Orange Velvet Cake
A moist and velvety Orange Velvet Cake with a silky orange cream cheese frosting, perfect for celebrations and gatherings.
Ingredients
Cake 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).
Frosting Ingredients
- 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.
Instructions
Preparation
- Preheat the oven to 325°F (163°C). Grease and flour three 8-inch round pans; line bottoms with parchment circles for easy release.
- Whisk together the cake flour, baking powder, baking soda, and ½ tsp salt in a medium bowl for 30 seconds; set aside.
- In another bowl, combine the milk, ½ cup thawed concentrated orange juice, ¼ cup vegetable oil, orange extract, and orange zest; set aside.
- 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.
- Gradually add 2 cups sugar and beat at medium speed for 2–3 minutes until lightened and slightly fluffy.
- Add the 4 room-temperature eggs one at a time, mixing just until the yellow of the yolk disappears after each addition.
- 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; avoid overmixing.
- Divide batter evenly among the three prepared pans. Smooth tops and tap pans gently to release air bubbles.
- 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.
- Cool in pans on a wire rack for 5–10 minutes, then invert onto the rack and remove parchment. Cool completely before frosting.
Frosting & Assembly
- Beat 3 sticks softened butter and 16 oz softened cream cheese until smooth. Add 1 tsp vanilla, 1 tsp orange extract, and ½ tsp salt.
- Gradually add powdered sugar, about 1–2 cups at a time, until you reach desired sweetness and piping consistency (approximately 7 cups).
- 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 for 15–20 minutes.
- Finish with a final smooth coat and decorative swirls. Chill for 30 minutes before slicing.
Notes
Serve thin slices at room temperature. Garnish with fresh orange segments, candied orange peel, or a sprinkle of finely grated zest. Store the frosted cake covered in the refrigerator for up to 4 days. Unfrosted layers can be frozen for up to 3 months.