Brenda Gaines’ Orange Slice Cake Recipe: Southern Citrus Infusion

This Southern classic transforms humble ingredients into a moist, citrus-infused cake that’s been a family favorite for generations.

The secret lies in the thinly sliced oranges that bake directly into the batter, creating pockets of sweet, tangy flavor in every bite. A simple syrup soak after baking ensures the cake stays perfectly moist for days.

With just 15 minutes of prep and basic pantry staples, this recipe delivers restaurant-quality results with minimal effort.

Serve it plain, dusted with powdered sugar, or topped with whipped cream for a dessert that’s as impressive as it is easy.

Ingredients for Brenda Gantt Orange Slice Cake

Basic pantry staples plus fresh oranges create this Southern citrus masterpiece.

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The oranges must be navel variety—thin-skinned, seedless, and sweet. Look for fruit with bright, unblemished peel at local farmers markets or well-stocked grocery stores. Organic is ideal (no wax coating), but conventional works if scrubbed thoroughly. Slice them paper-thin—a mandoline or sharp chef’s knife is essential for even baking. The butter should be high-quality European-style for superior flavor and texture.

No buttermilk? Whole milk plus 1 tbsp white vinegar per cup does the trick. Out of fresh oranges? Mandarin oranges work in a pinch (adjust sugar down slightly). For a denser texture, substitute half the flour with cake flour. The syrup can be made with bottled orange juice, but fresh delivers brighter, more authentic flavor that defines this Southern classic.

The cake keeps 4-5 days at room temperature wrapped tightly in plastic—actually improves with age. Freeze slices for up to 3 months (thaw at room temperature). Always dust with powdered sugar just before serving for that professional bakery finish.

Step-by-Step Instructions for Orange Slice Cake

Master this Southern classic with precise technique and perfect citrus infusion.

Step 1: Prepare the Orange Slices and Syrup

Thinly slice the 2 whole Navel Oranges with peel intact, removing any seeds. The slices should be about ⅛-inch thick for even cooking and presentation. Set aside the prettiest slices for topping the finished cake.

In a small saucepan, combine the 0.5 cup Fresh Orange Juice with ½ cup of the 1.5 cups Granulated Sugar. Simmer over medium heat for 3-4 minutes until the sugar dissolves completely and the mixture becomes slightly syrupy. This creates a glossy glaze for the oranges.

Step 2: Create the Cake Batter

Cream the 0.75 cup Unsalted Butter with the remaining 1 cup Granulated Sugar in a stand mixer on medium-high speed for 4-5 minutes until light and fluffy. The mixture should nearly triple in volume and turn pale yellow—this incorporates air for a tender crumb.

Add the 4 whole Large Eggs one at a time, mixing thoroughly after each addition. Then alternate adding the 2 cups All-Purpose Flour (sifted with 1 tsp Baking Powder, 0.5 tsp Baking Soda, and 0.5 tsp Salt) and the 1 cup Buttermilk, beginning and ending with flour. Stir in the 1 tsp Vanilla Extract.

Step 3: Layer and Bake the Cake

Pour half the batter into a greased and floured 10-inch tube pan or Bundt pan. Arrange a single layer of orange slices on top, slightly overlapping. Pour the remaining batter over the oranges, spreading gently to cover.

Bake at 325°F for 55-65 minutes or until a toothpick inserted comes out clean. The cake is done when it pulls slightly from the pan edges and springs back when lightly pressed. Avoid opening the oven during the first 40 minutes to prevent sinking.

Step 4: Glaze and Finish

Immediately after removing from the oven, use a skewer to poke holes all over the cake. Slowly pour the warm orange syrup evenly over the surface, allowing it to soak in. This step infuses moisture and intensifies the citrus flavor throughout.

Let the cake cool in the pan for 20 minutes, then invert onto a wire rack. Once completely cooled, dust with 0.5 cup Powdered Sugar and top with the reserved orange slices for a stunning presentation. The glaze should create a sticky, glossy finish that glistens under the sugar dusting.

Serving Suggestions for This Recipe

Classic Presentation

Serve this cake on a vintage glass cake stand—the glossy orange slices on top deserve to be shown off. I love using my grandmother’s cut crystal stand for that extra Southern charm. A light dusting of powdered sugar just before serving adds a final touch. 💛

Whipped Cream Pairing

Offer a bowl of freshly whipped cream on the side. I whip 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla for a light, sweet topping. The cool cream balances the cake’s citrus warmth beautifully.

Tea Time Favorite

This cake shines at afternoon tea. Pair it with a hot cup of Earl Grey or Orange Pekoe—the bergamot and citrus notes complement each other perfectly. I always brew mine with 1 tsp loose leaves per cup for full flavor.

Holiday Dessert Board

Include slices on a dessert charcuterie board with other Southern classics like pecan pralines and shortbread cookies. Add fresh berries for color contrast. This makes a stunning centerpiece for gatherings.

Ice Cream Companion

A scoop of vanilla bean ice cream alongside a warm slice turns this into a decadent dessert. I recommend Blue Bell or Jeni’s for premium quality. The contrast of temperatures and textures is divine.

Brunch Option

Serve at brunch with a mimosa bar. The cake’s citrus notes pair wonderfully with fresh-squeezed orange juice and champagne. I slice it into smaller portions for easy sharing. ✨

Frequently Asked Questions