Orange Poppy Seed Cake with Mascarpone Buttercream

Indulge in the delightful flavors of this Orange Poppy Seed Cake! With its zesty orange undertones and light, fluffy texture, this dessert is elevated by a smooth mascarpone frosting. Perfect for any special occasion, this cake will make your taste buds sing!

Ingredients

For the Orange Poppy Seed 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 cups 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 fresh orange juice (from 1/2 large orange)

For the Orange Simple Syrup:

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

For the Mascarpone Buttercream:

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

For Assembly (optional):

• Orange slices
• Orange leaves
• Additional poppy seeds

Instructions

1. Orange Poppy Seed Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch cake rounds and line them with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, poppy seeds, and salt. Set aside.
3. In a stand mixer fitted with a paddle attachment, cream the butter and sugar with the orange zest on medium-high speed until light and fluffy (approximately 3 minutes).
4. Add the eggs one at a time, making sure to fully incorporate each before adding the next. Mix in the vanilla extract.
5. Gradually add the flour mixture and the milk and orange juice, beginning and ending with the flour mixture (3 additions of flour and 2 of liquids), mixing until just combined.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the cakes in the pans for about 10 minutes before transferring to wire racks to cool completely.

2. Orange Simple Syrup:

1. In a small saucepan, combine the granulated sugar and orange juice over medium heat.
2. Stir until the sugar has dissolved completely. Remove from heat and set aside.

3. Mascarpone Buttercream:

1. Beat the softened butter until smooth.
2. Gradually add the powdered sugar (1/2 cup at a time) and mix until incorporated.
3. Mix in the vanilla extract and beat on medium-high speed for about 5 minutes.
4. Add the mascarpone cheese and mix until smooth, being careful not to overbeat.

4. Assembly:

1. Place one layer of the cooled cake on a serving plate. Brush with 2-3 tablespoons of the orange simple syrup.
2. Spread approximately 1 cup of buttercream evenly over the first layer.
3. Top with the second layer of cake and apply a thin layer of frosting all over to crumb coat. Chill for 20 minutes.
4. If desired, fully frost the cake or leave it “naked.” Decorate the top with orange slices, leaves, and additional poppy seeds if using.

Enjoy this luscious Orange Poppy Seed Cake with Mascarpone Buttercream at your next gathering! It’s sure to impress with its vibrant flavor and stunning appearance.