Introduction

Butter Orange Cake is a delightful, moist treat bursting with fresh citrus flavor and rich buttery texture. Perfect for any occasion, this cake combines the zest and juice of oranges with a tender crumb that’s sure to impress your family and friends.

Butter Orange Cake Recipe - Recipe Image

Ingredients

2 cups (250 grams) pastry/cake flour
1½ teaspoons baking powder
One pinch of salt
1 cup (230 grams) butter, softened
Zest from 2 oranges (about 2-3 tablespoons)
1 cup (200 grams) granulated sugar (not powdered sugar)
Two large eggs (room temperature)
One large egg yolk (room temperature)
½ teaspoon vanilla extract
¼ cup + 2 tablespoons (90 grams) milk (room temperature; whole milk recommended)
Two tablespoons fresh-squeezed orange juice

Instructions

Step 1: Preheat your oven to 350°F (180°C). Grease and flour an 8-inch (20 cm) cake pan to prevent sticking.
Step 2: In a medium bowl, whisk together the pastry flour, baking powder, and a pinch of salt. Set aside.
Step 3: In a large mixing bowl, beat the softened butter and orange zest until creamy, about 1 to 2 minutes.
Step 4: Add the granulated sugar and beat for another 2 minutes until light and fluffy.
Step 5: Add the eggs and egg yolk one at a time, beating well after each addition. Then add vanilla and continue to beat on medium-high speed for 2 minutes.
Step 6: Add the flour mixture in two parts, mixing gently between additions. Then beat in the milk followed by the fresh orange juice. Continue beating until the batter is smooth and well combined, about 1 to 2 minutes.
Step 7: Pour the batter into your prepared pan and smooth the top. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack or cake plate to cool completely.
Step 9: Optional: Dust with powdered sugar or drizzle with orange glaze before serving.

Tips & Variations

For an extra citrus punch, add a teaspoon of orange extract along with the vanilla.
If you prefer a lighter texture, substitute half of the butter with Greek yogurt.
Try adding a handful of finely chopped almonds or walnuts to the batter for added crunch.
Use freshly squeezed orange juice for the glaze for the brightest flavor, adjusting consistency with more juice or powdered sugar as needed.

Storage

Store the Butter Orange Cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it covered and refrigerated for up to 5 days. Before serving refrigerated cake, allow it to come to room temperature or warm slightly in the microwave for a few seconds. The glaze is best applied fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of pastry flour?

Yes, you can substitute all-purpose flour, but the cake might be slightly denser. Pastry flour gives a lighter, more tender crumb.

Can I make this cake dairy-free?

To make it dairy-free, replace butter with a dairy-free margarine or coconut oil, and use a plant-based milk such as almond or oat milk. The texture may vary slightly.

Butter Orange Cake Recipe

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★★★★★

4.6 from 69 reviews

This Butter Orange Cake is a moist, tender, and flavorful dessert combining the rich creaminess of butter with the bright, zesty notes of fresh oranges. Perfectly sweetened and lightly infused with orange zest and juice, it is an ideal cake for any occasion. Finished with an optional orange glaze that adds a tangy-sweet touch, this cake is easy to prepare and bakes to a golden perfection.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cake Ingredients

2 cups (250 grams) pastry/cake flour
1½ teaspoons baking powder
One pinch of salt
1 cup (230 grams) butter, softened
Zest from 2 oranges (about 2–3 tablespoons)
1 cup (200 grams) granulated sugar
Two large eggs, room temperature
One large egg yolk, room temperature
½ teaspoon vanilla extract
¼ cup + 2 tablespoons (90 grams) milk, room temperature (whole milk recommended)
Two tablespoons fresh-squeezed orange juice

Orange Glaze (Optional)

1–2 cups powdered sugar, sifted (120–240 grams)
2–3 tablespoons fresh orange juice

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Grease and lightly flour an 8-inch (20cm) cake pan to ensure the cake doesn’t stick after baking.
Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and a pinch of salt. Set this mixture aside for later use.
Cream Butter and Zest: Beat the softened butter and orange zest together until creamy and smooth, about 1 to 2 minutes. This step releases the oils in the zest to infuse the cake with bright citrus flavor.
Add Sugar and Eggs: Gradually add the granulated sugar and beat for 2 minutes until fluffy. Then, add eggs one at a time, beating well after each addition, along with the egg yolk. Mix in vanilla extract and beat on medium-high speed for another 2 minutes.
Combine Batter: Incorporate the dry flour mixture into the wet ingredients in two separate additions. Following this, beat in the milk and then the fresh orange juice. Continue beating for 1 to 2 minutes to ensure everything is well combined and the batter is smooth.
Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top evenly. Bake the cake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Allow the cake to cool in the pan for about 10-15 minutes, then transfer it to a wire rack or cake plate to cool completely.
Prepare the Glaze (Optional): In a small to medium bowl, mix together the sifted powdered sugar and orange juice. Adjust the consistency by adding more juice or a splash of milk/cream if too thick, or more powdered sugar if too thin.
Glaze and Serve: Once the cake is cooled or still slightly warm, drizzle the orange glaze over the top or dust with powdered sugar for a simple finish. Slice and enjoy this fragrant, buttery orange cake.

Notes

Use room temperature ingredients for better emulsification and smooth batter.
Pastry or cake flour is preferred for a tender crumb; all-purpose flour can be substituted but may result in a denser cake.
Adjust the glaze thickness depending on your preference for sweetness and texture.
The zest and fresh juice of oranges provide the best citrus flavor; consider using organic oranges to avoid pesticide residues on the zest.
Ensure the cake is fully cooled before glazing for a better presentation and texture.
Storage: Keep the cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Keywords: Butter Orange Cake, Orange Cake Recipe, Moist Orange Cake, Citrus Cake, Homemade Cake, Baking with Oranges, Simple Cake Recipe