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Perfect Virgo Season Birthday Cake with Easy Citrus Buttercream

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A tender vanilla-almond layer cake with bright citrus buttercream, perfect for celebrating someone special. This cake is grounded yet bright, with a perfectly balanced sweet-tart flavor.

Ingredients

Scale
  • 2 ¾ cups all-purpose flour (spooned and leveled)
  • ¼ cup almond flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup unsalted butter, softened (two sticks, at room temperature)
  • 1 ¾ cups granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 1 cup buttermilk, shaken (room temperature)
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1 ½ cups unsalted butter, softened (three sticks, for buttercream)
  • 4 cups powdered sugar, sifted
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract (for buttercream)
  • Pinch of fine sea salt (for buttercream)
  • Zest of 1 lemon and 1 orange (for buttercream, reserve some for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans, line bottoms with parchment paper, grease parchment, dust with flour, and tap out excess.
  2. In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
  3. In a stand mixer with paddle attachment, beat softened butter and granulated sugar on medium-high until light and fluffy, about 3-4 minutes. Scrape bowl.
  4. Add eggs one at a time, beating well after each. Add vanilla extract, almond extract, lemon zest, and orange zest. Beat on medium for 30 seconds.
  5. With mixer on low, add flour mixture in three additions, alternating with buttermilk (start and end with flour). Mix just until combined.
  6. Divide batter evenly among prepared pans (about 425g each). Smooth tops. Bake for 22-26 minutes, rotating halfway, until toothpick comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
  7. For buttercream: In clean mixer bowl with paddle, beat softened butter on medium for 2 minutes until smooth. Gradually add sifted powdered sugar on low. Add lemon juice, orange juice, vanilla, and salt. Beat on medium-high for 3-4 minutes until fluffy. Fold in citrus zest.
  8. Assemble cake: Place one layer on plate, spread ¾ cup buttercream. Repeat with second and third layers. Apply thin crumb coat, refrigerate 20 minutes, then apply final coat.
  9. Garnish with extra citrus zest, lemon slices, or edible flowers. Let sit at room temperature 30 minutes before serving.

Notes

Room temperature ingredients are essential. Don’t overmix the batter. Chill cake before frosting. If buttercream curdles, place bowl over warm water for 10 seconds and beat again. Cake layers can be baked a day ahead; buttercream can be made a day ahead and refrigerated.

Nutrition

Keywords: birthday cake, citrus buttercream, vanilla almond cake, Virgo cake, lemon orange cake, layer cake

Find it online: https://twinkletaste.com/perfect-virgo-season-birthday-cake-with-easy-citrus-buttercream/