Dreamsicle Cake

It's my friend Mary's birthday at work today, and it's freaking cold and rainy outside, and sometimes you just need a little sunshine. So, I made a dreamsicle cake! This is a vanilla cake with orange zest, soaked with an orange simple syrup, filled with orange marmalade, slathered with vanilla buttercream, and topped with candied oranges. Say all that in one breath! Nothing like a little vitamin C in cake form to help all your winter ailments.

This recipe makes three 8-inch round cakes OR 24 cupcakes plus a little extra batter.


For the candied oranges:
I used this recipe for the candied oranges with slight modifications.

1 1/2 navel oranges sliced into about 1/8 - 1/4 inch thick.
2 cups granulated sugar
2 cups water
2 tbsp orange juice (from the other half of the second orange)

1. Put a pot of water on the stove to boil.
2. Make an ice bath in a large bowl and set by the boiling water.
3. Place orange slices in the boiling water for about one minute and then transfer them to the ice bath to cool. *The recipe said to drain them before the next step.... I didn't. I just kept them in the ice bath until my syrup was ready.
4. Bring the 2 cups water, granulated sugar, and orange juice to a boil on the stove. Once the sugar has dissolved, reduce to medium-low heat. Add orange slices in a single layer. *mine was not a single layer... It was still okay.
5. Simmer the orange slices for about 45 - 60 minutes, flipping every 15 minutes, until the rinds are slightly translucent.

6. Place orange slices on a cooling rack (preferably with something underneath to catch the drip) and allow to cool completely. *the recipe says at least an hour up to overnight. I did two hours, and it's fine, but I think next time I will do it overnight. For this cake application, two hours is fine. For like candy, overnight probably makes for a better chew. *Also, once they set up, I cut them in half to be able to place on the cake. Definitely wait until they have hardened!

7. Dust with additional granulated sugar to help with the stickiness.

8. RESERVE the syrup! That's your soak for the cake!

For the cake:
1/2 c vegetable oil
1/2 c unsalted butter (1 stick, room temp)
2 c granulated sugar
3 eggs
2 c all-purpose flour
1 1/2 c cake flour

1 tsp salt
1/2 tsp baking soda
2 tsp baking powder
1 1/2 c buttermilk
1 tsp vanilla extract
Zest of 1 orange

1. Preheat oven to 350F and prepare pans with goop. 
2. Combine vegetable oil and butter in the bowl of stand mixer fitted with paddle attachment.
3. Gradually add in the granulated sugar and whip until light and fluffy.
4. Add in eggs one at a time and vanilla to the sugar mixture.
5. In a separate bowl combine dry ingredients: flour, salt, baking soda, and baking powder.
6. Pour 1/3 of the dry ingredients into the sugar mixture and mix to combine.
7. Pour 1/2 of the buttermilk into sugar mixture and combine.
8. Pour another 1/3 of dry.
9. Pour second 1/2 of buttermilk.
10. Pour in the last 1/3 of the dry ingredients.
11. Put in the zest and whip to incorporate.
12. Divide the batter between the pans. Bake for 25 - 30 minutes or until a toothpick inserted comes out clean.
13. Once slightly cooled, turn out onto wire wrack to finish cooling before assembly. 
14. Once cooled, you can level off the cakes with a serrated knife if need be.

For the buttercream:
4 sticks unsalted butter, room temp
5 1/2 (ish) c powdered sugar
Pinch of salt
2 tsp vanilla
Splash of heavy cream (optional)

1. Put butter into stand mixer fitted with paddle attachment and start to mix.
2. Slowly incorporate the powdered sugar. *I did sift my powdered sugar.
3. Add vanilla and salt.
4. Whip until light and fluffy. If you feel like it's too loose, add more sugar. If it feels too tight, add a splash of cream or milk.

Assembly:

1. For this, you will also need some orange marmalade. I did NOT make mine. I bought mine. You do you, boo. I used about half a jar (8ish oz in total, but buy a 15 oz jar in case you want more).
2. Take your cake stand and put a dollop of buttercream in the middle. Place your first cake layer on that dollop (this is just to ensure the cake doesn't move around while frosting). *If you didn't level your cakes, it may be best to flip them upside down because that side will allow the syrup to soak in better.
3. Take a pastry brush and brush the reserved syrup from the candied oranges onto the cake. *I still had extra syrup afterwards and put it in a mason jar to save for drinkie drinks!
4. Put some of your frosting into a piping bag and pipe a boarder on the top of the cake. This is a dam for the marmalade.
5. Scoop half of the marmalade onto the cake layer and smooth. *I am not here to tell you how to live your life. You do as much marmalade as you want. Just make sure that your dam keeps it in!
6. Place second layer on top. Repeat with the syrup and dam and marmalade.
7. Add third layer. Cover entire cake in buttercream. Add candied oranges on top!