Ingredients
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs at room temperature
1 tbsp white vinegar
1 tsp vanilla extract
1–2 tbsp orange zest (from 1–2 large oranges)
2–3 drops red food coloring (optional)
8 oz (227g) cream cheese, softened
1/4 cup powdered sugar
1 tsp vanilla extract
2–3 tbsp milk or non-dairy substitute
Instructions
Preheat oven to 350°F (175°C). Grease a 9″ round or 9×13″ baking pan. In a bowl, sift flour, sugar, baking soda, and salt. Add wet ingredients: buttermilk, oil, eggs, vinegar, vanilla, and orange zest. Mix until smooth. optional: add food coloring. Pour batter into prepared pan. Bake 35 minutes. Let cool. For frosting, beat softened cream cheese until fluffy. Add powdered sugar, vanilla, and milk gradually until smooth. Spread over cooled cake.
Notes
Buttermilk substitution: 1 cup milk + 1 tbsp lemon juice (5-minute rest). Room-temperature eggs enhance emulsification. Adjust food coloring for desired hue. Store in airtight container at room temperature (2 days) or refrigerate (5 days). Serves best at room temperature.
- Prep Time: 25
- Cook Time: 35
- Category: Trending Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 360
- Sugar: 28g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 5g