Orange Buttermilk Cake with Orange Cream Cheese Frosting
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This Orange Buttermilk Cake features an irresistibly moist and tender crumb and a show-stopping orange cream cheese frosting, give you a double burst of sweet orangey flavor!
I was just talking to one of my best childhood friends, Steffi, in 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 (Müller Milch) and 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. 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.?
Orange Buttermilk Cake Variations
Before we get started, let me also add that you can make four alternative versions of this cake: Lemon, Lime, Mandarin, and Grapefruit. Simply substitute the zest, juice, and marmalade accordingly. Isn’t this fun??
Orange Buttermilk Cake Recipe
Let’s get started!
Combine the sugar and eggs. Whisk until combined. Sift the flour, baking powder and salt in a separate bowl.
Zest an entire orange. Add the zest and vanilla extract to the sugar mixture and whisk until combined. And the buttermilk and whisk to combine. Add the melted butter and oil 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.
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. Spread 1/4 of the cream cheese over the marmalade. Invert the top layer and place it over the bottom layer. Carefully transfer the cake to a cake saver and frost it with the remaining cream cheese frosting.
Slice the cake and serve.
Enjoy!
For more deliciously fruity cakes be sure to try my:
- Limoncello Cake
- Pineapple Cake
- German Rhubarb Streusel Cake
- French Almond Plum Cake
- Caramel Pear Walnut Cake
- German Apple Cake
- Cherry Marzipan Streusel Cake
- German Plum Cake
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Orange Buttermilk Cake with Orange Cream Cheese Frosting
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 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
- 2 tablespoons neutral flavored oil
- 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. Prepare a 9×2 inch round baking pan. Line the bottom with parchment paper and butter the top of the lining and the sides of the pan.Sift the flour, baking powder, baking soda 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 oil and whisk to combine. Add the flour and carefully whisk until just combined, being careful not to over-whisk.
- 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 20 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
Originally published on The Daring Gourmet January 26, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
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!
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)?
What size pan, just says 9×2….is it 9×13 or 9×9??
Hi Lynn, it’s a 9×2 inch round baking pan.
I made.. but covered with fondant for Christmas! Is awesome! I did use the cream cheese frosting for filling. Awesome, thank you!
What a great idea, that sounds awesome! Thanks so much for the feedback, Rosysol!
Thank you!
Made small loafs and cupcakes! Was a Great Personal Success!
That’s wonderful, Janet, I’m so thrilled to hear it – thank you!
How to bake this cake using two 8 inch pans?
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).
Thank you!
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
Absolutely, Poppy, if we had orange buttermilk over here I’d use that, too. Happy baking and liebe Grüße nach Deutschland!
is there any substitute for eggs? I would like to make this for my mom’said bday and she doesn’t eat eggs
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.
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.
That’s great news, Jody, thanks so much!