Orange Buttermilk Cake with Orange Cream Cheese Frosting Recipe (2024)

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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 makesthe 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. 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 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. Love it!

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

Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

Orange Buttermilk Cake with Orange Cream Cheese Frosting Recipe (2024)

FAQs

What kind of frosting for an orange cake? ›

Orange cake with coconut cream cheese frosting is the perfect spring cake! Fluffy orange sheet cake covered in creamy coconut cream cheese frosting. So delicious, citrusy and great for a crowd.

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Should I refrigerate cream cheese frosting before piping? ›

Cream cheese frosting will hold its decorative piped shape if you refrigerate it prior to piping. Fit your piping bag with a piping tip, fill your bag with the frosting, then refrigerate it for 20-30 minutes before piping. However, don't expect it to be as sturdy as buttercream.

Does carrot cake with cream cheese frosting need to be refrigerated? ›

The U.S. Food and Drug Administration advises refrigerating any food made with cream cheese after 2 hours (that includes time spent making the food). The same typically goes for frostings made with other perishable foods such as.

Get More Info Here ›

How long does homemade cream cheese frosting last? ›

Serving, Storing, and Make Ahead:

Cream cheese frosting, alone or on cake or cupcakes, can sit at a cool room temperature for up to 8 hours before it should be refrigerated. The frosting can be made and transferred to an airtight container and stored in the fridge for up to 3 days, or in the freezer for up to 1 month.

Does cake baked with cream cheese need to be refrigerated? ›

For items with a large amount of cream cheese, like cheesecake, it's best to refrigerate after baking to prevent bacterial overgrowth and food poisoning. Other items, like brownies and cookies, that only have a small amount of cream cheese don't need to be refrigerated, since the flour and sugar absorb excess moisture.