Orange Velvet Cake with Orange Cream Cheese Frosting
Soft orange velvet cake with rich orange cream cheese frosting, perfect for celebrations.
Ingredients
Ingredients
- 8 oz full-fat cream cheese softened (for cake)
- 1 1/2 sticks unsalted butter softened (for cake)
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 3 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup concentrated orange juice thawed, not diluted
- 1/4 cup vegetable oil
- Zest from 1 orange
- 1 tablespoon orange extract
- Orange coloring gel optional (for cake)
- 3 sticks unsalted butter softened (for frosting)
- 16 oz full-fat cream cheese softened (for frosting)
- 1 teaspoon vanilla bean paste
- 1 teaspoon orange extract for frosting
- 1/2 teaspoon salt for frosting
- 7 cups powdered sugar
- Orange coloring gel optional (for frosting)
Instructions
- Preheat the oven to 325°F. Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt, then set aside.
- In another bowl, whisk together the milk, concentrated orange juice, vegetable oil, orange zest, and orange extract until smooth, then set aside.
- In a large mixing bowl, beat the 8 oz cream cheese and 1 1/2 sticks butter on medium speed until smooth and creamy.
- Add the granulated sugar gradually and beat until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- With the mixer on low speed, add one third of the dry ingredients to the creamed mixture, then half of the orange milk mixture, another third of the dry ingredients, the remaining orange milk mixture, and finish with the last third of the dry ingredients, mixing just until combined after each addition.
- If desired, add orange coloring gel to the batter and gently mix until the color is evenly distributed.
- Divide the batter evenly among the three prepared pans and smooth the tops with a spatula.
- Bake for 28 to 30 minutes, or until a toothpick inserted in the center of each layer comes out clean or with a few moist crumbs.
- Let the cakes cool in the pans for 5 to 10 minutes, then turn them out onto wire racks and cool completely.
- For the frosting, place the 3 sticks butter and 16 oz cream cheese in a large bowl and beat on medium speed until very smooth and creamy.
- Add the powdered sugar 1 to 2 cups at a time, beating on low speed after each addition until fully incorporated and smooth.
- Beat in the vanilla bean paste, 1 teaspoon orange extract, and 1/2 teaspoon salt until the frosting is smooth and fluffy.
- If desired, add orange coloring gel to the frosting and mix until the color is uniform.
- Once the cake layers are completely cool, level the tops if needed, then place one layer on a serving plate and spread an even layer of frosting over the top.
- Add the second layer, spread another layer of frosting on top, then place the third layer over it.
- Use the remaining frosting to cover the top and sides of the cake, smoothing or swirling the frosting as desired.
- Chill the frosted cake for at least 30 minutes to set the frosting before slicing and serving.
Notes
- Use room temperature butter, cream cheese, and eggs for a smoother batter and frosting.
- Do not dilute the concentrated orange juice with water, or the orange flavor will be weaker.
- A crumb coat helps trap loose crumbs before the final layer of frosting.
- Store the finished cake covered in the refrigerator for up to 4 days and bring slices to room temperature before serving.
- Do not dilute the concentrated orange juice with water, or the orange flavor will be weaker.
- A crumb coat helps trap loose crumbs before the final layer of frosting.
- Store the finished cake covered in the refrigerator for up to 4 days and bring slices to room temperature before serving.