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Classic Orange Buttermilk Layer Cake with Zest Glaze

Close-up of a slice cut from a vibrant orange buttermilk cake, topped with a thick orange glaze and zest.
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Make a moist, tender layer cake using buttermilk for a slight tang, flavored deeply with fresh orange zest and juice. This recipe includes a simple, bright orange glaze.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon fresh orange zest
  • 1/2 cup buttermilk
  • 1/4 cup fresh orange juice
  • 1 teaspoon vanilla extract
  • For the Glaze: 2 cups powdered sugar
  • 3 tablespoons fresh orange juice
  • 1 teaspoon fresh orange zest

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the orange zest.
  5. In a small bowl, whisk together the buttermilk, orange juice, and vanilla extract.
  6. Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix only until just combined after each addition. Do not overmix.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 28 to 32 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. To make the glaze, whisk together the powdered sugar, orange juice, and orange zest in a small bowl until smooth. Add more juice, one teaspoon at a time, if the glaze is too thick.
  11. Once the cakes are completely cool, place one layer on a serving plate. Spread a thin layer of glaze over the top. Place the second layer on top and pour the remaining glaze over the top, letting it drip down the sides.

Notes

  • For a more intense orange flavor, use fresh orange juice only; avoid bottled juice.
  • If you do not have buttermilk, mix 1/2 cup of milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This cake is excellent baked as a loaf cake; adjust baking time to 45-55 minutes.

Nutrition

Find it online: https://rosatasty.com/orange-buttermilk-cake-recipe/