“Citrus Splendour” Cake Recipe

It’s been a while since I posted a cake recipe… gotta make sure to keep up on my Evil Cake Overlord-ness, right?

So, here’s the recipe for my “Citrus Splendour” cake. This was one of the most popular flavours for our wedding cakes, back when I was still in the custom cake business. This was especially popular for summer weddings – wildly popular. It’s light and citrussy and pretty to look at – what’s not to love?

My basic “Zesty citrus cake” is filled with layers of Lemon, Orange, and Lime buttercreams…. a bit of work, sure… but TOTALLY worth it!


Citrus Splendour Cake

3 cups cake flour
2 1/4 cups sugar
6 tsp baking powder
1 1/2 tsp Salt
3 1/2 ox box Instant vanilla pudding mix
6 Eggs
1 cup Water
1/2 cup freshly squeezed juice
1 1/2 cups Butter, melted
1 Tbsp Pure vanilla extract
2 Tbsp Freshly zested citrus rind

1 batch Swiss Meringue Buttercream
Juice and zest of 1 orange, 1 lemon, and 2 limes (separated)
Orange, yellow, and green food coloring, optional

Preheat oven to 350°F (180°C). Liberally grease two 8″ round cake pans with vegetable shortening, and/or spray with baking spray.

Combine flour, sugar, baking powder, salt, and pudding mix in a large mixing bowl. Add in eggs and water, beating until smooth. Carefully add juice, melted butter, vanilla, and zest to the mix, mixing on medium speed until smooth.

Divide batter among prepared cake pans. Bake until golden and knife inserted into center of batter comes out clean and cake springs back – about 45-60 minutes. Allow to cool 10-15 minutes before turning cakes out onto baking rack to cool fully. Ideally, allow to cool to room temperature, wrap tightly with plastic wrap. Allow cake to sit overnight.

The following day, prepare Swiss meringue buttercream , divide into 3 equal portions. Add juice and zest of one orange to one portion, juice and zest of lemon to another portion, and lime juice and zest to the final portion. Use a tiny amount of food coloring to lightly tint each portion, if desired. Beat each portion of frosting until well combined and smooth. It WILL eventually come together!

To assemble cake:

Remove plastic wrap from cake layers. Carefully slice the domed top off each round, leveling the surface of the cake. Carefully cut each cake in half, horizontally, for 4 thin rounds of cake in all.

Place one round of cake on cake plate, spread with some of the lime buttercream. Top with another round, spread with some lemon buttercream. Top with a third round of cake, spread with some of the orange buttercream, and top with remaining layer of cake. Combine remaining amounts of buttercream to frost the outside of the cake. Serve at room temperature.

Note: This cake gets VERY hard when chilled. Always serve cakes at room temperature! Cold cake is DRY cake

Interested in making wickedly delcious cakes? You’ll LOVE my second cookbook, Evil Cake Overlord! We’ve long been known for our “ridiculously delicious” moist cakes and tasty, unique flavors. Now, you can have recipes for all of the amazing flavors on our former custom cake menu, and many more! Bake your moist work of gastronomic art, then fill and frost your cake with any number of tasty possibilities. Milk chocolate cardamom pear, mango mojito.. even our famous Chai cake – the flavor that got us into “Every Day with Rachel Ray” magazine!

Feeling creative? Use our easy to follow recipe to make our yummy fondant. Forget everything you’ve heard about fondant – ours is made from marshmallows and powdered sugar, and is essentially candy – you can even flavor it! Order your copy here.

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