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Orange Buttercream Cake with Soft Citrus Layers and Fresh Orange Icing
This Orange Buttercream Cake is a soft citrus cake layered with creamy orange frosting and fresh zest flavour. A simple homemade cake that feels special enough for gatherings or weekend baking.
Why You Will Love and Enjoy This Orange Buttercream Cake
- Bright orange flavour that tastes fresh, not overpowering
- Soft, tender crumb that stays moist for days
- Easy buttercream that comes together in minutes
Soft Orange Cake with Fresh Zest and Creamy Buttercream.
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Orange Buttercream Cake
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 10–12 depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
This orange cake is soft, fragrant, and just sweet enough with a fresh citrus kick. The buttercream is light and creamy with a gentle orange flavour that makes every bite feel a bit special.
Ingredients
Orange Cake
- 250 g butter, softened
- 250 g castor sugar
- 4 large eggs, room temp
- zest of 2 oranges
- 5 ml vanilla extract
- 280 g Self-Rising flour
- a pinch of salt
- 150 ml milk, room temp
Buttercream Icing
- 390 g icing sugar, sifted
- 100 g butter, room temp
- 5 ml finely grated orange zest
- 37.5 ml fresh orange juice
Instructions
- Preheat your oven to 375⁰F (190⁰C).
- Grease and line 2 cake tins, about 22 to 23 cm, with baking paper.
- In a mixing bowl, beat 250 g butter and 250 g castor/caster sugar for about 3 minutes until pale and fluffy.
- Add the 4 eggs one at a time, beating well after each one.
- Mix in the zest of 2 oranges and 1 tsp vanilla extract.
- In a separate bowl, sift together 280 g Self-Rising flour and a pinch of salt.
- Add the flour mixture and 150 ml milk in three parts, alternating between the two.
- Start and end with flour. Mix gently, just until combined; don’t overdo it or the cake turns dense.
- Divide the batter evenly between the tins and smooth the tops.
- Bake for 30 to 35 minutes until the cakes are lightly golden, spring back when touched, and a cake pin inserted comes out clean.
- Let the cakes cool in the tins for about 10 minutes, then turn out onto a rack to cool completely.
- Beat 100 g butter until soft and creamy.
- Add 390 g icing sugar gradually, then mix in 1 tsp orange zest and 3 tbsp fresh orange juice.
- Beat until pale and fluffy. If it feels too thick, add a tiny splash more juice. Too soft, add a bit more icing sugar.
- Level the cakes if needed. Spread a layer of buttercream over one cake, place the second layer on top, then frost the outside. You can keep it rustic or pipe little rose swirls if you’re feeling fancy.
Notes
Prepared, tried, and tested by Reshika
This Buttercream Cake brings together soft citrus layers and a creamy orange icing that feels fresh and balanced. It’s a great option when you want a cake that looks good and tastes even better.
Orange Buttercream Cake stands out for its soft texture and fresh citrus flavour that doesn’t feel overpowering. The simple steps and balanced icing make it an easy choice for anyone wanting a homemade cake that looks good, slices well, and delivers every time.
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