Orange Velvet Cake with Orange Cream Cheese Frosting
This Orange Velvet Cake features a moist texture and bright orange flavor, complemented by a smooth orange cream cheese frosting. Perfect for any celebration or cozy gathering.
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.
Notes
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.
