Ingredients
Scale
For the cake:
- 2½ cups (315g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (1½ sticks / 170g) unsalted butter, softened
- 1½ cups (300g) granulated sugar
- 3 large eggs
- 1 tbsp vanilla extract
- Zest of 2 oranges
- ¾ cup (180ml) fresh orange juice (about 2–3 oranges)
- ¾ cup (180ml) buttermilk or whole milk
For the orange glaze:
- 2 cups (240g) powdered sugar
- ¼ cup (60ml) fresh orange juice
- 1 tbsp orange zest
- 1–2 tbsp milk or cream (as needed for consistency)
- Optional: 1–2 drops yellow or orange food coloring for vibrancy
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease and flour two 8″ or 9″ round cake pans (or a 9×13″ sheet pan).
- Make batter: In a bowl, whisk flour, baking powder, baking soda, and salt.
In a stand mixer, beat butter and sugar until light and fluffy (~3 min). Add eggs one at a time, then vanilla and orange zest.
Alternate adding dry ingredients and liquids (orange juice + buttermilk), beginning and ending with flour. Mix until just combined. - Bake: Divide batter between pans. Bake 25–30 minutes (rounds) or 30–35 minutes (sheet) until a toothpick comes out clean.
- Cool in pans 10 minutes, then transfer to wire racks to cool completely.
- Glaze: Whisk powdered sugar, orange juice, zest, and optional food coloring until smooth. Add milk as needed for a pourable consistency.
- Drizzle over cooled cake. Let set 15–20 minutes before slicing.
💡 Serving ideas:
– Top with whipped cream and orange segments
– Serve with vanilla ice cream for true creamsicle vibes!
Prep Time & Nutrition (per slice, serves 12):
Prep Time: 20 min | Cook Time: 30 min | Total Time: 1 hr
Servings: 12 | Calories: 280 | Net Carbs: 42g | Fats: 10g | Protein: 4g
Servings: 12 | Calories: 280 | Net Carbs: 42g | Fats: 10g | Protein: 4g