Description
This Orange Velvet Cake combines the vibrant flavors of fresh orange juice and zest with a moist, tender cake crumb, all topped with a luscious, creamy orange cream cheese frosting. Perfect for special occasions or an indulgent treat, this recipe offers expert tips for a stunning visual presentation and deliciously balanced citrus sweetness.
Ingredients
Cake Ingredients
- 8 oz cream cheese, softened (226g)
- 1 ½ sticks unsalted butter, softened (168g)
- 2 cups sugar (400g)
- 4 large eggs, room temperature
- 3 cups cake flour (342g)
- 2 teaspoons baking powder (8g)
- ½ teaspoon baking soda (3g)
- ½ teaspoon salt (3g)
- ½ cup milk (175g)
- ½ cup concentrated orange juice, thawed (Do not add water)
- ¼ cup vegetable oil (54g)
- Orange zest from one orange (optional)
- 1 tablespoon orange extract
- Orange coloring gel (optional)
Frosting Ingredients
- 3 sticks unsalted butter, softened (339g)
- 16 oz cream cheese (two 8 oz packages, full fat)
- 1 teaspoon vanilla extract (4g)
- 1 teaspoon orange extract (4g)
- ½ teaspoon salt (2g)
- 7 cups powdered sugar (805g)
- Orange coloring gel (optional)
Instructions
- Preheat Oven: Preheat your oven to 325°F. Grease and flour three 8-inch cake pans, then line them with parchment paper to ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set this mixture aside for later.
- Combine Wet Ingredients: In another bowl, combine the milk, vegetable oil, concentrated orange juice, orange extract, and orange zest if using. Set aside.
- Cream Butter and Cheese: Using a mixer, beat together the softened butter and cream cheese until smooth and creamy. Gradually add the sugar and continue beating for 2-3 minutes until the mixture is light and fluffy.
- Add Eggs and Coloring: Add the eggs one at a time, beating well after each addition. If you want a more vibrant orange color, add orange coloring gel at this stage and mix thoroughly.
- Alternate Mixing: On low speed, alternately add the dry flour mixture and the wet milk mixture to the creamed butter mixture. Start and end with the dry ingredients. This usually involves 3 additions of the dry mix and 2 additions of the wet.
- Bake and Cool: Evenly divide the batter among the prepared pans. Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in the pans for 5-10 minutes before turning them out onto cooling racks.
- Prepare Frosting Base: In a large bowl, beat the softened butter and cream cheese together until smooth. Add the vanilla extract, orange extract, and salt, continuing to beat until combined.
- Finish Frosting: Gradually add the powdered sugar to the frosting base, beating until light and fluffy. Add orange coloring gel if desired and mix well to incorporate.
- Assemble Cake: Place one cake layer on your serving plate and spread a layer of frosting on top. Repeat with remaining layers. Apply a thin crumb coat all over the cake to seal in crumbs. Freeze the crumb-coated cake for 10 minutes to set.
- Decorate: After chilling, apply the final layer of frosting smoothly over the cake. Use a cake comb for textured edges and pipe decorative borders or details using a 1M piping tip. Refrigerate the finished cake until ready to serve.
Notes
- Ensure all ingredients are at room temperature for best batter consistency and cake texture.
- Orange zest is optional but enhances the fresh orange flavor significantly.
- Using orange coloring gel is optional but recommended for a striking visual effect.
- For evenly baked cakes, rotate pans halfway through baking.
- Store leftover cake covered in the refrigerator and consume within 3-4 days for best freshness.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
