I was just talking to one of my best childhood friends, Steffi, from Germany. Talking to her got me thinking about many of the things I miss from back home in Europe. One small, but fond item that came to mind was triggered by seeing a jug of buttermilk in my fridge. Germany makes the best flavored milk drinks (Mueller Milch), including flavored buttermilk. You can go into any grocery store in Germany and find pint-sized cartons of delicious flavored buttermilk – all kinds of different fruity flavors. (German buttermilk tastes significantly different than what you buy over here in the U.S.. It’s much milder for one thing.) 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. So, I was looking at this jug of buttermilk in my fridge today, craving that fruity buttermilk from Germany. I was in the mood for something sweet and fresh. My eyes next caught hold of some oranges I had on the bottom shelf. Buttermilk and oranges…oh, yes! 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. Within 5 minutes I was whipping up a new creation: 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. 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. 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: Lemon, Lime, and Grapefruit. Simply substitute the zest, juice, and marmalade accordingly. Isn’t this fun?
Okay, here’s how it goes:
Combine the sugar and eggs. Â Whisk until combined. Â Sift the flour, baking powder and salt in a separate bowl.
Zest an entire orange. Â Add the zest and vanilla extract to the sugar mixture and whisk until combined. Â And the buttermilk and whisk to combine. Â Add the melted butter and whisk to combine.
Add the flour mixture to the wet mixture and carefully whisk just until combined. Careful not to over-whisk or the cake will be dense and heavy.  Place a sheet of foil or parchment paper over the cake pan and press down to get the indentation. Cut just inside of the circle indentation to get a good fit. Place the circle cutout in the bottom of the cake pan.  Carefully butter the top of the foil or parchment paper and the sides of the pan.  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. Â Love it!
Bake the cake at 350 F for 30 minutes or until a toothpick inserted comes out clean. Allow the cake to cool for 30 minutes before removing it and placing it on a wire rack.  Invert the cake from the cake pan and allow the cake to cool completely.  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.  To make the orange cream cheese frosting, combine the cream cheese, butter, orange marmalade, orange extract, and orange juice. Beat with an electric mixer until combined and smooth.  Add the powdered sugar and continue to beat until combined and smooth.  This orange cream cheese frosting is out of this world!
Spread some orange marmalade on the bottom layer of the cake. Â Spread 1/4 of the cream cheese over the marmalade. Â Invert the top layer and place it over the bottom layer. Â Carefully transfer the cake to a cake saver and frost it with the remaining cream cheese frosting.
Enjoy!
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
Amber says
HELP!! MY ICING IS A THIN ORANGE LIQUID!! I tried to add more sugar but I’m scared I’m going to male it to sweet! What do I do? ?
Kimberly @ The Daring Gourmet says
Hi Amber, the only solution at this point is to add more sugar. As sweet as the icing already is, adding more sugar really won’t make it any sweeter, it should be fine.
OJA says
I can’t wait to try your recipe tonight! I am thinking of making it a 3 layer cake though. Do you think doubling the recipe and splitting it in to 3 9-inch pans will give me a good height? :)
Kimberly @ The Daring Gourmet says
Yes, doubling it and dividing it into 3 layers should definitely give you a good height. Happy baking!
Jo Ann says
Hello Kimberly! This recipe looks awesome! I’m going to attempt to try out your recipe tomorrow. Just a quick question – How tall will the cake before cutting it into half? I’m planning to make a layered cake, so I want to gauge how many bakes I have to do to make 3 layers. If I double the recipe, do you think I can spread them into 3 pans and still get a good height?
Kimberly @ The Daring Gourmet says
Hi Jo Ann, I can’t remember how many inches tall it is but doubling it will definitely enable you to get 3 good layers out of it.
Nuh says
hey there! Im planning to bake this cake for mother’s day but i cant seem to find orange extract anywhere here. Any substitute you may suggest?
Kimberly @ The Daring Gourmet says
Hi! There orange extract boosts the overall orange flavor but it will still a have a nice orange flavor even so – feel free to omit it.
Anonymous says
Thanks for replaying! I don’t think it had to do with storing, I picked it from the store the same day I made the cake. The batter was very thick, but I can’t remember if it was the same way last time.
Fer says
Awesome recipe and delicious!
I made the cake in April of 2016 and again this easter.
Last year it was pefect; moist, spongy, delicious! This year however, it was dry amd not spongy at all! The only thing i can think of is the buttermilk- i just noticed (days later) that the buttermilk is non-fat. Do you think that had something to do with it? Also the buttermilk can be used cold right? Im pretty new to serious cooking/baking. Thanks!
Kimberly @ The Daring Gourmet says
Hi Fer, that’s so strange (and frustrating) that you had such different results. Most buttermilk sold in stores is either low-fat or non-fat so I can’t imagine that’s what made the difference. And yes, the buttermilk can be used cold. Could it maybe have had to do with the method of storing it (i.e., did you keep it in an airtight container)?
Lynn Burgess says
What size pan, just says 9×2….is it 9×13 or 9×9??
Kimberly @ The Daring Gourmet says
Hi Lynn, it’s a 9×2 inch round baking pan.
Rosysol says
I made.. but covered with fondant for Christmas! Is awesome! I did use the cream cheese frosting for filling. Awesome, thank you!
Kimberly @ The Daring Gourmet says
What a great idea, that sounds awesome! Thanks so much for the feedback, Rosysol!
Janet clemons says
Thank you!
Made small loafs and cupcakes! Was a Great Personal Success!
Kimberly @ The Daring Gourmet says
That’s wonderful, Janet, I’m so thrilled to hear it – thank you!
Bridgett says
How to bake this cake using two 8 inch pans?
Kimberly @ The Daring Gourmet says
Hi Bridgett, the process is the same but since you’re baking two thinner layers you’ll need to cut down on the baking time (do a toothpick test to determine doneness).
Anonymous says
Thank you!
Poppy says
Hi Kim, i live in Germany. Can i use the orange flavour buttermilk for this recipe? and still add orange zest too?
Viele Grüße
Poppy
Kimberly @ The Daring Gourmet says
Absolutely, Poppy, if we had orange buttermilk over here I’d use that, too. Happy baking and liebe Grüße nach Deutschland!
ama says
is there any substitute for eggs? I would like to make this for my mom’said bday and she doesn’t eat eggs
Kimberly @ The Daring Gourmet says
Hi Ama, I haven’t tried an egg substitute for this cake but generally the recommended substitutions include applesauce, banana and flaxseed. If you Google “egg substitute for baking cake” you’ll see several links with suggestions.
Jody Thomson says
Just made this cake for a chef’s birthday ! I chose it because it sounded refreshing, yet gourmet. Everyone loved it and undoubtedly I will make it again. Thank you.
Kimberly @ The Daring Gourmet says
That’s great news, Jody, thanks so much!
Anu says
Trying out this recipe today for my son’s birthday..can this cake be made ahead..in other words, will it stay okay at room temperature for a couple of days or does it need to be frozen..Amazing recipe..thanks for sharing :)
Kimberly @ The Daring Gourmet says
Hi Anu, I would recommend frosting it the day you intend to eat it but you can make the cake ahead of time. Just keep it in an airtight container so it doesn’t dry out.
Antonia says
Could I add some orange juice to the cake to up the orange quotient, and if so, how much? Adjust rest of recipe?
Making this for my son’s second birthday!
Kimberly @ The Daring Gourmet says
Hi Antonia, sorry for the delayed response, we just got back from vacation. Yes, adding more liquid will require other adjustments and without experimenting with those adjustments myself it’s hard to say what alterations you’ll need to make. If you increase the liquid you will need to increase the flour and depending on how much, you may also need to increase the rising agents and maybe even some egg. If you want to “up” the orange flavor, I’d recommend playing it safer and using some orange extract instead, like a teaspoon. That way you shouldn’t need to make any other adjustments.