This buttery, moist orange almond cake was a very popular choice at Amycakes Bakery and is still one of my mom and nephew's favorite flavors! Oranges and almonds are a match made in flavor heaven. It's just as great in the summer with a scoop of ice cream as it is in the winter next to your holiday bakes. Save this recipe - you'll be making it on repeat!
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Equipment Checklist
This cake is made using the Cut and Stack method. Instead of using regular cake pans, you bake the cake batter on a sheet pan, then use cake rings to cut out each layer. It's very easy, but you will need a few supplies on hand.
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¼ sheet pan for 1x recipe batches
Each 1x batch of cake fits a quarter-sheet pan, although you can double this recipe and use a half-sheet pan instead.
These are key for the cut-and-stack method! You can use rings of any size to make mini cakes, traditional 6-inch layer cakes, etc.
Stand mixer with a paddle attachment
You'll need a good mixer to make both the cake and the frosting, and a stand mixer is best.
If you love citrus bakes, make sure you have a citrus zester on hand for maximum flavor.
Why You'll Love This Orange Almond Cake Recipe
- Great for beginners - This orange cake recipe uses the reverse creaming method, like my Vanilla Cake, which is one of my all-time favorite cake mixing methods. I've adapted my original recipe from the bakery to this method because it is so much easier for home bakers and more consistent! Since you're mixing the butter into the dry ingredients before you add any liquids, you're less likely to overmix the cake, and you'll get a better rise, too!
- Bold orange flavor - I have a special way to get an extra strong orange flavor, and it doesn't require you to spend a small fortune on extracts or puree whole oranges....frozen orange juice concentrate! These inexpensive cans of frozen OJ are a secret weapon. You'll see why I keep one in the freezer at all times!
- Phenomenal any time of year - The combination of oranges and nutty almonds tastes just like summer, but orange is actually a winter fruit! Orange and almonds are very traditional holiday flavors and would be right at home on your holiday table. Citrus cakes, like my Lemon Curd Cake, are really a hit any time of the year!
Ingredients
I'm all about teaching people how to make moist cakes, and this recipe is a great example! Moisture equals flavor. You need to add lots of moisture if you want your cake to stand out with flavor.
This cake uses buttermilk, vegetable oil, and orange juice concentrate, which will make this cake as moist as possible. Most importantly, the Instant Clearjel will help absorb all that liquid to keep your cake nice and moist, not soggy. It's a game-changer!
Dry Ingredients
- All-purpose flour (Stick with regular flour, not pastry flour)
- Instant Clearjel
- Baking powder
- Baking soda
- Salt
- Sugar
Part of the magic of reverse creaming is that you mix the room temperature butter with the flour mixture before you add any wet ingredients.
Important Note
Using properly softened butter is crucial to the reverse creaming method. Set your butter on the kitchen counter 1.5 to 2 hours before you need it, and you'll be good to go!
Wet Ingredients
- Buttermilk
- Orange juice concentrate (don't dilute with water!)
- Vanilla extract
- Almond extract
- Vegetable oil
- Orange zest
Fold whisked eggs into the batter right before baking. There is no need to whip egg whites to stiff peaks-just whisk two large eggs until incorporated.
This cake wouldn't be complete without my orange-zested buttercream! It's made by adding fresh orange zest into my Vanilla Bakery Buttercream Frosting, which is all you need for a pop of orange flavor in every bite.
Baker's Tip
For a simple decoration, add a few orange slices on top of the cake. In the summer, I like to add a couple of sprigs of fresh rosemary and a few almond flakes. In the winter, add a couple of cinnamon sticks to highlight the season.
Step by Step Video
If you'd prefer to watch instead of read, here's the video of me making the Orange Almond cake. You can also watch it here on my Youtube Channel.
Variations
The recipe card is set to make a single batch of this recipe, which fills a ¼ sheet pan. If you want to make a larger cake, like a three-layered cake, use the 2x function in the recipe card below. One 2x batch is enough to make a three-layer 6-inch cake.
If you don't have cake rings, use this cake pan chart to find the best pan based on the batch size (1x, 2x).
Like to dabble with different flavors in the kitchen? Play around with cake fillings!
- For an Orange Creamsicle flavor, add a layer of stabilized whipped cream between your cake layers.
- Add a tart berry twist with a layer of raspberry compote.
- Orange and chocolate are a fantastic combination! A thin layer of chocolate ganache would taste wonderful with the orange buttercream.
- Toast some whole almonds, chop them into tiny pieces, and sprinkle them between the layers for extra crunch and almond flavor.
For a winter bake, feel free to add some warm spices, like 1-2 teaspoons of ground cinnamon and a little nutmeg or clove.
Storage
This delicious cake can be stored for up to 24 hours at room temperature. After that, it should be wrapped with plastic wrap and/or stored in an airtight container in the fridge.
For longer storage, wrap the leftovers in several layers of plastic wrap and freeze.
Pro Tip
Since my cakes are so moist and buttery, they really taste best at room temperature. Let your refrigerated cake come to room temperature before serving.
Key Recipe Notes
- Once baked, let the cake cool completely on a wire rack, then wrap it with plastic wrap and either refrigerate overnight or freeze for a couple of hours.
- This requires a little bit of patience, but the cake is easiest to layer from frozen using the Cut and Stack method.
- I always recommend making my cakes at least the day before you need them to give yourself plenty of time to chill and decorate. You can actually freeze them weeks before you need them!
- Save the high speed setting for the frosting, and limit it in the cake batter. When adding the butter to the flour mixture, it's best to use a low speed.
- If you want to lock in even more moisture, feel free to brush a simple syrup onto the cooled cake layers before wrapping it with plastic wrap. You can even replace some of the water with orange blossom water for an aromatic note.
Related Recipes
Looking for other recipes like this? Try these:
The next time you have a party or special occasion, give this orange almond cake a try! The reverse creaming method is a wonderful way to simplify my bakery recipes and is fantastic for beginners!
I'd love to see photos of your bake, so tag @amycakesbakes on your favorite social media platform. Subscribe to my email updates to learn all my baking secrets and try more of my delicious dessert recipes!
Thanks for Reading. ❤️
📖 Recipe & Step-by-Step Instructions
Orange Almond Cake
Equipment
Ingredients
Dry Ingredients
- 233 grams (1 ¾ cups) All-Purpose Flour ((I use Gold Medal))
- 2 Tablespoon Instant Clearjel (*Please make sure it is labeled as INSTANT)
- 1 ½ teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ¾ teaspoon Salt
- 225 grams (1 cup + 2 Tablespoons) Sugar
Butter
- ¾ stick (3 ounces) Salted Butter (soft to the touch)
Wet Ingredients
- ¾ cup Buttermilk
- ½ cup + 2 Tablespoons OJ Concentrate (do not add water)
- 1 ½ teaspoons Vanilla Extract
- 2 teaspoons Almond Extract
- ¼ cup + 2 Tablespoons Vegetable Oil
- zest of 1 orange
Eggs
- 2 large Eggs
Orange-Zested Buttercream
- 1 x batch prepared Vanilla Bakery Buttercream Frosting
- zest of 2 large oranges
Instructions
Make the Orange Almond Cake with the reverse creaming method
- Preheat Oven to 325 degrees. Line ¼ Sheet pan with parchment paper, and then lightly spray the bottom (on top of the parchment) and sides of the sheet pan with cooking spray.
- Combine and whisk Wet Ingredients including the orange zest in a medium bowl or pitcher until smooth and blended. Whisk the Eggs together in a separate small bowl and set aside.
- Sift and whisk together the Dry Ingredients, then add them with the soft-to-the-touch salted butter to the bowl of a stand mixer. (Or use a large bowl and an electric mixer).
- With a stand mixer (preferred) or handheld mixer on low speed, blend the dry ingredients and softened butter until it has a sand-like texture, scraping the sides of the bowl as needed. Make sure there are no large lumps of butter--it should look like uniform sand.
- On low speed, slowly pour in the Wet ingredients until it is well combined. Scrape sides of the bowl as needed. Turn the mixer up to medium, and beat until the batter is smooth.
- While the mixer is on low, slowly add the beaten eggs into the batter. Scrape down the sides of the bowl, increase the speed to medium-high or high, and beat the cake batter for another 30 seconds to one minute until smooth.
- Spread the orange almond cake batter into a prepared pan and make sure the batter is evenly distributed. An offset spatula works well for this.
Bake the Cake
- Bake on the middle or top rack (avoid bottom rack) of the preheated 325-degree oven for 30-35 minutes, or until the cake springs back to the touch or passes the toothpick test. Oven times will vary, so keep an eye on the cake starting after 25 minutes, and don't worry if your cake takes longer in the oven than listed above. Just continue to bake until it passes the toothpick test and springs back when you touch it lightly with your finger. Double batches typically take a few minutes longer than 1x batches.
- The delicate orange cake will be easiest to layer from cold or frozen--allow the cake to cool, then wrap the cake in the pan thoroughly in plastic wrap. Freeze the cake in the pan for at least 2 hours or up to 2 weeks ahead of time.
Prepare the Orange Zested Buttercream
- Prepare the creamy vanilla bakery buttercream according to the recipe instructions, then mix in the zest of 2 large oranges.
Layer, Decorate, and Serve
- The easiest way to layer the cake is to layer the cake from frozen the day before you plan to serve it. If serving the cake the same day you are layering it, use refrigerated cake layers instead of frozen (but it will be more difficult to layer). Cut the orange almond cake layers with cake rings as described in How to Bake and Layer Cakes Like a Pro.
- Fill each cake layer with prepared orange zested buttercream frosting. An offset icing spatula (I use the small and medium-size on all my cakes) helps with this.
- I recommend frosting a thin crumb coat of buttercream on the outside of the orange almond cake which will catch all the crumby edges, then allow it to set up in the freezer for about 10 minutes until the buttercream is firm. The remaining cake scraps can be used for orange almond cake truffles if desired.
- Allow the completed cake to set up in the fridge, but remove it from the fridge 1-3 hours before serving so it can come back to room temperature. This cake has the best texture at room temperature. Enjoy!
