Why make this recipe
This Orange Velvet Cake with Orange Cream Cheese Frosting brings bright orange flavor and a soft, tender crumb. It works for birthdays, tea time, or a simple weekend treat. If you like cakes with cream cheese frosting, you may also enjoy a banana cake with cream cheese frosting for variety.
This recipe gives a moist orange cake with a smooth orange-flavored cream cheese frosting. The steps are clear and the ingredients are easy to find. The cake uses concentrated orange juice and orange extract to give real citrus flavor. For another fruity cream cheese cake idea, see this fresh apple cake with cream cheese frosting.
How to make Orange Velvet Cake with Orange Cream Cheese Frosting
Follow the directions below to bake and assemble the cake. Take ingredients to room temperature first. Mix dry and wet parts as written and do not overmix the batter. For a different but related cake texture, you can compare with an apple cake with cream cheese recipe.
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), Orange coloring gel (optional)
Directions :
- 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.
- For the frosting, beat the 3 sticks (339g) unsalted butter until smooth, then add 16 oz (452g) softened cream cheese, vanilla extract, orange extract, and salt. Gradually add the powdered sugar until you reach your desired sweetness and thickness. Add orange coloring gel if you want a brighter color.
- Once cakes are cool, level the layers if needed, spread frosting between layers, then frost the outside. Chill briefly to set the frosting.
How to serve Orange Velvet Cake with Orange Cream Cheese Frosting
Cut the cake with a sharp knife for clean slices. Serve at room temperature so the frosting is soft and creamy. Pair with tea, coffee, or a glass of cold milk. For a rich twist, serve with a small scoop of vanilla ice cream or with fresh orange slices.
Try a red velvet oreo cheesecake if you want a different party dessert.
How to store Orange Velvet Cake with Orange Cream Cheese Frosting
Store the cake in the fridge in an airtight container for up to 4 days. You can freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge, then bring to room temperature before frosting and serving.
Tips to make Orange Velvet Cake with Orange Cream Cheese Frosting
- Use room temperature eggs, butter, and cream cheese for a smooth batter and frosting.
- Do not overmix after you add the flour; mix just until combined.
- If your orange flavor is weak, add a little more orange extract or orange zest.
- Chill the cake for 15-20 minutes after crumb coating to make final frosting easier.
- For flavor pairing ideas, read about a red velvet strawberry cheesecake for another fruity option.
Variation (if any)
- Add 1/2 cup of sour cream to the batter for extra moisture.
- Fold in 1/2 cup of chopped candied orange peel for texture.
- Make cupcakes instead of layer cakes; bake 18-22 minutes.
FAQs
Q: Can I use fresh orange juice instead of concentrated orange juice?
A: You can, but fresh juice has more water. If you use fresh juice, reduce the milk by the same amount so the batter stays the same thickness.
Q: Can I make this cake ahead?
A: Yes. Bake layers a day ahead, wrap them well, and keep in the fridge. Frost on the day you serve for best texture.
Q: How do I get the bright orange color?
A: Use a small amount of orange coloring gel. Gel gives color without thinning the batter or frosting.
Q: Can I make this dairy-free?
A: You would need dairy-free cream cheese and butter substitutes and adjust amounts. The texture and flavor will change.
Q: Is this cake suitable for warm climates?
A: Keep the cake cool. Store it in the fridge until serving to keep the cream cheese frosting stable.
Conclusion
For more ideas and similar recipes, you can read this detailed Orange Velvet Cake – My Cake School guide. If you like a historical take on recipes, see the Orange Velvet Cake | The Historical Homemaker post. For a chocolate-orange twist with salted cream cheese frosting, try this Chocolate Orange Cake with Salted Cream Cheese Frosting. For an orange-scented red velvet variation, check Orange scented red velvet cake + Dreamsicle icing – Ditch the Recipe. For a carrot cake with a similar frosting idea, see Carrot Cake with Orange Cream Cheese Frosting.
Orange Velvet Cake with Orange Cream Cheese Frosting
Ingredients
For the cake
- 8 oz full-fat cream cheese, softened
- 1.5 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 3 cups cake flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup milk
- 0.5 cup concentrated orange juice, thawed (do not add water)
- 0.25 cup vegetable oil (e.g., canola oil)
- Zest from one orange (optional)
- 1 tablespoon orange extract
- Orange coloring gel (optional, for desired shade)
For the frosting
- 3 sticks unsalted butter, softened
- 16 oz full-fat cream cheese, softened
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 0.5 teaspoon salt
- 7 cups powdered sugar (adjust to taste)
- Orange coloring gel (optional)
Instructions
Preparation
- 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.
Frosting and Assembly
- For the frosting, beat the 3 sticks of unsalted butter until smooth, then add 16 oz softened cream cheese, vanilla extract, orange extract, and salt. Gradually add the powdered sugar until you reach your desired sweetness and thickness. Add orange coloring gel if you want a brighter color.
- Once cakes are cool, level the layers if needed, spread frosting between layers, then frost the outside. Chill briefly to set the frosting.