Orange Velvet Cake

Name: Orange Velvet Cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 8 oz cream cheese, softened (We used one 8 oz package, full fat.); 1.5 sticks unsalted butter, softened (Unsalted butter, softened.); 2 cups sugar; 4 large eggs, room temperature (To save time you can warm them in a bowl of very warm water for 5 min.); 3 cups cake flour (See Notes for substitution.); 2 teaspoons baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 0.5 cup milk; 0.5 cup concentrated orange juice, thawed (We used frozen concentrated orange juice. Do not add water.); 0.25 cup vegetable oil (We used canola oil.); Orange Zest from one orange (Optional.); 1 tablespoon orange extract; Orange Coloring Gel (For desired shade of orange (Optional).); 3 sticks unsalted butter, softened; 16 oz cream cheese (We used two 8 oz packages cream cheese, full fat.); 1 teaspoon vanilla extract; 1 teaspoon orange extract; 0.5 teaspoon salt; 7 cups powdered sugar (Adjust slightly up or down to your liking.); Orange Coloring Gel (Optional. We used a very small amount for tinting.)

By Liliana

2 March 2026

Delicious orange velvet cake with cream cheese frosting on a white plate

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I have a soft spot for bright, citrus-forward cakes, the kind that feel like sunshine on a fork. This Orange Velvet Cake brings tender crumb, subtle tang from concentrated orange juice, and a silky orange cream cheese frosting that elevates everyday celebrations. It’s great for birthdays, brunch, or a weekend bake. If you want a contrasting, deep-flavored dessert on the table, try a slice of decadent chocolate stout cake alongside it.

Why you’ll love this Orange Velvet Cake

This cake balances rich cream cheese and butter with a fresh orange profile for a moist, velvety crumb that isn’t overly sweet. It’s straightforward to make (no temperamental techniques), scales to cupcakes, and holds up well when made a day ahead, perfect for gatherings.
“I make this whenever I want something bright but comfortingly classic; it never disappoints.”

I also like that this recipe adapts: swap cake flour for a simple cake flour substitute (see Ingredients notes) or tint the batter gently with orange gel for a festive look. For a lighter brunch pairing, try it with a stack of banana oat protein pancakes.

How this recipe comes together

You’ll cream butter and cream cheese first, then beat in sugar and eggs for structure. Dry ingredients get whisked separately, and a milk–orange juice mixture is folded in alternately with the flour to avoid overmixing. The batter fills three 8-inch pans and bakes low and slow for an even rise. Finish with a thick orange cream cheese frosting and chill briefly so slices cut cleanly.

What you’ll need

8 oz cream cheese, softened (226g). We used one 8-oz package, full-fat.)
1 ½ sticks unsalted butter, softened (168g) unsalted butter, softened)
2 cups sugar (400g)
4 large eggs, room temperature ((to save time you can warm them in a bowl of very warm water for 5 min)
3 cups cake flour- see Notes for substitution (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 (We used frozen concentrated orange juice)-Do not add water.)
¼ cup vegetable oil (we used canola oil) (54g)
Orange Zest from one orange ((Optional) )
1 tablespoon Orange Extract
Orange Coloring Gel for the desired shade of orange (Optional)

Frosting:

3 sticks unsalted butter (softened (339g))
16 oz cream cheese ((We used two 8 oz packages cream cheese, full fat))
1 teaspoon vanilla extract ((4g))
1 teaspoon orange extract ((4g))
½ teaspoon salt ((2g))
7 cups Powdered Sugar (adjust slightly up or down to your liking (805g))
Orange Coloring Gel (Optional. We used a very small amount for tinting.)

Helpful notes and substitutions:

Cake flour substitute: for each cup, remove 2 tablespoons of all-purpose flour and replace with 2 tablespoons cornstarch; sift together twice for the best texture.
Frozen concentrated orange juice works well for consistent flavor; do not dilute. If you prefer fresh juice, reduce other liquids slightly and expect a milder intensity.
Use full-fat cream cheese and room-temperature butter for a smooth batter and frosting. Cold ingredients will cause lumps.

Step-by-step instructions

1. Preheat the oven to 325°F (163°C). Grease and flour three 8-inch round pans; line bottoms with parchment circles for easy release.

2. Whisk together the cake flour, baking powder, baking soda, and ½ tsp salt in a medium bowl for 30 seconds; set aside. This ensures an even rise.

3. In another bowl, combine the milk, ½ cup thawed concentrated orange juice, ¼ cup vegetable oil, orange extract, and orange zest; set aside.

4. In the mixer bowl, beat 8 oz softened cream cheese and 1 ½ sticks softened butter at medium speed until smooth and uniform, about 1–2 minutes.

5. Gradually add 2 cups of sugar and beat at medium speed for 2–3 minutes until lightened and slightly fluffy.

6. Add the 4 room-temperature eggs one at a time, mixing just until the yellow of the yolk disappears after each addition. If using coloring gel, add a few drops now and adjust later.

7. With the mixer on low, alternately add the flour mixture (in three additions) and the milk–orange mixture (in two additions), beginning and ending with the flour. Mix only until combined; slightly increase speed briefly to incorporate avoid overmixing.

8. Divide batter evenly among the three prepared pans (this recipe yields about 8 cups of batter). Smooth tops and tap pans gently to release air bubbles.

9. Bake at 325°F for 28–30 minutes, rotating pans once if your oven has hot spots. A toothpick should come out clean or with a few moist crumbs no wet batter. The cake’s edges will begin to pull away slightly when done.

10. Cool in pans on a wire rack 5–10 minutes, then invert onto the rack and remove parchment. Cool completely before frosting to prevent runny frosting. The batter also works for cupcakes (little to no dome).

Orange cream cheese frosting & assembly:

11. Beat 3 sticks of softened butter and 16 oz of softened cream cheese until smooth. Add 1 tsp vanilla, 1 tsp orange extract, and ½ tsp salt.

12. Gradually add powdered sugar, about 1–2 cups at a time, until you reach desired sweetness and piping consistency (we used ~7 cups). Tint lightly with orange gel if desired.

13. Place one cake layer on a cake board, spread a generous layer of frosting, repeat with second layer, top with final layer, then crumb-coat and chill 15–20 minutes. Finish with a final smooth coat and decorative swirls. Chill 30 minutes before slicing for clean cuts.

Best ways to enjoy it

Serve thin slices at room temperature so the frosting is silky, and the crumb is tender. Garnish with fresh orange segments, candied orange peel, or a sprinkle of finely grated zest. For a dessert table, cut small square slices and plate with a dollop of whipped cream and a shortbread cookie. Try pairing the cake with a rich coffee or a citrusy sparkling wine, or offer a contrasting option like an extra creamy chocolate cheesecake if you’re doing a dessert buffet.

Storage and reheating tips

Fridge: Store the frosted cake covered (cake keeper or loosely tented with foil) in the refrigerator for up to 4 days. Keep at ≤40°F (4°C) to maintain freshness and food safety.
Freezer: Freeze unfrosted layers wrapped tightly in plastic and foil for up to 3 months; thaw in the fridge overnight before frosting. Frosted cake can be frozen for up to 2 months if well-wrapped to prevent freezer burn.
Reheating: Bring slices to room temperature before serving (about 30–60 minutes at room temp). Warm small slices for 10–15 seconds in the microwave on a low setting if you prefer a warmer bite frosting may soften.
Discard any cake that has been left out at room temperature for more than 2 hours (perishable dairy in the frosting).

Pro chef tips

Room-temp eggs and dairy incorporate more evenly; place eggs in warm (not hot) water for 5 minutes to speed this up.
Do not overbeat after adding flour. Overmixing develops gluten and toughens the crumb. Fold just until streaks disappear.
Bake at a lower temperature (325°F) for an even rise and a moist interior; high temperatures can brown edges before the center sets.
Use a serrated knife chilled in the freezer and wipe between cuts for neat slices.

Creative twists

Citrus swap: Replace orange extract/juice with ½ cup lemon concentrate plus lemon zest for a lemon velvet variation.
Boozy glaze: Brush layers with a light orange liqueur syrup (1/4 cup liqueur + 2 tbsp sugar, heated to dissolve) for an adult twist.
Gluten-free: Use a cup-for-cup gluten-free flour blend formulated for cakes and add 1 tsp xanthan gum if the blend lacks it. Expect slight texture differences.
Vegan-ish: For a dairy-free frosting, try a stabilized coconut cream frosting and use a vegan cream cheese alternative, noting that texture and flavor will differ; for a fully vegan cake, see a no-bake option like this no-bake cherry cheesecake for inspiration on plant-based finishes.

Common questions

Q: Can I substitute all-purpose flour for cake flour?
A: Yes, make a cake flour substitute (per-cup: remove 2 tbsp AP flour, replace with 2 tbsp cornstarch, sift together). It mimics cake flour’s lower protein for a softer crumb.

Q: Can I make this ahead?
A: Absolutely. Bake layers a day ahead, wrap tightly, and refrigerate. Frost the next day; chilled layers are easier to level and assemble.

Q: How should I freeze this cake?
A: Freeze unfrosted layers double-wrapped in plastic and foil up to 3 months. For a frosted cake, flash-freeze until firm, then wrap to protect frosting; consume within 2 months for best quality.

Q: Any swaps for the concentrated orange juice?
A: Fresh orange juice can be used, but it is milder; you may want slightly less milk to keep the batter’s hydration balanced. Concentrated juice gives the most pronounced orange note.