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