Sunshine Cake With Citrus Buttercream Recipe

Name: Sunshine Cake With Citrus Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For cake layers; 1 1/4 cups sugar; 1 tablespoon finely grated fresh orange zest; 1 tablespoon finely grated fresh lemon zest; 2 1/2 cups sifted cake flour (not self-rising, sift before measuring); 2 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 4 large egg yolks; 1/3 cup milk (not nonfat); 1/2 cup fresh orange juice; 2 tablespoons fresh lemon juice; For buttercream; 4 large egg whites; 1 cup sugar; 1 cup unsalted butter, cut into tablespoons and softened slightly; 1/3 cup orange liqueur, such as Grand Marnier; 2 tablespoons fresh lemon juice

Servings: persons

For cake layers
1 1/4 cups sugar
1 tablespoon finely grated fresh orange zest
1 tablespoon finely grated fresh lemon zest
2 1/2 cups sifted cake flour (not self-rising, sift before measuring)
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
4 large egg yolks
1/3 cup milk (not nonfat)
1/2 cup fresh orange juice
2 tablespoons fresh lemon juice
For buttercream
4 large egg whites
1 cup sugar
1 cup unsalted butter, cut into tablespoons and softened slightly
1/3 cup orange liqueur, such as Grand Marnier
2 tablespoons fresh lemon juice

1
Make cake layers: Preheat oven to 350u00b0F Butter 2 (8- by 2-inch) round cake pans and dust with flour, knocking out excess.
2
Put sugar and zests in a food processor and pulse until blended well, about 30 seconds. Sift together flour, baking powder, baking soda, and salt.
3
Beat butter in large bowl of standing electric mixer until light and fluffy, about 2 minutes.
4
Gradually beat in sugar mixture and beat at high speed 5 minutes. Beat in egg yolks, 1 at a time, and beat until light and fluffy, about 4 minutes.
5
Add one fourth of flour mixture and beat on low speed until just combined. Beat in milk until just blended.
6
Beat in remaining flour mixture alternately with juices in 3 batches, beginning and ending with flour mixture.
7
Divide batter evenly between cake pans and smooth tops. Bake in middle of oven until golden and a tester comes out clean, about 30 minutes.
8
Cool layers on racks 5 minutes. Run a thin knife around edges of pans, then invert cakes onto racks to cool completely.
9
Make buttercream: Heat whites and sugar in a metal bowl set over a saucepan of simmering water, whisking constantly, until sugar is dissolved and a thermometer registers 160u00b0F
10
Remove bowl from heat and beat mixture in standing electric mixer on medium-high speed until thick, glossy peaks form. If mixture is still warm, continue beating until cool.
11
With mixer running, add butter, 1 tablespoon at a time, beating well after each addition.
12
Add liqueur and lemon juice, beating on high speed until smooth and fluffy, about 10 minutes. If buttercream begins to separate, beat on high speed until smooth.
13
Assemble cake: Brush any loose crumbs from layers and put 1 upside down on a serving plate.
14
Spread with about 1 cup buttercream. Place other layer on top, right side up. Frost top and sides of cake with remaining buttercream.

1651

kcal

Calories

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For cake layers, 1 1/4 cups sugar, 1 tablespoon finely grated fresh orange zest, 1 tablespoon finely grated fresh lemon zest, and more.

Yes, Sunshine Cake With Citrus Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sunshine Cake With Citrus Buttercream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions