Orange Butterscotch Torte

Indulge in the rich, citrusy decadence of an Orange Butterscotch Torte, a show-stopping dessert perfect for celebrations or luxurious indulgence. This layered masterpiece combines moist, orange-infused cake with a velvety butterscotch filling that's lightened with creamy whipped topping, creating an irresistible balance of flavors and textures. Freshly grated orange zest and a hint of vanilla enrich every bite, while a garnish of powdered sugar and vibrant orange slices add an elegant touch. With its buttery layers and luscious filling, this torte is as visually stunning as it is delicious. Prep ahead, chill, and serve for a dessert that truly elevates any occasion.

Nutriscore Rating: 37/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 10

Ingredients

• 2 cups All-purpose flour
• 1.5 cups Granulated sugar
• 1 cup Unsalted butter (softened)
• 2.5 teaspoons Baking powder
• 0.5 teaspoon Salt
• 4 Eggs (large)
• 0.75 cup Orange juice (freshly squeezed)
• 2 teaspoons Orange zest (finely grated)
• 2 cups Heavy cream
• 1 cup Brown sugar (packed)
• 2 teaspoons Vanilla extract
• 2 tablespoons Cornstarch
• 2 tablespoons Cold water
• 2 tablespoons Powdered sugar (for garnish)
• 6 slices Orange slices (for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and line the bottoms of two 9-inch round cake pans with parchment paper.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.

Step 4

Add the eggs one at a time, beating well after each addition. Mix in the orange juice and orange zest.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing just until the batter is smooth. Do not overmix.

Step 6

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

Step 7

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 8

While the cakes cool, prepare the butterscotch filling. In a medium saucepan over medium heat, combine the brown sugar and 1 cup of the heavy cream. Stir constantly until the sugar dissolves and the mixture begins to thicken, about 5-7 minutes.

Step 9

In a small bowl, whisk the cornstarch and cold water together to form a slurry. Gradually add this to the butterscotch mixture, stirring constantly. Cook for another 2-3 minutes until fully thickened. Remove from heat and stir in the vanilla extract. Let the filling cool to room temperature.

Step 10

In a separate bowl, whip the remaining 1 cup of heavy cream until stiff peaks form. Gently fold half of the whipped cream into the cooled butterscotch mixture to lighten it.

Step 11

Place one cake layer on a serving platter and spread an even layer of the butterscotch filling on top. Place the second cake layer over it and spread the remaining butterscotch filling over the top and sides of the torte.

Step 12

Use the remaining whipped cream to decorate the top of the torte as desired. Dust with powdered sugar and garnish with orange slices for an elegant finish.

Step 13

Refrigerate the torte for at least 1 hour before serving to allow the flavors to meld. Slice and enjoy!

Nutrition Facts

Serving size	2018.8 grams (2018.8g)

Amount per serving	% Daily Value*
Calories	6781

Total Fat 374.80g	481%
Saturated Fat 223.90g	1120%
Polyunsaturated Fat NaNg
Cholesterol 1737mg	579%
Sodium 2848mg	124%
Total Carbohydrate 784.70g	285%
Dietary Fiber 8.50g	30%
Total Sugars 570.90g
Protein 53.00g	106%

Vitamin D 277IU	1384%
Calcium 422mg	32%
Iron 17mg	95%
Potassium 1464mg	31%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.2%

Protein: 3.2%

Carbs: 46.7%