Dark Chocolate Orange Salted Caramel Layer Cake: Dense orange butter cake is double frosted with one layer of salted caramel frosting and a thick, rich layer of chocolate orange frosting.
It’s hard to believe this blog has now been out there in the Internet universe for twelve years.
Those who have been here since the beginning know that this all started because my ex-husband was a picky eater and a computer programmer. I wanted to share my love of cooking with others since all the picky eater would eat was Sloppy Joes and Meat Spaghetti. And since he was a programmer he knew how to set it all up.
Back then there were so few food bloggers (hard to believe I know). I only had two choices for my blog template that were food related: watermelon or coffee cup. If you are a long time reader then you know I chose the watermelon.
While the look of the blog has changed (as well as the name!) you can always find it somewhere on my blog. These days it’s in the logo but also at the bottom of my page.
The blog started off for fun, as a hobby. Then once I divorced I had to monetize it. And with that, I lost my passion for it. Funny how when you have to do something it’s not quite as fun. 🙂 That’s when I changed my name I started anew as a hobby blogger again.
I mean I make some money from the blog still. I run ads simply to pay for the cost of running the blog. From time to time I have a sponsored post to help cover the cost of the health care of the pups (did you know I have five special needs pups now?). But in essence, I’m back to doing it simply because I want to share recipes, plain and simple.
Last weekend there was a little get-together for a friend that was moving to Portland. I brought this cake.
For the first time in I can’t remember how long I brought a whole cake.
You may be saying to yourself how is that odd? Well, when you are a food blogger many a person gets the whole cake…with one piece missing. The piece I usually photograph that gets smashed up (or eaten 😀 ).
Since there were only six of us at the gathering I rolled the dice that there would hopefully be a piece leftover. Luckily there was. Though I was happy that someone went back for seconds…taking a really large second piece. I love to feed people like that.
This cake is based off a recipe from Sprinkle Bakes. Her cake is beautiful…mine is realistic (well for those like me who lack the decorating gene).
I was intrigued by the double frosting which with the salted caramel and dark chocolate it does not make it extra sweet…just extra tasty. I added a hint of orange to mine mostly because I had a lot of oranges sitting around. But it adds a nice dimension of flavor.
Thanks to all of you who read my blog…whether it’s been for 1 day or the last 12 years! I’d love to know in the comments how long you’ve been reading me?
- Orange Butter Cake:
- 1 1/2 cups unsalted butter, at room temperature
- 2 1/2 cups granulated sugar
- Zest of 1 large orange
- 5 eggs, at room temperature
- 1 tsp. vanilla extract
- 3 cups all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup whole milk, at room temperature
- ¼ cup orange juice
- Salted Caramel Frosting:
- 1 cup unsalted butter
- 2 cups packed brown sugar
- 1/2 cup whole milk
- 1/2 tsp. fine grain sea salt
- 1 tsp. vanilla extract
- 4 cups powdered sugar, sifted
- Chocolate Orange Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 cup unsweet cocoa powder, sifted
- 2 TBSP. orange juice (more if needed to thin frosting)
- 1 tsp. vanilla extract
- Make the orange butter cake:
- Preheat the oven to 350°F.
- Grease three 8-inch (or 9-inch) cake pans with cooking spray and line the bottoms with parchment rounds. Don’t skip the parchment step…you will get cake stuck to your pans. Speaking from experience. 😀
- Using a stand mixer fitted with the paddle attachment, cream the butter and sugar until lightened in color and fluffy, about 3 minutes.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the vanilla extract and orange zest.
- Sift together the flour, baking powder, and salt.
- Pour the milk and OJ together.
- Add the flour mixture to the butter mixture in 3 additions, alternating with the milk/OJ, begin and end with the flour mixture, and beat after each addition until well combined.
- Beat until the batter is smooth and thoroughly combined.
- Bake for 25-30 minutes or until a skewer inserted into the centers of the cakes comes out clean.
- Cool for 10 minutes in the pan.
- Loosen the sides with a small, thin offset spatula.
- Invert the cake layers, remove the parchment rounds, and transfer the cakes to cooling racks.
- Cool completely.
- Level the tops of the cakes with a serrated knife or just have a lumpy cake if you don’t. 🙂
- Make the caramel frosting:
- Melt the butter in a saucepan over medium-low heat.
- Add the brown sugar and milk and increase the heat to medium-high.
- Bring the mixture to a boil and stir until the sugar is completely dissolved.
- Remove from heat and stir in the salt and vanilla extract.
- Let the mixture cool until just warm.
- Pour the mixture into the bowl of an electric mixer and add the powdered sugar; beat until well combined.
- Immediately fill 2 cake layers each with 1/2 cup caramel frosting and stack them.
- Frost the remaining cake.
- When the cake is covered, gently pat the frosting with your fingers until a smooth surface is achieved. The caramel will begin to firm and should not stick to your fingers.
- This layer of frosting doesn’t have to be perfect; you just want to get a relatively even layer of caramel covering the cake. Refrigerate the cake while you prepare the chocolate orange frosting.
- Make the chocolate frosting:
- Cream the butter in an electric mixer fitted with the whisk attachment.
- Add the powdered sugar and cocoa powder.
- Mix on low speed until the mixture begins to come together.
- Add the orange juice and vanilla extract.
- Mix on medium speed for 1 minute, then increase to high speed and beat until light and fluffy.
- Scrape the bowl down and beat again until all the ingredients are well incorporated.
- If too thick, add more orange juice.
- Remove the caramel-covered cake from the refrigerator and frost the top and sides with the chocolate orange icing using an offset spatula.
- Refrigerate the cake until firm.
- Allow the cake to come to room temperature before serving.
Recipe adapted from Sprinkle Bakes
Happy 12 years!!!
I’m glad you are back to blogging. It’s good to have a break sometimes.
I think I have been reading you every since you made that Peanut Butter Cup Brownie Torte that I made for my brother. He asks for it every year for his birthday.
Yum! My best guess on how long I’ve been reading is 10-11 years. Because I know I started when I still lived in CA, and FB tells me that I moved back home to MA nine years ago yesterday. I remember having probably close to two dozen food blogs bookmarked, in addition to single recipes. Yours is the only one I still follow (and on FB, too) 🙂
Since the beginning. Your original banana cake is still our family favourite! The beautiful salad made with blackberry dressing, yes, salad is still a stunner.
You were my favourite blogger then and still are one of my favourites. Keep on blogging.
I’ve been reading for 9 years!
I don’t know but I know you were married to your ex and my girl was young and she just graduated from high school.
This recipe looks amazing! I love orange and chocolate, but caramel too!!!!!
Tiffany Porter says
Good looking cake! I think I’ve been reading your blog about 6-8 years. While you were with the picky eater and when CCS was a young adult dog:)Believe it or not this is the only blog I read. It took me several years before I felt comfortable enough to post a comment.
10 year reader here! I even fan girl spotted you once in a grocery store in Mill Creek and was too awestruck to say hello 😂
I’ve been reading your blog since the Daring Bakers, I’m not sure if I was reading your blog before or if I found you through trying to read ALL of the Daring Bakers’ entries. Your blog is really the only food blog I still read. I like how you identify your cake decorating as “realistic,” my cakes are lucky if they ever see icing but when they do they are not masterpieces. Thanks for sharing all your crazy baked goods!
since 2006 🙂
I’ve been reading since the end of 2007, I think. Your posts here are what prompted me to join Tuesdays with Dorie. (I started in week 7–Brown Sugar Apple Cheesecake!) 😊
Erin @ The Spiffy Cookie says
I think I started reading your blog before I started mine, which was almost 7 years ago, so maybe 8 years ago I started reading your blog? Hard to know anymore! And I laughed at the part about bringing unwhole cakes. I’ve actually gotten good at putting the slice back in and depending on the cake either let them laugh at their pre-cut cake or sometimes am able to refrost so no one even knows O:-)
Vicki Tunell says
My son is eleven, so I think right about eleven years. I know I have enjoyed the years I’ve spent baking your food! Thanks for all the great recipes!!!
Hmm… 8 or 9 years, at least!
Golly, I remember when you had your other blog, Northwest Noshings, as well and posted a picture of someone’s bikini or thong underwear that they left in a bathroom stall! LOL I remember a bread made with date sugar and cherries from a long time ago… That may have been how I actually found you, searching for date sugar recipes!
I’ve been reading since before I was married, so over 9 years?? This looks phenomenal! Orange and chocolate is a particular weakness of mine. A local ice cream shop has a Cointreau and chocolate chip ice cream that I’m just crazy about! I adore your blog!
Been reading you for about 7 years. A few years back I was diagnosed diabetic (no surprise, runs in the family) and yours is the only food blog I still follow. I came for the cake–I stayed for the fun!
I’ve been reading your blog for at least nine years, perhaps longer.
Agness of Run Agness Run says
I could eat this cake every day, Peabody! I’ve recently discovered your blog and I really enjoy it! How do you keep this cake fresh for a longer period?
Not sure about keeping it fresh longer. It last a few days covered.
Mary Red says
Peabody, I have no idea how long I’ve followed your blog. I think around the time you & Picky Eater bought a new home. You are one of the first blogs I followed. I love your stories, your family and the “puppies”. (AND your teacher stories. They always touched my heart.) I’m so happy you’ve rediscovered your passion as a hobby blogger. Frankly, anything you write, I throughly enjoy.