The cake is vanilla but the buttercreams are flavored with a hint of orange blossom water! I LOVE it, so aromatic and unexpected. If you find cake decorating to be a bit intimidating then check out my How to Decorate a Cake post, it has lots of helpful tips and a full how to video.
A Few Tips and Pointers
If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans. If you see little clumps of butter after you mix the wet ingredients don’t panic, it all works out by the time you mix in the dry ingredients. You can even use melted butter and warm the milk and sour cream up a bit if you like. You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference. To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested! If you don’t want to make Italian buttercream you can use the American variety. I just prefer the smoothness and taste of the Italian variety. I know it’s a pain to make two different types of frosting though! This cake uses two batches of buttercream by the way an American variety for the filling and crumb-coat and Italian for the exterior. You don’t have to follow my lead on that as it is a bit of extra work, regular buttercream will work just fine for the whole cake.
If you’ve tried this cake then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
