Orange Poppyseed Cake with Mascarpone Frosting
Layers of soft and moist orange poppyseed cake with the perfect citrus flavor and the satisfying crunch of poppy seeds in every bite. Filled and frosted with whipped mascarpone frosting, this is the perfect light and refreshing cake for Spring and Summer!
Servings 15 slices
Ingredients
Orange Poppyseed Cake
- 2 1/2 Cups (265g) cake flour, sifted before measuring
- 2 1/2 tsp baking powder
- 2 Tbsp poppy seeds
- 1/2 tsp salt
- 1 Tbsp orange zest from about 1/2 large orange
- 1/2 Cup (120ml) fresh squeezed orange juice from about 2 large oranges
- 3/4 Cup (180ml) whole milk, room temperature
- 1 1/2 Cups (300g) granulated white sugar
- 3/4 Cup (170g) unsalted butter, room temperature
- 1/4 Cup (60ml) vegetable oil
- 3 large eggs, room temperature
- 1 tsp pure vanilla extract
Whipped Mascarpone Frosting
- 1 Cup (8oz, 227g) mascarpone cheese*, cold see notes for substitutes
- 2 tsp pure vanilla extract
- 1/8 tsp salt
- 1 Cup (240ml) heavy whipping cream, cold
- 2 Cups (240g) powdered sugar
Garnish (optional)
- quartered orange slices
- 2 tsp poppy seeds
Instructions
Make The Orange Poppyseed Cake
- Preheat the oven to 350ºF (177ºC) and prepare three 6-inch or two 8-inch cake pans by spraying the sides with baking spray and placing a parchment paper circle into the bottom of each one.
- In a medium bowl, add the sifted cake flour, baking powder, poppy seeds, and salt. Whisk together and set aside. Mix together the orange juice and milk and set aside.
- Using a stand mixer fitted with the paddle attachment, mix together the sugar and orange zest until fragrant and well combined, about 1 minute. Add the butter and vegetable oil, then cream together with the orange-sugar mixture on medium speed until light and fluffy, 2-3 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition. Add the vanilla, then mix for one minute on medium-high, scraping down the bowl and paddle once more.
- With the mixer on low speed, add the dry ingredients and mix until just incorporated. Add the milk-orange juice mixture in a steady stream and mix until just incorporated. Scrape down the sides and bottom of the bowl and give it a few stirs to make sure there are no lumps.
- Divide the batter evenly between the cake pans (fill them no more than ⅔ full) and bake for 30-35 minutes, until a toothpick inserted comes out clean. Cool the cakes in the pan for five minutes before removing and continuing to cool on a wire rack or flat surface.
Make The Whipped Mascarpone Frosting
- Using the whisk attachment on your stand mixer (or a hand mixer with a large bowl), beat the mascarpone, vanilla, and salt together at medium speed until creamy, about 1-2 minutes.
- Turn the mixer to low speed and add the heavy whipping cream slowly, then turn the mixer to medium-high speed and beat until soft peaks form. You should be able to dip a spatula into the mixture and a peak forms but slightly droops when you hold the spatula upright. This could take less than 1 minute, so keep a close eye on your mixer! If it looks curdled at this point it means you've over-whipped. See the troubleshooting tip in the notes section below for the fix!
- Once you've reached soft peaks, add the powdered sugar all at once and mix on low speed until incorporated, then turn the mixer to medium-high speed and whip for about 30 seconds longer, until the frosting is thick and silky. Place in the refrigerator until you're ready to fill and frost the cooled cake layers – covered loosely if you'll use it that same day, or in an airtight container for up to 4 days.
Assembly
- Once the orange poppyseed cake layers have cooled completely, level them to your desired height. Add a swipe of frosting onto a cardboard cake round and place one of the cake layers on top. Place onto a turntable with a non-slip pad underneath. Add mascarpone frosting on top of the cake layer and smooth it down until it’s about ½ inch tall, then place the next cake layer on top and repeat. When you reach the final cake layer, place it upside down so that the bottom of the layer is the top of the cake.
- To create the look pictured, frost the top of the cake with rustic texture by swooping an angled spatula through the frosting on top. Than, add the rest of the mascarpone frosting to the sides of the cake and use an icing smoother to create smooth sides with little peeks of the cake layers popping through (aka a semi-naked finish). Keep the top edge raw and unfinished. Garnish with quartered orange slices, orange leaves, and poppy seeds.
Notes
*Mascarpone Cheese: if you can't easily find mascarpone cheese, you can substitute it for an equal amount of full-fat brick-style cream cheese or use the stabilized whipped cream frosting from this recipe.
Frosting Troubleshooting: If your frosting starts to look curdled or split, it means you have accidentally over-whipped it. To fix it, mix the frosting on low speed while you slowly add 1-2 tablespoons of cold heavy whipping cream and mix until smooth and silky.
Make Ahead Tips:
- The orange poppyseed cake layers can be made ahead and stored, wrapped in plastic wrap, at room temperature for up to two days. Alternatively, you can store the wrapped cake layers in the freezer for up to 2 months before thawing and frosting.
- The mascarpone frosting can be made ahead and stored in an airtight container in the refrigerator for up to 5 days.