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Orange Velvet Cake Recipe

Orange Velvet Cake

Steven
This orange velvet cake recipe delivers the same signature velvety, tender crumb as red velvet cake, but swaps the cocoa-and-red-food-coloring drama for a bright, sunny citrus twist. Fresh orange zest and juice woven through a buttermilk batter create layers so soft and moist they practically melt on your tongue, all topped off with a tangy orange cream cheese frosting.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 480 kcal

Equipment

  • 9-inch round cake pans - 2 pans needed
  • Parchment paper
  • Stand mixer or hand mixer
  • Large mixing bowl
  • Medium mixing bowl
  • Rubber spatula
  • Kitchen scale - recommended for accuracy
  • Citrus zester or microplane
  • Citrus juicer
  • Measuring cups and spoons
  • Wire cooling rack
  • Offset spatula - for frosting
  • cake turntable - optional, makes frosting much easier
  • Toothpick or cake tester

Ingredients
  

  • 2 1/2 cups all-purpose flour - 315g
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar - 300g
  • 2 large eggs - room temperature
  • 1 cup vegetable oil - 240ml
  • 1 cup full-fat buttermilk - 240ml, room temperature
  • 3 tablespoons fresh orange juice - about 1 large orange
  • 2 tablespoons fresh orange zest - about 2 medium oranges
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon white vinegar
  • Orange gel food coloring - optional, for a deeper color

For the Orange Cream Cheese Frosting

  • 16 oz full-fat cream cheese - 450g, softened to room temperature
  • 1/2 cup unsalted butter - 115g, softened to room temperature
  • 4 cups powdered sugar - 480g, sifted
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh orange zest
  • 1 teaspoon pure vanilla extract
  • salt - a pinch

Instructions
 

  • Preheat oven to 350°F (175°C) and position rack in center. Grease two 9-inch round cake pans thoroughly with butter or non-stick spray, line bottoms with parchment paper circles, and grease the parchment as well.
  • In a large bowl, whisk together flour, baking soda, baking powder, and salt until evenly combined. Set aside.
  • In a separate medium bowl, whisk sugar and eggs until pale and thickened, about 1 minute. Add oil and whisk until smooth. Stir in buttermilk, orange juice, orange zest, vanilla, and vinegar until well combined. Add orange gel coloring if using.
  • Pour wet mixture into dry ingredients and fold with a rubber spatula or mix on low speed until just combined. Do not overmix; a few small lumps are fine.
  • Divide batter evenly between prepared pans and smooth tops. Bake on center rack for 28-33 minutes, until toothpick inserted in center comes out clean and edges pull away from sides.
  • Cool cakes in pans on wire rack for 10 minutes. Run a thin knife around edges to loosen, then invert onto cooling rack and peel off parchment. Cool completely to room temperature before frosting.
  • In stand mixer with paddle attachment, beat cream cheese on medium speed for 2 minutes until smooth. Add butter and beat for another 2 minutes until fully combined and light.
  • Reduce speed to low and gradually add sifted powdered sugar in four additions, mixing after each. Add orange juice, orange zest, vanilla, and salt. Increase speed to medium-high and beat 2-3 minutes until fluffy and silky.
  • Place one cooled cake layer on serving plate. Spread about one-third of frosting evenly over top. Place second layer on top, flat side up. Apply a thin crumb coat over entire cake and chill for 10-15 minutes.
  • Remove cake from freezer and apply remaining frosting to top and sides in smooth strokes. Decorate with fresh orange slices, extra zest, or orange peel curls as desired.

Notes

  • Room temperature ingredients: Pull eggs and buttermilk from the fridge at least 30 minutes before baking for proper emulsification and a tender crumb.
  • Measure flour correctly: Spoon flour into measuring cup and level off with a straight edge, or use a kitchen scale for the most accurate results (315g).
  • Don't overmix: Mix just until streaks of flour disappear to prevent developing too much gluten, which makes the cake tough.
  • Cool completely before frosting: Even slightly warm cake will cause cream cheese frosting to become runny and difficult to control.
  • Sift powdered sugar: Sifting removes lumps and ensures a smooth, silky cream cheese frosting.
  • Chill the crumb coat: Freezing the crumb-coated cake for 10-15 minutes makes the final frosting layer much easier and cleaner.
  • Storage: Store frosted cake covered in the refrigerator for up to 5 days. Remove 20-30 minutes before serving for best texture.
  • Make ahead: Unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 3 months. Thaw overnight in the refrigerator before frosting.
  • Variation: Add 1 tablespoon of unsweetened cocoa powder to the dry ingredients for a chocolate orange velvet cake.
  • Variation: Bake batter in a lined muffin tin at 350°F (175°C) for 18-22 minutes to make orange dreamsicle cupcakes.
Keyword buttermilk cake, citrus cake, orange cream cheese frosting, orange velvet cake, velvet cake recipe