Orange Birthday Cake with Piped Swiss Meringue Buttercream

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With soft, fluffy orange layers and a delicate orange Swiss meringue buttercream, this orange birthday cake is both elegant and crowd-pleasing. Bonus? It’s not too sweet and not too heavy — just the perfect balance of citrus brightness and silky smooth frosting.

A frosted orange cake on the table. — Birthday Cake Orange with Orange Swiss Meringue Buttercream.

When I ran my cake business, I had plenty of popular flavors, but my Orange Cake had a special place on the menu. It was bright, citrusy, incredibly moist, and flavorful, thanks to the perfect combination of fresh orange juice and zest. But the funny thing? This cake wasn’t just popular—it became a tradition for a certain group of friends.

It all started with an order for a 30th birthday. The group of ladies celebrating absolutely loved the cake, and when the next 30th birthday rolled around, they ordered the exact same one. And then, for the next one? Again, the same orange cake! They even started calling it their “Orange Birthday Cake”, and from that moment on, that name just stuck.

Why you’ll love this orange birthday cake?

Fresh Citrus Flavor – Made with real orange juice and zest in both the cake and the buttercream.
Not Too Sweet – The Swiss meringue buttercream is lighter and silkier than traditional American-style frosting.
Versatile – Bake it as a layer cake, sheet cake, or even cupcakes. The batter is super adaptable.

A slice of orange cake on the plate. — Birthday Cake Orange with Orange Swiss Meringue Buttercream.

Ingredients and substitutes

For the Orange Cake
- Cake flour – Gives a light, tender crumb. You can use all-purpose flour with 2 tablespoons replaced by cornstarch, but cake flour is best for soft layers.
- Unsalted butter – The only fat in this cake. Use softened butter for proper creaming. Do not substitute with oil — this cake relies on butter for structure and flavor.
- Sugar – Granulated white sugar helps aerate the butter during creaming. Do not reduce too much, or the texture may suffer.
- Eggs – Use large eggs at room temperature. They help emulsify and give structure.
- Orange juice – Freshly squeezed is best. Bottled juice works in a pinch, but may taste flatter.
- Orange zest – Zest adds bold, aromatic citrus flavor. Always zest before juicing.
- Milk – Whole milk adds moisture and richness. You can use 2%, but don’t use non-dairy milk unless you’ve tested it.
- Orange extract – Optional, but boosts orange flavor beautifully. Use a good-quality natural extract if possible.
- Vanilla extract – Optional but adds warmth that complements citrus.
- Baking powder + baking soda – The combo helps achieve lift and a light texture. Don’t skip either.
- Salt – Enhances flavor and balances sweetness.
- Orange gel food color – Optional, but gives the cake a beautiful warm hue. Just a small amount is enough.
For the Orange Swiss Meringue Buttercream
- Egg whites – Make sure there’s no yolk at all. Use carton whites if preferred.
- Sugar – Granulated white sugar; don’t sub with brown or coconut sugar.
- Unsalted butter – Room temperature butter makes it silky smooth.
- Orange zest + extract – Zest for freshness, extract for concentrated flavor.
- Salt – Just a pinch to balance it all out.

Ingredients for orange cake recipe. — Ingredients: Layer cake recipe with Orange and SMBC

Step-by-step: Easy orange birthday cake recipe

Pan size: Two 8-inch round cake pans

Step 1: Prepare the Orange Cake

Preheat oven to 160°C (320°F). Grease and line two 8-inch round cake pans with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a stand mixer, beat butter and sugar on medium-high for 2–3 minutes until light and fluffy. Add eggs one at a time, beating well after each. Scrape down the sides of the bowl.
Add the dry ingredients to the butter mixture in three parts, alternating with the wet mixture, starting and ending with the flour. Add the orange gel food color along with the wet ingredients. Mix until just combined — do not overmix.
Divide batter evenly between the pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Cool cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Progress pictures making orange layer cake. — Birthday Cake Orange with Orange Swiss Meringue Buttercream.

Step 2: Make the Orange Swiss Meringue Buttercream

Combine egg whites and sugar in a heatproof bowl (or stand mixer bowl) set over a pot of simmering water.
Whisk constantly until the sugar is fully dissolved (rub between fingers to check).
Transfer to a stand mixer and whip until stiff, glossy peaks form and the bowl is cool to the touch.
Start adding butter, one cube at a time, beating until smooth.
Add orange zest, extract, and a pinch of salt. Beat until light and fluffy.

Progress pictures collage for making Swiss meringue buttercream. — Buttercream Frosting – Swiss Meringue with Egg Whites

Step 3: Assemble and Frost

Trim the tops of the cakes if domed.
Place one cake layer on a stand or board. Add a layer of buttercream and spread evenly.
Top with the second cake and apply a thin crumb coat all around. Chill for 15 minutes.
Frost with the remaining buttercream and decorate as desired — pipe rosettes, smooth sides, or top with candied orange slices.

Progress pictures frosting an orange cake. — Birthday Cake Orange with Orange Swiss Meringue Buttercream.

Tips for Success

Zest first, juice second — always.
Don’t let any yolk get into the egg whites, or the meringue won’t whip properly.
If your buttercream curdles while mixing — keep going! It will come together once the butter emulsifies.
Chill the layers before stacking if your kitchen is warm or your frosting is soft.

A frosted orange cake with SMBC. — Birthday Cake Orange with Orange Swiss Meringue Buttercream.

Serving & Storage

Serve slightly chilled or at room temperature.
Store in the fridge for up to 4 days in an airtight container.
Freeze cake layers (unfrosted) for up to 2 months. Thaw and frost fresh.

Sliced layers of orange cake with white frosting. — Layer cake recipe with Orange and SMBC

A slice of orange-flavored cake. — Birthday Cake Orange with Orange Swiss Meringue Buttercream.

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Frequently asked questions

How long will this orange cake keep?

The unfrosted cake layers will stay fresh for up to four days at cool room temperature, but they will stay longer if kept in the fridge.
The cake layer without frosting can be frozen for up to a month or more. Once frosted, the cake is best kept in the fridge because the Swiss meringue buttercream (SMBC) has egg whites, which are considered perishable.
In good weather, a cake frosted with SMBC can be kept at room temperature for up to 2 days.

Can I use store-bought orange juice?

Fresh juice is best — but you can use no-pulp orange juice in a pinch. Add a bit of zest to boost flavor.

Can I make this cake in one pan?

You can bake it in a single tall 8-inch or 9-inch pan and slice it in half, but you’ll need to adjust the bake time.

Is Swiss meringue buttercream safe to eat?

Yes! The egg whites are cooked to 160°F (71°C) during the double boiler step, making them food-safe.

Can I color the buttercream?

Absolutely! A few drops of orange or peach gel color will intensify the look without affecting the flavor.

Veena Azmanov