Orange Salted Honey Cake

Orange Salted Honey Cake - orange cake with a salted honey custard and a piped petal honey buttercream | by Tessa Huff for

Orange infused cake with a salted honey custard, honey buttercream and gorgeous petal piping, from Icing on the Cake by Tessa Huff.



For the Salted Honey Custard:

For the Orange Butter Cake:

For the Honey Buttercream:


Make the salted honey custard:

  1. Place the butter in heat-safe bowl. Set a fine-mesh sieve over the top of the bowl and set aside.
  2. In a medium saucepan, heat the milk and 2 tablespoons of sugar over medium heat. Bring it slowly to a simmer then remove from the heat.
  3. Meanwhile, whisk together the remaining sugar, honey, and cornstarch in a medium mixing bowl. Whisk the eggs yolks into the honey mixture until smooth.
  4. Temper the hot milk into the egg mixture by whisking in a small amount of milk into the egg mixture to slowly raise the temperature of the eggs before transferring everything back to the saucepan. Place the saucepan back on the stove and cook over medium-low heat. Continuously stirring, heat the custard until it thickens and slow, large bubbles start to pop on the surface. Whisk continuously for one minute then remove from the heat.
  5. Pour the pastry cream through the mesh sieve into the bowl with the butter. Add the vanilla and salt. Stir until smooth and cover with a piece of plastic wrap pressed directly to the surface of the pastry cream. Refrigerate until cool and thick, at least 2 hours or overnight.

Make the Orange Butter Cake:

  1. Pre-heat the oven to 350°F (175°C). Grease, flour, and line the bottoms of three 8-inch cake pans with parchment and set aside.
  2. Sift together the flour, baking powder, and salt and set aside. In a separate bowl, stir together the buttermilk and orange juice. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 2 minutes. Meanwhile, rub the sugar and orange zest together in a small bowl between your fingertips until fragrant. Add the sugar mixture to the butter and mix on medium-high until light and fluffy, 3 to 5 minutes. Stop the mixer and scrape down the bowl.
  4. Turn the mixer to medium-low and add the vanilla and eggs, one at a time. Mix until combined. Stop the mixer and scrape down the bowl.
  5. Turn the mixer to low and add the flour mixture in three batches, alternating with the orange juice mixture, beginning and ending with the flour mixture. Mix on medium for no more than 30 seconds after the last streaks of the flour mixture are combined.
  6. Evenly divide the batter among the prepared pans. Bake for 23 to 26 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let them cool on a wire rack for 10 to 20 minutes before removing the cakes from their pans. Once the cakes have completely cooled, discard the parchment and level the tops of the cakes as needed.

Make the Honey Buttercream:

Assemble the Cake:

Decorate the cake: