18 February 2016

One-Bowl Orange Vanilla Butter Cake

Orange Vanilla Butter Cake with Fresh Strawberry Frosting / www.delightfulrepast.com

This one-bowl orange vanilla butter cake, iced with Fresh Strawberry Frosting, is the one I made last week in celebration of my sixth blogiversary. Can you see the fluffy texture? 

Don't let anyone tell you that you must use bleached cake flour for a tender cake. I don't like bleached flours for health reasons, and it simplifies my life a great deal to use just unbleached all-purpose flour for all my non-gluten-free baking. This cake couldn't be more tender and still hold together. 

My recipe is calculated to make two 6-inch layers, a large enough cake to serve 8 people. If you want to make a larger cake, here's my Best One-Bowl Yellow Cake. The 6-inch cake looks ever so much nicer on the afternoon tea table and makes 3-inch wedges that fit so prettily on smaller plates.

Of course, if you've never made a wedding cake, you probably don't have 6-inch pans! Since this is such a handy size cake, I'd really recommend that you get a pair of these heavy-gauge aluminum 2-inch deep 6-inch round cake pans.

I like to point out to my UK readers from time to time that what we call large eggs in the US are just medium eggs in the UK. Large eggs UK are extra large eggs US. It can make a difference in a cake recipe.

What is your favorite size cake to make, and the most requested flavor in your family? 


Orange Vanilla Butter Cake with Fresh Strawberry Frosting / www.delightfulrepast.com


One-Bowl Orange Vanilla Butter Cake 


(Makes two 6-inch layers) 

1 1/2 dip-and-sweep cups (7.5 ounces/213 grams) unbleached all-purpose flour
1 cup (7 ounces/198 grams) sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 stick (4 ounces/113 grams) unsalted butter, room temperature
2/3 cup (5.33 fluid ounces/158 ml) milk, room temperature
2 large eggs, room temperature (medium eggs in the UK)
1 1/2 teaspoons vanilla extract
Finely grated zest of 1 orange 

1 Preheat oven to 350F/180C/Gas4. Grease well and lightly flour two 6-inch round layer pans

2 In large mixing bowl (I use a Cuisinart stand mixer or a hand mixer), combine flour, sugar, baking powder and salt; and mix on low speed for 30 seconds to blend. Add the softened butter and about half of the milk. Mix on low speed until the dry ingredients are moistened. With mixer on medium-high speed, beat for 1 1/2 minutes. Scrape down the sides. 

3 Add the eggs, vanilla extract and remaining milk. With mixer on low speed, beat for 30 seconds to combine. Scrape down the sides. Increase speed to medium-high and beat for 1 minute. Stir in the orange zest by hand; fresh citrus zest tends to get tangled up in beaters and whisks. 

4 Divide evenly* between the prepared pans. Bake at 350F/175C/Gas4 for 25 to 35 minutes, until toothpick inserted into center comes out clean. 

* Most people just "eyeball" it, but when I'm feeling particularly persnickety I actually use the digital kitchen scale to be precise. 

5 Cool in pans on wire racks for 5 minutes. Remove from pans and cool on racks for at least an hour, until completely cool, before frosting.

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89 comments:

Cranberry Morning said...

That is a beautiful cake, Jean, and it's probably a good thing that it's at your house and not mine. I have way too much of a sweet tooth and need to keep those things at bay. BUT, I can almost taste it. I very seldom bake a cake, and it's usually only for a birthday. I love the Williamsburg Orange Cake that I've featured on my blog in the past, but I think maybe a lemon pound cake would be my absolute favorite - one that's dense and moist.

Jean | DelightfulRepast.com said...

Thanks, Judy! As much as I love orange cake, I agree with you about lemon -- it just might be my favorite, too.

Sylvia said...

That strawberry cake looks so yummy and I do love strawberries. Thanks for the recipe.

Jean | DelightfulRepast.com said...

Thank you, Sylvia. I love mixing the strawberry and orange flavors. It's one of those magical combinations.

Julie's Lifestyle said...

Wow Jean you cake looks so good and yummy. I love the color of the frosting. Thanks for the recipe. Wishing you a wonderful day and weekend.
Julie xo

Sandi@ Rose Chintz Cottage said...

What a lovely cake, Jean! It looks pretty and delicious. Thanks so much for sharing your recipe.

Blessings,
Sandi

Christine Ryan said...

What a beautiful cake! Thanks so much for sharing at Oh My Heartsie Girls Wordless Wednesdays!

Daniela said...

Every week you tempt me with something so inviting, my dearest Jean !
Your recipes are irresistible, I'm so very grateful for this !
Enjoy the remainder of your week, my sweetest friend,
sending so much love to you
Dany

Jean | DelightfulRepast.com said...

Julie, thanks. I love to color my frostings with things like berries rather than artificial food coloring. Tastes better, too!

Jean | DelightfulRepast.com said...

Sandi, thanks! I know you like pretty food, too!

Jean | DelightfulRepast.com said...

Christine, thanks. And thanks for hosting!

Jean | DelightfulRepast.com said...

I'm so glad you like it, Dany! And I look forward to my next "history lesson" at your beautiful site.

Bernideen said...

Dear Jean:
What a great tip and something I wouldn't have known about UK eggs vs US eggs! This looks perfect for a springtime tea. I am printing it out now!

Jean | DelightfulRepast.com said...

Bernideen, I would be honored to have my cake on your springtime tea table! Will you be in your new home by then?

Margaret-whiteangel said...

Ingredients names can be confusing. Unbleached flower is one.
The cake looks delicious.

Terri D said...

Well, I did do wedding cakes (for four years!) and have my pans all saved on a shelf in the garage. Never know when you might need that 6" topper!! Your recipe sounds yummy! Thanks so much!

Jean | DelightfulRepast.com said...

Margaret, your comment inspired me to check into that. Apparently they don't bleach flour in Australia. According to http://theneverendingcookbookbymum.com/tag/bakers-flour/, "No flour mill in Australia produces bleached flour for the domestic supermarket market, so if you are buying flour from the local shop you can be confident it is unbleached."

Jean | DelightfulRepast.com said...

Thanks, Terri, and that is so cool! I still have all my pans, too -- 6-, 7-, 8-, 9-, 10-, 12- and 14-inch!

Margaret-whiteangel said...

Thanks Jean, that clear that up then about no bleached flour in Australia.
We have plain flour and self raising flour.

Jean | DelightfulRepast.com said...

Very sensible, that, Margaret! I don't think plain flour needs to be bleached whiter.

Thomas "Sully" Sullivan said...

Sorry to be late to the table, Jeani – thought I’d be home in time. As it is, I’m just off the plane from a private memorial to my friend Glenn Frey and some related activities in your neck of the woods. Very tight trip, else I would’ve tried to make contact. But you know I love cake, and this one looks spectacular! Interesting about the difference in sizing eggs in the UK versus US. Why am I not surprised? Since the avian flu, we’ve been downsized even further it seems. Either pigeons have been larking as chickens (to keep this sentence all for the birds) in American super markets, or bantam hens are all the rage!

Jean | DelightfulRepast.com said...

Thanks for thinking of me, Sully! And, again, sorry for your loss. Hope to hear more about the memorial soon.

Stephanie said...

I had to giggle at what Judy said about it being a good thing this cake is at your house and not hers...I would have to second that because I have an idea I could eat more than I should. Your cake looks divine, my friend.

Thank you so much for sharing with Roses of Inspiration. Hugs to you! And have a delightful weekend!

Jean | DelightfulRepast.com said...

Stephanie, thanks so much. And thanks for hosting. It's such fun to visit different blogs. Wishing you a delightful weekend, too!

The Cranky said...

The kidling saw this and requested I make it for her birthday... I'll take a photo when I make it. (Definitely won't look as pretty as yours!)

Amy at love made my home said...

Delicious cake!! Happy Blogaversary!!! Here's to many more years of happy blogging! xx

Tony Grant said...

As you know Jean, I have been made a few cakes recently. What has shocked me is the amount of sugar that goes into a cake. I notice you suggest 198g of sugar for this recipe. Some of my cake mixes have included 250g of sugar. Yours is a little healthier than mine. However, Jean, you have not given the amounts for the butter icing!!!!
Your cake looks wonderful by the way.
My families favourite is a Victoria Sponge and a chocolate cake. However,that could be because they are the only ones I make. Ha! Ha!

Jean | DelightfulRepast.com said...

Jacqueline, can't wait to see the photo! Hope the kidling enjoys her cake!

Jean | DelightfulRepast.com said...

Thanks, Amy! I do wonder how many years I can keep this up!

Jean | DelightfulRepast.com said...

Tony, I make most things with less than the typical amount of sugar. But icing, well, it has a lot of sugar (which is why I scrape most of it off!). The icing recipe is in the previous post. It makes more than you need for a cake this size, so you'll have some left over for another use.

Linda Kay said...

Oh, my, Jean, that looks so yummy!

Jean | DelightfulRepast.com said...

Thanks, Linda. I like the small size, too, so the two of us are not eating cake forever!

Carol Preibis said...

Hello Jean,

Happy anniversary! Your recipe sounds delicious, and I'll save it to Pinterest for safe-keeping.

One of our family's top favorite cake comes from Richard Simmons! It's "Best Ever Healthy Carrot Cake." The recipe and some information about Richard Simmons can be found here:
http://www.ahhthesimplelife.com/best-ever-healthy-carrot-cake/

Take good care, and wishing you well in all things!
Carol

Jean | DelightfulRepast.com said...

Carol, thank you so much! We love carrot cake, too, and I'll check that one out.

Jessy @ The Life Jolie said...

What a delicious looking cake! Pinned!

Jean | DelightfulRepast.com said...

Jessy, thank you. And thanks for the Pin. I so appreciate Pins and other social media shares.

Mountain Mama said...

I'm so excited to browse around your blog further - I've already pinned three recipes and I'm only here 5 minutes!! Adding you to my blogroll to keep up!!

Jean | DelightfulRepast.com said...

Mountain Mama, thank you so much -- you just made my day! I'll be looking to you for inspiration to get down to business again in the garden!

Art and Sand said...

Your cake looks absolutely delicious.

Thanks for sharing at SYC.

Wendi Wachtel said...

Your recipe sounds and looks yummy! I had no idea UK eggs were a different size from US eggs. My husband lived in the UK for 3 years when we were dating & I loved spending time there! Thanks for sharing your recipe, pinning:) XO-Wendi@H2OBungalow

Jean | DelightfulRepast.com said...

Thanks, Art and Sand!

Jean | DelightfulRepast.com said...

Wendi, thanks--Pins and any or all social media shares are much appreciated! How I envy your husband for having lived in the UK for 3 years!

Jess said...

This sounds completely delicious! :)

Thanks for joining Cooking and Crafting with J & J!

Jean | DelightfulRepast.com said...

Thanks, Jess! I'm more of a cook than a crafter, but I'd like to do some crafting.

Mimi said...

I'm afraid I'm not much of a cake baker...I'm more of a cake eater. Ha! When I do bake one, I tend to gravitate to an old standby such as a Texas sheet cake. Your cake looks delicious and I love that it can be made in one bowl! I can't wait to try it!

Shelia said...

Oh, yummy! your cake looks delicious! Thank you so much for popping in to see me and I hope you'll come back some times.
Be a sweetie,
Shelia :)

Jean | DelightfulRepast.com said...

Thanks, Mimi! I do love a good Texas sheet cake,too -- here's my version: http://www.delightfulrepast.com/2010/03/chocolate-buttermilk-sheet-cake.html.

Jean | DelightfulRepast.com said...

Shelia, thanks so much! :-)

craftyles said...

Jean, I'm so glad I came over. You have a beautiful blog and I can't wait to scroll back and get some good recipes. Lots to look at here. The cake looks very yummy!

Jean | DelightfulRepast.com said...

Thank you, Les! I hope you find some things you want to cook or bake here. And if you're a tea fan, well, this is the place to be! :D

Butterfly 8)(8 Bungalow said...

It is so pretty! It sure looks delicious too! xoxo Su

Jean | DelightfulRepast.com said...

Thanks, BB! Wish I had a piece of it right now. I froze a few pieces, but they didn't spend long in the freezer, I'm afraid.

Jessica Jarrell said...

This cake looks amazing! It might only be 8 am here in Kentucky but I'm craving cake! :-)

Jean | DelightfulRepast.com said...

Jessica, thank you! And I've never been averse to cake for breakfast!

Cocoa and Lavender said...

Jean - I have been wanting a good yellow cake recipe! This is perfect. And thank you so much for the heads up on the blogger profile. I hope I got it fixed.

Jean | DelightfulRepast.com said...

Thanks, David! I hope you enjoy the cake. Glad to see you got that profile fixed so my readers can find your wonderful blog.

Winnie said...

It's a beautiful, elegant and impressive cake!!
I wish I could have a huge slice right now :)

Julie's Lifestyle said...

Hello Jean, I'm happy to inform you that I featured this cake and recipe at our Monday Cooking and Crafting with J & J. We hope to see you again and have a nice day and week.
Julie xo

Jean | DelightfulRepast.com said...

Winnie, thank you! I do, too!

Jean | DelightfulRepast.com said...

Julie, thank you so much! I'm honored.

Swathi Iyer said...

Beautiful cake, you brought vanilla cake to another level. I am in love it, Thanks for sharing with Hearth and soul blog hop, pinning and tweeting.

Miz Helen said...

What a great cake, can't wait to try this one! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen

Jean | DelightfulRepast.com said...

Swathi, thank you! I so appreciate it.

Jean | DelightfulRepast.com said...

Thanks, Miz Helen. See y'all Thursday!

kitty@ Kitty's Kozy Kitchen said...

I want a big piece with a cup of tea, Jean!! It looks so tasty. I don't have six inch pans, but they would be nice to have for a darling, smaller cake. Thanks for the recipe, my friend.

Jean | DelightfulRepast.com said...

Kitty, thank you! And I believe you *need* to get the 6-inch pans (despite the fact that you've gotten along without them all these years)! :D

Anonymous said...

Thank you for another wonderful recipe! I read it the other day, had and interruption before I could write a thank you, so came back today to again say how much I enjoy your blog.

I am not sure I can wait for the local strawberries to try this though... hoping so! It is very tempting.

Have a great week!

Love,
Lily

Jean | DelightfulRepast.com said...

Lily, thank you so much! I'm so glad you like the blog and my recipes! It's fun sharing them with such appreciative readers as you!

Judith @ Lavender Cottage said...

Your cake looks delicious and I've pinned it to bake at a later date. I'm thankful it is already pared down to the 6 inch cake pan size because that's all I use for hubby and I. My pans were from Michael's and I've been working on altering all my favourite recipes to this size pan.

Jean | DelightfulRepast.com said...

Judith, I'm so glad to hear that! It just makes sense to me!

Wandering Wren said...

Jean you are such a tease, it's a 38 degree day outside, You've put a yummy looking cake on the table and I've put a ban on cooking inside tonight, it's waaaaaaay too hot - now I wonder If I can get my hubby to cook this on the BBQ, what a win-win that would be.... Smiling right back at you from a very hot Melbourne. Please send cake!
Wren x

Jean | DelightfulRepast.com said...

Whew! That's a hot one, WW! Wish I could send you a cake (hand deliver it, actually!). But I do have a solution: The thing that saves me on hot days is the toaster oven. Since I got it I've been able to bake on hot days without heating up the whole house. You can read about it here: http://www.delightfulrepast.com/2015/02/small-batch-coconut-cupcakes-rum.html.

eileeninmd said...

Hello, Jean! Your cake looks delicious. I will have to save this recipe for later. Thanks for sharing the recipe. Happy Tuesday, enjoy your day!

Jean | DelightfulRepast.com said...

Thank you, Eileen! I hope you'll like it as much as we do. And Happy Tuesday to you!

April J Harris said...

I have been looking forward to this recipe since last week, Jean and I'm so glad you shared it with us at the Hearth and Soul Hop. Pinned and sharing. Love the flavour combination and the frosting - your cake looks just gorgeous! Hope to see you at the hop again this week!

Jean | DelightfulRepast.com said...

April, thank you so much! I always enjoy the hop *and* your posts!

Elinor Hill aka Beachhutcook said...

What a great recipe. My family will love this for Sunday tea. Thank you.

Jean | DelightfulRepast.com said...

Thank you, Elinor! And you can pop a leftover slice in a hamper with a vacuum flask of tea to enjoy on the beach!

Cathleen said...

This cake is gorgeous! I keep making plans to make layer cakes, but never following through. I really need to try to do this soon!

Jean | DelightfulRepast.com said...

Thanks, Cathleen. Yes, try it soon! Don't get into a big deal about it, just have fun with it!

The Charm of Home said...

I will feature this today at Home Sweet Home! This is what makes home so sweet! Loved it!

Jean | DelightfulRepast.com said...

Sweet! Thank you so much, TCOH! I can't wait to see what all you featured.

Debra Clark said...

What a beautiful cake - it looks old fashioned and so beautiful!

Jean | DelightfulRepast.com said...

Debra, thank you. That's just what I was aiming for! Without getting too fussy (I don't "do" that anymore!).

thel day said...

What a beautiful cake and it looks so delicious.

Jean | DelightfulRepast.com said...

Thanks, thel day! I'm going to make it again soon. Hope you will, too!

Jean | DelightfulRepast.com said...

Thel, I visited your blog and wanted to leave a comment on the mocha chiffon cake, but I see comments can only be made by those on Google+ and I'm not on Google+. :-(

At Rivercrest Cottage said...

thanks for the easy to do recipes. I'm not much of a cook, but you make me feel like I might succeed.

Jean | DelightfulRepast.com said...

Sharon, I'm sure you can! If you ever have any questions about cooking anything, just let me know. If I don't have the answer, I'll try to track it down.

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