Christmas spice cake with orange buttercream – a recipe for a light and spiced Christmas cake with orange buttercream and orange syrup. This cake tastes amazing and is full of Christmas spices: cinnamon, allspice, ginger and cloves, so it both smells and tastes of Christmas. There is buttermilk in the batter, which makes the cake incredibly light and fluffy. When it comes out of the oven, holes are pricked in it and orange syrup is poured over, which makes it lovely and moist. On top is a delicious orange buttercream that goes perfectly with the spiced cake.
The cake can easily be baked the day before serving, and it stays soft for 3-4 days in the fridge. Also try my gingerbread sponge cake with buttercream. Enjoy!
Christmas spice cake with orange buttercream
Ingredients
Instructions
Christmas spice cake
Preheat the oven to 175°C (fan).
Beat butter and brown sugar for 2 minutes until pale. Beat in the eggs. Mix flour, vanilla sugar, baking soda and spices. Add it to the batter alternately with the buttermilk while whisking. Pour the batter into a 25×25 cm tin lined with baking paper. Bake for 35 minutes.
Orange syrup
Boil sugar and orange juice in a small pan until the sugar has dissolved.
Take the cake out of the oven. Gently prick holes in it with a fork and pour the syrup over. Let the cake cool.
Orange buttercream
Beat the butter until pale. Add icing sugar, vanilla sugar, egg yolk and orange zest and beat well.
Spread the buttercream over the cooled cake and sprinkle with a little extra orange zest. Serve straight away or keep in the fridge, where it keeps for 4-5 days. Enjoy!
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