Orange Buttermilk Cake with Orange Cream Cheese Frosting

Orange Buttermilk Cake with Orange Cream Cheese Frosting

Orange Cake

2 cups all-purpose flour

1½ teaspoons baking powder

¼ teaspoon salt

1 cup sugar

2 large eggs, at room temperature

Zest of 1 orange (just a little over 1 tablespoon)

½ teaspoon vanilla extract

1 cup buttermilk

¼ cup butter, melted and cooled to room temperature

Orange Cream Cheese Frosting

4 oz. cream cheese, softened

4 tablespoons butter, at room temperature

2 tablespoons orange marmalade

1 tablespoon fresh orange juice

½ teaspoon vanilla extract

½ teaspoon orange extract

2 cups powdered sugar

Preheat oven to 350° F. Sift flour, baking powder, and salt in small bowl. Set aside. In a separate large bowl, add sugar and eggs and whisk until combined. Add orange zest, vanilla extract, and buttermilk. Whisk until combined. Add cooled melted butter and whisk to combine. Add flour mixture and carefully whisk until just combined. Don’t over-whisk. 

Line bottom of 9×2-inch round baking pan with parchment paper or foil and butter top of lining and pan sides. Pour batter into pan, smooth with a rubber spatula, and bake for 30  minutes, or until inserted toothpick emerges clean. Allow cake to cool in pan for 30 minutes before inverting it onto a wire rack and  allowing it to cool completely. 

For frosting, combine first 6 ingredients and beat until smooth. Add powdered sugar and beat until combined and smooth. 

Cut cake in half. Spread some orange marmalade on bottom half. Spread with ¼ of cream cheese frosting. Place the top half of the cake on the bottom half. Frost cake with remaining cream cheese frosting.