Orange Velvet Cake with Orange Cream Cheese Frosting Recipe

Introduction

Orange Velvet Cake is a delightful twist on the classic velvet cake, bursting with bright citrus flavor and a rich, creamy frosting. This moist, tender cake paired with smooth orange cream cheese frosting makes for a perfect celebration dessert or a special treat any day.

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)

Instructions

1. 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 removal.
2. Step 2: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In another bowl, whisk milk, thawed concentrated orange juice, vegetable oil, orange extract, and orange zest until well combined.
4. Step 4: Beat the 1½ sticks of softened butter with 8 oz cream cheese in a large bowl until smooth.
5. Step 5: Gradually add the granulated sugar, beating until light and fluffy. Add eggs one at a time, fully incorporating each before adding the next.
6. Step 6: Alternate adding the dry ingredients and the wet orange mixture to the creamed base, starting and ending with the dry ingredients. Mix until just combined.
7. Step 7: If desired, add orange coloring gel to achieve your preferred shade and gently mix.
8. Step 8: Divide the batter evenly among the prepared pans. Bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: Let the cakes cool in the pans for 5-10 minutes, then turn out onto wire racks to cool completely before frosting.
10. Step 10: For the frosting, beat 3 sticks softened butter with 16 oz cream cheese until smooth. Add vanilla extract, orange extract, salt, and gradually add powdered sugar until you reach the desired sweetness and consistency. Add orange coloring gel if preferred.
11. Step 11: Spread the frosting evenly between layers and over the top and sides of the cooled cake.

Tips & Variations

• Use freshly grated orange zest for a more vibrant citrus aroma and flavor.
• For a dairy-free version, substitute cream cheese and butter with plant-based alternatives, adjusting frosting consistency as needed.
• If you don’t have concentrated orange juice, carefully reduce fresh orange juice in a saucepan over low heat until syrupy to mimic the intensity.
• Chill the cake layers before frosting to prevent the cream cheese frosting from melting during application.

Storage

Store the frosted cake covered in the refrigerator for up to 4 days. To serve, allow the cake to come to room temperature for about 30 minutes for best texture and flavor. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Using fresh orange juice will add more liquid to the batter, which may affect texture. If you only have fresh juice, reduce it in a saucepan until thickened to mimic the concentrated form without adding extra moisture.

How do I prevent the cream cheese frosting from melting?

Make sure your butter and cream cheese are softened but still cool before mixing. Chill the frosting slightly before spreading, and keep the cake refrigerated, especially in warm environments.

Orange Velvet Cake with Orange Cream Cheese Frosting Recipe

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★★★★★

4.9 from 71 reviews

This Orange Velvet Cake with Orange Cream Cheese Frosting is a moist, flavorful cake combining the zesty brightness of real orange juice and zest with a luscious cream cheese frosting, perfect for any celebration or as a delightful dessert.

• Author: Rico
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: Three 8-inch round cake layers (serves 12-16) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake 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)

Frosting Ingredients

• 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. 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 removal of the cakes after baking.
2. Dry Ingredient Preparation: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
3. Mixing the Wet Ingredients: In a separate bowl, whisk together the milk, thawed concentrated orange juice, vegetable oil, orange extract, and orange zest until they are well combined and smooth.
4. Cream Butter & Cream Cheese: Using a large mixing bowl, beat the softened butter and cream cheese together until the mixture is completely smooth and creamy.
5. Add Sugar & Eggs: Gradually add the granulated sugar to the creamed butter and cream cheese mixture, beating until it becomes light and fluffy. Then, incorporate the eggs one at a time, making sure each egg is fully mixed in before adding the next.
6. Combining Mixtures: Alternately add the dry ingredient mixture and the wet ingredient mixture to the creamed base, starting and ending with the dry ingredients. Mix only until everything is just incorporated to keep the batter light.
7. Add Coloring (Optional): If you want a more vibrant orange hue, add orange coloring gel now and gently fold it into the batter until evenly distributed.
8. Bake: Divide the batter evenly among the three prepared pans. Place them in the oven and bake for 28 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
9. Cool: Once baked, let the cakes cool in their pans for 5 to 10 minutes. Then carefully turn them out onto wire racks and allow them to cool completely before frosting.

Notes

• Make sure cream cheese and butter are softened to room temperature to ensure a smooth batter and frosting.
• Do not dilute the concentrated orange juice with water; it provides essential flavor and moisture.
• Use cake flour for a tender crumb, not all-purpose flour.
• Do not overmix the batter once combining wet and dry ingredients to avoid a dense cake.
• Adjust powdered sugar in frosting according to your desired sweetness and consistency.
• Allow cakes to cool completely before frosting to prevent melting.
• Orange zest is optional but adds fresh citrus brightness to the cake.

Keywords: Orange velvet cake, orange cream cheese frosting, citrus cake, layered cake, homemade cake, festive dessert