How to avoid dome shaped cakes?

Whether you're making a layer cake or a single layer cake, flat tops are always desirable. The reason why cakes dome that your cake pan heats up much faster than the rest of the cake causing the edges to set before the cake has risen fully, and as the rest of the cake cooks the centre rises and creates a dome. To avoid this from happening you want to protect the edges of your cake pan. To do this, you can wrap cake strips, foil, or a damp cloth around the edges of your cake pan. Be careful with the damp cloth as it might start burning after it completely dries out. This trick will ensure you get flat tops always!

How to make brown butter?

You can brown your butter a day in advance. In a small saucepan, melt the butter over medium heat. Once melted, stir frequently and watch closely for the formation of brown specs on the bottom of the pan. It will also give off a nutty aroma. Once you see brown specs, stir for just a few more seconds as it browns very fast at this point. Remove the saucepan from heat immediately & pour the browned butter into a different bowl to prevent it from burning. Let the butter cool slightly, around 5-10 minutes before using it in the cake.

How to make dried oranges?

This is totally optional and you'll need them only for garnishing. Cut your orange into thin slices and place them on a baking tray lined with parchment paper. Preheat your oven to 200ºF (93ºC) and bake these thinly sliced oranges for around 2-3 hours or until they are completely dry. Make sure to keep checking on them frequently towards the end so that they don't burn. Dried orange slices are also great to use as potpourri or can be strung together for a holiday garland!

Ultra Soft Brown Butter Orange & Cinnamon Layer Cake

Description

This ultra soft brown butter orange & cinnamon layer cake is sandwiched with layers of fluffy honey vanilla buttercream and garnished with dried orange slices. It is a unique twist of nutty rich browned butter flavor, orange zest and honey in a cake. You will be eating several slices of this cake with your morning coffee or enjoying it as a dessert with ice cream. It’s extremely light, super flavorful, and sure to impress!

Ingredients

Scale

Orange Brown Butter Layer Cake

⅓ cup (80g) unsalted butter, browned and softened to room temperature
½ cup (100g) granulated sugar
½ cup (100g) light or dark brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 orange zest
½ cup fresh orange juice, at room temperature
1¾ cups (210g) all purpose flour
1 teaspoon ground cinnamon
½ teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
2 tablespoons whole milk, at room temperature

Honey Vanilla Buttercream

½ cup (113g) unsalted butter, softened to room temperature
3 cups (375g) powdered sugar or confectioner’s sugar
¼ cup honey
1 teaspoon pure vanilla extract
¼ teaspoon salt
2 tablespoons whole milk, at room temperature

Instructions

Make the cake

Preheat oven to 350°F (177°C). Meanwhile, grease three 6-inch cake pans, line with parchment paper and grease the parchment paper. Set them aside. Parchment paper helps the cake release easily from the pans.
In a large bowl, add the browned butter, brown sugar and granulated sugar. Using a hand mixer or a stand mixer, beat on medium speed until creamy, about 2 minutes. Add in the egg and vanilla extract. Beat again until combined. The mixture will now be light and fluffy. Stir in the orange zest and orange juice.
In a separate bowl, combine the flour, cinnamon, baking soda, baking powder and salt.
Add the dry ingredients into the wet ingredients about 4-5 tablespoons at a time and beat on low speed until combined. Repeat until all dry ingredients are added. Lastly, add the milk and beat until it is fully incorporated.
Divide the cake batter evenly into all your cake pans. Cover your cake tins with cake strips, foil or a damp, wet cloth so that the cakes don’t come out dome-shaped and can be layered easily. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours.
Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.

Make the Buttercream

In a large bowl, add the unsalted butter. Using a hand mixer or a stand mixer, beat on medium speed until creamy, about 2 minutes.
Add the powdered sugar in batches, one-third at a time and beat on low speed until it is fully incorporated. Repeat until all the sugar is added. Clean the edges of your bowl using a silicone spatula when done. The mixture will now be light and fluffy.
Add in the salt, vanilla, honey and milk. Beat on medium speed until all of them are combined into the buttercream.

Assemble the layer cake

If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called “leveling” the cakes. Place the first cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Repeat with the second and third layers. Spread the remaining frosting all over the top and sides. I always use an offset spatula and bench scraper for the frosting. Garnish with some orange slices, if desired.
Chill the cake in the refrigerator for at least an hour before slicing. This helps the cake hold its shape when cutting.
Store the cake in an airtight container in the refrigerator for upto a week.

Notes

You can use any kind of oranges to make this cake. However I recommend using homemade & fresh orange juice instead of store-bought. It gives a more natural, sugar-free and preservative-free flavor which is delicious.
If your frosting is beginning to melt, let it chill in the refrigerator for around 15 minutes before continuing. You must also chill your cake for 30 minutes after frosting in between layers and before coating it, however it is not mandatory to do so.
I highly recommend investing in an oven thermometer and a kitchen scale. Baking at accurate temperatures and weighing your ingredients correctly ensure that you can replicate the recipes perfectly and enjoy the best flavors.

Prep Time: 40 minutes
Cook Time: 1 hour
Category: Breakfast, Dessert
Cuisine: American

Keywords: brown butter orange cake, honey vanilla buttercream, layer cake, orange cinnamon cake, ultra soft layer cake