Orange Grilled Buttermilk Cake

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8 large oranges

1 ½ cups of flour

1 ½ teaspoons of baking powder

½ teaspoon of salt

8 tablespoons (1 stick) of challenge butter, melted

1 cup of sugar

2 large eggs, plus one yolk at room temperature

1 teaspoon of ground ginger

¾ cup of buttermilk

4 ounces of challenge cream cheese (cream cheese frosting)

4 tablespoons of salted challenge butter, plus 2 tablespoons melted to grill fruit (cream cheese frosting)

1 cup of powdered sugar (cream cheese frosting)

½ teaspoon of almond extract (cream cheese frosting)

8 strawberries (cream cheese frosting)

16 red grapes (cream cheese frosting)

fresh mint (optional) (cream cheese frosting)


1. Preheat grill to 350 degrees.

2. Prepare oranges by slicing off the top third of orange. Use a metal spoon, or a grapefruit spoon, to remove the fruit to create an orange shell. Cut a thin orange slice and reserve for garnish. Using a citrus zester, grate 1 tablespoon of zest to use in cake.

3. Combine flour baking powder and salt, set aside.

4. Place butter and sugar in a stand mixture, cream together until light and fluffy.

5. Add orange zest and ginger.

6. Slowly beat in the eggs, one at a time until well incorporated. Scrape down sides with rubber spatula as needed.

7. Next alternate between the buttermilk and flour, slowly adding them to the mixture. Scrape down the sides of bowl as needed.

8. Spoon batter into the orange shells. Place filled oranges on a foil pan and cover with foil. Bake on grill for 40 minutes. Cool cakes before frosting

9. Place strawberries and grapes on skewers and brush with melted butter. Grill until marks appear, about 3-4 minutes on each side.

10. To create Almond Cream Cheese Frosting, mix together cream cheese and butter. Slowly add the sugar and extract. Mix until light and fluffy.

11. To serve, spread tops of cakes with a frosting. Garnish each cake with the reserved orange slice, grilled fruit, and fresh mint if desired.

Bon Appetit!

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