I made this cake a few days after that event for my family. When I served this during afternoon tea, all my husband said was: “Finally, I thought I wouldn’t be able to taste this”. I didn’t even know he was waiting for it. He finally admitted that when he saw the cake that day in the kitchen, he couldn’t take his mind off of it. Well, our sons probably felt the same as their Dad because they ate their pieces faster than they eat their other cakes.
Check out what our friends from Raspberri Cupcakes have to say about this recipe:
“Sometimes all you need is a good old-fashioned tea cake with a thick layer of icing on top. This buttermilk cake was made for an afternoon tea, chock-full of chocolate chips and topped with an orange-flavoured butter icing. It was simple but satisfying. The buttermilk cake in this recipe has become one of my go-to recipes for when I want to whip up a cake that’s fairly easy.”
I can only agree to this. Don’t you feel the same way? A cake doesn’t need to be complicated to look good.
Ingredients
- Preheat oven to 170°C (340°F) and grease and line a 21cm or 23cm round cake tin (7 inch or 8 inch, baking time will vary) /or a 20cm square cake tin with baking paper.
- Mix flours and baking soda in a bowl together and set aside
- Place butter and sugar in a large mixing bowl and beat on high with an electric mixer until light and fluffy.
- Add eggs one at a time, beating to combine.
- Add vanilla and beat to combine.
- With the mixer on low speed add half the flour mixture, follow by half the buttermilk mixture. Repeat with remaining flour and buttermilk. Mix until just combined.
- Fold in chocolate chips and pour mixture into prepared tin. Bake for 50-60 minutes or until a skewer inserted into the centre comes out clean. (I used a 21cm round tin and it took about 70 mins)
- Cool in tin for 10 minutes then carefully remove from tin, cover with a tea towel and cool on wire rack before serving.
For the icing:
- Place butter in a large mixing bowl and beat on high with an electric mixer until fluffy.
- Gradually add icing sugar and continue to beat until combined and smooth.
- Adding orange juice and beat, adjust to taste and texture (if the mixture becomes too runny, add more icing sugar).
- Spread a thick layer of icing over the top of the cake using a spatula. Serve immediately or can be stored in an airtight container at room temperature for a couple of days.
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Quick Tip: Best served with coffee or tea.
Thanks again to Raspberri Cupcakes for this amazing recipe.
