Orange Velvet Cake with Orange Cream Cheese Frosting

Welcome to my kitchen! Today, I’m excited to share a recipe that is perfect for any celebration or simply when you’re in the mood for a sweet treat. This Orange Velvet Cake is not just a feast for the eyes with its vibrant color; it’s also a delight to your taste buds. The combination of soft, velvety cake layers and rich orange cream cheese frosting makes it incredibly special. Whether it’s a birthday, an anniversary, or just a Saturday afternoon, this cake is sure to impress!

The key to this recipe lies in the fresh flavors of orange that come through in every bite. We’re using concentrated orange juice and zesty orange peel to give this cake a refreshing citrus flair. Plus, the cream cheese frosting adds a creamy, tangy contrast that perfectly complements the sweet cake. It’s a match made in dessert heaven!

Ingredients

• 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 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

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. 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.

This recipe yields about 8 cups of batter and can also be used for cupcakes, though they will have minimal doming.

Making the 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.

Refrigerate the frosting until needed. If prepared ahead of time, allow it to sit at room temperature before using, then mix again if necessary.

Tips & Variations

• Use fresh oranges: If you have fresh oranges on hand, use fresh juice and zest for even better flavor!
• Make it a layered cake: Feel free to add more layers or even fill the layers with orange marmalade for extra sweetness.
• Try different extracts: Mix it up by using lemon extract or almond extract in the frosting for a unique twist.
• Garnish: Decorate with candied orange slices or edible flowers for a beautiful presentation.

Serving Suggestions

Serve this Orange Velvet Cake at your next gathering! It pairs wonderfully with a cup of coffee or a hot cup of tea. You can also serve it alongside a scoop of vanilla ice cream or some fresh whipped cream to complement the cake’s citrusy sweetness. This cake is perfect for birthday parties, holiday celebrations, or simply as a delightful treat for yourself!

Conclusion

There you have it—a delightful Orange Velvet Cake with Orange Cream Cheese Frosting that is sure to brighten your day! The combination of flavors in this cake is irresistible, and it is a wonderful way to celebrate any occasion. Don’t forget to share it with friends and family; they will definitely want to have a slice!

FAQ

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day in advance and store them in the refrigerator or freezer until you’re ready to frost and serve them.

How do I store leftovers?

Store any leftover cake in an airtight container in the refrigerator for up to a week. You can also freeze slices for up to 3 months.

What if I don’t have cake flour?

If you don’t have cake flour, you can make your own by measuring 1 cup of all-purpose flour and removing 2 tablespoons. Replace those with 2 tablespoons of cornstarch. Sift them together, and you have a homemade cake flour substitute!

Can I use different frosting?

Yes! Feel free to use a buttercream frosting or a simple whipped cream frosting if you prefer. The orange flavor will still shine through!

Delicious Orange Velvet Cake with Cream Cheese Frosting

Recipe by ELMEHDI HMICHE

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Medium

Servings

12

servings

Prep time

40

minutes

Cooking time

30

minutes

Calories

450

kcal

Bake an irresistible Orange Velvet Cake with creamy orange frosting. Perfect for any occasion!

Ingredients

• 8 oz (226g) full-fat cream cheese, softened8 oz (226g) full-fat cream cheese, softened

• 1½ sticks (168g) unsalted butter, softened1½ sticks (168g) unsalted butter, softened

• 2 cups (400g) granulated sugar2 cups (400g) granulated sugar

• 4 large eggs, at room temperature4 large eggs, at room temperature

• 3 cups (342g) cake flour3 cups (342g) cake flour

• 2 teaspoons (8g) baking powder2 teaspoons (8g) baking powder

• ½ teaspoon (3g) baking soda½ teaspoon (3g) baking soda

• ½ teaspoon (3g) salt½ teaspoon (3g) salt

• ½ cup (120ml) milk½ cup (120ml) milk

• ½ cup (120ml) concentrated orange juice, thawed½ cup (120ml) concentrated orange juice, thawed

• ¼ cup (60ml) vegetable oil¼ cup (60ml) vegetable oil

• Zest from one orange (optional)Zest from one orange (optional)

• 1 tablespoon orange extract1 tablespoon orange extract

• Orange coloring gel (optional)Orange coloring gel (optional)

• 3 sticks (339g) unsalted butter, softened3 sticks (339g) unsalted butter, softened

• 16 oz (452g) full-fat cream cheese, softened16 oz (452g) full-fat cream cheese, softened

• 1 teaspoon vanilla extract1 teaspoon vanilla extract

• 1 teaspoon orange extract1 teaspoon orange extract

• ½ teaspoon salt½ teaspoon salt

• 7 cups (805g) powdered sugar7 cups (805g) powdered sugar

Directions

• Preheat your oven to 325°F (163°C). Grease and flour three 8-inch cake pans.
• In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
• In a separate bowl, combine the milk, vegetable oil, thawed orange juice, orange extract, and zest.
• In a large bowl, beat together the softened butter and cream cheese until smooth.
• Gradually add sugar and beat until fluffy.
• Add eggs one at a time, mixing well after each addition.
• With the mixer on low, alternately add dry and wet ingredients, starting and ending with dry.
• Divide the batter between the pans and bake for 28–30 minutes.
• Let the cakes cool before frosting.