orange Archives - Little Vintage Baking

I’m going to get straight to the point here, this cake recipe is one of my hubby’s absolute favorites. And for good reason, it’s so freaking good. This recipe has been swirling around in my mind for a while and I am so, so happy how it turned out when I actually set out to test it. So, I am super excited to share with you my smoked old fashioned cocktail layer cake. Based on a riff of an amazing old fashioned we had not too long ago, this cake is a tender, fluffy orange bourbon cake filled with bourbon bitters cherry preserves and smoked brown butter Swiss meringue buttercream. All the flavors of a traditional old fashioned with a light and subtle smoky twist. Seriously, this cake. *Chef’s kiss*

Old Fashioned Cocktail layer cake and the importance of weight measurements

The flavors of this cake are so, so good. Caramel-like notes from the brown sugar, pops of orange from the zest with a mild, but prominent flavor from the bourbon. This cake, like many of my other cakes, are made using the reverse creaming method, making for a tight crumbed, fluffy and moist cake. And, like most my cake layers, you’ll notice the ingredients are listed in weight measurements only. Not only are weight measurements the most accurate and consistent, which means consistent (texture, height, color, etc.) and well made cakes, but also makes it far easier to scale the sizes up or down. Out of all the questions I get about my cake recipes, how to scale and adapt the recipes to other size cakes are some of most common. This scale is one I recommend.

You can bake this cake in 2 or 3 – 8″ pans. You will just need to bake the 2 – 8″ pans longer since they have more batter and will take a tad longer to cook. I tend to bake in 2 pans and torte because I like more filling, but also I think they look a bit fancier, which is my preference.

Bourbon Bitters Cherry Preserves

This bourbon bitters cherry preserves are a must for this cake, with that extra fruity pop, and the oomph from the bitters, a flavor must for an old fashioned cocktail. Toss the cherries, sugar, cornstarch, water, and bourbon into a medium sauce pan over medium-low heat. Cook for a couple minutes to soften the cherries and release the juices. Mash the cherries with the back of a wooden spoon, or a potato masher to break them up just a bit. Cook until the filling is bubbling, thickened and glossy. Whisk in the bitters, and set aside to cool completely before using. Store in the refrigerator for up to a week, if not using right away.

Smoked Brown Butter Swiss Meringue Buttercream

My smoked brown butter Swiss meringue buttercream is magical. It’s highly addictive, unique and just so, so good! Now, I know the liquid smoke element is strange – a super savory and strong seasoning seems weird near cake. But, used specifically to taste, it adds this slight smoky element that enhances the buttercream, but won’t actually have its own distinguishable flavor. You can totally leave it out and the buttercream will still be amazing, as there is still some smoky flavor from the brown butter, but I love the unique addition of liquid smoke.

If you make my smoked old fashioned cocktail layer cake, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more layer cake recipes, check out these posts:

Strawberry Rose Buttermilk Cake

Earl Grey Cake with Honey Buttercream and Blackberry Caramel

Banana Cake with Salted Caramel and Peanut Butter Buttercream

Chocolate Stout Cake with Coffee Irish Cream Buttercream

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Smoked Old Fashioned Cocktail Layer Cake

Fluffy and tender brown sugar cake with the flavors of orange and bourbon filled with bourbon bitter cherry preserves and smoked brown butter Swiss meringue buttercream

Prep Time30 mins

Cook Time45 mins

Assembly30 mins

Course: Dessert

Servings: – 8″ cakes (or 2 – 8″ cakes, torted)

Ingredients

14 ounces (397g) cake flour
14 ounces (397gg) light brown sugar
2 teaspoons orange zest
1 teaspoon fine sea salt
1 tablespoon baking powder
1/2 teaspoon baking soda
8 oz (226g) unsalted butter, room temperature
10 ounces (283g) whole milk, room temperature
4 large eggs, room temperature
2 ounces (57g) bourbon
3 ounces (85g) canola oil
2 teaspoons pure vanilla extract

Bourbon Bitters Cherry Preserves

2 cups (320g) red cherries, pitted and quartered
1/4 cup (50g) granulated sugar
1½ tablespoons cornstarch
1 tablespoon water
1 tablespoon bourbon
1/4 teaspoon Angostura bitters

Smoked Brown Butter Swiss Meringue Buttercream

3 cups (678g) unsalted butter, room temperature, divided
9 large (300g) egg whites
2 ½ cups (500g) granulated sugar
1/2 teaspoon fine sea salt
2 teaspoons pure vanilla extract
7-10 drops (optional) liquid smoke, to taste

Instructions

Brown Sugar Orange Bourbon Cake

Preheat the oven to 350F.
Prepare the cake pans. You can use 3-8" pans for a 3 layer cake, or 2 -8" pans, then torte in half, for a 4 layer cake. Brush the bottoms and sides of your cake pans with melted butter. Line the bottoms and sides with parchment paper.
In the bowl of a stand mixer, combine the cake flour, brown sugar, orange zest, baking powder, baking soda, and salt. On low speed, mix for 1 minute to combine.
Combine the milk, eggs, bourbon, oil and vanilla extract in medium bowl. Whisk to thoroughly combine.
With the mixer still running, add in the softened butter pieces, one or two pieces at a time. Mix until the mixture resembles cornmeal. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
With the mixer still on low, pour in a small amount of the liquid ingredients (about 2/3 cup) and mix until the flour mixture is moistened.
Turn the mixer speed to medium (4 or 6) and beat for *two full* minutes. The mixture should be whipped, thick, and lighter in color.
Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
With the mixer speed on low, add the remaining wet ingredients in three parts, scraping down the bowl after each addition has been mixed in.
Once all the wet ingredients have been incorporated, give the bowl a final scrape and mix with a spatula. Evenly divide the batter among the prepared pans.
Bake the layers for 30-40 minutes for 3 pans, 40-50 minutes for 2 pans. Start checking the cake at 30-35 minutes to test for doneness. Cakes are done when a toothpick comes out clean or with a few moist crumbs, and the top of the cake feels springy and set when touched.
Tap each cake pan firmly against the counter to remove excess steam. If your cakes dome at all, use a clean kitchen towel to gently push the domes down. Cool the cakes for 15 minutes in the pans.
Run a palette or butter knife around the cakes in their pans before turning them out to cool completely on cooling racks.
Wrap in plastic wrap and chill while preparing the preserves and buttercream.

Bourbon Bitters Cherry Preserves

Combine the cherries, sugar, cornstarch, water, and bourbon in a medium saucepan over medium low heat.
Use a potato masher or a wooden spoon to crush the cherries just a bit to release the juices and break them up a bit.
Let the mixture simmer until thickened and glossy, about 5-7 minutes.
Remove the mixture from the heat, whisk in the bitters and cool completely before using.

Smoked Brown Butter Swiss Meringue Buttercream

Place 1 ½ cups (3 sticks) butter into a skillet set over medium-low heat. Cook the butter until it gives a nutty aroma, is no longer making popping noises and has turned an amber color.
Remove the butter from the heat and let it cool in the pan until lukewarm. Poor the butter into a container and allow to cool completely and re-solidify to room temperature.
Weigh out egg whites and granulated sugar together in a non-reactive bowl, clip a candy thermometer onto the side of the bowl and place over a pot of simmering (not boiling) water, whisking constantly and gently until temperature reaches 160F.
Using a sieve, strain the egg white sugar mixture into the bowl of a stand mixer.
Mix on medium speed with the whisk attachment until the mixture is glossy, reaches stiff peaks and the outside of the bowl is no longer warm. You cannot add butter to the bowl if it is warm or the butter will just melt when added.
Once the mixture reaches stiff peaks, switch out the whisk attachment for the paddle attachment and begin mixing on low speed.
Add the softened butter cubes, a couple at a time, until incorporated, followed by the room temperature, solidified brown butter.
Now, just let it mix. It might curdle or look lumpy but that’s ok. Keep mixing. This could take some time. The buttercream is ready when it is smooth, satiny and creamy.
Keep mixing on low and add the salt, and vanilla. Add liquid smoke, to taste.

Assemble Cake

Working with chilled cake layers, use a long serrated knife to remove any doming from your cakes.
**(If you baked in 2 pans instead of 3, torte the layers, cutting them evenly in half. You will have four cake layers total. The tops of the cakes will be the center two layers of your cake.)
Put one of the cake layers, cut side up onto an 8" cake board or directly onto a cake stand.
Spread a thin, even layer of the buttercream on the cake layer with an offset spatula.
Fit a piping bag with a large round tip ( I use an Ateco 808), and fill with smoked brown butter Swiss meringue buttercream.
Pipe a dam around the edge of the cake to prevent the cherry preserves from spilling over the sides of the cake.
Spread an even, thin layer of cherry preserves on the cake layer over the thin layer of buttercream.
Pipe buttercream over the cherry preserves, creating a 1/4" layer of buttercream. Smooth with a spatula.
Add the second cake layer and repeat with the cherry preserves and buttercream. Place the third and final layer on top, and frost the outside and top of the cake.
*(For 4 layer cakes: Repeat with third and fourth layer on top, and frost the outside and top of the cake.)
Decorate with fresh cherries.

Today I am sharing with you one of my favorite French desserts – madeleines. More specifically, mimosa madeleines flavored with orange zest and coated with a champagne glaze. So, so good and so hard to eat just one.

What are madeleines?

Known for their scalloped sea shell shape on one side and a pronounced hump on the other, madeleines are buttery, light, and spongey cakes that are typically glazed or dusted with confectioners’ sugar. Oftentimes they are called cookies, mostly due to their size and shape, but they are tiny genoise cakes. I feel like they fall somewhere in between, so call them what you will.

Madeleines are baked in a unique scalloped pan made specifically for these cakes. Luckily madeleine pans are fairly inexpensive, and are worth the purchase if you like madeleines. Once you make these delicious little cakes, you will want to keep making them, in a variety of flavors. This is the pan I use.

Tips for madeleine success

Eggs and milk must be room temperature. If these ingredients are too cold, the mixture will not emulsify, and likely split.
Beating the eggs and sugar on high for 6-8 minutes help give the cakes their height and texture. The mixture will be thick and pale. Skimping on this step results in flat, dense cakes.
The batter has to rest. I know, I know. Waiting is no fun. But, you can make the batter in advance and keep it refrigerated overnight. I like to make the batter the night before then bake them off in the morning.
Buttering the pan ensures that the madeleines don’t stick. You should prep the pan even if you have a non-stick pan. You can lightly flour the wells if you wish, but I don’t find it necessary. You can also use non-stick baking spray.
Fill the wells 3/4 of the way full. It doesn’t have to be exact, just eyeball it. Keep in mind that they will spread out and rise, so just plop the batter into the center of the well.
Madeleines are best eaten the day they are made, and while they’re slightly warm. They do start to loose their moisture over the day, so it’s best to bake them off as you need them. If you must store them, store in an airtight container for up to 2 days.

The process of making mimosa madeleines

Melt the butter 8-10 minutes before you make your madeleines so that it has time to cool. Combine the room temperature eggs and sugar and whisk on high speed for 6-8 minutes, until the mixture is pale and thickened. When the whisk is raised, the mixture should ribbon back into the bowl.

Meanwhile, combine the orange zest, flour, salt and baking powder in a bowl and whisk to combine. Add the milk and vanilla to the cooled melted butter, and whisk into the egg mixture. Remove the bowl from the mixer and fold in half of the flour mixture, then fold in the remaining half. Cover the bowl and refrigerate for 1 hour or up to overnight. Resting the batter in the fridge results in fluffier madeleines.

When ready to bake, preheat the oven to 350F. Use a pastry brush to brush melted butter into the wells to keep the batter from sticking, but also to help give the madeleines their crisp and buttery edges. You can flour the wells as well if you are worried about sticking.

The chilled batter will be spongy and thickened. Do not deflate. Fill the wells about 3/4 full, about a heaped tablespoon full, keeping in mind the madeleines will spread and rise. Bake 10-12 minutes or until a toothpick inserted comes out with few crumbs. Turn the madeleines out of the pan, tapping on the counter to release the cakes. Place them on a cooling rack.

Meanwhile, make the glaze by whisking the confectioners’ sugar and champagne until smooth and thickened. As soon as the madeleines are cool enough to handle, dip the cakes into the glaze, both sides, scraping the excess off on the bowl. Rest the madeleines on a cooling rack to dry, scalloped side up. Enjoy your mimosa madeleines with a cup of Earl Grey or coffee.

If you make these mimosa madeleines, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more citrus recipes, check out these posts:

Lavender Lemon Shortbread Bars

Meyer Lemon Ginger Tart with Toasted Honey Meringue

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Mimosa Madeleines

Light and airy orange French madeleines dipped in champagne glaze

Prep Time12 mins

Cook Time10 mins

Rest time2 hrs

Course: Dessert

Cuisine: French

Equipment

Ingredients

3/4 cup (150g) granulated sugar
3 large eggs, room temperature
14 tablespoons (200g) unsalted butter (plus 2 additional tablespoons for the pan)
1/4 cup (60ml) whole milk, room temperature
1 teaspoon pure vanilla extract
1 ¼ cups (200g) all purpose flour
1/4 teaspoon fine sea salt
1 teaspoon baking powder
2 teaspoons orange zest
1 cup (114g) confectioners sugar
2-3 tablespoons champagne

Instructions

Melt the butter (14 tablespoons) and set aside to slightly cool as you prepare the rest of the batter.
In a medium bowl, whisk together the flour, salt, baking powder and orange zest and set aside.
In a stand mixer fitted with the whisk attachment, beat the eggs and sugar together on high speed for at least 8 minutes. The mixture will be thick, pale, and form ribbons when you lift the whisk.
Whisk in the melted, cooled butter.
Add the milk and vanilla extract.
Remove the bowl from the stand mixer. Using a spatula or wooden spoon, gently fold the flour mixture into the egg mixture. Folding in half of the flour mixture, then fold in the other half.
Cover the batter and chill in the refrigerator for at least an hour, or up overnight.
During the last few minutes of chilling, preheat the oven to 350°F (177°C).
Melt the remaining 2 tablespoons of butter. Using a pastry brush, lightly brush the pan with melted butter.
The batter will be quite airy and spongey after resting. Don't deflate it. Fill each scalloped well with batter, about 3/4 full. No need to spread it to the edges. These will rise. Just place the batter in the center. Cover and refrigerate remaining batter if you do not have 2 madeleine pans to bake the batter all at once.
Bake for 10-12 minutes. The madeleines are done when the tops spring back after lightly pressed with your finger. Invert the pan onto the counter, tapping to release the madeleines. Transfer the madeleines to a wire rack to cool.
While the madeleines are cooling, prepare the glaze. Combine the confectioners' sugar and champagne in a bowl. Whisk until smooth and thickened slightly.
When the madeleines cool enough to handle, dip each cake in the glaze, turning them over to make sure both sides are coated and scrape off any excess on the side of the bowl. After dipping, rest each one back on the cooking rack, scalloped side up, until the cakes are cool and the glaze has firmed up.

Notes

Madeleines are best eaten on the day they’re made. They start to lose their texture and moisture the following day. If you must store them, keep them stored at room temperature in an airtight container up to 3 days.