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Tangerine Buttermilk Cake with Vanilla Bean Icing

The best thing about a bundt cake is that it reminds me of a big fancy donut. I like donuts, and boy do I like cake! So,  what better way to celebrate a birthday? Yep, that’s right cue the birthday song and light the candles!

Tangerine Buttermilk Cake with Vanilla Bean Icing | BourbonandHoney.comMy twin sister and I have always celebrated our birthdays together and this year, will be no exception!

To kick off the celebration, I’ve made us a delicious tangerine buttermilk birthday cake that is light, flavorful and fresh.

Tangerine Buttermilk Cake with Vanilla Bean Icing | BourbonandHoney.com

The cake can be made ahead, covered and stored at room temperature for up to 3 days. Making it the perfect thing to bake when your birthday unfortunately happens to land in the middle of the week.

So, make a wish, blow out the candles and let’s eat some cake!

Tangerine Buttermilk Cake with Vanilla Bean Icing | BourbonandHoney.com

Happy Birthday Sis!

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Tangerine Buttermilk Cake with Vanilla Bean Icing

Tangerine Buttermilk Cake with Vanilla Bean Icing | BourbonandHoney.com
Print Recipe

This Tangerine Buttermilk Cake is the perfect way to celebrate a birthday. It’s light, flavorful and fresh!

  • Author: Kristen Olson
  • Prep Time: 30 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 16 Servings 1x
  • Category: Dessert, Cake

Ingredients

Scale
  • Tangerine Buttermilk Cake
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup buttermilk
  • 1/4 cup fresh tangerine juice
  • 2 tablespoons finely grated tangerine zest
  • 1/2 vanilla bean, split
  • 1 cup butter, softened
  • 2 1/4 cups granulated sugar
  • 6 large eggs
  • Tangerine Glaze
  • 1/2 cup granulated sugar
  • 1/3 cup fresh tangerine juice, strained
  • Vanilla Icing
  • 1 cup powdered sugar
  • 1/2 vanilla bean, split, seeds scraped
  • 2 tablespoons heavy cream

Instructions

  1. Heat oven to 350ºF. Grease and flour a 12-cup Bundt cake pan; set aside.
  2. In a medium bowl, whisk together flour, baking soda, and salt. In a 2-cup glass measuring cup, stir together buttermilk, tangerine juice, zest and seeds from half the vanilla bean.
  3. In a large bowl, using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. With mixer on low, add flour mixture in three additions, alternating with two additions of buttermilk and tangerine mixture and beat to combine.
  4. Spoon batter into prepared pan, smooth top, and firmly tap pan on a flat surface to remove air bubbles.
  5. Bake 55 to 65 minutes, or until a toothpick inserted in center of cake comes out clean.
  6. Cool in pan on a cooling rack, 30 minutes. Run a knife around the edge of the pan to release. Invert cake on cooling rack and carefully remove pan.
  7. In a small bowl, stir together sugar and tangerine juice until the sugar is dissolved. Using a pastry brush, brush the glaze on the warm cake until absorbed; cool completely, about 1 hour.
  8. In a medium bowl, whisk together powdered sugar, the seeds from half the vanilla bean and the whipping cream. Add additional cream, one teaspoon at a time, to get desired consistency. Drizzle over the cake before serving.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 386
  • Sugar: 44g
  • Sodium: 344mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Carbohydrates: 61g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 112mg

Did you make this recipe?

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Tangerine Buttermilk Cake with Vanilla Bean Icing | BourbonandHoney.com

What’s your favorite kind of birthday cake?

Here are a couple other delicious looking cakes from around the web…
Lemon Cake with Raspberry Filling from Bourbon and Honey
Tangerine Ricotta Pound Cake with Rhubarb Compote from Baker Bettie
Olive Oil Cake with Candied Orange from Bon Appetit

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Comments

  1. Andi Bidwell says

    Happy Birthday to you and your sister, Kristen.

    A tangerine cake sounds wonderful to me and yours looks like it has perfect pound-cake like texture. If we had a Bundt pan, in our rental condo in Oceanside, I could try it but we don’t. We don’t have bread pans either but we did get a couple of wine glasses this year.