Go Back
–+ servings
Cake on a cake stand.
Print Pin
4.69 from 19 votes

Orange Poppy Seed Cake with Mascarpone Buttercream

Tender Orange Poppy Seed Cake layers with a delicious mascarpone frosting.
Course Dessert
Cuisine American
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 12
Calories 806kcal
Author Olivia

Ingredients

Orange Poppy Seed Cake:

  • 2 1/4 cups all-purpose flour
  • 2 1/4 tsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp poppy seeds
  • 3/4 cup unsalted butter room temperature
  • 1 1/2 cup granulated sugar
  • 1 1/2 Tbsp orange zest from 1-2 large oranges
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 3/4 cup milk room temperature
  • 1/4 cup orange juice fresh squeezed, from 1/2 a large orange

Orange Simple Syrup:

  • 1/2 cup granulated sugar
  • 1/2 cup orange juice fresh squeezed, from one large orange

Mascarpone Buttercream:

  • 1 1/2 cups unsalted butter room temperature
  • 8 oz mascarpone cheese softened but slightly chilled, 250g container
  • 4 cups powdered sugar sifted
  • 1 tsp vanilla extract

Assembly:

  • orange slices optional
  • orange leaves optional
  • poppy seeds optional
US Customary - Metric

Instructions

Orange Poppy Seed Cake:

  • Preheat oven to 350F. Grease and flour two 8" cake rounds and line with parchment.
  • In a medium bowl, whisk flour, baking powder, poppy seeds, and salt. Set aside.
  • Using a stand mixer fitted with a paddle attachment, cream butter, sugar and orange zest on med-high until pale and fluffy (about 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
  • Alternate adding flour mixture and milk & orange juice, beginning and ending with flour (3 additions of flour and 2 of milk & orange juice). Fully incorporating after each addition.
  • Bake for 25-30 mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.

Orange Simple Syrup:

  • Place sugar and orange juice into a pot over med-high heat. Stir to dissolve sugar and cook until mixture boils. Boil for 1 minute. Cool completely before use.

Mascarpone Buttercream:

  • Beat butter until smooth. Slowly add in powdered sugar (1/2 cup at a time). Add vanilla and beat on med-high for 5mins.
  • Add mascarpone cheese and beat just until smooth and combined. Do not overbeat.

Assembly:

  • Place one layer of cake on a cake stand or serving plate. Brush with 2-3 Tbsp simple syrup. Top with approximately 1 cup of buttercream, spread evenly. 
  • Repeat with remaining layer and apply a thin layer of frosting all over to crumb coat the cake. Chill for 20mins. You can leave the cake naked or fully frost the cake after chilling if desired.
  • Decorate the top with fresh orange slices, orange leaves, and poppy seeds if desired.

Nutrition

Calories: 806kcal | Carbohydrates: 95g | Protein: 7g | Fat: 46g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 139mg | Potassium: 194mg | Fiber: 1g | Sugar: 75g | Vitamin A: 1455IU | Vitamin C: 9mg | Calcium: 122mg | Iron: 2mg