Orange Velvet Cake with Orange Cream Cheese Frosting
Ingredients
Scale
- 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.