Orange-Rosemary Cake

Orange-Rosemary Cake

Savor the mingling scents of citrus and herb in this Orange-Rosemary Cake. Stirring sour cream into the batter yields three moist and fluffy layers that find their perfect complement in swirls of decadent frosting tinged with flecks of tangy orange zest.

Orange-Rosemary Cake
Makes 1 (9-inch) cake
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  1. 2¼ cups sugar
  2. 2 tablespoons chopped fresh rosemary
  3. 1½ cups butter, softened
  4. 5 large eggs
  5. 1 teaspoon vanilla extract
  6. 3½ cups all-purpose flour
  7. 1 tablespoon baking powder
  8. ½ teaspoon baking soda
  9. ¼ teaspoon salt
  10. 1¼ cups whole buttermilk
  11. 1 cup sour cream
  12. Orange Cream-Cheese Frosting (recipe follows)
  13. Garnish: Mandarin orange sections, fresh rosemary
  1. Preheat oven to 350°; coat 3 (9-inch) round cake pans with nonstick baking spray with flour.
  2. In the work bowl of a food processor, combine sugar and rosemary; process until rosemary is finely chopped.
  3. In the bowl of a stand mixer, beat butter and sugar mixture at medium-high speed until fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla
  4. extract.
  5. In a medium bowl, stir together flour, baking powder, baking soda, and salt; gradually add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in sour cream.
  6. Spoon batter evenly into prepared pans. Bake until a wooden pick inserted in the center comes out clean, 22 to 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  7. Spread Orange Cream-Cheese Frosting in between cake layers. Spread a thin layer of frosting around sides of cake. Spread remaining frosting over top of cake. Garnish with orange sections and rosemary, if desired.
Orange Cream-Cheese Frosting
Makes approximately 3 cups
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  1. 1 (8-ounce) package cream cheese, softened
  2. ½ cup butter, softened
  3. 1 tablespoon grated orange rind
  4. 4 cups confectioners’ sugar
  1. In a large bowl, beat cream cheese,
  2. butter, and orange rind with a mixer at medium speed until creamy. Gradually add confectioners’ sugar, beating until mixture is smooth.

Read more in “Sugar & Spice,” on page 81 in the November/December 2016 issue of Victoria magazine.

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