clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A light orange cake topped with orange slices and flowers.

Orange Blossom Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 11 reviews

  • Author: Katie Stymiest
  • Total Time: 2 Hours 30 Minutes
  • Yield: 10 Slices 1x


A fresh and fluffy orange blossom cake bursting with sweet floral flavor and paired with the most delicious whipped cream cheese buttercream frosting. Perfect for any spring or summer celebration.



Orange Blossom Cake

  • ¾ cup dairy-free milk, room temperature
  • ¼ cup vegetable oil
  • 2 large eggs, room temperature
  • 2 tbsp. orange blossom water *
  • 1 ¾ cup cake flour, sifted *can sub with gluten-free 1:1 baking blend
  • 1 ½ cup granulated sugar
  • 2 tsp. baking powder
  • 1 tsp. fine sea salt
  • ⅛ tsp. baking soda
  • ⅔ cup dairy-free salted butter, room temperature


  • 1 ¼ cup orange marmalade

Cream Cheese Buttercream

  • 1 cup dairy-free salted butter, room temperature
  • 1 pkg. (8 oz.) dairy-free cream cheese, room temperature
  • 8 cups icing sugar
  • 1 tsp. fine sea salt
  • 1 tbsp. vanilla extract


Orange Blossom Cake

  1. Preheat the oven to 350 degrees and spray and prepare three 6-inch round cake pans with non-stick baking spray and parchment paper.
  2. In a small mixing bowl whisk together the milk, vegetable oil, eggs, and orange blossom water. Set aside.
  3. In the bowl of a stand mixer and with the flat beater attachment, combine the flour, sugar, baking powder, baking soda, and salt and give it a quick mix together for approximately 1 minute.
  4. In small pieces, slowly add the butter to the dry ingredients and mix on low until it looks like coarse sand.
  5. Slowly pour in approximately half of the liquid mixture and mix on low for 2 minutes.
  6. Pour the remaining liquid mixture in and mix on medium for another 2 minutes. Scrap the sides of the bowl when necessary.
  7. Divide the cake batter into the three prepared cake pans and bake for approximately 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Allow the cake layers to cool for 10 minutes and then invert them on a cooling rack to fully cool.

Cream Cheese Buttercream

  1. In the bowl of a stand mixer beat the butter and cream cheese on high speed with the paddle attachment until light and fluffy, approximately 10 minutes.

  2. Add the icing sugar, salt, and vanilla extract and mix on low until combined.

  3. Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.

Cake Assembly

  1. Level each cooled cake layer in half with a cake leveler or serrated knife. This is optional.

  2. Place one leveled layer of orange blossom cake on a cake board, plate, and/or cake turntable. Top with approximately ¾ cup of buttercream and ¼ cup of orange marmalade.

  3. Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes. Remember that if at any point the cake or frosting starts to feel unstable, stop what you are doing and place both in the fridge to chill.

  4. Cover the cake with another layer of buttercream and very roughly smooth the sides with a cake smoother.

  5. Decorate the cake as you please. I used the tip of my offset spatula and very lightly dragged horizontal lines from the bottom going up and around the entire cake. The bottom has a little bit of Drenched In Diamonds glittery sugar and the top is covered with thin orange slices and fresh flowers. Enjoy!


* Use 2 tbsp. of orange zest if you do not have orange blossom water

  • Prep Time: 2 Hours
  • Cook Time: 30 Minutes
  • Category: Cakes
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 Slice
  • Calories: 1097
  • Sugar: 125 Grams
  • Sodium: 814 Miligrams
  • Fat: 56 Grams
  • Saturated Fat: 29 Grams
  • Unsaturated Fat: 22 Grams
  • Trans Fat: 3 Grams
  • Carbohydrates: 149 Grams
  • Fiber: 1 Gram
  • Protein: 5 Grams
  • Cholesterol: 129 Miligrams