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Orange Almond Naked Cake

Orange Almond Naked Cake

Prep Time 35 minutes
Cook Time 35 minutes
25 minutes
Total Time 1 hour 35 minutes
Calories 680 kcal

Ingredients
  

For the cake:

  • - 2 cups all-purpose flour
  • - 1 cup almond flour
  • - 2 teaspoons baking powder
  • - 1/2 teaspoon baking soda
  • - 1/2 teaspoon salt
  • - 1 cup unsalted butter softened
  • - 1 1/2 cups granulated sugar
  • - 4 large eggs
  • - 1 tablespoon orange zest
  • - 1/4 cup fresh orange juice
  • - 1 teaspoon almond extract
  • - 1 cup buttermilk

For the orange syrup:

  • - 1/2 cup fresh orange juice
  • - 1/4 cup granulated sugar

For the frosting:

  • - 1 cup unsalted butter softened
  • - 4 cups powdered sugar
  • - 1 tablespoon orange zest
  • - 2 tablespoons fresh orange juice
  • - 1 teaspoon almond extract
  • - 2-4 tablespoons heavy cream

For decoration:

  • - Sliced almonds
  • - Candied orange slices
  • - Fresh orange zest

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  • In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Beat in the eggs, one at a time, followed by the orange zest, fresh orange juice, and almond extract.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  • Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
  • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  • While the cakes are baking, prepare the orange syrup by combining the fresh orange juice and granulated sugar in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar is dissolved. Remove from heat and set aside to cool.
  • Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  • Once the cakes are cooled, brush each layer with the orange syrup to add moisture and flavor.

For the frosting:

  • In a large mixing bowl, beat the softened butter until creamy.
  • Gradually add the powdered sugar, beating well after each addition.
  • Add the orange zest, fresh orange juice, almond extract, and 2 tablespoons of heavy cream, and beat until smooth and creamy. If the frosting is too thick, add more heavy cream, one tablespoon at a time, until desired consistency is reached.

Assembly:

  • Once the cakes are completely cooled and brushed with the orange syrup, place one layer on a serving plate or cake stand.
  • Spread a layer of frosting over the top of the cake layer.
  • Repeat the process with the remaining cake layers and frosting, stacking them on top of each other.
  • Use a spatula to create a rustic naked look by lightly spreading the frosting around the sides of the cake, leaving some of the cake layers exposed.
  • Decorate the top of the cake with sliced almonds, candied orange slices, and fresh orange zest for a beautiful finishing touch.

Notes

be sure to check out our recipes for Lemon Blueberry Bundt Cake and Grapefruit Pound Cake! Stay tuned for more delicious creations coming your way soon!