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Orange Poppy Seed Cake with Mascarpone Buttercream Recipe

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4 from 67 reviews

  • Author: Amina
  • Total Time: 2 hours 30 minutes
  • Yield: 12 servings

Description

This vibrant Orange Poppy Seed Cake with Mascarpone Buttercream is a delightful combination of citrusy zest, crunchy poppy seeds, and creamy frosting. Perfectly moist with bright orange flavors balanced by a rich mascarpone buttercream, this elegant cake makes an excellent dessert for celebrations or a special treat.

Ingredients

For the Cake

  • 2 1/4 cups all-purpose flour
  • 2 1/4 tsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp poppy seeds
  • 3/4 cup unsalted butter (room temperature)
  • 1 1/2 cup granulated sugar
  • 1 1/2 Tbsp orange zest (from 1-2 large oranges)
  • 3 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 3/4 cup milk (room temperature)
  • 1/4 cup orange juice (fresh squeezed, from 1/2 a large orange)

For the Orange Simple Syrup

  • 1/2 cup granulated sugar
  • 1/2 cup orange juice (fresh squeezed, from one large orange)

For the Mascarpone Buttercream

  • 1 1/2 cups unsalted butter (room temperature)
  • 8 oz mascarpone cheese (softened but slightly chilled, 250g container)
  • 4 cups powdered sugar (sifted)
  • 1 tsp vanilla extract

For Decoration (optional)

  • Orange slices
  • Orange leaves
  • Poppy seeds

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake rounds, then line the bottoms with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, poppy seeds, and salt until evenly combined. Set this mixture aside.
  3. Cream Butter, Sugar, and Orange Zest: Using a stand mixer fitted with the paddle attachment, beat the unsalted butter, granulated sugar, and orange zest on medium-high speed until the mixture becomes pale and fluffy, approximately 3 minutes.
  4. Add Eggs and Vanilla: Reduce mixer speed to low and add eggs one at a time, fully incorporating each before adding the next. Then mix in the vanilla extract thoroughly.
  5. Combine Wet and Dry Ingredients: Alternate adding the flour mixture and a mixture of milk and orange juice to the batter, starting and ending with the flour mixture. This means you will add the flour mixture three times and the milk-orange juice mixture twice, mixing well after each addition to create a smooth batter.
  6. Bake the Cake Layers: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
  7. Cool the Cakes: Remove cakes from oven and let cool in the pans for 10 minutes on a wire rack. Then carefully invert the cakes onto the wire racks and cool completely.
  8. Prepare Orange Simple Syrup: In a small saucepan, combine granulated sugar and orange juice over medium-high heat. Stir until the sugar dissolves completely and the mixture comes to a boil. Let it boil for 1 minute, then remove from heat and allow to cool completely before use.
  9. Make Mascarpone Buttercream: Beat the unsalted butter in a large bowl until smooth. Gradually add powdered sugar, about 1/2 cup at a time, mixing well after each addition. Stir in vanilla extract and then beat on medium-high speed for 5 minutes until light and fluffy. Add the mascarpone cheese and beat just until combined and smooth; avoid overmixing to prevent curdling.
  10. Assemble the Cake: Place one cake layer on a serving plate or cake stand. Brush the top generously with 2-3 tablespoons of the cooled orange simple syrup. Spread approximately 1 cup of the mascarpone buttercream evenly over the layer.
  11. Repeat with Second Layer and Crumb Coat: Place the second cake layer on top, brush with simple syrup, and cover the whole cake with a thin layer of buttercream to seal in crumbs. Chill the cake in the refrigerator for 20 minutes to set the crumb coat.
  12. Final Frosting and Decoration: After chilling, frost the cake fully if desired or leave it naked for a rustic look. Decorate the top with fresh orange slices, orange leaves, and a sprinkle of poppy seeds to finish.

Notes

  • Use room temperature ingredients for better mixing and texture.
  • Be careful not to overbeat the mascarpone in the buttercream to avoid separating.
  • Simple syrup adds moisture and enhances orange flavor in the cake.
  • Optional decorations add visual appeal and complement the flavor.
  • The cake is best enjoyed within 2-3 days if refrigerated.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/orange-poppy-seed-cake-with-mascarpone-buttercream-recipe/