Introduction

This Butter Orange Cake is a tender, flavorful dessert that combines the richness of butter with bright, fresh orange zest and juice. It’s perfect for any occasion and easy to make with simple ingredients you likely have on hand.

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
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 (20cm) cake pan to prevent sticking.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
Step 3: In a mixing bowl, beat the softened butter and orange zest together until creamy, about 1-2 minutes. Add the granulated sugar and continue beating for another 2 minutes.
Step 4: Add the eggs and egg yolk one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract and beat on medium-high speed for 2 minutes until combined.
Step 5: Add the flour mixture to the wet ingredients in two additions, stirring gently. Pour in the milk followed by the fresh orange juice, and beat until just combined, about 1-2 minutes.
Step 6: Pour the batter into the prepared cake pan and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Allow the cake to cool in the pan for a while, then transfer it to a wire rack or cake plate to cool completely.
Step 8: Optionally, dust the cake with powdered sugar or drizzle with the orange glaze before serving.

Tips & Variations

For an extra moist cake, consider adding a tablespoon of sour cream or yogurt to the batter.
If you prefer a more intense orange flavor, increase the zest or add a teaspoon of orange extract.
Use cake flour for a lighter texture, or substitute all-purpose flour with the same amount for a slightly denser cake.
To make the glaze, mix sifted powdered sugar with fresh orange juice until smooth. Adjust the thickness by adding 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 in the refrigerator for up to a week. Before serving, let it come to room temperature or warm it gently to enhance the buttery flavor. The glazed cake is best enjoyed fresh but can also be stored separately and drizzled just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use orange zest and juice from bottled orange juice?

Fresh orange zest and juice are recommended for the best flavor and brightness, but if you don’t have fresh oranges, use bottled juice and dried zest in small amounts as a substitute.

What’s the best way to test if the cake is done?

Insert a toothpick or skewer into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready. If there is wet batter on the toothpick, bake for a few more minutes and test again.

Butter Orange Cake Recipe

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★★★★★

4.9 from 116 reviews

This Butter Orange Cake is a moist, tender, and flavorful dessert that combines the rich taste of butter with the bright zest and juice of fresh oranges. Perfectly balanced with a hint of vanilla and a delicate orange glaze, this cake is ideal for celebrations or a delightful afternoon treat.

Author: Stella
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8–10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake

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

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 flour an 8-inch (20cm) cake pan to ensure the cake releases easily after baking.
Mix Dry Ingredients: In a medium bowl, whisk together the pastry flour, baking powder, and a pinch of salt. Set this mixture aside for later.
Cream Butter and Zest: In a large bowl, beat the softened butter together with the orange zest until creamy and fragrant, about 1-2 minutes.
Add Sugar and Eggs: Add the granulated sugar to the butter mixture and beat for about 2 minutes until fluffy. Then, add the eggs and egg yolk one at a time, beating well after each addition. Mix in the vanilla extract and continue beating on medium to high speed for 2 minutes to incorporate air.
Combine Wet and Dry Ingredients: Add the flour mixture in two additions, mixing to combine but not overworking the batter. Next, beat in the milk followed by the fresh orange juice. Beat until just combined, about 1-2 minutes, creating a smooth, consistent batter.
Bake the Cake: Pour the batter into your prepared cake pan and bake in the preheated oven for 40-50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Cool and Glaze: Let the cake cool in the pan for about 15-20 minutes, then transfer it to a wire rack or cake plate. Dust the top with powdered sugar and optionally drizzle with the prepared orange glaze while the cake is still slightly warm.
Prepare Orange Glaze: In a small to medium bowl, mix sifted powdered sugar with fresh 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. Drizzle evenly over the cooled or warm cake.
Serve and Enjoy: Slice and serve your delicious butter orange cake as a perfect dessert or afternoon indulgence.

Notes

Use room temperature eggs and milk to ensure the batter mixes smoothly and traps air for a lighter texture.
Do not overmix the batter after adding the flour to avoid a dense cake.
The orange glaze is optional but adds a lovely citrusy sweetness and moisture.
If you prefer a stronger orange flavor, you can add an extra teaspoon of orange zest.
The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Ensure the cake is completely cooled before glazing if you want a more solid glaze finish.

Keywords: Butter Orange Cake, Orange Cake, Citrus Cake, Butter Cake, Orange Zest Cake, Orange Glaze Cake, Moist Cake, Easy Cake Recipe, Dessert