Recipe_Orange Cake with Passionfruit Buttercream
Recipe_Orange Cake with Passionfruit Buttercream

Orange Cake with Passionfruit Buttercream

December 6, 2016


Summer of Cake Paper Party did it again --- what a citrus delight!

Shop for the following ingredients --- Dreidoppel Vanilla Paste Bourbon DRE218045, Dreidoppel Orange Flavor Paste DRE201047, Dreidoppel Passionfruit Flavor Paste DRE269047, DGF Passionfruit Ambient Fruit Puree DGF4419, and DGF Glucose Syrup DGF8310 DGF8311. Need smaller quantities of our products? Send us an Email for sample size availability and pricing.

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  • Yields: This recipe makes three layers about 1 ¼ inches high each.


340 g Butter, unsalted, softened

425 g Sugar, granulated

192 g Eggs, approx 3 large

15 g Dreidoppel Vanilla Paste Bourbon DRE218045

23 g Orange Zest, finely grated, lightly packed

10 g Dreidoppel Orange Flavor Paste DRE201047

227 g Cake Flour

113 g All Purpose Flour

5 g Baking Soda

8 g Baking Powder

255 g Yogurt, plain, low fat

90 g Orange Juice

For the Passionfruit Buttercream

227 grams Egg Whites

454 g Sugar, granulated

14 g DGF Glucose Syrup DGF8310 DGF8311

454 g Butter, unsalted, room temperature

5 g Dreidoppel Vanilla Paste Bourbon DRE218045

10 g Dreidoppel Passionfruit Flavor Paste DRE269047

60 g DGF Passionfruit Ambient Fruit Puree DGF4419


Preheat oven to 350°F (177°C). Generously coat three 8-inch round cake pans with goop, pan release, or grease and flour.

Paddle butter and sugar for 2 minutes. Add orange zest, orange and vanilla pastes, and beat on medium-high speed for 30 seconds to infuse the butter with the flavors. Add eggs one at a time and beat until well combined.

Sprinkle in dry ingredients to distribute. Turn mixer on low and mix to moisten dry ingredients.

Add half of yogurt and orange juice and beat on low until incorporated and beat on medium-high for one minute until well combined and smooth. Add remaining yogurt and orange juice and beat for another 30 seconds until smooth and well mixed.

Pour into prepared pans and bake for about 25-30 minutes until the cake is well done. Do not under bake or this rich cake will be over-moist and unstable. The cake should begin to settle back on itself on the edges, about 2-3 minutes beyond when a toothpick comes out clean.

Cool 10 minutes in pan and then turn out to a cooling rack. Cool completely if using immediately, or wrap in two layers of plastic wrap if using later.

Frost the cooled cake with Passionfruit Buttercream.

For the Passionfruit Buttercream

Whisk egg whites, sugar, and glucose syrup together in a microwave-safe bowl; make sure the mixture is well mixed so the sugar can protect the eggs from cooking.

Heat the mixture in the microwave for 2-4 minutes on high in 30 second intervals whisking well after each 30 second heating. Heat until the sugar is dissolved and the mixture reaches 160ᵒF (72ᵒC). Alternatively, this step can be carried out in a double boiler over simmering water.

Pour the syrup into a cake pan or shallow metal bowl and chill in the freezer for 20-30 minutes until it is quite cool, about 45-60ᵒF.

Meanwhile, beat the butter in a mixer for 2 minutes on high until the butter is lighter in color and aerated.

Add the cooled syrup in two additions to the butter beating 1 minute after each addition.

Add the vanilla, passionfruit paste and puree, and beat 30 seconds until smooth; use immediately.

You can store this buttercream at room temperature for 2 days, in the refrigerator, tightly sealed, for 2 weeks, or in the freezer for 2 months.


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