Best Orange Buttercream Frosting Recipes

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ORANGE BUTTERCREAM FROSTING



Orange Buttercream Frosting image

Our Test Kitchen gave simple buttercream frosting a tangy twist by adding a splash of orange juice. It goes wonderfully on orange cupcakes or over white, yellow or chocolate cake.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 1 cup.

Number Of Ingredients 5

1/4 cup butter, softened
2 cups confectioners' sugar
1 teaspoon grated orange zest
3/4 teaspoon vanilla extract
2 to 3 tablespoons orange juice

Steps:

  • In a small bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, orange zest and vanilla. Add enough orange juice to achieve frosting consistency.

Nutrition Facts : Calories 85 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 29mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.

GINGERBREAD COOKIES WITH ORANGE BUTTERCREAM FROSTING



Gingerbread Cookies with Orange Buttercream Frosting image

My favorite gingerbread cookie recipe. The cookies are soft and cakey. The orange buttercream icing really ties the flavors together.

Provided by Jasmin

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 1h20m

Yield 24

Number Of Ingredients 16

1 cup butter
1 cup white sugar
1 cup molasses
1 egg
1 cup buttermilk
3 teaspoons baking soda, divided
1 teaspoon vinegar
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
4 cups all-purpose flour, or more as needed
3 cups powdered sugar, or more as needed
1 cup butter, softened
2 oranges, zested and juiced

Steps:

  • Combine 1 cup butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Mix in molasses and egg until combined.
  • Mix together buttermilk and 2 teaspoons baking soda in a small bowl. Mix vinegar with remaining 1 teaspoon baking soda in another small bowl. Add the buttermilk mixture to the molasses-egg mixture. Then add vinegar mixture, cinnamon, cloves, ginger, nutmeg, and salt; mix until well combined.
  • Gradually stir in 4 cups flour, 1 cup at a time, stirring until the dough comes together and forms a ball. Shape dough into a ball, wrap in plastic wrap, and place in the refrigerator until chilled, about 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place chilled dough on a floured surface and roll to 1/2-inch thickness. Cut out cookies with desired cookie cutters and place on ungreased cookie sheets.
  • Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
  • While cookies are cooling, place 3 cups powdered sugar, softened butter, orange zest, and 1/3 cup orange juice in a bowl. Discard remaining orange juice, or save for another use. Beat frosting ingredients with an electric mixer until consistency is similar to fondant or modeling dough, adding more powdered sugar, if necessary. Frost cookies.

Nutrition Facts : Calories 353.3 calories, Carbohydrate 51.1 g, Cholesterol 47.9 mg, Fat 15.9 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 9.9 g, Sodium 333.9 mg, Sugar 32.1 g

ORANGE-ALMOND CAKE WITH BUTTERCREAM FROSTING



Orange-Almond Cake with Buttercream Frosting image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 2

2 recipes Orange Almond Cake with Swiss Meringue Buttercream ("Martha Bakes" variation)
3 recipes Buttercream Frosting

Steps:

  • Using a serrated knife, trim tops of 8-inch round cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place first layer on cake plate. Spread frosting over first layer with a small offset spatula so it extends just beyond edges.
  • Place remaining layer on top, bottom side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
  • Using an offset spatula, cover cake again with remaining frosting. Repeat process with 6-inch round cakes. Serve.

ORANGE CHOCOLATE MARBLE CAKE WITH ORANGE BUTTERCREAM FROSTING



Orange Chocolate Marble Cake with Orange Buttercream Frosting image

Fruit and chocolate together...yum! This is a beautiful, outstanding cake that is fairly easy to make and the results are smashing.

Provided by Karen..

Categories     Dessert

Time 1h

Yield 8-12 serving(s)

Number Of Ingredients 17

1/2 cup soft butter
1 1/2 tablespoons grated orange rind
1 1/2 cups sugar
2 eggs
2 1/2 cups cake flour
1 teaspoon salt
3 1/2 teaspoons baking powder
1 cup milk
1 ounce unsweetened chocolate, melted
1/4 teaspoon baking soda
2 tablespoons water
1 (8 ounce) can mandarin oranges, drained
1/2 cup soft butter
1 egg yolk
4 cups confectioners' sugar
4 1/2 tablespoons orange juice
1 tablespoon grated orange rind

Steps:

  • Grease and flour two 9 inch layer pans.
  • Cream butter and sugar in a large bowl with electric mixer.
  • Blend in orange rind and eggs.
  • Sift flour, salt and powder together and add alternately with milk, beating well after each addition.
  • Pour about 2/3 of batter into prepared pans.
  • Combine melted chocolate, baking soda and water and blend into remaining cake batter.
  • Spoon chocolate batter here and there over orange batter and cut through with spatula or knife to make a marbled effect.
  • Bake at 350* for 30 minutes or until cake springs back when lightly touched.
  • Cool cakes in pans 10 minutes; remove from pans and cool completely on racks.
  • Fill and frost with Orange Buttercream Frosting.
  • Decorate with mandarin oranges.
  • Orange Buttercream Frosting: Blend butter and egg yolk at low speed in a large bowl.
  • Gradually beat in sugar alternately with orange juice.
  • Beat in orange rind.

PUMPKIN SPICE CAKE WITH ORANGE BUTTERCREAM FROSTING



Pumpkin Spice Cake With Orange Buttercream Frosting image

Make and share this Pumpkin Spice Cake With Orange Buttercream Frosting recipe from Food.com.

Provided by appleydapply

Categories     Dessert

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 12

1 (18 ounce) box spice cake mix (without pudding in the mix)
1 (3 1/2 ounce) package vanilla flavor instant pudding and pie filling mix
1 cup pumpkin puree
1/2 cup water
1/2 cup oil
3 eggs
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1/2 cup chopped toasted walnuts (optional) or 1/2 cup pecans (optional)
8 tablespoons butter, at room temperature
3 3/4 cups confectioners' sugar, sifted
3 -4 tablespoons fresh orange juice

Steps:

  • Preheat oven to 350°F
  • Place cake mix, pudding mix, pumpkin, oil, water, eggs and spice in large bowl. Beat with electric mixer on low speed just until moistened.
  • Beat on medium speed 2 minutes.
  • Pour into greased and floured 13x9-inch baking pan.
  • Bake 32 to 35 minutes or until toothpick inserted in center comes out clean.
  • Cool cake in pan on wire rack for at least 20 minutes.
  • To make frosting, place the butter in a large mixing bowl. Blend with an electric mixer on low speed about 30 seconds.
  • Add the confectioner's sugar and 3 tablespoons of the orange juice. Blend with the mixer on low speed approximately 1 minute.
  • Increase the speed to medium and mix approximately 1 more minute, until the frosting is light and fluffy. If needed, blend in 1 more tablespoon of orange juice to obtain proper consistency.
  • Frost the top of the cake. If desired, sprinkle with chopped nuts.
  • Store leftovers in the refrigerator.

Nutrition Facts : Calories 400.8, Fat 17.9, SaturatedFat 6, Cholesterol 50.1, Sodium 364.9, Carbohydrate 58.7, Fiber 0.7, Sugar 48.6, Protein 2.8

CINNAMON FIG BARS WITH ORANGE BUTTERCREAM FROSTING



Cinnamon Fig Bars with Orange Buttercream Frosting image

Figs layered on crust for delicious bars frosted with orange and buttercream - perfect for dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 16

Number Of Ingredients 12

1/4 cup granulated sugar
1 1/4 cups water
1 bag (7 oz) dried Mission figs, stems removed, chopped (about 1 1/3 cups)
3/4 cup Gold Medal™ all-purpose flour
1/4 cup quick-cooking oats
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup butter or margarine, softened
3 tablespoons butter or margarine, softened
1 1/2 cups powdered sugar
3 to 4 teaspoons milk
1 teaspoon grated orange peel

Steps:

  • In 1-quart saucepan, boil filling ingredients over medium-high heat, stirring frequently, until figs are tender and most of liquid is absorbed. Remove from heat; cool 5 to 10 minutes. Pour fig mixture into food processor. Cover; process, using quick on-and-off motions, until figs are pureed; set aside.
  • Heat oven to 350°F. Grease 8-inch square pan with shortening or cooking spray. In large bowl, combine crust ingredients with electric mixer on low speed until crumbly. Press in bottom of pan. Bake 25 to 30 minutes or until center is set. Spread filling over crust. Bake 6 to 10 minutes longer or just until filling sets. Cool completely, about 1 hour 15 minutes.
  • In medium bowl, beat 3 tablespoons butter with electric mixer on medium speed until blended. Add powdered sugar. Beat on low speed, adding milk, 1 teaspoon at a time, until mixture is smooth and desired spreading consistency. Stir in orange peel. Carefully spread over cooled bars. Cut into 4 rows by 4 rows.

Nutrition Facts : Calories 200, Carbohydrate 31 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 60 mg, Sugar 23 g, TransFat 0 g

ORANGE LAYER CAKE WITH BUTTERCREAM FROSTING AND BERRIES



Orange Layer Cake with Buttercream Frosting and Berries image

Provided by Julie Hasson

Categories     Cake     Berry     Dessert     Bake     Graduation     Wedding     Father's Day     Orange     Spring     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 14 servings

Number Of Ingredients 23

Cake
Nonstick vegetable oil spray
4 1/2 cups cake flour
4 1/2 teaspoons baking powder
1 teaspoon salt
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
2 cups sugar, divided
1 1/2 teaspoons vanilla extract
1 1/2 cups whole milk
9 large egg whites
Orange-flower syrup
1 cup sugar
1 cup water
1 tablespoon orange-flower water*
Buttercream
12 ounces cream cheese, room temperature
1 cup (2 sticks) unsalted butter, room temperature
5 1/2 cups powdered sugar, sifted
1/2 teaspoon orange-flower water
1/4 cup orange marmalade
1 12-ounce container fresh strawberries
1 6-ounce container fresh raspberries
1 4.4-ounce container fresh blueberries

Steps:

  • For cake:
  • Preheat oven to 350°F. Spray bottom and sides of two 10-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Line bottoms with parchment paper rounds; spray parchment. Dust pans with flour, tapping out any excess. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until light and fluffy, about 3 minutes. Beat in vanilla. Add flour mixture in 3 additions alternately with milk in 2 additions, beating until well blended between additions. Using clean dry beaters, beat egg whites in another large bowl until foamy. With mixer running, gradually add remaining 1/2 cup sugar. Beat egg white mixture until stiff glossy peaks form, about 3 minutes. Gently fold egg white mixture into batter in 3 additions. Divide batter between prepared pans; smooth tops.
  • Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 10 minutes. Invert cakes onto rack; remove parchment paper, turn cakes over, and cool completely.
  • For orange-flower syrup:
  • Bring sugar and 1 cup water to boil in heavy small saucepan, stirring until sugar dissolves. Reduce heat to medium and simmer until reduced to about 1 1/2 cups, about 5 minutes. Stir in orange-flower water. Chill until cold, about 2 hours.
  • For buttercream:
  • Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar 1 cup at a time, beating well. Add orange-flower water; beat until smooth.
  • Place 1 cup orange-flower buttercream in medium bowl; mix in orange marmalade. Set marmalade buttercream aside to use as filling.
  • To assemble:
  • Hull and cut half of strawberries lengthwise into 1/2-inch wedges. Trim cake tops to flatten. Place 1 cake on plate, cut side up. Brush 1/2 of orange-flower syrup (about 3/4 cup) over top of cake. Place scant 1/2 cup plain orange-flower buttercream into pastry bag fitted with 1/3-inch tip. Pipe 1/3-inch line of buttercream around edge of cake. Spoon marmalade buttercream into center, spreading just to line. Gently press sliced strawberries, half of raspberries, and half of blueberries into filling, leaving 1/2-inch border (chill remaining berries for garnish). Top with second layer; brush top with remaining syrup. Frost top and sides with remaining plain orange-flower buttercream. Chill at least 2 hours.
  • Remove cake from refrigerator 1 hour before serving. Hull and cut remaining strawberries lengthwise into 1/2-inch-thick wedges. Sprinkle sliced strawberries and remaining raspberries and blueberries over cake.
  • *A flavoring extract; available in the liquor or baking section of some supermarkets or at liquor stores.

FROSTED ORANGE CHIFFON CAKE W/ORANGE BUTTERCREAM FROSTING



FROSTED ORANGE CHIFFON CAKE W/ORANGE BUTTERCREAM FROSTING image

Like I said, "I LOVE ORANGE FLAVORED, ANYTHING!" This chiffon cake is just luscious!!!

Provided by Jo Anne Sugimoto

Categories     Cakes

Number Of Ingredients 17

CAKE:
2 large eggs, separated
1 1/3 c sugar, divided
1 3/4 c cake flour
1 Tbsp baking powder
1 tsp salt
1 tsp grated orange peel
1/2 c orange juice
1/2 c milk
1/2 c sour cream
ORANGE BUTTERCREAM FROSTING:
1 c butter, room temperature
2/3 c orange marmalade
3 c powdered sugar
2 Tbsp heavy cream
1 tsp vanilla extract
1 tsp orange zest

Steps:

  • 1. Heat oven to 350 degrees. Prep 2 - 8-inch round cake pans with non-stick cooking spray and flour.
  • 2. Beat egg whites with 1/3 cup of sugar in a large bowl using an electric mixer until thick and glossy but not stiff. Transfer to another bowl.
  • 3. Combine cake flour, remaining 1 cup of sugar, baking powder and salt in a large bowl.
  • 4. Add the orange peel, orange juice, milk, sour cream and egg yolks.
  • 5. Beat at medium speed for 2 minutes, scraping bottom and sides of bowl often.
  • 6. Fold egg whites into batter just until blended.
  • 7. Pour evenly into prepared pans.
  • 8. Bake for 25 to 30 minutes, do toothpick test and if it comes out clean and if the center springs back when gently pressed, removed to a wire rack.
  • 9. Cool for about 10 minutes, then remove from the pans and cool completely.
  • 10. ORANGE BUTTERCREAM FROSTING:
  • 11. Beat butter till creamy.
  • 12. Beat in orange marmalade.
  • 13. Beat in powdered sugar.
  • 14. Add the heavy cream, vanilla extract and orange zest, mix well, until you get the correct consistency for frosting.
  • 15. Place one cake layer top side down onto a cake platter. Spread the top with frosting. Top with second cake layer.
  • 16. Frost sides and top of cake.

ORANGE MARMALADE-RICOTTA CUPCAKES WITH MARMALADE BUTTERCREAM FROSTING



ORANGE MARMALADE-RICOTTA CUPCAKES WITH MARMALADE BUTTERCREAM FROSTING image

Categories     Citrus     Dessert     Cupcake

Yield 20 cupcakes

Number Of Ingredients 14

CUPCAKES:
1 (18.25-ounce) package plain white or yellow cake mix. Editors prefer white.
1 cup plus 2 tablespoons orange juice, divided
2/3 cup ricotta cheese
1/3 cup orange marmalade
1/3 cup vegetable oil
4 large eggs
1 1/2 teaspoons orange zest
FROSTING
1/2 cup butter, softened
1 tablespoon orange marmalade
1 1/2 teaspoons orange zest
2 1/2 cups sifted powdered sugar
2 to 3 tablespoons orange juice

Steps:

  • CUPCAKES: 1. Preheat oven to 350°. Insert paper liners into 20 muffin cups; set aside. 2. Beat cake mix, 1 cup orange juice, and next 5 ingredients at low speed with an electric mixer until combined. Scrape sides of bowl with spatula, and beat at medium speed 2 minutes or until batter is thick and well combined. Spoon about 1/3 cup batter into each liner. 3. Bake at 350° for 18 to 22 minutes or until a wooden pick inserted in center comes out clean. 4. Brush tops of warm cupcakes evenly with remaining 2 tablespoons orange juice. Let cool in pans on wire racks 5 minutes. Remove from pans, and let cool completely on wire racks. 5. Spread about 1 heaping tablespoon of Marmalade Buttercream Frosting on each cupcake. Store at room temperature in an airtight container up to 3 days, up to a week in refrigerator, or (unfrosted) up to 6 months in freezer. FROSTING: Beat first 3 ingredients at low speed with an electric mixer until creamy. Gradually add sugar, beating until combined. Gradually add orange juice, beating at medium speed 30 seconds or until frosting is spreadable. Beat at medium-high 30 seconds or until fluffy.

EASY ORANGE BUTTERCREAM FROSTING (COOK'S ILLUSTRATED)



Easy Orange Buttercream Frosting (Cook's Illustrated) image

From the Cook's Illustrated Website: Any of the buttercream frostings can be made ahead and refrigerated; if refrigerated, however, they must stand at room temperature to soften before use. If using a hand-held mixer, increase mixing times significantly (at least 50 percent). This recipe can be doubled to make enough for a two-layer cake. Makes 1 1/2 cups, enough for 12 cupcakes.

Provided by senseicheryl

Categories     Dessert

Time 10m

Yield 1 1/2 cups, 12 serving(s)

Number Of Ingredients 7

10 tablespoons unsalted butter, softened
3/4 teaspoon orange zest, grated
1 1/4 cups confectioners' sugar (5 ounces)
1 pinch table salt
2 teaspoons orange juice
1/2 teaspoon vanilla extract
1 tablespoon heavy cream

Steps:

  • In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add orange zest and beat mixture at medium-high speed to combine, about 15 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add orange juice, vanilla, and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Nutrition Facts : Calories 138.8, Fat 10.1, SaturatedFat 6.4, Cholesterol 27.1, Sodium 11.8, Carbohydrate 12.6, Sugar 12.3, Protein 0.1

ORANGE BUTTERCREAM FROSTING



Orange Buttercream Frosting image

Simple, buttercream frosting made with orange juice for a tangy twist! Goes wonderfully on lemon cake, or over vanilla or pound cake. Even unusually good on chocolate cake! Thicker than a glaze, but not as stiff as store bought frostings. You can expect it to spread a little when you apply it, but don't worry, in a few moments it will be set in place. Glossy, elegant, and delicious!

Provided by Hybrid Cookin

Categories     Dessert

Time 5m

Yield 1 cake

Number Of Ingredients 4

3 cups confectioners' sugar
3 tablespoons orange juice
1 teaspoon vanilla
6 tablespoons salted butter or 6 tablespoons margarine

Steps:

  • Blend all ingredients together in a bowl until smooth. To thin, add more juice, to thicken, add more sugar.
  • Add a dash of orange zest or fresh grated peel, if desired.

Nutrition Facts : Calories 2043.5, Fat 69.6, SaturatedFat 43.9, Cholesterol 183.2, Sodium 495.2, Carbohydrate 363.8, Fiber 0.1, Sugar 356.8, Protein 1

ORANGE BUTTERCREAM FROSTING



ORANGE BUTTERCREAM FROSTING image

Categories     Cheese

Yield 6 cups

Number Of Ingredients 7

8 egg yolks.
2/3 cup sugar.
4 T. orange brandy or liqueur.
1 1/2 cups unsalted butter, at room temperature.
1 t. vanilla extract.
1 1/2 lbs. (3-8 oz. blocks) cream cheese at room temperature.
Garnish: shredded orange curls

Steps:

  • In the top pan of a double-boiler or a heatproof bowl placed over (not touching) simmering water, combine the egg yolks, sugar and brandy. Whisk until very thick and pale - about 4 minutes. Remove the pan or bowl from over the water and let cool. In a bowl, combine the butter and vanilla. Using an electric mixer set on medium-high speed, beat until very soft and fluffy - about 5 minutes. Gradually beat in the cooled egg yolk mixture. Let this mixture stand at room temperature, stirring occasionally, until spreadable - about 20 minutes. In a seperate bowl, using the electric mixer set on medium-high, beat the cream cheese until very light and fluffy - about 4 minutes. Beat in the buttercream frosting until well blended. Use immediately or cover and refrigerate over-night. Before using, let stand at room temperature until softened, then beat with an electric mixer on high speed until smooth and fluffy. After frosting cake, garnish with shredded orange curls. (Orange rind only, none of the white pith) Makes enough to frost a three layer cake.

ORANGE LAYER CAKE WITH BUTTERCREAM FROSTING AND BERRIES



Orange Layer Cake with Buttercream Frosting and Berries image

How to make Orange Layer Cake with Buttercream Frosting and Berries

Provided by @MakeItYours

Number Of Ingredients 20

Nonstick vegetable oil spray
4 1/2 cups cake flour
4 1/2 teaspoons baking powder
1 teaspoon salt
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
2 cups sugar, divided
1 1/2 teaspoons vanilla extract
1 1/2 cups whole milk
9 large egg whites
1 cup sugar
1 cup water
1 tablespoon orange-flower water*
12 ounces cream cheese, room temperature
1 cup (2 sticks) unsalted butter, room temperature
5 1/2 cups powdered sugar, sifted
1/2 teaspoon orange-flower water
1/4 cup orange marmalade
1 12-ounce container fresh strawberries
1 6-ounce container fresh raspberries
1 4.4-ounce container fresh blueberries

Steps:

  • For cake:
  • Preheat oven to 350°F. Spray bottom and sides of two 10-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Line bottoms with parchment paper rounds; spray parchment. Dust pans with flour, tapping out any excess. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until light and fluffy, about 3 minutes. Beat in vanilla. Add flour mixture in 3 additions alternately with milk in 2 additions, beating until well blended between additions. Using clean dry beaters, beat egg whites in another large bowl until foamy. With mixer running, gradually add remaining 1/2 cup sugar. Beat egg white mixture until stiff glossy peaks form, about 3 minutes. Gently fold egg white mixture into batter in 3 additions. Divide batter between prepared pans; smooth tops.
  • Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 10 minutes. Invert cakes onto rack; remove parchment paper, turn cakes over, and cool completely.
  • For orange-flower syrup:
  • Bring sugar and 1 cup water to boil in heavy small saucepan, stirring until sugar dissolves. Reduce heat to medium and simmer until reduced to about 1 1/2 cups, about 5 minutes. Stir in orange-flower water. Chill until cold, about 2 hours.
  • For buttercream:
  • Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar 1 cup at a time, beating well. Add orange-flower water; beat until smooth.
  • Place 1 cup orange-flower buttercream in medium bowl; mix in orange marmalade. Set marmalade buttercream aside to use as filling.
  • To assemble:
  • Hull and cut half of strawberries lengthwise into 1/2-inch wedges. Trim cake tops to flatten. Place 1 cake on plate, cut side up. Brush 1/2 of orange-flower syrup (about 3/4 cup) over top of cake. Place scant 1/2 cup plain orange-flower buttercream into pastry bag fitted with 1/3-inch tip. Pipe 1/3-inch line of buttercream around edge of cake. Spoon marmalade buttercream into center, spreading just to line. Gently press sliced strawberries, half of raspberries, and half of blueberries into filling, leaving 1/2-inch border (chill remaining berries for garnish). Top with second layer; brush top with remaining syrup. Frost top and sides with remaining plain orange-flower buttercream. Chill at least 2 hours.
  • Remove cake from refrigerator 1 hour before serving. Hull and cut remaining strawberries lengthwise into 1/2-inch-thick wedges. Sprinkle sliced strawberries and remaining raspberries and blueberries over cake.
  • *A flavoring extract; available in the liquor or baking section of some supermarkets or at liquor stores.
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