Aperol Spritz Cake

Name: Aperol Spritz Cake
Ingredients: 1 1/4 cup granulated sugar; Peel from 2 large navel oranges; 1 cup (8 oz.) unsalted butter, softened; 3 large eggs; 2 1/2 cups (about 10 5/8 oz.) all-purpose flour; 1 tablespoon baking soda; 1 teaspoon kosher salt; 1/2 cup orange juice; 1/4 cup whole milk; 1/4 cup (2 oz.) Aperol Aperitif; 2 pounds powdered sugar; 2 cups (16 oz.) unsalted butter, softened; 3 tablespoons orange juice; 3 tablespoons (1 1/2 oz.) Aperol Aperitif; Orange, yellow, and red food coloring; Orange slices, for garnish; Mint sprigs, for garnish

17 ingredients

3 steps

Ingredients

1 1/4 cup granulated sugar
Peel from 2 large navel oranges
1 cup (8 oz.) unsalted butter, softened
3 large eggs
2 1/2 cups (about 10 5/8 oz.) all-purpose flour
1 tablespoon baking soda
1 teaspoon kosher salt
1/2 cup orange juice
1/4 cup whole milk
1/4 cup (2 oz.) Aperol Aperitif
2 pounds powdered sugar
2 cups (16 oz.) unsalted butter, softened
3 tablespoons orange juice
3 tablespoons (1 1/2 oz.) Aperol Aperitif
Orange, yellow, and red food coloring
Orange slices, for garnish
Mint sprigs, for garnish

Directions

1

Prepare the Cake: Preheat oven to 325°F. Grease three (8-inch) round cake pans with baking spray. Process sugar and orange peel in a food processor until peel is finely chopped and resembles the texture of wet sand.
2

Whisk together flour, baking soda, and salt in a separate bowl. Stir together orange juice and milk in a 2-cup measuring cup. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat on low speed just until combined, scraping down sides as needed.
3

Prepare the Frosting: Beat together powdered sugar and butter in the bowl of a stand mixer, until light and fluffy. Add orange juice, Aperol, and a drop of each food coloring, and beat until smooth and desired color.