orange and Pink, Spring, Party, Birthday, Candles

Orange Poppyseed Cake with Strawberry Buttercream, Orange and Pink, Spring, Party, Birthday, Candles

Orange Poppyseed Cake with Strawberry Buttercream, Orange and Pink, Spring, Party, Birthday, Candles

Orange Poppyseed Cake with Strawberry Buttercream, Orange and Pink, Spring, Party, Birthday, Candles

Orange Poppyseed Cake with Strawberry Buttercream, Orange and Pink, Spring, Party, Birthday, Candles

Orange Poppyseed Cake with Strawberry Buttercream, Orange and Pink, Spring, Party, Birthday, Candles

Baby Boy, Baby Photography, Baby Legwarmers

Baby Boy, Baby Photography, Baby Legwarmers

Baby Boy, Baby Photography, Baby Legwarmers

Baby Boy, Baby Photography, Baby Legwarmers


Orange Poppyseed Cake with Strawberry Buttercream
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Cake.
  • 2 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 whole eggs
  • 1 cup orange juice
  • 1/2 cup whole milk
  • 1 cup vegetable oil
  • 1 teaspoon vanilla
  • 1 tablespoon orange extract
  • 1 tablespoon poppyseeds
  • 1 teaspoon freshly grated orange zest
Buttercream.
  • 1 1/2 cups unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1 tablespoon meringue powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla
  • 1/4 cup seedless strawberry jelly
Cake.
Preheat the oven to 350.  Grease three 8-inch pans with non-stick spray.

In the bowl of your stand mixer fitted with a paddle attachment, combine the flour, sugar, baking soda, baking powder and salt.  Add the remaining ingredients and mix on low until combined, then beat on medium speed for two minutes.  Divide the batter between the pans.

Bake until a toothpick comes out clean, about 25 minutes.  Cool the cakes in the pans, covered with a clean kitchen towel.

Buttercream.
In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for one minute until smooth.  With the mixer on low, gradually add the powdered sugar, meringue powder and salt, and mix to combine.  Add the vanilla and strawberry jelly and whip on medium high until very light and fluffy, scraping the bowl down several times.

Frost the cooled cakes with the buttercream.

Recipe and Design from Curly Girl Kitchen

3 comments :

  1. He's a charmer:) Like a little crooner;)cake is a beauty too.

    ReplyDelete
  2. Simply beautiful.....cake and child.!

    ReplyDelete
  3. wah!!! I think this is the best cake which will be the best for my birthday.On my this birthday I will prefer this cake. Thanks alot!!!
    On Last birthday i got such superb!!! cake from the site :
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    ReplyDelete

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