Orange Velvet Cake with Orange Cream Cheese Frosting Recipe
This easy Orange Velvet Cake with creamy frosting is a vibrant, one-bowl dessert that delivers a burst of citrus flavor. The moist, tender crumb pairs perfectly with a tangy orange cream cheese frosting for a stunning treat. For another bright, citrus-infused dish, try the Avocado Grapefruit and Fennel Salad Recipe. This simple recipe is perfect for celebrations or a sweet weekend baking project.
PrintOrange Velvet Cake with Orange Cream Cheese Frosting
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
- 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
- Set 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.
- In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside for later use.
- In a separate bowl, whisk together the milk, thawed concentrated orange juice, vegetable oil, orange extract, and orange zest until well combined.
- In a large mixing bowl, beat the softened butter and cream cheese together until smooth.
- Gradually add the sugar, beating until light and fluffy. Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next.
- Gradually alternate adding the dry and wet mixtures to the creamed base, starting and ending with the dry ingredients. Mix just until everything is incorporated.
- If using orange coloring gel, add it now to achieve the desired shade.
- Divide the batter evenly among the prepared pans. Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 5-10 minutes, then turn them out onto wire racks to cool completely.
Frequently Asked Questions
Can I make this Orange Velvet Cake ahead of time?
Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Frost the cake the day you plan to serve it for the freshest texture and flavor.
Why is my Orange Velvet Cake with Orange Cream Cheese Frosting dense?
A dense cake often results from overmixing the batter after adding the flour, which develops too much gluten. For a tender crumb, mix just until the ingredients are combined. Also, ensure your baking powder and soda are fresh for proper rise.
How do I store a frosted Orange Velvet Cake?
Store the frosted cake in an airtight container in the refrigerator due to the cream cheese frosting. Let it sit at room temperature for about 30 minutes before serving to soften slightly. This Orange Velvet Cake with Orange Cream Cheese Frosting is best enjoyed within 3-4 days.
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