why make this recipe
Orange Velvet Cake is a delightful twist on the classic red velvet cake. With its soft texture and bright orange flavor, it’s a perfect dessert for celebrations, gatherings, or just to brighten up your day. The added orange cream cheese frosting makes it even more irresistible. This cake stands out not only for its taste but also for its vibrant color, making it a stunning centerpiece for any occasion.
how to make Orange Velvet 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)
- 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)
Directions
- Set your oven to 325°F (163°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper for easy release.
- In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside for later use.
- In a separate bowl, whisk together the milk, thawed concentrated orange juice, vegetable oil, orange extract, and orange zest until well combined.
- In a large mixing bowl, beat the softened butter and cream cheese together until smooth.
- Gradually add the sugar, beating until light and fluffy. Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next.
- Gradually alternate adding the dry and wet mixtures to the creamed base, starting and ending with the dry ingredients. Mix just until everything is incorporated.
- If using orange coloring gel, add it now to achieve the desired shade.
- Divide the batter evenly among the prepared pans. Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 5-10 minutes, then turn them out onto wire racks to cool completely.
how to serve Orange Velvet Cake
Serve slices of the Orange Velvet Cake on a pretty plate. You can enjoy it plain or add a dollop of whipped cream on top for extra creaminess. This cake is perfect for birthdays, holidays, or a sweet treat any day.
how to store Orange Velvet Cake
To store the Orange Velvet Cake, keep it in an airtight container at room temperature for up to three days. If you need to store it longer, place it in the fridge for up to a week. You can also freeze individual slices, wrapped tightly in plastic wrap, for up to three months.
tips to make Orange Velvet Cake
- Make sure all your ingredients are at room temperature for a smoother batter.
- Don’t overmix once you add the dry ingredients; this helps keep the cake tender.
- Feel free to tweak the orange flavor to your liking by adding more zest or extract.
variation
You can turn this Orange Velvet Cake into cupcakes, adjusting the baking time to about 18-20 minutes. Top with the orange cream cheese frosting and enjoy bite-sized treats.
FAQs
1. Can I use fresh orange juice instead of concentrated juice?
Yes, you can use fresh orange juice, but it may alter the flavor slightly. Make sure it’s not diluted with water.
2. How can I make my cake fluffier?
Ensure to cream the butter and sugar well until light and fluffy. This adds air to the batter.
3. Can I use low-fat cream cheese in the frosting?
Yes, you can use low-fat cream cheese, but the texture may be less creamy.
Orange Velvet Cake
Ingredients
Method
- Set your oven to 325°F (163°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper for easy release.
- In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside for later use.
- In a separate bowl, whisk together the milk, thawed concentrated orange juice, vegetable oil, orange extract, and orange zest until well combined.
- In a large mixing bowl, beat the softened butter and cream cheese together until smooth.
- Gradually add the sugar, beating until light and fluffy. Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next.
- Gradually alternate adding the dry and wet mixtures to the creamed base, starting and ending with the dry ingredients. Mix just until everything is incorporated.
- If using orange coloring gel, add it now to achieve the desired shade.
- Divide the batter evenly among the prepared pans.
- Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 5-10 minutes, then turn them out onto wire racks to cool completely.