I was just talking to one of my best childhood friends, Steffi, from Germany.Ā Talking to her got me thinking about many of the things I miss from back home in Europe.Ā One small, but fond item that came to mind was triggered by seeing a jug of buttermilk in my fridge.Ā Germany makesĀ the best flavored milk drinks (Mueller Milch), including flavored buttermilk.Ā You can go into any grocery store in Germany and find pint-sized cartons of delicious flavored buttermilk – all kinds of different fruity flavors.Ā (German buttermilk tastes significantly different than what you buy over here in the U.S..Ā It’s much milder for one thing.)Ā I used to love getting a carton of cold, refreshing berry or citrus-flavored buttermilk and drinking it in the car on the way home from a grocery trip.Ā So, I was looking at this jug of buttermilk in my fridge today, craving that fruity buttermilk from Germany.Ā I was in the mood for something sweet and fresh.Ā My eyes next caught hold of some oranges I had on the bottom shelf.Ā Buttermilk and oranges…oh, yes!Ā While I was tempted to just make a sweet orange buttermilk drink like the kind I would buy in Germany, I decided to go a different direction.Ā Within 5 minutes I was whipping up a new creation:Ā an Orange Buttermilk Cake with Orange Cream Cheese Frosting!
The buttermilk cuts down on fat while adding a refreshing tang and creating a moist and tender crumb.Ā Two whole tablespoons of fresh orange zest are nestled within the cake and the cream cheese frosting incorporates freshly squeezed orange juice and orange marmalade.Ā Can you spell d.i.v.i.n.e.?
Before we get started, let me also add that you can make three alternative versions of this cake:Ā Lemon, Lime, and Grapefruit.Ā Simply substitute the zest, juice, and marmalade accordingly.Ā Isn’t this fun?
Okay, here’s how it goes:
Combine the sugar and eggs. Ā Whisk until combined. Ā Sift the flour, baking powder and salt in a separate bowl.
Zest an entire orange. Ā Add the zest and vanilla extract to the sugar mixture and whisk until combined. Ā And the buttermilk and whisk to combine. Ā Add the melted butter and whisk to combine.
Add the flour mixture to the wet mixture and carefully whisk just until combined.Ā Careful not to over-whisk or the cake will be dense and heavy. Ā Place a sheet of foil or parchment paper over the cake pan and press down to get the indentation.Ā Cut just inside of the circle indentation to get a good fit.Ā Place the circle cutout in the bottom of the cake pan. Ā Carefully butter the top of the foil or parchment paper and the sides of the pan. Ā Pour the batter into the cake pan and smooth the top with a rubber spatula.
I use the hand-forged aluminum pan from Magic Line, made in the USA. Ā Love it!
Bake the cake at 350 F for 30 minutes or until a toothpick inserted comes out clean.Ā Allow the cake to cool for 30 minutes before removing it and placing it on a wire rack. Ā Invert the cake from the cake pan and allow the cake to cool completely. Ā Using a large serrated knife, cut the cake in half and carefully place the layers next to each other.
Squeeze the juice from the orange you zested. Ā To make the orange cream cheese frosting, combine the cream cheese, butter, orange marmalade, orange extract, and orange juice.Ā Beat with an electric mixer until combined and smooth. Ā Add the powdered sugar and continue to beat until combined and smooth. Ā This orange cream cheese frosting is out of this world!
Spread some orange marmalade on the bottom layer of the cake. Ā Spread 1/4 of the cream cheese over the marmalade. Ā Invert the top layer and place it over the bottom layer. Ā Carefully transfer the cake to a cake saver and frost it with the remaining cream cheese frosting.
Enjoy!
For more citrusy deliciousness, be sure to also try our Limoncello Cake!
Orange Buttermilk Cake with Orange Cream Cheese Frosting
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs ,at room temperature
- 1 cup sugar
- 1 cup buttermilk
- 1/2 teaspoon vanilla extract
- Zest of one orange ,just a little over 1 tablespoon
- 1/4 cup butter ,melted and cooled to room temperature
- For the frosting
- 4 oz. cream cheese ,softened
- 4 tablespoons butter ,at room temperature
- 2 tablespoons orange marmalade
- 1 tablespoon fresh orange juice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon orange extract
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350 F.
- Sift the flour, baking powder and salt in a small bowl. Set aside.
- In a large bowl, add the sugar and eggs and whisk until combined. Add the orange zest, vanilla extract and buttermilk and whisk until combined. Add the cooled melted butter and whisk to combine. Add the flour and carefully whisk until just combined, being careful not to over-whisk.
- Prepare a 9x2 inch round baking pan (I use Magic Line), line the bottom with parchment paper or foil and butter the top of the lining and the sides of the pan.
- Pour the batter into the pan, smooth the top with a rubber spatula, and bake for 30 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 30 minutes before inverting it onto a wire rack and allowing it to cool completely.
- To make the frosting: Combine the first 6 ingredients and beat with a mixer until combined and smooth. Add the powdered sugar and beat until combined and smooth.
- Cut the cake in half. Spread some orange marmalade on the bottom half. Spread 1/4 of the cream cheese frosting on top of the marmalade. Invert the top half of the cake and place it on top of the bottom layer. Frost the cake with the remaining cream cheese frosting.
Nutrition
BARBARA DE BENEDITTIS says
IN THE NEXT TO LAST PARAGRAPH OF YOUR DESCRIPTION OF THE CAKE ABOVE , IT SAYS “TWO WHOLE TABLESPOONS OF ORANGE ZEST ARE NESTLED WITHIN THE CAKE” SO I WAS SURPRISED WHEN I READ THE RECIPE THAT IT ONLY CALLED FOR ONE.
Kimberly @ The Daring Gourmet says
Oh I thought you were referring to the pictured instructions and instructions in the recipe box. Depending on how large the orange is that you zest, it will yield anywhere between 1-2 tablespoons of zest. I usually end up with about 1 1/2. Depending on how much orange flavor you like, add however much or little you like. Happy baking!
BARBARA DE BENEDITTIS says
IN YOUR DESCRIPTION BEFORE THE RECIPE YOU SAY TWO WHOLE TABLESPOONS OF ORANGE ZEST
BUT THE RECIPE CALLS FOR ONE TABLESPOON, IS IT TWO?
Kimberly @ The Daring Gourmet says
Hi Barbara, I looked through my post and can’t see where I said two whole tablespoons. The pictured instructions and the instructions in the recipe box both say to use the zest from an entire orange and the recipe box notes that that’s a little over a tablespoon of zest.
Anonymous says
how long can i store the cake in the fridge?
Kimberly @ The Daring Gourmet says
As long as it’s thoroughly covered the completed cake can be stored in the fridge for 3 days. Make sure there are no strongly odored ingredients or foods in the fridge because the cake will absorb those odors.
Anonymous says
can I use an 8ā round tin instead to achieve a taller cake? How much longer would I have to bake it?
Kimberly @ The Daring Gourmet says
Yes, you can. I would do the “toothpick test” after the designated amount of time and then continue to bake a few more minutes as needed, repeating the toothpick test.
Carol B. says
To Elena…I too do not like orange marmalade. However, they make a sweet orange marmalade that I absolutely love. You might want to try it sometime. This cake sounds amazing and I have to try it with the sweet marmalade. Orange is one of my favorite flavors of all time.
Kimberly @ The Daring Gourmet says
So true, Carol. I’m generally not a fan of orange marmalade either (on bread, etc), but I LOVE to bake and cook with it (like in this cake or in a sweet-savory glaze on chicken or pork). I agree, as long as you like orange, even if you don’t like orange marmalade, you’ll love this cake!
Anonymous says
I just made this cake today and it is wonderful!
The Daring Gourmet says
Fabulous!! Thanks so much for your feedback!
hcdyangko@yahoo.com says
I just read your recipe for Orange Buttermilk cake. Am making it but in our place I can’t find buttermilk. can I use just evaporated milk?
The Daring Gourmet says
Hi there! There’s an easy fix for not having buttermilk on hand: Stir 1 tablespoon of white vinegar into 1 cup of milk and let it sit for 5 minutes before using. Voila!
susan says
You can take 1 cup of milk and tbsp of vinegar………
Kimberly @ The Daring Gourmet says
Definitely, Susan. That’s a trick I often use when I’m out of buttermilk. It doesn’t have the same fresh flavor, but it’ll do a similar job for making the texture of the cake moist and tender.
Laura says
This looks great! How do I cut this cake in half without destroying it? I have a knife specifically for bread from Prepology, could I use this?
The Daring Gourmet says
Thanks, Laura! Yes, any good serrated knife will do the job.
Elena says
Hi,
It is okay if I completely omit the orange marmalade altogether?:( I don’t really like the store bought orange marmalade, so I never have any in the pantry really! I love orange in anything and I would really want to try this recipe soon! :) Thanks
The Daring Gourmet says
Yes, you can omit it, but you’ll need to adjust the ratio of moisture to the sugar – and of course it won’t taste anywhere near as good!
Del's cooking twist says
This is truly beautiful! And I love orange, hmmm!
The Daring Gourmet says
Thanks so much, Del! I know, I can’t resist orange either!
David Giles says
Does this work with traditional buttermilk, the liquid left over from making butter? That may be the difference you taste. US Commercial buttermilk is made from adding a bacterium to the milk.
The Daring Gourmet says
Hi David! The purpose of using buttermilk here is for the fresh flavor and also because the acid content in the buttermilk makes the cake crumb more moist and tender. The “buttermilk” that’s leftover from making butter is a different thing. All butter fat has been removed from it and what you’re left with is essentially skim milk. It isn’t cultured like regular buttermilk so it lacks the acidity and it just tastes like skim milk. In Germany where I grew up you could buy the kind you’re talking about (called “Molke” there) as well as the regular cultured buttermilk. You can find regular buttermilk practically everywhere, though it goes by different names and in some countries, like Nordic countries for example, it’s much thicker but can still be used and just watered down a bit. You can certainly use the skim milk leftover from making butter in this recipe, but the results won’t be the same.
Lydia Rose says
Hi sweetie,
Lydia Rose reporting.
Made the African meatloaf yesterday, it was fun putting it together, looked mysterious and smelled heavenly. Was an absolute success. Everyone enjoyed it and would you believe, my daughter-in-law even asked for the recipe!!
And now my next endeavor is the Orange Buttermilk cake. I too love citrus with orange and lemon fighting for first place.
A quick question if I may. I am assuming (and you know what they say about “assuming”) I could follow the same recipe using lemons and/or grapefruit, am I correct?
But what would I do for the marmalade?
Take care and God bless.
Lydia Rose (New Mexico)
The Daring Gourmet says
Wow, that was quick! I’m so happy to hear it was a success! We all really enjoyed it, too – definitely one of those “make again” recipes. The Orange Buttermilk Cake…yes, you could definitely substitute citrus fruits. For the frosting you could simply omit the orange marmalade and add a couple of teaspoons of fresh lemon zest instead (and of course use lemon juice instead of orange, and lemon extract, etc). If the frosting is too stiff, just add a little milk; if it’s too runny, add more powdered sugar. A Lemon Buttermilk Cake with Lemon Cream Cheese Frosting sounds HEAVENLY! However you decide to do it, let me know how it goes!
Anonymous says
instead of marmalede i wuld use lemon curd :)
Renee says
I just made this cake! Waiting on it to cool. Smells delicious!!!
How well does the frosting set?
The Daring Gourmet says
Hi Renee! I’m so exciting that you’re making this!! The frosting sets well – it’s a very soft frosting, but it’s not runny. If you prefer the frosting to be stiffer, you can add some extra powdered sugar. Let me know what you think once you’ve tried it!
Anonymous says
The Family loved it! My husband is already asking when I will make it again!
The Daring Gourmet says
That’s so wonderful to hear! Thank you for making this and for your feedback!
Ryann says
I made this last year, at my father in law’s request for an “orange cake..” it was amazing! I would like to make it for Easter brunch. I am wondering if I could make it the day before? Or if not, at least the cake the day before and frost it the morning of. Thank you!
Kimberly @ The Daring Gourmet says
Hi Ryann, yes, you can do it either way. Happy Easter!
Steffi says
Kim, it looks sooooo good! I’m proud, that I’ve been your inspiration…. but otherwise I’m thinking about all the fat on my hips….*chewing the last piece of you Deception-Cake* :-)
The Daring Gourmet says
Danke, Steffi. Du bist jetzt WeltberĆ¼hmt!
Never mind the fat – eat cake! :)
…and mail me some MĆ¼ller Milch!
Jeanie Studnek-Owens says
Did you use your handy dandy cake slicer for this one?? Now I know why you wanted it!!
The Daring Gourmet says
Oh, I sooooo wanted an excuse to finally put it to use, but alas, this was not the cake for it. Since this is only a two-layer cake, a simple knife did the job. The other gadget is for multiple layers. But yes, I’m still hankering for an opportunity to use it!