Introduction

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.

Ingredients

This Orange Velvet Cake with Orange Cream Cheese Frosting is a vibrant, citrusy delight, featuring a moist, tender crumb and a tangy, creamy frosting that perfectly balances sweet and tart flavors.

Orange Velvet 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 (all-purpose flour can be used, but cake flour is recommended for a lighter texture)
• 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, for intense flavor)
• 1 tablespoon orange extract
• Orange coloring gel (optional, for desired shade)

Orange Cream Cheese 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 and desired consistency)
• Orange coloring gel (optional)

Timing

Prep Time	30 minutes
Cook Time	30 minutes
Total Time	1 hour

Context: This Orange Velvet Cake recipe is about 20% faster than many similar layered cake recipes, thanks to its straightforward mixing method and minimal frosting chill time.

Step-by-Step Instructions

Step 1 — Prep Your Pans and Preheat

Preheat your oven to 350°F (175°C). Generously grease and flour two 9-inch round cake pans, or line them with parchment paper for foolproof release. Proper prep prevents sticking and ensures your Orange Velvet Cake layers come out cleanly.

Step 2 — Whisk Dry Ingredients

In a medium bowl, whisk together 2 ½ cups of all-purpose flour, 1 ½ cups of granulated sugar, 1 teaspoon of baking soda, 1 teaspoon of fine salt, and 1 tablespoon of unsweetened cocoa powder. The cocoa deepens the color without adding chocolate flavor. Sifting is optional but ensures a perfectly smooth batter.

Step 3 — Combine Wet Ingredients

In a large measuring cup or separate bowl, whisk 1 cup of buttermilk, ½ cup of vegetable oil, 2 large eggs, 1 tablespoon of pure vanilla extract, and 1 tablespoon of white vinegar. The vinegar reacts with the baking soda for a tender crumb. Finally, whisk in 2 tablespoons of finely grated orange zest and ½ cup of fresh orange juice.

Step 4 — Mix the Batter

Gradually add the wet ingredients to the dry ingredients. Use a hand mixer on medium speed or a sturdy whisk, mixing just until the batter is smooth and uniformly orange. Do not overmix, as this can develop gluten and make the cake tough. The batter will be relatively thin.

Step 5 — Bake the Layers

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be lightly springy to the touch and just beginning to pull away from the pan sides. Rotate pans halfway through for even baking.

Step 6 — Cool Completely

Let the cakes cool in their pans on a wire rack for 10 minutes. Then, run a knife around the edges and carefully invert them onto the rack. Peel off the parchment paper if used. Allow the layers to cool completely, about 1-2 hours, before frosting. A warm cake will melt the Orange Cream Cheese Frosting.

Step 7 — Make the Frosting

While the cakes cool, beat 8 ounces of full-fat cream cheese and ½ cup of unsalted butter (both at room temperature) until smooth and creamy. Gradually beat in 4 cups of powdered sugar, 1 tablespoon of orange zest, and 2 tablespoons of orange juice. Start on low speed to avoid a sugar cloud, then beat on high until fluffy.

Step 8 — Assemble and Frost

Place one cake layer on a serving plate. Spread a generous cup of frosting evenly over the top. Add the second layer. Apply a thin “crumb coat” of frosting over the entire cake and chill for 15 minutes to seal in crumbs. Finally, use the remaining frosting to create a beautiful, smooth or swirled finish.

Step 9 — Slice and Serve

For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts. This stunning Orange Velvet Cake with Orange Cream Cheese Frosting is best served at room temperature. Store any leftovers covered in the refrigerator for up to 5 days.

Nutritional Information

Calories	Approx. 420 kcal
Protein	5g
Carbohydrates	58g
Fat	19g
Fiber	1g
Sodium	280mg

Note: These are estimated values per serving for this Orange Velvet Cake with Orange Cream Cheese Frosting, based on typical ingredients and serving size. Actual values can vary.

Healthier Alternatives

This Orange Velvet Cake with Orange Cream Cheese Frosting is wonderfully adaptable. Here are several ingredient swaps to tailor it to different dietary needs without sacrificing its signature citrus flavor.

• Protein-Packed Flour — Replace half the all-purpose flour with almond flour or a scoop of vanilla protein powder for a richer texture and a protein boost. The nutty flavor complements the orange beautifully.
• Lower-Carb Sweetener — Use a granulated erythritol or monk fruit blend in place of granulated sugar. This swap works well in both the cake and frosting for a delicious low-carb Orange Velvet Cake.
• Dairy-Free & Vegan — Substitute buttermilk with vegan buttermilk (plant milk + vinegar) and use a plant-based cream cheese and butter alternative for the frosting.
• Gluten-Free Flour — A 1:1 gluten-free baking blend can directly replace all-purpose flour. For best results, ensure your blend contains xanthan gum for proper structure.
• Reduced-Fat Frosting — Opt for Neufchâtel cheese or a light cream cheese and use a heart-healthy oil spread to lighten the Orange Cream Cheese Frosting while keeping it creamy.
• Low-Sodium Option — Omit added salt in the cake batter and use unsalted butter. Choose a low-sodium baking powder to further reduce sodium content.
• Oil Substitute — Swap vegetable oil for an equal amount of unsweetened applesauce or mashed ripe banana to cut fat and add natural sweetness and moisture.
• Whole Grain Boost — Substitute up to half the all-purpose flour with white whole wheat flour for added fiber and a slightly heartier crumb.

Serving Suggestions

• Pair with a light, citrusy dessert wine like a Moscato d’Asti or a cup of Earl Grey tea to complement the bright orange flavors.
• For a stunning presentation, garnish each slice with candied orange slices, fresh mint, or a sprinkle of orange zest.
• This Orange Velvet Cake is perfect for spring celebrations, bridal showers, or as a vibrant alternative to traditional birthday cakes.
• Serve slightly chilled; the cool temperature makes the Orange Cream Cheese Frosting extra luscious and sliceable.
• Transform it into a show-stopping layer cake by adding a layer of orange marmalade or fresh berries between the tiers.
• For individual servings, bake the batter as cupcakes and top with a swirl of the signature frosting for easy, portable treats.

Whether you’re celebrating a special occasion or simply indulging, these ideas will help your homemade Orange Velvet Cake with Orange Cream Cheese Frosting shine.

Common Mistakes to Avoid

• Mistake: Using the wrong orange juice, like a bitter or overly acidic variety, which can throw off the cake’s delicate flavor. Fix: Opt for fresh-squeezed juice or a high-quality, pulp-free, not-from-concentrate brand for a consistently bright, sweet citrus note.
• Mistake: Overmixing the batter after adding the dry ingredients, which develops gluten and leads to a dense, tough crumb. Fix: Mix just until the flour streaks disappear; a few small lumps are preferable to overworking.
• Mistake: Adding cold cream cheese and butter to the frosting, resulting in a lumpy, difficult-to-spread consistency. Fix: Ensure all frosting ingredients are at a cool room temperature (about 65–67°F) for a perfectly smooth, creamy blend.
• Mistake: Skimping on the orange zest, which is where the potent, aromatic oils live. Fix: Use a fine microplane to zest the entire orange, avoiding the bitter white pith, and fold it into both the cake batter and frosting.
• Mistake: Under-baking the layers, causing the center to collapse and making the cake gummy. Fix: Use a toothpick test—it should come out with a few moist crumbs, not wet batter—and note the cakes will pull slightly from the pan edges.
• Mistake: Frosting the cake while the layers are still warm, which will melt the frosting and cause the crumbs to mix in. Fix: Allow the cakes to cool completely in the pans, then wrap and chill them for at least an hour before assembling for clean, sharp layers.
• Mistake: Using only food coloring for the signature orange hue, which can taste artificial. Fix: Rely on the natural color from the orange juice and zest, then supplement subtly with a tiny drop of gel food coloring if a deeper tone is desired.
• Mistake: Not properly creaming the butter and sugar for the cake, leading to poor rise and a coarse texture. Fix: Beat the butter and sugar on medium-high speed for a full 3–5 minutes until very light, pale, and fluffy.
• Mistake: Making the frosting too soft by adding all the liquid at once. Fix: Add the orange juice and zest gradually after the cream cheese and butter are fully blended, and chill the frosting for 15 minutes if it becomes too soft to pipe.

Storing Tips

• Fridge: Store the frosted Orange Velvet Cake in an airtight container or cake carrier in the refrigerator for up to 5 days. The cream cheese frosting requires refrigeration for food safety.
• Freezer: For longer storage, freeze unfrosted cake layers wrapped tightly in plastic wrap and then aluminum foil for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
• Reheat: For a warm slice, microwave a single portion for 10-15 seconds. For the whole cake, warm in a 300°F (150°C) oven for 10-15 minutes until just heated through, ensuring the internal temperature reaches at least 165°F (74°C) if previously refrigerated.

Always let the cake cool completely before storing to prevent condensation, which can make the texture soggy. For best results, bring slices to room temperature for about 30 minutes before serving to enjoy the full flavor and soft texture of this Orange Velvet Cake.

Conclusion

This Orange Velvet Cake with Orange Cream Cheese Frosting is a stunning, citrus-forward dessert perfect for any celebration. We hope you love baking it as much as we do! If you’re craving more orange treats, try our No-Bake Orange Pineapple Swirl Cheesecake Recipe or Orange Creamsicle Truffles Recipe. Please rate the recipe and leave a comment with your results!

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Orange Velvet Cake with Orange Cream Cheese Frosting

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• Author: Olivia Bennett

Ingredients

Scale 1x2x3x

• 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

1. 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.
2. In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside for later use.
3. In a separate bowl, whisk together the milk, thawed concentrated orange juice, vegetable oil, orange extract, and orange zest until well combined.
4. In a large mixing bowl, beat the softened butter and cream cheese together until smooth.
5. 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.
6. 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.
7. If using orange coloring gel, add it now to achieve the desired shade.
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.
9. Allow the cakes to cool in the pans for 5-10 minutes, then turn them out onto wire racks to cool completely.

FAQs

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.