Fresh, soft, buttery and wonderfully moist and tender, this zesty orange cake is mouth watering delicious! 🙂
I made this cake on a whim when my family and I were really craving cake and wanted something other than vanilla or chocolate. There were a couple of big, juicy oranges just sitting around so I grabbed one, along with whatever I had in my little baking supplies cupboard and got whiskin’ 🙂
I even went as far as making some candied oranges ⬆ to place on top and they actually almost stole the show! so good! 🙂
This recipe is very simple. It uses basic ingredients and a very simple technique to make the softest most delicious orange-y butter cake. Topped with a simple orange icing and candied oranges, the cake was completed.
This was such a refreshing cake that I’m sure you’ll be making time and time again 🙂
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Iced Orange Cake
Makes 1 round or square 8 or 9 inch cake or 12 – 14 cupcakes
- 1 1/4 cups (150gms) + 2 tablespoons flour
- 2 tablespoons corn flour/cornstarch
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup (150gms) sugar
- Zest from 1 orange, about a tablespoon
- 1/2 cup (100gms) butter, cut into pieces
- 2 eggs
- 1 tablespoon oil
- 1/2 teaspoon vanilla extract
- 1/2 cup (125mls) buttermilk*
- 1 cup (125gms) icing sugar
- 2 – 3 tablespoons orange juice
- Zest from 1/2 an orange
- Optional: pinch of salt
- Preheat oven to 180C. Grease and flour an 8 or 9 inch cake pan. In a small bowl, sprinkle orange zest on to sugar and rub the mixture between your fingers to zest the sugar. It’s okay if sugar becomes a little wet.
- In a large bowl, whisk together flour, cornflour, baking powder and salt. Add in the orange sugar and whisk until well combined.
- Add in the chopped butter and whisk until flour is moistened and mixture resembles coarse sand.
- Add in eggs one at a time whisking well between each. Whisk on medium high for about a minute until batter is smooth and fluffy.
- Pour in the buttermilk, oil and vanilla and whisk until batter is smooth and combined, about 30 to 40 seconds.
- Pour batter into cake pan and bake for 20 – 24 minutes until cooked through. Cool slightly before glazing.
For the glaze
- Whisk the icing sugar, orange zest and orange juice together adding more or less juice is needed to reach desired consistency. I like to use a little cream too thicken up the glaze.
- Add in salt or vanilla if desired and pour over warm cake. Allow to cool before serving.
- Top with candied oranges.
*To make your own buttermilk, whisk together 1/4 cup sour cream (or yoghurt) with 1/4 cup milk to equal 1/2 cup then use as stated in the recipe.
I made some simple candied oranges by slicing some oranges, about 1/8 to 1/4 inch thick maximum. Bring to a boil 1 cup/200gms sugar with 1 cup/250 mls water stirring until sugar dissolves. Add in the sliced oranges and simmer on medium low hear, stirring and flipping the oranges occasionally until the sugar syrup thickens and the oranges become translucent (clear) in colour, about 30 to 50 minutes depending on orange slice thickness. Remove oranges and cool completely on wire rack with a sheet of baking paper beneath it to catch the excess liquid. Store in the fridge until ready to use.
You can use the left over orange flavoured syrup to brush a little over the cake, that’s what I do and it’s super delicious!
Recipe by the dutch baker.