Brenda Gantt’s Orange Slice Cake Recipe: Old-Fashioned Southern Sweetness

There’s something timeless about a Southern orange slice cake—moist, citrus-kissed, and loaded with nostalgic charm. This recipe captures the warmth of old-fashioned baking with a modern touch for perfect results every time.

The secret lies in the orange slices, which soften as they bake, infusing the cake with bright, natural flavor. A simple syrup glaze locks in moisture and adds a glossy finish that makes each bite irresistibly tender.

With just a handful of pantry staples and 30 minutes of prep, you’ll have a cake that tastes like it came from a country kitchen. The texture is soft yet sturdy, ideal for serving at gatherings or enjoying with coffee.

Serve it plain or dusted with powdered sugar for a dessert that feels both humble and special. Here’s how to make it at home.

Ingredients for Brenda Gantt Orange Slice Cake

Pantry staples, citrus, and a touch of nostalgia make this cake unforgettable.

The oranges are everything. Navel oranges have the perfect sweetness and thin skins that soften beautifully during baking. Most supermarkets carry them year-round, but winter months bring the juiciest fruit. The buttermilk adds that signature Southern tang—full-fat from the dairy section works best. For the flour, King Arthur or Pillsbury are reliable brands that give consistent results every time.

No buttermilk? Stir 1 tbsp lemon juice or vinegar into regular milk and let it sit 5 minutes. Swapping vegetable oil for melted butter changes the texture slightly but works in a pinch. Want extra citrus flavor? Zest one orange and add it to the batter. The powdered sugar topping is optional—this cake is plenty sweet without it (and honestly tastes more authentic without).

This cake stays moist for 3-4 days at room temperature in an airtight container. For longer storage, wrap slices individually and freeze for up to 3 months. The flavors actually deepen after a day, making it perfect for making ahead.

Step-by-Step Instructions for Orange Slice Cake

This Southern classic comes together with simple steps and delivers impressive results every time.

Step 1: Prepare the Oranges and Pan

Thinly slice the 2 whole Navel Oranges unpeeled into ⅛-inch rounds, discarding the very ends. This thinness ensures the slices cook through and soften beautifully in the cake. Set the slices aside while you prepare the pan.

Generously grease a 10-inch tube pan or Bundt pan with 0.5 cup Unsalted Butter, making sure to coat every crevice. I use a pastry brush to get into all the details of the pan. This prevents sticking and helps the cake release cleanly after baking.

Step 2: Make the Cake Batter

In a large bowl, whisk together the 3 cups All-Purpose Flour, 1 tsp Baking Soda, 0.5 tsp Salt, and 1 tsp Ground Cinnamon. Sifted flour ensures a light, even crumb in the finished cake. In a separate bowl, combine 2 cups Granulated Sugar with 1 cup Vegetable Oil and beat until well mixed.

Add the 4 whole Large Eggs one at a time, beating well after each addition. Then stir in 1 cup Buttermilk and 2 tsp Vanilla Extract. The buttermilk adds richness and tenderness to this old-fashioned cake. Fold the dry ingredients into the wet mixture until just combined—overmixing creates a tough cake.

Step 3: Layer and Bake

Pour half of the batter into the prepared pan, spreading it evenly. Arrange half of the orange slices in a single layer over the batter. Pour the remaining batter over the oranges, then top with the remaining orange slices, overlapping slightly if needed.

Bake at 325°F for 1 hour to 1 hour 15 minutes or until a toothpick inserted near the center comes out clean. The low and slow baking ensures the cake cooks through without browning too quickly. The orange slices will become tender and slightly caramelized.

Step 4: Cool and Serve

Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely. This brief cooling period helps the cake set enough to release cleanly from the pan without breaking apart.

Once completely cooled, dust with 0.25 cup Powdered Sugar if desired. The orange slices create a beautiful, moist cake with a perfect balance of sweetness and citrus flavor. Serve at room temperature for the best texture and flavor.

Perfect Pairings for This brenda gantt orange slice cake

Beverage Pairings

This cake’s bright citrus flavor pairs beautifully with a hot cup of coffee—the bitterness balances the sweetness perfectly. I love it with a medium roast like Starbucks’ Breakfast Blend. For tea lovers, a black tea such as Earl Grey adds a complementary bergamot note. 🍷

Dessert Wine

A chilled glass of Moscato d’Asti enhances the orange notes with its fruity, slightly effervescent profile. For something stronger, try a late-harvest Riesling—its honeyed sweetness mirrors the cake’s citrus glaze without overpowering it.

Fresh Toppings

Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream to add creaminess. Fresh berries like raspberries or blackberries provide a tart contrast. I often sprinkle toasted pecans on top for a Southern crunch. 💫

Savory Balance

For brunch, pair this cake with sharp cheddar cheese and smoked ham to create a sweet-savory harmony. The saltiness of the cheese cuts through the cake’s richness, making each bite more satisfying.

Seasonal Variations

In summer, serve with lemon sorbet for a refreshing citrus duo. During the holidays, a spiced chai latte complements the cinnamon in the batter. Honestly, this cake works year-round with the right pairing.

Frequently Asked Questions