Orange Velvet Cake with Orange Cream Cheese Frosting Recipe
A moist and vibrant Orange Velvet Cake featuring a tender crumb infused with fresh orange juice and zest, perfectly complemented by a rich and creamy Orange Cream Cheese Frosting. This cake is ideal for celebrations or any occasion that calls for a bright, citrusy dessert with a velvety texture.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: One 3-layer 8-inch cake (serves 12-16) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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)
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: Preheat your oven to 325°F (163°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper to ensure easy cake release after baking.
- Dry Ingredient Preparation: In a medium bowl, sift together cake flour, baking powder, baking soda, and salt. Set this mixture aside for later use to ensure even distribution of leavening agents.
- Mixing the Wet Ingredients: In a separate bowl, whisk together milk, thawed concentrated orange juice, vegetable oil, orange extract, and orange zest until well combined. This mixture will provide moisture and orange flavor to the cake batter.
- Cream Butter & Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese together using an electric mixer until the mixture is smooth and creamy, which helps create a tender cake crumb.
- Add Sugar & Eggs: Gradually add granulated sugar to the creamed butter and cream cheese, beating until the mixture is light and fluffy. Then, incorporate eggs one at a time, making sure each egg is fully mixed in before adding the next to ensure proper emulsification.
- Combining Mixtures: Alternately add the dry and wet ingredient mixtures to the creamed base, beginning and ending with the dry ingredients. Mix each addition just until fully incorporated to prevent overmixing, which can toughen the cake.
- Add Coloring (Optional): If desired, add orange coloring gel to the batter and gently mix until you reach your preferred shade of orange for a vivid appearance.
- Bake: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 28-30 minutes or until a toothpick inserted into the center of the cakes comes out clean, indicating doneness.
- Cool: Let the cakes cool in their pans for 5-10 minutes. Then, carefully remove them from the pans and transfer onto wire racks to cool completely before frosting.
Notes
- Ensure all ingredients like eggs, butter, and cream cheese are at room temperature for the best mixing results.
- The concentrated orange juice should be thawed but not diluted, to maintain the intensity of orange flavor.
- Use parchment paper on the cake pans to prevent sticking and to make the cakes easier to remove.
- Do not overmix the batter once the wet and dry ingredients are combined to keep the cake light and fluffy.
- You can adjust powdered sugar in the frosting to achieve your preferred sweetness and consistency.
- For a more intense orange flavor, use freshly grated orange zest and high-quality orange extract.
Keywords: orange velvet cake, orange cream cheese frosting, citrus cake, layered cake, moist orange cake, homemade cake, orange dessert
