Orange Velvet Cake

Moist, vibrant, and velvety soft—this citrusy cake brings the sunshine to your dessert table.

This Orange Velvet Cake is everything you love about classic red velvet—but with a citrusy twist. Soft, rich layers of orange-scented cake are complemented by a luscious orange cream cheese frosting, making it a refreshing and decadent dessert perfect for any occasion. The vibrant color and bright flavor are sure to wow guests, and the texture is light, moist, and velvety smooth.

Why You’ll Love This Recipe

• Velvety soft texture: Thanks to the combination of cream cheese and cake flour.
• Bold citrus flavor: Orange juice, zest, and extract make each bite zesty and aromatic.
• Creamy orange frosting: A smooth, tangy twist on classic cream cheese frosting.
• Stunning presentation: Perfect for spring, summer, or celebrations with its beautiful color and layered look.
• Customizable: Add zest, gel coloring, or extra extract to dial up the orange intensity.

Ingredients

Cake Layers:

• 8 oz (226g) cream cheese, softened
• 1 ½ sticks (168g) unsalted butter, softened
• 2 cups (400g) sugar
• 4 large eggs, room temperature
• 3 cups (342g) cake flour (see Notes for substitution)
• 2 tsp (8g) baking powder
• ½ tsp (3g) baking soda
• ½ tsp (3g) salt
• ½ cup (175g) milk
• ½ cup (thawed) frozen concentrated orange juice (no water added)
• ¼ cup (54g) vegetable oil
• Orange zest from 1 orange (optional)
• 1 tbsp orange extract
• Orange gel coloring (optional)

Orange Cream Cheese Frosting:

• 3 sticks (339g) unsalted butter, softened
• 16 oz (454g) full-fat cream cheese, softened
• 1 tsp vanilla extract
• 1 tsp orange extract
• ½ tsp salt
• 7 cups (805g) powdered sugar, sifted
• Orange gel coloring (optional)

Instructions

Make the Cake:

1. Preheat oven to 325°F (163°C). Grease and flour three 8-inch round cake pans. Line bottoms with parchment for easy release.
2. In a bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
3. In a separate bowl, combine milk, orange juice concentrate, oil, orange extract, and zest. Set aside.
4. In a large mixing bowl, beat cream cheese and butter until smooth. Add sugar gradually, mixing for 2–3 minutes.
5. Add eggs one at a time, mixing just until combined.
6. If using, add orange coloring now.
7. On low speed, alternate adding dry and wet mixtures, beginning and ending with the flour mixture (3 dry, 2 wet additions). Mix until just combined.
8. Divide batter evenly into prepared pans and bake for 28–30 minutes, or until a toothpick comes out clean.
9. Cool for 5–10 minutes in the pans, then turn out onto wire racks to cool completely.

Make the Frosting:

1. Beat softened butter on low to medium speed until smooth.
2. Add cream cheese and beat until fully combined and creamy.
3. Add vanilla and orange extracts. Gradually mix in powdered sugar on low speed until smooth and fluffy. Add gel coloring if desired.

Assemble the Cake:

1. Place one cake layer on a serving plate. Spread with frosting. Add second and third layers, repeating the process.
2. Apply a thin crumb coat and chill for 10 minutes.
3. Finish frosting the cake and decorate as desired. Use a cake comb or piping bag for finishing touches.

Tips / Storage / FAQs

Tips:

• Ensure all ingredients are at room temperature before mixing.
• Use cake flour for a lighter crumb, or substitute (see Notes).
• Freeze the cake briefly after crumb coating for a cleaner final frost.
• If frosting gets too soft, chill for a few minutes before continuing.

Storage:

• Store cake in the refrigerator, covered.
• For best flavor and texture, let sit at room temperature for 1–2 hours before serving.
• Frosting can be made ahead and stored in the fridge for 3–5 days.

FAQs:

• Can I use bottled orange juice? No, use thawed frozen concentrated orange juice for the best flavor.
• Can I skip the food coloring? Yes, the cake will still taste delicious without it.
• Can I use this for cupcakes? Yes, but they will have a flat top with little to no dome.

Final Thoughts

This Orange Velvet Cake is a delightful alternative to traditional velvet cakes. Its bright flavor, tender crumb, and creamy frosting make it a standout dessert for any citrus lover. Whether you’re celebrating a holiday or just baking for fun, this cake is a flavorful showstopper that’s surprisingly easy to make.

The Goods

Orange Velvet Cake

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This Orange Velvet Cake is moist, flavorful, and beautifully vibrant. Paired with orange cream cheese frosting, it’s a citrus twist on a classic favorite. Perfect for any celebration.

Course Dessert

Cuisine American

Recipes

Cake Layers:

• 8 oz 226g cream cheese, softened
• 1 ½ sticks 168g unsalted butter, softened
• 2 cups 400g sugar
• 4 large eggs room temperature
• 3 cups 342g cake flour (see Notes for substitution)
• 2 tsp 8g baking powder
• ½ tsp 3g baking soda
• ½ tsp 3g salt
• ½ cup 175g milk
• ½ cup thawed frozen concentrated orange juice (no water added)
• ¼ cup 54g vegetable oil
• Orange zest from 1 orange optional
• 1 tbsp orange extract
• Orange gel coloring optional

Orange Cream Cheese Frosting:

• 3 sticks 339g unsalted butter, softened
• 16 oz 454g full-fat cream cheese, softened
• 1 tsp vanilla extract
• 1 tsp orange extract
• ½ tsp salt
• 7 cups 805g powdered sugar, sifted
• Orange gel coloring optional

Instructions

Make the Cake:

• Preheat oven to 325°F (163°C). Grease and flour three 8-inch round cake pans. Line bottoms with parchment for easy release.
• In a bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
• In a separate bowl, combine milk, orange juice concentrate, oil, orange extract, and zest. Set aside.
• In a large mixing bowl, beat cream cheese and butter until smooth. Add sugar gradually, mixing for 2–3 minutes.
• Add eggs one at a time, mixing just until combined.
• If using, add orange coloring now.
• On low speed, alternate adding dry and wet mixtures, beginning and ending with the flour mixture (3 dry, 2 wet additions). Mix until just combined.
• Divide batter evenly into prepared pans and bake for 28–30 minutes, or until a toothpick comes out clean.
• Cool for 5–10 minutes in the pans, then turn out onto wire racks to cool completely.

Make the Frosting:

• Beat softened butter on low to medium speed until smooth.
• Add cream cheese and beat until fully combined and creamy.
• Add vanilla and orange extracts. Gradually mix in powdered sugar on low speed until smooth and fluffy. Add gel coloring if desired.

Assemble the Cake:

• Place one cake layer on a serving plate. Spread with frosting. Add second and third layers, repeating the process.
• Apply a thin crumb coat and chill for 10 minutes.
• Finish frosting the cake and decorate as desired. Use a cake comb or piping bag for finishing touches.

Notes

Ensure all ingredients are at room temperature before mixing.

Use cake flour for a lighter crumb, or substitute (see Notes).

Freeze the cake briefly after crumb coating for a cleaner final frost.

If frosting gets too soft, chill for a few minutes before continuing.