Mimory Me

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Kirk's Kid-Approved Birthday Cake

Orange Walnut Cake

~ with Chocolate Fudge Frosting ~

The default Birthday Cake in our house for a dozen years
best served on Jan-23, Mar-7, or October-7


2-3/4 cupsCake Flour (or 2-1/2 cups if All-Purpose)
1-1/2 cupsSugar
3/4 cupButter
3/4 teaspoonsSalt
1-1/2 teaspoonsBaking Soda
1-1/2 cupsButtermilk
1-1/2 teaspoonsVanilla
1 cupWalnuts - chopped or ground medium/fine
 (Measure then chop)
1 tablespoonOrange Peel - grated
  • Heat oven to 350°
  • Grease and flour pans - I use 2, 9"-round pans.
  • Combine all ingredients in mixing bowl.
  • Mix at low speed until well blended.
  • Mix at high speed for two minutes (this adds air for a more fluffy cake)
  • Divide evenly into pans and
  • Bake 35-40 minutes - until knife comes out clean.


Kirk's Feather-light Fudge Frosting:

~5 ozChocolate Best you can get - 80% or darker
1-1/2 cupsSugar
1/2 cupButter
1/2 teaspoonsSalt
2/3 cupButtermilk
2 teaspoonsVanilla
( 1/4 to 1/2 cupPowdered Sugar to thicken as it cools )

EQUIPMENT: We will use two sauce-pans of different sizes to get a double-boiler effect but with ice-water.
So more of a double-cooler, this allows us to cool and whip up the frosting quickly.
[Once the frosting is cooked and pre-cooled:]
I have a very small bowl I put in the bottom of the larger pan so the smaller pan sits level.
Then add water and ice-cubes until the smaller pan can sit in the ice-bath with the water to the top of the larger pan.

  • Begin with all of the ingredients (except the powdered sugar) in the smaller pan, on medium heat until everything is melted evenly. Stirring with a small whisk.
  • Once melted, bring it up to a full boil - stirring constantly, and keep it boiling for a full minute.
  • Set the pan aside to cool for 10-15 minutes.
  • Now set the small pan in the large pan, with as much cold water and ice as fits
  • Use a mixer to whip the frosting as it cools, it won't be thick until it is nearly room temperature.
  • As the frosting gets close to room temperature, start adding Powdered sugar as needed, and continue to beat.
  • The perfect consistency is a combination of whipping enough to make it light,
    and adding enough sugar to make it thick, be patient,...
the beatings will continue until morale improves, or the frosting is done...

Makes more than enough frosting, but the left-over frosting has never lasted very long....

(The melting point here is so close to room temperature that the cake must be at room temperature before frosting.
I'm guessing in hot summer months, it might need more powdered sugar to keep from melting.)

Page last modified on January 06, 2024, at 07:26 PM