Sweet and Salty Orange Honey Cake

For the Silky Salted Honey Custard:

• 2 tablespoons unsalted butter, diced
• 1 ⅓ cup whole milk (or preferred milk)
• ⅓ cup granulated sugar, divided
• ⅓ cup quality honey
• 4 tablespoons + 1½ teaspoons cornstarch
• 4 large egg yolks
• 1 teaspoon pure vanilla extract
• ½ to ¾ teaspoon fine sea salt, or to taste (crucial for balancing sweetness)

For the Fragrant Orange Butter Cake:

• 3 cups sifted cake flour (essential for a tender crumb)
• 1 tablespoon + ¼ teaspoon baking powder
• ½ teaspoon fine salt
• ½ cup + 1 tablespoon fresh orange juice
• ¾ cup full-fat buttermilk, at room temperature
• 1 cup unsalted butter, softened to room temperature
• 2 cups granulated sugar
• 2 tablespoons finely grated orange zest (from about 2-3 oranges)
• 1 teaspoon pure vanilla extract
• 4 large eggs, at room temperature

For the Light and Luxurious Honey Buttercream (Swiss Meringue style):

• 2 ½ cups unsalted butter, softened to room temperature and cut into cubes
• 5 large egg whites
• ¾ cup + 1 tablespoon quality honey
• ¾ cup + 1 tablespoon granulated sugar
• 2 teaspoons pure vanilla extract

Step-by-Step Instructions

Part 1: Crafting the Silky Salted Honey Custard

1. Begin by preparing your workstation: Place the diced unsalted butter into a heat-safe bowl. Position a fine-mesh sieve directly over the top of this bowl. This setup will allow you to quickly strain the hot custard, ensuring a perfectly smooth texture and incorporating the butter for richness.
2. In a medium-sized, heavy-bottomed saucepan, combine the milk and 2 tablespoons of the granulated sugar. Heat this mixture over medium heat, stirring occasionally to dissolve the sugar. Bring the mixture slowly to a gentle simmer, just until small bubbles appear around the edges. Crucially, do not allow it to boil vigorously. Once simmering, remove the saucepan from the heat.
3. While the milk is heating, in a separate medium mixing bowl, vigorously whisk together the remaining granulated sugar, honey, and cornstarch until no lumps remain. This cornstarch mixture is key to thickening the custard. Once smooth, whisk in the egg yolks one at a time until the mixture is uniform and pale yellow.
4. Now, it’s time to temper the egg mixture. Slowly ladle a small amount (about ½ cup) of the hot milk into the egg yolk mixture, whisking continuously and vigorously. This gradual addition slowly raises the temperature of the eggs, preventing them from scrambling. Once tempered, carefully pour the entire egg-milk mixture back into the saucepan with the remaining hot milk. Return the saucepan to the stove and cook over medium-low heat, stirring continuously with a whisk or rubber spatula. Continue to heat until the custard visibly thickens, coating the back of a spoon, and slow, large bubbles begin to pop on the surface. Continue whisking for a full minute after the first bubbles appear to ensure the cornstarch is fully cooked out, then remove promptly from the heat.
5. Immediately pour the hot custard through the prepared fine-mesh sieve into the bowl containing the diced butter. This step removes any potential cooked egg bits and ensures a perfectly smooth custard. Add the pure vanilla extract and the salt (start with ½ teaspoon and adjust to taste, the salt is vital for balancing the honey’s sweetness). Stir gently until the butter is fully melted and the custard is smooth and emulsified. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the pastry cream. Refrigerate for at least 2 hours, or ideally overnight, until it is completely cool and wonderfully thick.

Part 2: Baking the Fragrant Orange Butter Cake

1. Pre-heat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by generously greasing and flouring them. Line the bottoms with parchment paper circles to ensure easy release. Set them aside.
2. In a medium bowl, sift together the cake flour, baking powder, and salt. Sifting is crucial for a light, airy cake crumb. Set this dry mixture aside. In a separate small bowl or liquid measuring cup, stir together the buttermilk and fresh orange juice until combined. Have this liquid mixture ready.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter on medium speed for a full 2 minutes until it becomes light and creamy. Meanwhile, in a small separate bowl, rub the granulated sugar and finely grated orange zest together between your fingertips. This simple action releases the fragrant citrus oils, infusing the sugar with intense orange flavor. Add this aromatic sugar mixture to the beaten butter and continue mixing on medium-high speed for 3 to 5 minutes, until the mixture is noticeably light in color and fluffy in texture. Stop the mixer and use a rubber spatula to thoroughly scrape down the sides and bottom of the bowl.
4. Reduce the mixer speed to medium-low. Add the pure vanilla extract, then incorporate the large eggs one at a time, mixing well after each addition until just combined. Ensure each egg is fully integrated before adding the next. Overmixing at this stage can develop gluten, leading to a tougher cake. Stop the mixer and scrape down the bowl again.
5. With the mixer on low speed, begin adding the sifted flour mixture in three alternating batches with the orange juice and buttermilk mixture, starting and ending with the flour mixture. Mix only until the last streaks of flour are just combined – no more than 30 seconds after the final addition of flour. Overmixing will result in a dense cake.
6. Divide the prepared cake batter evenly among your three 8-inch cake pans. Bake for 23 to 26 minutes, or until a wooden toothpick inserted into the center of each cake comes out clean. Allow the cakes to cool on a wire rack in their pans for 10 to 20 minutes before gently inverting them onto the rack to cool completely. Once entirely cooled, discard the parchment paper and, if necessary, use a serrated knife to level the tops of the cakes for even stacking.

Part 3: Whipping Up the Light and Luxurious Honey Buttercream

• In the impeccably clean bowl of a stand mixer (glass or metal is best for heat resistance), combine the egg whites, honey, and granulated sugar. Gently whisk them by hand until they are just combined. Prepare a double-boiler by filling a medium saucepan with a few inches of water and bringing it to a gentle simmer over low heat. Place the mixer bowl directly on top of the saucepan, ensuring the bottom of the bowl does not touch the simmering water. Continuously whisk the egg white mixture intermittently as it heats. Monitor the temperature with a candy thermometer; continue heating until the mixture reaches 160°F (70°C). This pasteurization step is crucial for safety and achieving stable meringue. Carefully remove the bowl from the heat and securely fit it back onto your stand mixer.
• Using the whisk attachment, beat the hot egg white mixture on high speed. Continue beating for 8 to 10 minutes, or until the meringue forms medium-stiff, glossy peaks and the outside of the mixing bowl has returned to room temperature. This cooling step is essential before adding butter.
• Reduce the mixer speed to low. Begin adding the softened unsalted butter, a couple of tablespoons at a time, allowing each addition to incorporate before adding the next. The mixture may look curdled or separated at this stage – do not worry, it’s normal! Once all the butter is incorporated, stop the mixer and switch from the whisk attachment to the paddle attachment.
• Increase the mixer speed to medium-high and continue beating for 2 to 5 minutes. Watch as the buttercream miraculously transforms into a silky smooth, light, and wonderfully airy consistency. Scrape down the bowl as needed.

Part 4: Assembling Your Masterpiece Cake

• Before assembling, give your chilled honey custard a good whisk to loosen and smooth it out. Place one leveled layer of the orange cake onto your desired cake board or serving plate. Fill a piping bag fitted with a plain, round tip (like Wilton #12) with some of the honey buttercream. Pipe a sturdy ring of buttercream around the outer top edge of this cake layer, creating a “dam” to hold the custard. Carefully fill the center of this buttercream dam with half of the luscious salted honey custard, then gently smooth it with an offset spatula or the back of a spoon. Place the middle cake layer on top and repeat the dam and custard filling process. Finally, position the last cake layer on top. Apply a thin layer of honey buttercream all over the cake – this is your “crumb coat” which traps any loose crumbs. Chill the cake in the refrigerator for at least 15 minutes (or up to 30 minutes) to set the crumb coat firmly.

Part 5: Decorating with Elegant Petal Piping

• Once the crumb coat is firm, apply a smooth, even layer of honey buttercream over the entire cake for your final coat. Prepare a piping bag fitted with a petal tip (Wilton #104 is ideal for this design) and fill it with the remaining buttercream. For best results, place your cake on a rotating cake stand. To begin the petal piping on the sides: gently touch the narrow end of the petal tip to the cake, about 1-inch (2.5 cm) from the bottom edge, ensuring the narrow end faces downwards. Apply steady, even pressure, piping continuous, slightly overlapping swags of buttercream around the entire bottom circumference of the cake. Each swag should just graze the cake board or serving dish. Continue piping rows of petals upwards, slightly overlapping each subsequent row, until the entire sides of the cake are beautifully covered.
• Now for the captivating top of the cake: hold the piping bag at a 45-degree angle to the cake’s surface, with the narrow end of the tip pointing away from the center of the cake and slightly away from your body. As you gently squeeze the piping bag, move it outwards away from your body in a slight arc, then bring it back in towards the center. Continue piping concentric circles of petals around the top of the cake, moving clockwise (or counter-clockwise if you are left-handed), continuously spinning the cake stand as you go. For an extra touch of artistry, consider tinting a small portion of your remaining buttercream a soft peach color (or a hue of your choice) as you approach the center, creating a delicate ombre effect that mimics a blooming flower. Overlap the rows generously and gradually increase the angle of your piping bag as you work towards the very center, creating a beautiful, full bloom finish.

• Storage: To maintain its freshness and beautiful appearance, store the Orange Salted Honey Cake loosely covered with plastic wrap or in an airtight cake box in the refrigerator. For best flavor and texture, allow the cake to come to room temperature for about 30 minutes before serving.
• Leftovers: Any remaining slices or portions of the cake should be stored covered with plastic wrap or in a cake box in the refrigerator. It will stay delicious for approximately 3 days.
• Recipe Source: This incredible recipe is an excerpt from the delightful cookbook Icing on the Cake (Abrams Books 2019) by the talented Tessa Huff.
• Ingredient Quality: For the most pronounced flavors, use high-quality honey and fresh, ripe oranges for their zest and juice. The better your ingredients, the more exquisite your final cake will be.
• Temperature Matters: Ensure butter and eggs are at proper room temperature for the cake and buttercream. This aids in emulsification and creates a smoother, more uniform batter and frosting.