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
- 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.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt for about 30 seconds. Set aside.
- In a separate bowl, combine the milk, vegetable oil, thawed concentrated orange juice, orange extract, and orange zest. Mix well and set aside.
- In a large mixing bowl, beat the softened butter and cream cheese at medium speed until smooth and creamy.
- Gradually add the sugar and continue mixing for 2–3 minutes until light and fluffy.
- 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.
- 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.
- Evenly divide the batter between the prepared pans.
- 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.
- 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
- Beat the softened butter on low to medium speed until smooth.
- Add the softened cream cheese and mix until fully combined and creamy.
- Stir in the vanilla and orange extracts.
- Gradually add the powdered sugar, mixing on low speed until incorporated. Add a small amount of orange coloring gel if desired.
- Continue mixing on low to medium speed until the frosting is smooth and fluffy.
- 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
- Once the cake layers are completely cooled, place the first layer on a cake stand or serving plate.
- Spread a layer of orange cream cheese frosting over the top. Add the second layer and repeat the process.
- Place the final cake layer on top and apply a thin crumb coat of frosting.
- For best results, chill the cake in the freezer for about 10 minutes before applying the final layer of frosting.
- Decorate as desired. You can use a cake comb for textured sides and a piping tip (such as 1M) for decorative borders.
- Because cream cheese frosting is soft, chill the cake briefly if it becomes difficult to work with.
- 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