ORANGE BOURBON OLIVE OIL CAKE WITH ORANGE LAVENDER MASCARPONE BUTTERCREAM
ORANGE BOURBON CAKE. Pairs perfectly with your cocktail.
When approaching baking a cake, I always keep in mind the person I’m baking it for. I made this one for my husband’s birthday. He loves to cook, mixes a fantastic cocktail, and is excited by fresh and interesting flavor combinations that when mixed holistically come together and make you question why you haven’t had this mix before. Enter fresh orange flavor meets a hint of lavender, rich mascarpone, and a touch of bourbon. This Orange Bourbon Olive Oil Cake is exceptionally moist and tender thanks to olive oil and mascarpone cheese, while fresh orange zest and juice bring bright citrus flavor to every bite. A splash of Maker's Mark bourbon adds subtle notes of vanilla and caramel that complement the orange without overpowering it.
Each layer is brushed with Orange Bourbon Syrup and frosted with a silky Orange Mascarpone Buttercream for a cake that's rich, flavorful, and perfectly balanced. Whether you're serving it for a holiday gathering, dinner party, birthday, or weekend baking project, this citrus-forward layer cake feels both elegant and approachable.
ORANGE BOURBON OLIVE OIL CAKE WITH ORANGE LAVENDER MASCARPONE BUTTERCREAM
This Orange Bourbon Olive Oil Cake is made with fresh orange zest, orange juice, mascarpone, olive oil, and Maker's Mark bourbon for a moist, tender crumb. Finished with Orange Mascarpone Buttercream and Orange Bourbon Syrup.
Ingredients
Instructions
- Preheat the oven to 350º.
- Grease and line two 6-inch cake pans with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and orange zest. Mix on low speed for 30–60 seconds until fragrant.
- Add the eggs and mix on medium speed until smooth and slightly lightened in color, about 1 minute.
- With the mixer running on low speed, slowly stream in the olive oil until fully incorporated.
- Add the mascarpone, milk, bourbon, vanilla extract, and orange juice. Mix on low speed until smooth, scraping down the bowl as needed.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the mixer in two additions, mixing on low speed just until combined after each addition. Do not over mix.
- Divide the remaining batter evenly between the prepared cake pans.
- Bake the cake layers for 28–34 minutes.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Combine the orange juice and granulated sugar in a small saucepan.
- Heat over medium-low heat until the sugar dissolves completely.
- Remove from the heat and cool completely.
- Stir in the bourbon.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 3–4 minutes until pale and fluffy.
- Reduce the mixer to low speed and gradually add the powdered sugar, one cup at a time, mixing until incorporated before adding more.
- Add the orange zest, ground culinary lavender, vanilla extract, and salt.
- Mix until smooth and fragrant.
- Add the cold mascarpone cheese and mix on low speed just until incorporated.
- If needed, add milk one teaspoon at a time until the buttercream reaches a smooth, spreadable consistency.
- Do not over mix once the mascarpone has been added.
- If needed, level the cake layers with a serrated knife. Then cut each one in half widthwise.
- Brush each cooled cake layer lightly with the Orange Bourbon Syrup.
- Place one cake layer on a cake stand or serving plate.
- Spread approximately ¾ cup of Orange Mascarpone Buttercream evenly over the layer.
- Top with the next layer and repeat until all of your layers are stacked.
- Apply a thin crumb coat of buttercream over the entire cake.
- Refrigerate for 20 minutes.
- Frost the cake with the remaining buttercream, smoothing the sides and top as desired.
- Refrigerate for 30 minutes before serving or decorating.
Notes
- Olive oil creates an exceptionally moist cake that stays fresh for days.
- Mascarpone adds richness and tenderness to both the cake and buttercream.
- For a stronger bourbon flavor, increase the bourbon in the cake batter to 3 tablespoons.
- The cake tastes even better after resting overnight in the refrigerator.
- Store in the refrigerator for up to 4 days and bring to room temperature before serving.
