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Orange Velvet Cake with Orange Cream Cheese Frosting

Orange Velvet Cake with Orange Cream Cheese Frosting
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If you’re in search of a dessert that radiates joy and flavor, look no further than this Orange Velvet Cake with Orange Cream Cheese Frosting. This vibrant cake is infused with bright citrus notes that will make your taste buds dance, making it an ideal treat for any occasion—from birthday parties to cozy family dinners. Its soft, velvety texture pairs perfectly with the luscious orange cream cheese frosting, creating a delightful balance of sweetness and tang. Plus, it’s simple to make, ensuring that even novice bakers can whip up this crowd-pleaser. Serve it at your next gathering or enjoy it as a well-deserved indulgence after a long day; either way, this cake is sure to impress!

Ingredients

Scale
  • 8 oz full-fat cream cheese
  • 1½ sticks unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup milk
  • ½ cup concentrated orange juice
  • ¼ cup vegetable oil
  • 1 tablespoon orange extract
  • Zest from one orange (optional)
  • Orange coloring gel (optional)
  • 3 sticks unsalted butter for frosting
  • 16 oz full-fat cream cheese for frosting
  • 1 teaspoon vanilla extract for frosting
  • 1 teaspoon orange extract for frosting
  • ½ teaspoon salt for frosting
  • 7 cups powdered sugar for frosting
  • Orange coloring gel for frosting (optional)

Instructions

  1. Preheat oven to 325°F (163°C). Grease and flour three 8-inch round cake pans.
  2. In a bowl, sift together cake flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk milk, orange juice, vegetable oil, orange extract, and optional zest.
  4. In a large mixing bowl, beat softened butter and cream cheese until smooth. Gradually add sugar until fluffy. Incorporate eggs one at a time.
  5. Alternate adding dry ingredients and wet mixture into the creamed base until just combined.
  6. Pour batter into prepared pans and bake for 28-30 minutes or until a toothpick comes out clean.
  7. Cool cakes in pans for 5-10 minutes before transferring to wire racks.

Nutrition

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