Orange Buttermilk Cake Recipe

Name: Orange Buttermilk Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 oranges (large); 1 c. (1/2 lb.) butter or margarine (room temperature); 2 1/2 c. all-purpose flour; 1 c. dates, chopped; whip cream; 2 c. sugar; 2 eggs; 1 tsp. baking soda; 1 tsp. baking powder; 1 c. buttermilk; 1 c. walnuts, chopped; fresh orange slices or wedges for garnish

Servings: persons

2 oranges (large)
1 c. (1/2 lb.) butter or margarine (room temperature)
2 1/2 c. all-purpose flour
1 c. dates, chopped
whip cream
2 c. sugar
2 eggs
1 tsp. baking soda
1 tsp. baking powder
1 c. buttermilk
1 c. walnuts, chopped
fresh orange slices or wedges for garnish

1
Grate the orange rind.
2
Halve oranges, squeeze juice into saucepan.
3
Add one cup of sugar.
4
Add the grated rind to the butter.
5
Add remaining sugar.
6
Cream until soft and light, using medium speed on mixer.
7
Add eggs, one at a time; beat until light. Beat in the baking soda, baking powder and flour alternating with the buttermilk.
8
Mix until smooth.
9
Fold in dates and nuts.
10
Turn into a lightly buttered 13 x 9-inch baking pan.
11
Bake at 350u00b0 for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean.
12
Bring orange juice and sugar to a boil.
13
Pour the boiling syrup over the hot cake as it comes out of the oven.
14
Set cake aside to cool completely before cutting into squares.

2359

kcal

Calories

143

Fat

251

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 oranges (large), 1 c. (1/2 lb.) butter or margarine (room temperature), 2 1/2 c. all-purpose flour, 1 c. dates, chopped, and more.

Yes, Orange Buttermilk Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Orange Buttermilk Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions