I like to have my cake and eat it too. Especially this Orange Buttermilk Cake.
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This cake smells like orange blossoms and tastes like heaven. It has a fabulous texture, and is dense and moist.
The key ingredient to the perfect texture of this cake is sweet orange butternut squash. But don’t worry, the cake doesn’t like butternut squash, butternut squash simply makes the cake moist and creates the pretty orange flecks you see throughout the cake.
The intense orange flavor comes from orange zest!
I use a microplane to grate off the fragrant skin, just exposing the white and then moving on to a new area.
This cake is so pretty. Notice the orange flecks?
The icing is a thick glaze made with powdered sugar, fresh squeezed orange juice, orange zest and vanilla paste! Orange and vanilla is one of my favorite flavor combinations. I use vanilla paste instead of vanilla extract. You are welcome to use extract, but i recommend Neilsen Massey Vanilla Paste. You can get 4oz here, or 36 oz here.
Need TO MAKE THIS CAKE GLUTEN FREE?:
Gluten free followers, I have a wonderful suggestion to make this cake gluten free but just as good: Jovial Gluten Free Pastry Flour is fantastic and the grains in this flour are soaked for easy digestion! Many stores carry Jovial Baking Flours now, but you can also order online.
A gorgeous citrus cake, perfect for any occasion!
NEED MORE CAKE RECIPES?
Try my Vanilla Buttermilk Cake with Strawberry Buttercream, my Molten Chocolate Lava Cakes, or my Lemon Blackberry Cake!
The Recipe: Orange Buttermilk Cake
Tips and what you will need: I will be overemphasizing this below, but be sure not to make the icing too thin. It should be super thick so it doesn’t run off the cake and pool on the platter. You will need a bundt cake pan, a microplane, a ‘y’ peeler to peel butternut squash, a box grater or food processor to grate butternut squash, and vanilla paste (I use Neilsen Massey! Get 4oz here, or 36 oz here) You can use extract but I always recommend paste!
The secret to this moist, dense cake is grated butternut squash. Don’t worry, the cake does not taste like butternut squash, it tastes like heaven… and the squash gives it the most beautiful flecks of orange. If you don’t have a food processor, use the large holes on a box grater to grate the squash. You can make the cake a day ahead but don’t glaze till right before serving.
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ cup soft butter
- 1 ½ cups granulated sugar
- ½ cup coconut oil
- 2 large eggs
- 1 Tablespoon distilled white vinegar
- 2 teaspoon vanilla paste or 1 tsp extract
- Zest of two large oranges
- Juice of 1/2 an orange
- ¾ cup buttermilk
- 1 3/4 cups grated butternut squash
- 2 1/2 cups powdered sugar
- zest of 1 small orange
- juice of 1- 1 1/2 oranges You may or may not need all the juice
- 1/2 teaspoon vanilla paste or extract
Position rack in center of the oven and preheat oven to 325. Use a paper towel to wipe butter onto bottom and sides of Bundt pan. Dust with a little flour.
Place flour, baking soda and salt in a large bowl and set aside. In a large bowl beat butter and sugar for one minute. Add coconut oil and beat for another minute. Add eggs, one at a time, beat. Add vinegar and vanilla. Add half the flour/baking soda/salt mixture. Use a microplane to zest orange, add zest to batter, then add juice, mixing low until just combined. Add half the buttermilk and mix well. Add remaining flour, mix, add the rest of the buttermilk. Gently stir in butternut squash by hand. Pour batter into prepared Bundt pan. Smooth top with a spatula and bake for about 45-50 minutes or until an inserted toothpick comes out clean. Let cool before icing.
This is where I overemphasize not adding too much juice to the icing! Icing should be really thick. like molasses. It should be hard to whisk and barely pourable. Be sure to add orange juice to sugar a little at a time, whisking between additions If you make it too thin, the icing will run off the cake and onto the platter. When icing is the correct consistency add zest and vanilla. Mix. Drizzle over cooled cake, serve.
MAY I PLEASE ASK A FAVOR?
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Post tags: Gluten free, grain free
Ohh I didn’t see that butternut squash coming! What a fantastic ingredient and idea! I love the idea of this cake!
Thanks Renee! I use the BNS in my lemon cake too. It’s so pretty and just like using zucchini or carrots it adds texture and denseness but the cake is still sweet!
Love the addition of butternut squash. LOVE a good moist, dense bundt cake with glaze!! How lovely.
You know….I TRY to be the first one to PIN your posts….but I never am. This looks especially delicious. I will let you know if / when I make it.
Lol. Well thanks. I think I am always the first one to pin it because I have to.
Another way to use my butternut squash and the family won’t even know it in there. I’ll be eating a big piece of this cake.
This sounds so wonderful! Love how you use butternut squash.
Wow!! I love recipes that have mystery ingredients…never thought of butternut squash…love it 🙂 Thanks for sharing..
This cake looks so yummy! I love orange cake so much, its my favourite summer delight!
My mouth is watering..SO delicious looking. Have to try!
This looks delicious and so pretty! I love your photos too!
Thank you 🙂
I’ve added butternut squash to cake before and it has added so much – but I love your method! Definitely trying this!
pinning! plan to make when my butternut squash is ready!
What a great idea with the butternut squash! I bet this cake is so delicious.
I love cake for breakfast and this one looks perfect for the morning with some hot Chai tea. Yum!
yeah…it’s got orange juice in it so why not!? I like your style!
Butternut squash is one of my favorite veggies! I’ve never baked with it, so looking forward to the next festive occasion so I can make this!
This recipe looks wonderful, I know I will love it! Thank you for sharing such a great dish! Cakes are my fav!
This looks delicious. That icing especially looks heavenly!
Butternut and buttermilk! What a delightful combination.
What a lovely cake, it looks so moist and delicious. Butternut squash? Who’d a thunk??!! Fabulous!
I have never put squash in a cake! Love the cake and love the orange flavor in it. I can almost smell it 🙂
Yummy!! I love to try this 🙂 I’ve pinned this so I won’t forget this for the future parties 🙂
Hi! I assumed the squash needed to be baked ahead of time, do you think it will affect the recipe?
yes it will definitely not work. The squash needs to be raw. Baked squash won’t grate, it will just be mushy.
Moist & delicious! I loved the touch of nutrition with the squash; my family didn’t have a clue. ☺️ Because I didn’t have buttermilk, I added 1 tbsp. white vinegar to 3/4 c. regular milk for a substitution. I also subbed 1 c. frozen baked squash that had thawed. I baked it in a 13×9 pan and adjusted the bake time. I used a different frosting, the Daring Gourmet’s Orange Cream Cheese Frosting. Yum!!!
It looks so delicious – a really tender and light sponge and that GREAT icing:)