Bring a burst of sunshine to your dessert table with this Orange Velvet Cake. Soft, moist, and velvety, it combines the bright zestiness of oranges with a rich, creamy orange-infused cream cheese frosting. A fresh twist on classic red velvet, this cake is perfect for birthdays, holidays, or any special occasion.
Why You’ll Love This Cake
- Velvety Soft Texture: Cream cheese and butter in the batter create a tender, light crumb.
- Citrus Bliss: Concentrated orange juice, zest, and optional coloring gel make each slice vibrant and flavorful.
- Beautiful Presentation: The bright orange hue and smooth frosting make it a showstopper.
- Frosting Flexibility: Tangy orange cream cheese frosting balances the sweet, citrusy cake perfectly.
Ingredients
For the Cake:
- 8 oz (226g) full-fat cream cheese, softened
- 1½ sticks (168g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 3 cups (342g) cake flour
- 2 tsp (8g) baking powder
- ½ tsp (3g) baking soda
- ½ tsp (3g) salt
- ½ cup (120ml) milk
- ½ cup (120ml) concentrated orange juice, thawed
- ¼ cup (60ml) vegetable oil
- Zest from 1 orange (optional)
- 1 tbsp orange extract
- Orange coloring gel (optional)
For the Orange Cream Cheese Frosting:
- 3 sticks (339g) unsalted butter, softened
- 16 oz (452g) full-fat cream cheese, softened
- 1 tsp vanilla extract
- 1 tsp orange extract
- ½ tsp salt
- 7 cups (805g) powdered sugar, adjust to taste
- Orange coloring gel (optional)
Instructions
- Prep Oven & Pans: Preheat oven to 325°F (163°C). Grease and flour three 8-inch round cake pans; line with parchment paper.
- Mix Dry Ingredients: Sift together cake flour, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients: In a bowl, whisk milk, concentrated orange juice, oil, orange extract, and zest.
- Cream Butter & Cream Cheese: Beat butter and cream cheese in a large bowl until smooth.
- Add Sugar & Eggs: Beat in sugar until fluffy. Add eggs one at a time, mixing fully after each.
- Combine Mixtures: Alternate adding dry and wet ingredients to the creamed mixture, starting and ending with dry. Mix gently until combined.
- Add Coloring (Optional): Add orange gel for desired shade.
- Bake: Divide batter evenly among pans. Bake 28–30 minutes, or until a toothpick comes out clean. Cool in pans 5–10 minutes, then transfer to wire racks.
- Frost: Prepare the frosting by beating butter, cream cheese, extracts, salt, and powdered sugar until smooth. Frost cooled layers as desired.
Tips & Tricks
- Room Temperature Ingredients: Ensures smooth, even batter.
- Mindful Mixing: Avoid overmixing for a tender crumb.
- Fresh Zest: Boosts citrus flavor; avoid pith for bitterness.
- Chill Frosting: Refrigerate if too soft to spread easily.
Storage
- Refrigerate: Store frosted cake up to 5 days. Bring to room temp before serving.
- Freeze: Unfrosted layers up to 1 month; thaw before frosting.
This Orange Velvet Cake is a show-stopping dessert that combines bright citrus flavor with a soft, velvety texture. Perfect for any celebration, it’s a treat that looks as amazing as it tastes.