White Chocolate Orange Cake

Recipe by Mirj2338
READY IN: 45mins




  • Preheat oven to 350°F Line a 9 x 13-inch baking pan with parchment paper.
  • Using a Microplane zester, remove the zest from the orange. Set aside 1 tablespoon for the cake and leave the rest for the icing.
  • Juice the orange. Keep 1/4 cup for the cake and leave the rest for the icing.
  • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In a large bowl, cream together the butter and sugar.
  • Add the eggs, one at a time, beating until combined.
  • Beat in 1/4 cup orange juice and the buttermilk or sour milk (see Note).
  • Add the dry ingredients to the wet ingredients.
  • Beat for 3 minutes on medium speed.
  • Fold in the orange zest (reserve the remaining zest for the icing).
  • Pour the batter into the prepared baking pan.
  • Sprinkle the white chocolate chips on top of the batter.
  • If they do not sink in, tap pan gently once on the counter.
  • Bake for 20 to 25 minutes until lightly browned and cake tests done in center.
  • Glaze:
  • While cake is baking, melt the orange marmalade and butter in the microwave about for 45 seconds.
  • Stir to combine.
  • Brush the glaze over the top of the warm cake as soon as it comes out of the oven.
  • Then let cake cool on a rack to room temperature before adding icing.
  • Icing:
  • Combine the confectioners' sugar with the cream cheese and about 1 teaspoon of orange juice until smooth.
  • Add a little more juice or milk if too stiff.
  • Mix in the remaining orange zest.
  • Scrape into a zip-top bag, press out the air, and seal.
  • Cut a small corner from the bottom of the bag and drizzle the icing over the top of the cooled orange cake in a zig-zag pattern.
  • Note: You can easily make sour milk: Measure 1 tablespoon of lemon juice or distilled vinegar into a 1 cup measure, then add enough milk to make 1 cup. Plain yogurt may also be substituted for the buttermilk or sour milk.