Introduction

Orange Velvet Cake with Orange Cream Cheese Frosting is a bright, flavorful twist on classic velvet cake. Its tender crumb infused with orange juice and zest pairs beautifully with a rich, tangy frosting. This cake is perfect for celebrations or whenever you want a fresh, citrusy dessert.

A tall cake with five thick layers of yellow sponge and light orange cream between each layer. The outside is covered evenly with smooth light orange frosting and decorated on top with swirled rosettes of the same frosting. The cake sits on a white plate against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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)
3 sticks (339g) unsalted butter, softened (for frosting)
16 oz (452g) full-fat cream cheese, softened (for frosting)
1 teaspoon vanilla extract
1 teaspoon orange extract
½ teaspoon salt
7 cups (805g) powdered sugar (adjust to taste)
Orange coloring gel (optional, for frosting)

Instructions

Step 1: Preheat 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.
Step 2: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
Step 3: In another bowl, whisk together the milk, thawed concentrated orange juice, vegetable oil, orange extract, and orange zest until well combined.
Step 4: In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
Step 5: Gradually add the granulated sugar to the butter and cream cheese mixture, beating until light and fluffy. Then add the eggs one at a time, mixing well after each addition.
Step 6: Alternately add the dry ingredients and the wet orange mixture to the creamed base, beginning and ending with the dry ingredients. Mix just until everything is incorporated.
Step 7: If using, add orange coloring gel to achieve your desired shade and mix gently.
Step 8: Divide the batter evenly among the prepared pans. Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Let the cakes cool in the pans for 5-10 minutes, then turn them out onto wire racks to cool completely before frosting.
Step 10: To make the frosting, beat the softened butter and cream cheese together until smooth. Add vanilla extract, orange extract, salt, and powdered sugar gradually, beating to a creamy consistency. Add orange coloring gel if desired.
Step 11: Once the cakes are fully cooled, frost between the layers and over the top and sides of the cake.

Tips & Variations

For a more intense orange flavor, add extra orange zest or a splash of fresh orange juice to the batter.
Use cake flour for a tender crumb, but if unavailable, substitute with all-purpose flour minus 2 tablespoons per cup.
If you prefer a less sweet frosting, reduce the powdered sugar slightly and adjust to taste.
To make this cake vegan, try substituting dairy and eggs with plant-based alternatives, though texture may vary.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the cream cheese frosting fresh. Bring the cake to room temperature before serving for the best flavor and texture. You can freeze unfrosted cake layers wrapped tightly for up to 2 months; thaw completely before frosting.

How to Serve

The image shows a tall cake with four yellow sponge layers separated by smooth, pale peach frosting. The outside is covered with the same peach-colored frosting, applied evenly and softly textured. The top has a swirl pattern made with thick peach frosting rosettes that cover the surface fully. The cake is placed on a simple white plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh orange juice instead of concentrated orange juice?

Fresh orange juice is more diluted and may alter the cake’s texture and flavor. Concentrated orange juice is recommended for a stronger, consistent orange flavor without adding extra liquid.

Why do I need to add eggs one at a time?

Adding eggs one at a time ensures they are fully incorporated into the batter, which helps maintain a smooth texture and even rise in the cake.