Ingredients
2 ½ cups all-purpose flour
2 ½ tsp baking powder
¼ tsp salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
2 tbsp orange zest
½ cup fresh orange juice
½ cup whole milk
2 tsp vanilla extract
For the buttercream frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
2 tbsp fresh orange juice
1 tsp orange zest
1 tsp vanilla extract
2–3 tbsp heavy cream or milk (as needed)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream the butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, mixing well after each addition. Add orange zest and vanilla.
- Gradually add the dry ingredients to the wet mixture, alternating with orange juice and milk. Mix until just combined.
- Divide batter evenly between prepared pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- To make the frosting, beat softened butter until creamy. Gradually add powdered sugar.
- Mix in orange juice, zest, vanilla, and cream or milk until smooth and fluffy.
- Frost between the cooled cake layers, then cover the top and sides. Decorate with extra zest or orange slices if desired.
Notes
- Do not overmix the batter to keep the cake light and tender.
- Fresh orange juice gives the best flavor, but store-bought can work in a pinch.
- Decorate with fresh orange slices or zest for an elegant finish.
- For a lighter version, use an orange glaze instead of buttercream.
- Can be made into cupcakes—bake for 18–20 minutes.
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 38g
- Sodium: 120mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
