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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://stirringwithstella.com/butter-orange-cake-recipe/