Have you ever wondered how to capture the essence of sunshine in a dessert? The Orange Velvet Cake does just that, combining the zesty brightness of oranges with a velvety soft crumb and a luscious orange-infused cream cheese frosting. This cake is a delightful twist on the classic red velvet, offering a refreshing citrus flavor that’s perfect for any occasion.
Incorporating the focus keyword Orange Velvet Cake early on, this recipe promises a moist and flavorful treat that stands out in both taste and appearance. Whether you’re celebrating a special event or simply indulging in a sweet craving, this cake is sure to impress.
Why You’ll Love This Recipe
- Velvety Texture: The combination of cream cheese and butter in the batter ensures a soft and tender crumb.
- Citrus Delight: Infused with concentrated orange juice and orange zest, every bite bursts with fresh citrus flavor.
- Stunning Presentation: The optional orange coloring gel gives the cake a vibrant hue, making it as beautiful as it is delicious.
- Frosting Versatility: The orange cream cheese frosting provides a tangy, sweet contrast that enhances and balances the cake’s vibrant citrus flavor.
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, at room temperature
- 3 cups (342g) cake flour
- 2 teaspoons (8g) baking powder
- ½ teaspoon (3g) baking soda
- ½ teaspoon (3g) salt
- ½ cup (120ml) milk
- ½ cup (120ml) concentrated orange juice, thawed (do not add water)
- ¼ cup (60ml) vegetable oil (e.g., canola oil)
- Zest from one orange (optional)
- 1 tablespoon orange extract
- Orange coloring gel (optional, for desired shade)
For the Orange Cream Cheese Frosting:
- 3 sticks (339g) unsalted butter, softened
- 16 oz (452g) full-fat cream cheese, softened
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- ½ teaspoon salt
- 7 cups (805g) powdered sugar (adjust to taste)
- Orange coloring gel (optional)
How to Make Orange Velvet Cake
- Oven & Pan Prep: Set your oven to 325°F (163°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper for easy release.
- Dry Ingredient Preparation: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside for later use.
- Mixing the Wet Ingredients: In a separate bowl, whisk together the milk, thawed concentrated orange juice, vegetable oil, orange extract, and orange zest until well combined.
- Cream Butter & Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese together until smooth.
- Add Sugar & Eggs: Gradually add the sugar, beating until light and fluffy. Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next.
- Combining Mixtures: Gradually alternate adding the dry and wet mixtures to the creamed base, starting and ending with the dry ingredients. Mix just until everything is incorporated.
- Add Coloring (Optional): If using orange coloring gel, add it now to achieve the desired shade.
- Bake: Divide the batter evenly among the prepared pans. Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 5-10 minutes, then turn them out onto wire racks to cool completely.
Helpful Tips
- Temperature Matters: For best results, make sure all ingredients are at room temperature to create a smooth, cohesive batter.
- Mindful Mixing: Avoid overmixing the batter to maintain a light and tender crumb.
- Use Fresh Zest: Fresh orange zest enhances the citrus flavor; avoid the white pith to prevent bitterness.
- Chill the Frosting: If the frosting becomes too soft, refrigerate it for a few minutes to firm up before using.
Substitutions and Variations
- Cake Flour Substitute: If you don’t have cake flour, for each cup needed, use 1 cup minus 2 tablespoons of all-purpose flour plus 2 tablespoons of cornstarch.
- Flavor Variations: Experiment with lemon or lime zest and extracts for different citrus profiles.
- Frosting Alternatives: Try pairing the cake with chocolate buttercream or a simple vanilla glaze for a different taste experience.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the cake layers in advance. Wrap them tightly in plastic wrap and store at room temperature for up to 2 days or freeze for up to a month.
How should I store leftovers?
Store the assembled cake in the refrigerator due to the cream cheese frosting. Allow it to sit at room temperature for a couple of hours before serving to restore the ideal texture and flavor.
Can I use fresh orange juice instead of concentrated?
Concentrated orange juice provides a more intense flavor. If using fresh juice, consider reducing it to concentrate the flavor or adding additional orange zest.
Storage Instructions
- Refrigeration: Store the frosted cake in the refrigerator for up to 5 days.
- Freezing: Unfrosted cake layers can be frozen for up to a month. Thaw at room temperature before frosting.
- Serving: For optimal flavor and texture, bring the cake to room temperature before serving.
Conclusion
This Orange Velvet Cake is a delightful fusion of bright citrus flavor and velvety texture, making it a standout dessert for any occasion. The orange cream cheese frosting adds a tangy sweetness that perfectly complements the cake’s richness.
Ready to bring a burst of sunshine to your table? Try this recipe and share your experience in the comments below. Don’t forget to explore our other citrus-inspired desserts for more zesty delights!
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Orange Velvet Cake with Orange Cream Cheese Frosting
- Total Time: ~1 hour 20 minutes
- Yield: 15 slices 1x
Description
Orange Velvet Cake is a soft, citrusy dessert with zesty flavor and smooth orange cream cheese frosting. A bright and crowd-pleasing cake—try it today!
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, at room temperature
3 cups (342g) cake flour
2 teaspoons (8g) baking powder
½ teaspoon (3g) baking soda
½ teaspoon (3g) salt
½ cup (120ml) milk
½ cup (120ml) concentrated orange juice, thawed (do not add water)
¼ cup (60ml) vegetable oil (e.g., canola oil)
Zest from one orange (optional)
1 tablespoon orange extract
Orange coloring gel (optional, for desired shade)
For the Orange Cream Cheese Frosting:
3 sticks (339g) unsalted butter, softened
16 oz (452g) full-fat cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon orange extract
½ teaspoon salt
7 cups (805g) powdered sugar (adjust to taste)
Orange coloring gel (optional)
Instructions
- Oven & Pan Prep: Set your oven to 325°F (163°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper for easy release.
- Dry Ingredient Preparation: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside for later use.
- Mixing the Wet Ingredients: In a separate bowl, whisk together the milk, thawed concentrated orange juice, vegetable oil, orange extract, and orange zest until well combined.
- Cream Butter & Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese together until smooth.
- Add Sugar & Eggs: Gradually add the sugar, beating until light and fluffy. Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next.
- Combining Mixtures: Gradually alternate adding the dry and wet mixtures to the creamed base, starting and ending with the dry ingredients. Mix just until everything is incorporated.
- Add Coloring (Optional): If using orange coloring gel, add it now to achieve the desired shade.
- Bake: Divide the batter evenly among the prepared pans. Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 5-10 minutes, then turn them out onto wire racks to cool completely.
Notes
Substitute cake flour with all-purpose flour + cornstarch (1 cup AP flour minus 2 tbsp + 2 tbsp cornstarch).
Store assembled cake in fridge.
Bring to room temp before serving.
Use fresh zest for best flavor.
Chill frosting if too soft to work with.
- Prep Time: 20 minutes + Time (Cooling & Decorating): 30 minutes
- Cook Time: 28–30 minutes