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Orange Velvet Cake with Orange Cream Cheese Frosting Recipe

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3.8 from 6 reviews

This Orange Velvet Cake with Orange Cream Cheese Frosting is a vibrant and delicious dessert that combines the rich texture of a classic velvet cake with bright citrus flavors. Moist and tender, the cake layers are infused with concentrated orange juice and a hint of orange extract, complemented by a creamy, tangy orange cream cheese frosting. Perfect for celebrations or any occasion where a fresh, flavorful treat is desired.

Ingredients

Cake Ingredients

  • 8 oz (226g) full-fat cream cheese, softened
  • 1½ sticks (168g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, at room temperature
  • 3 cups (342g) cake flour
  • 2 teaspoons (8g) baking powder
  • ½ teaspoon (3g) baking soda
  • ½ teaspoon (3g) salt
  • ½ cup (120ml) milk
  • ½ cup (120ml) concentrated orange juice, thawed (do not add water)
  • ¼ cup (60ml) vegetable oil (e.g., canola oil)
  • Zest from one orange (optional)
  • 1 tablespoon orange extract
  • Orange coloring gel (optional, for desired shade)

Orange Cream Cheese Frosting Ingredients

  • 3 sticks (339g) unsalted butter, softened
  • 16 oz (452g) full-fat cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange extract
  • ½ teaspoon salt
  • 7 cups (805g) powdered sugar (adjust to taste)
  • Orange coloring gel (optional)

Instructions

  1. Prepare pans and preheat oven: Preheat your oven to 325°F (163°C). Grease and flour three 8-inch cake pans, then line the bottoms with parchment paper circles for easy removal.
  2. Mix dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt for about 30 seconds. Set aside.
  3. Combine wet ingredients (excluding eggs): In a separate bowl, mix the milk, vegetable oil, thawed concentrated orange juice, orange extract, and orange zest thoroughly and set aside.
  4. Cream butter and cream cheese: In a large mixing bowl, beat the softened butter and cream cheese at medium speed until smooth and creamy.
  5. Add sugar: Gradually add the granulated sugar to the butter and cream cheese mixture, continuing to beat for 2–3 minutes until the mixture is light and fluffy.
  6. Incorporate eggs one at a time: Add the eggs one at a time, mixing well after each addition until each is fully incorporated. Add orange coloring gel here if desired.
  7. Alternate adding dry and wet mixtures: With the mixer on low speed, add the dry ingredients in three parts alternated with the wet mixture in two parts, beginning and ending with the dry ingredients. Mix just until combined, then briefly increase the mixer speed to smooth the batter.
  8. Distribute batter and bake: Evenly divide the batter between the prepared pans. Bake for 28–30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool cakes: Allow the cakes to cool in the pans for 5–10 minutes before turning them out onto a wire rack to cool completely.
  10. Prepare frosting – cream butter: Beat the softened butter on low to medium speed until smooth.
  11. Mix in cream cheese: Add the softened cream cheese and blend until fully combined and creamy.
  12. Add extracts: Stir in vanilla and orange extracts.
  13. Add powdered sugar gradually: Gradually add powdered sugar, mixing on low speed until incorporated. Add orange coloring gel as desired.
  14. Finish frosting: Continue mixing on low to medium speed until frosting is smooth and fluffy.
  15. Refrigerate frosting: Refrigerate the frosting until needed. If prepared ahead, allow it to sit at room temperature before using and remix if necessary.

Notes

  • Ensure eggs are at room temperature for better incorporation.
  • Use concentrated orange juice without dilution to maintain flavor intensity.
  • Orange zest is optional but enhances natural citrus aroma.
  • Orange coloring gel is optional and can be adjusted to achieve the desired cake and frosting color.
  • Parchment paper lining helps with cake removal and maintains cake shape.
  • Frosting should be chilled if not used immediately to maintain texture, but should be brought to room temperature before spreading.
  • Can also be used as a cupcake recipe; expect minimal doming in cupcakes.

Find it online: https://lauracooks.com/orange-velvet-cake-with-orange-cream-cheese-frosting-recipe/