Orange Buttermilk Cake Recipe

This orange buttermilk cake came from one of those busy, ordinary days when I wanted something homemade but truly easy.

You know the feeling. You want a cake that feels special, but you do not want a long ingredient list or complicated steps.

I had buttermilk in the fridge, a few oranges on the counter, and about an hour before the kids started asking for dessert.

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That is how this cake was born. It is soft, moist, lightly tangy, and full of fresh orange flavor without being fussy.

The buttermilk keeps it tender, the orange zest makes the kitchen smell amazing, and the cream cheese frosting turns it into a true treat.

If you love simple baking that feels comforting and reliable, this cake is for you. You can do this, I promise.

Expert Tips for Success

Do not overmix the batter. Stir just until the flour disappears. This keeps the cake soft instead of dense.
Always zest the orange before juicing it. It is much easier and you get more flavor.
Use room temperature eggs and cream cheese. This helps everything mix smoothly.
If you prefer a lighter frosting, reduce the powdered sugar slightly and add a teaspoon of milk or orange juice.
For kids who do not like peel bits, use a fine cut marmalade or swap it for orange jam.

Ingredients and Easy Substitutions

Ingredient amounts are provided in the recipe card below.

For the Orange Buttermilk Cake

All purpose flour
Baking powder
Baking soda
Salt
Eggs
Granulated sugar
Buttermilk
Fresh orange zest
Vanilla extract
Butter, melted
Neutral oil like vegetable or canola

Substitutions
No buttermilk. Mix one cup milk with one tablespoon lemon juice or vinegar and let it sit for five minutes.
No oranges. You can use lemon, mandarin, or even lime zest instead.

For the Orange Cream Cheese Frosting

Cream cheese
Butter
Orange marmalade
Fresh orange juice
Vanilla extract
Orange extract, optional
Powdered sugar

Substitutions
Skip marmalade and use orange jam for a smoother texture.
No orange extract. Add extra zest instead.

Step by Step Instructions

1. Preheat your oven to 350 degrees. Line the bottom of a 9 inch round pan with parchment and lightly butter the sides.
2. In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, whisk the sugar and eggs until combined. Add orange zest, vanilla, and buttermilk and whisk again.
4. Slowly whisk in the melted butter and oil.

5. Add the dry ingredients and gently mix just until combined. Do not overmix.
6. Pour the batter into the prepared pan and smooth the top.

7. Bake for about 30 minutes, until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 20 minutes, then turn out onto a rack to cool completely.

Frosting

Beat cream cheese, butter, marmalade, orange juice, vanilla, and orange extract until smooth. Add powdered sugar and beat until creamy.

Slice the cake in half, spread marmalade and a little frosting on the bottom layer, add the top layer, and frost the entire cake.

How to Serve and Store

Serve this orange buttermilk cake slightly chilled or at room temperature. It is perfect with milk for kids or coffee for adults.

Storage
Room temperature, covered, up to two days
Refrigerated, up to five days
Freeze unfrosted cake layers up to two months

Frequently Asked Questions

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