Summer Berry Olive Oil Cake with Vanilla Buttercream

Name: Summer Berry Olive Oil Cake with Vanilla Buttercream
Ingredients: 1/4 cup orange zest (about 4 oranges); 1/2 cup (105 g) C&H Golden Brown Sugar; 1/2 cup (96 g) C&H Granulated Sugar; 1/2 cup (120 ml) olive oil; 2 large eggs, room temperature; 1/2 cup (120 g) sour cream, room temperature; 1 tablespoon real vanilla extract; 2 1/2 cups (312 g) cake flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon sea salt; 1 cup (240 g) milk, room temperature; 2 lbs (about 900 g) berries (Use either strawberries or blueberries or a combination of the two); 1/3 cup (43 g) C&H Confectioners Sugar; 2 tablespoons orange liqueur (optional); 12 tablespoons (6 oz/ 170 g) unsalted butter, room temperature; 3 3/4 cup (487 g) C&H Confectioners Sugar; 3 tablespoons milk, room temperature; 1 vanilla bean, split and scraped

snowythemouse.com

From C&H SUGAR Recipe made in partnership with @Displacedhousewife Makes 15 servings This orange-vanilla cake base is covered in a vanilla bean rich buttercream

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Ingredients

1/4 cup orange zest (about 4 oranges)
1/2 cup (105 g) C&H Golden Brown Sugar
1/2 cup (96 g) C&H Granulated Sugar
1/2 cup (120 ml) olive oil
2 large eggs, room temperature
1/2 cup (120 g) sour cream, room temperature
1 tablespoon real vanilla extract
2 1/2 cups (312 g) cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sea salt
1 cup (240 g) milk, room temperature
2 lbs (about 900 g) berries (Use either strawberries or blueberries or a combination of the two)
1/3 cup (43 g) C&H Confectioners Sugar
2 tablespoons orange liqueur (optional)
12 tablespoons (6 oz/ 170 g) unsalted butter, room temperature
3 3/4 cup (487 g) C&H Confectioners Sugar
3 tablespoons milk, room temperature
1 vanilla bean, split and scraped