Orange Velvet Cake with Orange Cream Cheese Frosting

Orange Velvet Cake is the perfect combination of rich flavor and soft, melt-in-your-mouth texture that makes every bite unforgettable. This beautifully moist cake is infused with bright citrus notes from concentrated orange juice and zest, balanced by a creamy, tangy frosting. Whether you are baking for a celebration or simply treating yourself, this cake delivers bakery-quality results right from your kitchen. Its vibrant color and velvety crumb make it as visually stunning as it is delicious. If you love citrus desserts with a creamy twist, this recipe will quickly become one of your favorites.

Why You’ll Love This Orange Velvet Cake 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

1. 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.
2. Dry Ingredient Preparation: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside for later use.
3. 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.
4. Cream Butter & Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese together until smooth.
5. 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.
6. 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.
7. Add Coloring (Optional): If using orange coloring gel, add it now to achieve the desired shade.
8. 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.
9. 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.

Final Thoughts

Thank you so much for spending time in the kitchen with this Orange Velvet Cake recipe. It is truly one of those desserts that feels special yet is surprisingly easy to make. The soft texture, bright citrus flavor, and creamy frosting come together in a way that is both comforting and impressive. I hope you enjoy every step of baking and every bite of this delicious cake. Wishing you happy baking moments and sweet memories to share with your loved ones.

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Orange Velvet Cake with Orange Cream Cheese Frosting

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★★★★★

5 from 1 reviews

• Author: Lisa
• Total Time: 1 hour 20 minutes
• Yield: 15 serving 1x
• Diet: Vegetarian

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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!

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Ingredients

Scale 1x2x3x

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)

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Instructions

1. Preheat your oven to 325°F (163°C). Grease and flour three 8-inch cake pans, and line the bottoms with parchment paper circles for easy removal.
2. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt for about 30 seconds. Set aside.
3. In a separate bowl, combine the milk, vegetable oil, thawed concentrated orange juice, orange extract, and orange zest. Mix well and set aside.
4. In a large mixing bowl, beat the softened butter and cream cheese at medium speed until smooth and creamy.
5. Gradually add the sugar and continue mixing for 2–3 minutes until light and fluffy.
6. Add the eggs one at a time, mixing well after each addition until fully incorporated. If using orange coloring gel, you can add it during this step or at any point while mixing.
7. With the mixer on low speed, alternately add the dry ingredients and the wet mixture, starting and ending with the dry ingredients. (Add the dry mixture in three parts and the wet mixture in two parts.) Mix just until everything is combined, then briefly increase speed to ensure a smooth batter.
8. Evenly divide the batter between the prepared pans.
9. Bake for 28–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cakes cool in the pans for 5–10 minutes, then turn them out onto a wire rack to cool completely.
10. This recipe yields about 8 cups of batter and can also be used for cupcakes, though they will have minimal doming.

Orange Cream Cheese Frosting

1. Beat the softened butter on low to medium speed until smooth.
2. Add the softened cream cheese and mix until fully combined and creamy.
3. Stir in the vanilla and orange extracts.
4. Gradually add the powdered sugar, mixing on low speed until incorporated. Add a small amount of orange coloring gel if desired.
5. Continue mixing on low to medium speed until the frosting is smooth and fluffy.
6. Refrigerate the frosting until needed. If prepared ahead of time, allow it to sit at room temperature before using, then mix again if necessary.

Notes

Assembly

1. Once the cake layers are completely cooled, place the first layer on a cake stand or serving plate.
2. Spread a layer of orange cream cheese frosting over the top. Add the second layer and repeat the process.
3. Place the final cake layer on top and apply a thin crumb coat of frosting.
4. For best results, chill the cake in the freezer for about 10 minutes before applying the final layer of frosting.
5. Decorate as desired. You can use a cake comb for textured sides and a piping tip (such as 1M) for decorative borders.
6. Because cream cheese frosting is soft, chill the cake briefly if it becomes difficult to work with.
7. Store the finished cake in the refrigerator. For the best taste and texture, let it sit at room temperature for 2 hours before serving.

• Prep Time: 20 minutes + Time (Cooling & Decorating): 30 minutes
• Cook Time: 28 minutes
• Category: Dessert
• Cuisine: American