Introduction

This Orange Velvet Cake with Orange Cream Cheese Frosting is a bright and moist dessert bursting with citrus flavor. Its tender crumb and rich, tangy frosting make it perfect for celebrations or any time you crave a refreshing sweet treat.

The image shows a four-layer round cake with light orange-yellow sponge cake layers separated by thick, smooth, light peach-colored frosting. The outside of the cake is covered with the same frosting, decorated with horizontal ridges. The top of the cake features large, swirled rosettes made of the peach-colored frosting, adding a textured floral pattern. The cake sits on a white plate placed on a white marbled surface with a dark blurred background. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat 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.
Step 2: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a separate bowl, whisk together the milk, thawed concentrated orange juice, vegetable oil, orange extract, and orange zest until well combined.
Step 4: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
Step 5: Gradually add the sugar to the creamed mixture, beating until light and fluffy. Add eggs one at a time, mixing well after each addition.
Step 6: Alternately add the dry ingredients and wet mixture to the creamed base, starting and ending with the dry ingredients. Mix just until incorporated.
Step 7: If using, add orange coloring gel now to achieve your desired shade and mix until evenly blended.
Step 8: Divide the batter evenly among the prepared pans and bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Let the cakes cool in the pans for 5-10 minutes before turning them out onto wire racks to cool completely.
Step 10: For the frosting, beat the softened butter and cream cheese together until smooth. Add vanilla extract, orange extract, and salt, mixing well.
Step 11: Gradually add powdered sugar, beating until fluffy and spreadable. Add orange coloring gel if desired and mix until evenly colored.
Step 12: Once the cakes are completely cool, frost and assemble as desired.

Tips & Variations

Substitute cake flour with all-purpose flour plus cornstarch (1 cup AP flour minus 2 tbsp plus 2 tbsp cornstarch) for a similar texture.
Use fresh orange zest for a brighter, fresher flavor.
If frosting feels too soft, chill it briefly to make it easier to work with.
You can skip the orange coloring gel if you prefer a natural look.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. Before serving, bring it to room temperature to enjoy the best texture and flavor. Leftover cake slices can be stored airtight and reheated gently if desired.

How to Serve

A four-layer yellow cake with light orange frosting between each layer and covering the outside. The top and sides are decorated with swirled rosettes of the same light orange frosting. The cake is on a clear glass cake stand with a white marbled surface beneath it, and there are green leaves blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh orange juice instead of concentrated juice?

Concentrated orange juice provides a stronger, sweeter flavor without adding extra liquid. Using fresh juice will dilute the batter, so it’s best to stick with concentrated juice as directed.

How do I prevent the cake from drying out?

Be sure not to overbake and cool the cakes properly before frosting. Storing the cake covered in the fridge helps keep moisture in, and bringing it to room temperature before serving ensures a tender bite.