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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.

Ingredients

Scale

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

Find it online: https://ricoloranz.com/orange-velvet-cake-with-orange-cream-cheese-frosting-recipe/