The Orange Velvet Cake is the perfect fusion of soft, moist cake layers infused with a burst of fresh citrus and a luscious cream cheese frosting. Whether you’re planning a special celebration or simply want to brighten up your day, this cake is a showstopper. Every slice is packed with vibrant orange flavor, leaving you refreshed and wanting more. Let’s dive into the details of how to create this irresistible dessert!
About the Recipe
When I think of comfort desserts, cakes often top the list. There’s something magical about cutting into a beautifully frosted cake and revealing fluffy, moist layers. But what makes the Orange Velvet Cake truly special is its delightful balance of sweetness and zest.
This recipe was inspired by my love for citrus and my quest for a cake that stands out from the crowd. The orange flavor, enhanced by zest, extract, and concentrated orange juice, makes it a treat unlike any other. Paired with the creamy tang of orange cream cheese frosting, every bite is an explosion of flavor.
This cake is perfect for birthdays, holidays, brunches, or whenever you’re craving something truly special. Bonus? It’s easier to make than you think and will leave everyone asking for seconds.
Why You’ll Love This Recipe
- The vibrant orange flavor in every bite.
- Incredibly soft and moist cake layers.
- Cream cheese frosting with a citrus twist.
- Perfect for any celebration or a cozy weekend treat.
- Easy to customize with your choice of decorations.
Equipment Needed
To ensure a smooth baking process, you’ll need the following tools:
- Mixing Bowls: For combining your dry and wet ingredients.
- Whisk: To aerate the flour mixture and evenly blend dry ingredients.
- Stand Mixer or Hand Mixer: For whipping up the batter and frosting effortlessly.
- 8-Inch Cake Pans: Three pans are perfect for creating beautifully layered cakes.
- Parchment Paper: Helps prevent the cake from sticking to the pans.
- Cooling Racks: Ensures the cakes cool evenly without becoming soggy.
- Offset Spatula: Ideal for frosting and creating a smooth finish.
Ingredients
For the Cake:
- 3 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ sticks unsalted butter (168g, softened)
- 8 oz cream cheese (226g, softened)
- 2 cups sugar (400g)
- 4 large eggs (room temperature)
- ½ cup milk (175g)
- ½ cup concentrated orange juice (thawed)
- ¼ cup vegetable oil (canola oil works well)
- 1 tablespoon orange extract
- Orange zest from one orange (optional, but highly recommended)
- Orange gel food coloring (optional for a vibrant look)
For the Orange Cream Cheese Frosting:
- 3 sticks unsalted butter (339g, softened)
- 16 oz cream cheese (two 8 oz packages, softened)
- 7 cups powdered sugar (805g, sifted)
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- ½ teaspoon salt
- Orange gel food coloring (optional for a matching hue)
Ingredient Highlights
- Cake Flour: Provides a lighter, tender crumb.
- Orange Zest and Extract: Delivers the bright citrus flavor.
- Concentrated Orange Juice: Adds richness and depth to the orange profile.
- Cream Cheese: Combines tanginess with the sweetness of the frosting.
- Food Coloring: Optional but adds an extra pop of color to your cake, making it visually stunning.
How to Make Orange Velvet Cake – A Citrus Delight for Every Occasion
Creating this cake is simpler than it looks! Just follow these steps, and you’ll have a citrus masterpiece in no time.
Instructions for the Cake
- Preheat & Prep
Preheat your oven to 325°F (165°C). Grease and flour three 8-inch round cake pans, and line the bottoms with parchment paper to prevent sticking. - Mix the Dry Ingredients
In a medium mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt. This ensures all the leavening agents are evenly distributed. - Prepare the Wet Mixture
In another bowl, combine the milk, concentrated orange juice, vegetable oil, orange extract, and optional orange zest. Set aside this fragrant blend. - Cream the Butter & Sugar
Using a stand mixer or hand mixer, beat the softened butter and cream cheese on medium speed until smooth and creamy. Gradually add sugar, mixing for 2–3 minutes until light and fluffy. - Incorporate Eggs
Add the eggs one at a time, mixing well after each addition. If you’re using orange food coloring, this is a great time to add it to achieve your desired shade. - Combine Wet & Dry Ingredients
With the mixer on low speed, alternate adding the dry flour mixture and the wet orange mixture to the butter-cream cheese base. Begin and end with the dry ingredients, mixing until just combined. - Bake the Cake Layers
Divide the batter evenly among the prepared pans. Bake for 28–30 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs attached. - Cool the Cakes
Let the cakes cool in their pans for 5–10 minutes, then transfer them to a cooling rack. Allow the layers to cool completely before frosting.
How to Make Orange Cream Cheese Frosting
The frosting is what takes this cake to the next level. Creamy, tangy, and bursting with orange flavor, it pairs perfectly with the citrusy layers.
Instructions for Frosting
- Cream the Butter
In a stand mixer or with a hand mixer, beat the softened butter on medium speed until smooth and fluffy. - Add the Cream Cheese
Add the cream cheese and continue mixing until the two are well combined and silky. - Incorporate Flavorings
Mix in the vanilla extract, orange extract, and salt. These add depth to the frosting’s flavor profile. - Gradually Add Powdered Sugar
Slowly add the sifted powdered sugar, a little at a time, mixing on low speed to avoid a sugar cloud. Beat until fully incorporated. - Adjust Consistency
If you’re tinting the frosting, add a small amount of orange gel food coloring and mix until you reach your desired shade. If the frosting is too thick, add a tablespoon of milk or cream to loosen it slightly. - Chill if Necessary
If the frosting becomes too soft to work with, refrigerate it for 10–15 minutes to firm up before using.
Assembling the Cake
- Layer the Cake
Once the cake layers are completely cooled, place the first layer on your cake stand or serving plate. Spread a generous amount of orange cream cheese frosting evenly over the top. - Repeat with Remaining Layers
Add the second layer on top and repeat the process, spreading the frosting evenly. Top with the third layer. - Crumb Coat
Apply a thin layer of frosting around the entire cake to lock in any crumbs. Chill the cake for 10 minutes to set the crumb coat. - Final Frosting
Frost the entire cake with the remaining frosting, smoothing it out with an offset spatula. For a decorative touch, use a cake comb for textured sides or pipe designs on the top and edges.
FAQs and Troubleshooting
Can I use all-purpose flour instead of cake flour?
Yes, you can! To substitute, measure out 3 cups of all-purpose flour, remove 6 tablespoons, and replace them with 6 tablespoons of cornstarch. Sift well to combine, and you’ve got homemade cake flour.
Why is my cake dry or crumbly?
This could be due to overmixing the batter or overbaking the cake. To avoid this, mix until just combined and check your cake for doneness a few minutes before the suggested baking time.
Can I make this recipe into cupcakes?
Absolutely! Line a muffin pan with cupcake liners and fill each one about ¾ full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Can I prepare this cake in advance?
Yes! Bake the cake layers up to 2 days ahead and store them in an airtight container at room temperature. You can also refrigerate or freeze the layers for longer storage. Frost the cake closer to serving for the best texture.
Decorating Ideas
- Citrus Zest: Sprinkle orange zest over the top for a fresh, vibrant look.
- Drizzle: Add a drizzle of white chocolate or orange glaze for extra flair.
- Piped Decorations: Use a piping bag with a star tip to create rosettes or swirls.
- Candied Orange Slices: Garnish with thinly sliced candied oranges for a beautiful and edible decoration.
- Edible Flowers: Perfect for spring and summer events.
How to Store Orange Velvet Cake
- Room Temperature: Store the frosted cake in an airtight container for up to 2 days.
- Refrigerator: For longer storage, refrigerate the cake for up to a week. Let it sit at room temperature for about 2 hours before serving to soften.
- Freezer: You can freeze the frosted cake or individual slices for up to 2–3 months. Wrap tightly in plastic wrap and place in a freezer-safe container. Thaw overnight in the refrigerator before serving.
Final Thoughts
This Orange Velvet Cake is a treat that truly stands out. The moist cake layers, bursting with citrus flavor, paired with the tangy cream cheese frosting, make it a dessert worth celebrating. Whether it’s a birthday, a holiday, or just because, this cake is sure to brighten your day and impress everyone at the table.
Go ahead, grab your mixing bowls, and let’s bring this citrusy delight to life! If you try this recipe, let me know how it turns out. Happy baking!
