Ever wondered what a mashup between cake and an Aperol spritz tastes like? Elisa Sunga, the , an event series bringing together cake bakers around the world to share their creations, has your fix: the orange Aperol spritz sheet cake.
“This cake captures all the sparkle of that summer cocktail,” she writes in her forthcoming cookbook. “Fresh orange zest and a hint of bitter Aperol create layers that taste like sunbeams and lazy afternoons in Europe.”
Orange Aperol Spritz Cake
Yield: Serves one 9-by-13-inch cake
INGREDIENTS
䲹:
2 cups granulated sugar
2 tablespoons orange zest, from 1 or 2 large oranges
5 eggs, at room temperature
1 3/4 cups plus 1 tablespoon neutral oil
1 cup plus 1 tablespoon vanilla yogurt, at room temperature
1 cup plus 1 tablespoon fresh orange juice, from 3 or 4 large oranges
1⁄ 3 cup Aperol
1 1/2 teaspoon kosher salt
2 2⁄ 3 cups plus 1 tablespoon all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking powder
1/2 teaspoon baking soda
Orange Aperol Swiss meringue buttercream frosting:
3/4 cup plus 2 tablespoons granulated sugar
2 tablespoons orange zest, from 1 or 2 large oranges
3 egg whites
1 cup unsalted butter, cut into 1 in pieces, at room temperature
1 teaspoon kosher salt
1 teaspoon vanilla extract or paste
1/4 cup plus 1 tablespoon Aperol
Decorations: Piped buttercream swirls, buttercream textures made with a cake comb, flower petals, sprinkles, orange wedges, candied citrus peels, orange supremes, whole oranges or a mix of citrus fruit (optional)
DIRECTIONS
For the cake: Preheat the oven to 325 degrees. Grease and line a 9-by-13-inch cake pan with parchment paper.
In a large bowl, combine the sugar and orange zest. Use your fingers to rub the zest into the sugar until fragrant and free of clumps. Add the eggs, oil, yogurt, orange juice, Aperol and salt, whisking until fully incorporated.
In a separate medium bowl, sift together the flour, cornstarch, baking powder and baking soda. Add the flour mixture to the egg mixture in two additions, whisking thoroughly between each addition.
Pour the batter (it will be thin) into the prepared baking pan and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs. Remove from the oven and place on a wire rack. Let the cake cool in the pan to room temperature before running a butter knife inside the rim of the pan and inverting the cake onto the rack.
For the frosting: Fill a medium saucepan with water and bring to a simmer. In the bowl of a stand mixer, combine the sugar and orange zest. Use your fingers to rub the zest into the sugar until fragrant and free of clumps. Add the egg whites. Place the bowl over the simmering water, ensuring the bottom does not touch the water and whisk constantly until the sugar dissolves and the mixture reaches 160 degrees. To test, rub a small amount between your fingers — it should feel completely smooth.
Remove the bowl from the heat and attach it to the stand mixer fitted with the whisk attachment. Beat on high speed until stiff, glossy peaks form, about 10 minutes. With the mixer on low, gradually add the butter, one piece at a time, then add the salt and vanilla. The mixture may look curdled at first, but it will come together. Once all the butter is incorporated, scrape down the sides of the bowl, increase the speed to high and whip for another 5 minutes.
Transfer one-third of the buttercream to a small pot over medium-low heat and melt the buttercream. Add the Aperol and mix to incorporate. Pour the melted buttercream mixture back into the bowl of the stand mixer with the remaining buttercream. Beat on high for another 5 to 8 minutes. Don’t worry if the buttercream initially looks melted; it will come together. The buttercream should be light, airy and doubled in volume.
Assembly: Place the cake on a cake board or serving plate, securing it with a small dab of orange Aperol Swiss meringue buttercream directly on the board. Using an offset spatula, spread the buttercream evenly over the surface. Decorate as desired. Remove non-edible decorations before serving.
Excerpted from “” by Elisa Sunga. Published by Chronicle Books. Copyright © 2026 by Elisa Sunga.
