Orange Velvet Pound Cake Recipe

Get ready to fall head-over-heels for orange velvet pound cake—a lusciously moist, radiantly citrus-forward dessert that’s pure sunshine on a plate. Imagine the classic richness of a pound cake but with the plush, almost creamy crumb of a velvet cake, all brightened with fresh orange zest and juice. This showstopper not only dazzles with its sunset hue, it’s topped with a glossy, drippy orange glaze that ensures every slice is a joyful bite. Whether you’re baking for a spring gathering, homemade holiday gift, or simply to treat yourself, orange velvet pound cake will make ordinary moments taste extraordinary.

Ingredients You’ll Need

This orange velvet pound cake is built on a foundation of humble, everyday ingredients—but the way they come together is truly magical. Each one plays a crucial role in creating the perfect balance of citrus aroma, velvety crumb, and golden color that makes this cake unforgettable.

• All-purpose flour: Gives the cake its structure and helps achieve that classic pound cake crumb.
• Baking soda: Just a touch lightens the texture and ensures a gentle rise.
• Salt: Balances and deepens the flavors—don’t skip it!
• Unsalted butter, softened: Essential for richness and that irresistible melt-in-your-mouth feel.
• Vegetable oil: Adds moisture and is the secret to a perfectly plush pound cake.
• Granulated sugar: Sweetens the cake and creates a tender crumb through proper creaming.
• Large eggs, room temperature: Bind everything together and add richness and structure.
• Orange zest (from 2 medium oranges): Infuses bright, aromatic citrus flavor that makes the cake pop.
• Fresh orange juice: Enhances the citrus scent and moistens the crumb.
• Vanilla extract: Rounds out the citrus with a lovely, warm depth.
• Almond extract (optional): Just a little creates an extra layer of intrigue—highly recommended!
• Buttermilk, room temperature: Makes the cake incredibly tender and gives it that signature velvet texture.
• Orange food coloring (optional): Just a couple drops will give your orange velvet pound cake its iconic, radiant look.
• Powdered sugar, sifted (for glaze): Creates a smooth, beautiful glaze to drizzle on top.
• More fresh orange juice (for glaze): Brightens the glaze and ties the flavor profile together.
• Orange zest (for glaze): Adds a speckle of zest for extra citrus punch.
• Melted butter (optional, for glaze): Gives the glaze a hint of richness and sheen.

How to Make orange velvet pound cake

Step 1: Prepare Your Tools and Ingredients

Start by getting your kitchen in order—trust me, a little prep goes a long way here. Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly, or use a baking spray with flour for extra insurance. It’s also crucial to have your eggs, butter, and buttermilk at room temperature; this simple step ensures the batter mixes smoothly for a perfectly tender cake.

Step 2: Mix Dry Ingredients

Whisk together the flour, baking soda, and salt in a medium bowl. Don’t rush this—you want these leaveners and seasonings evenly distributed, so every bite of your orange velvet pound cake bakes up just right. Set aside for an easy grab later.

Step 3: Cream Butter, Oil, and Sugar

In a large mixing bowl, beat the softened butter, oil, and granulated sugar on medium speed for 4 to 5 minutes, until the mixture turns pale and fluffy. This step creates tiny air pockets, which translate into the cake’s signature light-yet-rich texture. The blend of both butter and oil here is the secret to achieving the luscious crumb unique to orange velvet pound cake.

Step 4: Add Eggs and Flavoring

Crack in the eggs one at a time, beating well after each addition—this keeps things smooth and stable. Add the vibrant orange zest, fresh orange juice, vanilla, and that optional hint of almond extract for extra sophistication. By now, the batter should already be fragrant with orange and vanilla—pure happiness!

Step 5: Alternate Dry Ingredients with Buttermilk

Now comes the step that turns this into a true velvet cake. Add your flour mixture in three parts, alternating with the buttermilk, beginning and ending with flour. Gently mix after each addition, just until combined—you want things tender, not tough. For an extra burst of color, add a drop or two of orange food coloring to achieve that gorgeous velvet hue, if you’d like.

Step 6: Pour and Bake

Pour the batter into the prepared pan, level the top, and give the pan a couple of taps on the counter to knock out any big air bubbles. Bake for 70–85 minutes, checking for doneness with a toothpick—it should come out clean from the center. If the cake starts to brown too quickly on top, tent it loosely with foil during the last 20 minutes.

Step 7: Cool the Cake

Let the cake rest in its pan for 15–20 minutes so it can set up without crumbling. Carefully invert it onto a wire rack and allow it to cool completely—a totally cooled cake catches the glaze beautifully and slices like a dream.

Step 8: Prepare the Orange Glaze

Whisk together the sifted powdered sugar, orange juice, orange zest, and melted butter in a small bowl until you have a glossy, thick-but-pourable glaze. Adjust with more juice or sugar to make it drape perfectly over your orange velvet pound cake.

Step 9: Glaze the Cake

Dramatically drizzle the glaze all over your cooled cake, letting it drip down the sides and pool just a little at the base. Allow the glaze to set for at least 30 minutes—it won’t be easy to wait, but it’s worth it for that perfect finish!

How to Serve orange velvet pound cake

Garnishes

For a finishing touch, I love to add fresh orange zest, festive candied orange slices, or a handful of edible flowers on top. These vibrant little extras aren’t just pretty—they carry the citrusy theme forward and make your orange velvet pound cake a true centerpiece.

Side Dishes

While the cake stands beautifully on its own, it’s heavenly with a cloud of whipped cream, a scoop of vanilla ice cream, or a spoonful of fresh berries. These add a playful balance to the sweet, citrusy richness of each slice.

Creative Ways to Present

Show off this beauty by serving thick slices on bright plates, or cut the cake into individual mini bundt shapes for a charming twist. It’s also astonishingly good when used as a base for berry shortcakes, or layered in a parfait with whipped cream and fruit.

Make Ahead and Storage

Storing Leftovers

Keep your orange velvet pound cake fresh by wrapping slices tightly in plastic wrap or storing them in an airtight container at room temperature for up to 3 days. For longer storage, slip it into the fridge, where it’ll stay fresh and moist for about a week.

Freezing

If you want to make the cake in advance, or save some for a rainy day, wrap individual slices or the whole (unglazed) cake well in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature and glaze just before serving for bakery-fresh results.

Reheating

A quick 10–15 seconds in the microwave revives each slice’s soft, tender crumb and enhances those citrus aromas. If you’ve refrigerated the cake, allow it to come to room temperature before serving or gently warm slices for that fresh-from-the-oven feel.

FAQs

Can I use bottled orange juice instead of fresh for this orange velvet pound cake?

Fresh orange juice is best for both flavor and aroma, but in a pinch, high-quality bottled juice works—just make sure it’s 100% juice with no added sugar or preservatives for a bright, natural citrus pop.

Is it necessary to use orange food coloring?

Nope! The food coloring is just for visual flair. Your orange velvet pound cake will taste fantastic with or without it; the color simply adds a fun, festive touch that hints at the citrus flavor inside.

What’s the best way to zest the oranges for the cake?

Use a microplane or fine grater to gently grate just the outer orange layer of the peel—avoid the bitter white pith underneath. This fragrant zest is what gives the cake its vibrant, natural orange flavor.

Can I make this cake ahead for a party?

Absolutely! Bake the cake a day or two in advance, store it tightly wrapped, and glaze it just before serving. It keeps fabulously moist, allowing the flavors to deepen and mingle—the perfect party trick.

How do I prevent my pound cake from sticking to the pan?

Generously grease every nook and cranny of your bundt or tube pan, then dust it thoroughly with flour—or use a baking spray that contains flour. For tricky pans, lining the bottom with parchment can also help guarantee a perfect release.

Final Thoughts

If you’re looking to brighten your dessert table, this orange velvet pound cake is the kind of recipe you’ll turn to again and again. Its tender crumb, lively citrus flavor, and elegant appearance make every occasion feel special. So whisk, zest, and bake your way to a little slice of sunshine—you won’t regret it!

Print