Orange Spice Cake Recipe

I recently baked this Orange Spice Cake, and I am completely obsessed with how outrageously fragrant and delicious it turned out! The combination of tender, clove-infused orange cake layers paired with a sweet citrus marmalade filling and velvety vanilla bean buttercream is absolute perfection.

Using flavorless oil keeps the sponge incredibly moist, while fresh orange zest and ground cloves fill the kitchen with an inviting autumn aroma. I love how impressive the marmalade layer looks when sliced, yet assembling this two-layer cake is surprisingly easy. Trust me, once you slice into this cake, your family and friends will be begging for the recipe!

Ingredients

Using fresh orange zest and real vanilla bean paste ensures your cake layers achieve a bold citrus aroma and rich, aromatic flavor.

• 1 Cup Flavorless Oil – Keeps the cake layers exceptionally moist and soft for days without masking the orange and spice notes. 
• 2 Cups Granulated Sugar – Sweetens the batter while helping create a light, tender crumb structure. 
• 4 Egg Whites – Adds structure and lightness to the cake batter without weighing it down. 
• 1 Egg, Whole – Binds the batter while adding richness and stability to the layers.
• 1 Orange, Zest of – Delivers bright, citrusy oil and fresh flavor throughout the baked cake. 
• 2 Teaspoons Vanilla Bean Paste (Divided) – Adds fragrant vanilla aroma and gorgeous flecks to both the cake batter (2 tsp) and frosting (2 tsp). 
• 1 Teaspoon Ground Cloves – Infuses a warm, aromatic spice note that pairs beautifully with citrus. 
• 2 Cups Cake Flour – Delivers a delicate, fine-textured crumb that stays ultra-soft after baking. 
• 2 Teaspoons Baking Powder – Provides the essential rise for light, fluffy cake layers. 
• 1/2 Teaspoon Salt – Balances the sweetness and enhances the warm orange spice flavors. 
• 1 Cup Whole Milk – Adds moisture and creates a smooth, pourable cake batter when drizzled in. 
• 1 Cup Marmalade – Serves as a bright, tangy citrus filling sandwiched between the cake layers.

Frosting

• 2 Cups Butter, Softened (Salted or Unsalted) – Forms the rich, creamy base for the vanilla bean buttercream. 
• 4 Cups (About 16 Ounces) Powdered Sugar – Sweetens and thickens the frosting into a smooth, pipeable consistency. 
• 1 Teaspoon Whole Cream (If Needed) – Thins out the buttercream slightly if it feels too stiff to spread or pipe smoothly.

Note: Serves 10 to 12 generous slices when assembled as a two-layer 9-inch cake.

Variations

Customize this seasonal orange cake with simple ingredient swaps or fun flavor additions to match your preferences.

• Cinnamon Spice Blend: Add 1 teaspoon of ground cinnamon alongside the cloves for a warm, multi-spice chai-inspired flavor profile.
• Chocolate Orange Twist: Swap the marmalade filling for dark chocolate ganache to create a classic chocolate-orange combination.
• Cream Cheese Frosting Swap: Replace the traditional buttercream with a tangy cream cheese frosting to complement the sweet marmalade center.

Cooking Time

Here is the complete time breakdown so you can easily plan out baking, cooling, and assembling this orange spice cake.

• Prep Time: 20 minutes
• Cook Time: 24 minutes
• Total Time: 44 minutes (plus cooling time)

Equipment You Need

Having these basic baking tools ready on your counter will make mixing, baking, and frosting your two-layer cake smooth and effortless.

• Two 9-Inch Cake Pans: Fits the batter perfectly to bake two uniform, flat cake layers.
• Stand Mixer or Electric Hand Whisk: Whip the butter, vanilla, and powdered sugar into a smooth, fluffy frosting.
• Fine Mesh Sieve: Used to sift the cake flour and dry ingredients into the liquid mixture smoothly.
• Wire Cooling Rack: Allows the baked cake layers to cool completely before assembly.
• Piping Bag: Helps pipe the protective ring of buttercream around the marmalade layer to prevent leaks.

How to Make Orange Spice Cake?

Follow these simple step-by-step instructions to mix your clove-spiced batter, bake the orange layers, and assemble with marmalade and buttercream.

Mixing and Baking the Layers

Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans. In a large bowl, whisk together 1 cup oil, 2 cups sugar, 4 egg whites, 1 whole egg, orange zest, 2 teaspoons vanilla bean paste, and 1 teaspoon ground cloves until smooth. Sift in 2 cups cake flour, 2 teaspoons baking powder, and 1/2 teaspoon salt, drizzling in 1 cup whole milk as you fold everything together until smooth. Divide batter between the pans and bake for 20 to 24 minutes. Cool slightly, then turn onto a rack to cool completely.

Preparing the Vanilla Bean Frosting

In a stand mixer fitted with a paddle attachment, beat 2 cups of softened butter and 2 teaspoons of vanilla bean paste until combined. Add 4 cups of powdered sugar all at once, starting the mixer on low (pulsing on and off) to prevent splattering. Beat until smooth and check consistency; if the frosting doesn’t fall off a spatula easily, mix in 1 teaspoon of whole cream to thin it out.

Assembling and Layering

Place the first cake layer on a plate or cake stand. Pipe a circle of buttercream around the top outer perimeter of the bottom layer to create a dam. Spread 1 cup of marmalade evenly inside the center of the frosting ring so it stays contained. Top with the second cake layer, then frost the top and outside of the entire cake as desired.

Additional Tips for Making this Recipe Better

Based on my personal baking experience, these helpful tips will ensure your cake layers stay moist and assemble cleanly.

• I always recommend making sure the cake layers are completely cold before assembling so the warm cake doesn’t melt the buttercream dam.
• When I pipe the perimeter dam of frosting, I make sure it is about 1/2-inch high so the marmalade filling never spills down the sides.
• I like to use vanilla bean paste instead of liquid extract because the dark speckles add an authentic bakery-style look to the frosting.
• For me, using cake flour rather than all-purpose flour is key to getting a tender, silky texture that melts in your mouth!

How to Serve Orange Spice Cake?

For a stunning dessert presentation, slice the cake into clean wedges using a sharp chef’s knife wiped clean between cuts. Serve each slice on a dessert plate garnished with a fresh slice of orange, a small star anise or clove, and a light dusting of powdered sugar. Pair alongside a hot cup of black tea, a spiced chai, or an espresso for an unbeatable cozy treat!

Nutritional Information

Here is an estimated nutritional breakdown for a single slice based on 12 servings:

• Calories: 540 kcal
• Protein: 4 g
• Carbohydrates: 78 g
• Fat: 25 g

Make Ahead and Storage

Keep your frosted cake tasting fresh, moist, and delicious with these straightforward storage guidelines.

Refrigerating

Keep the assembled cake stored in an airtight container or cake keeper at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Freezing

You can freeze the baked, unfrosted cake layers by wrapping them tightly in plastic wrap and aluminum foil for up to 2 months. Thaw completely at room temperature before assembling with fresh frosting and marmalade.

Restoring and Serving

If refrigerated, allow the cake slices to sit at room temperature for 20 to 30 minutes before serving so the butter-based frosting softens back into its creamy texture.

Why You’ll Love This Recipe?

This orange spice cake will quickly become a favorite celebration dessert in your home for so many great reasons.

• Fragrant Spice & Citrus Harmony: Combines warm ground cloves with bright fresh orange zest for an intoxicating autumnal flavor profile.
• Smart Frosting Barrier Technique: Piping a buttercream dam keeps the sweet marmalade filling neatly trapped inside the cake layers.
• Incredibly Moist Crumb: Oil-based batter ensures the cake stays pillowy, soft, and moist even after days in storage.
• Stunning Bakery-Quality Look: Two-toned layers with flecks of vanilla bean and bright orange marmalade create a beautiful slice on any plate.