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–+ servings

Orange Velvet Cake with Orange Cream Cheese Frosting

A delightful treat that bursts with citrusy goodness and a creamy finish, perfect for celebrations or as a sweet indulgence.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 15 slices
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 8 oz full-fat cream cheese Ensure it's softened for easy mixing.
  • 1.5 sticks unsalted butter Softened to room temperature enhances the texture.
  • 2 cups granulated sugar Provides sweetness and moisture to the cake.
  • 4 large eggs At room temperature helps create a light batter.
  • 3 cups cake flour Offers a fine crumb that's perfect for cakes.
  • 2 teaspoons baking powder Essential for leavening and fluffiness.
  • 0.5 teaspoon baking soda Works in conjunction with baking powder for rise.
  • 0.5 teaspoon salt Balances the sweetness of the cake.
  • 0.5 cup milk Adds moisture and richness to the batter.
  • 0.5 cup concentrated orange juice Use thawed juice without added water for bold flavor.
  • 0.25 cup vegetable oil Keeps the cake moist and tender.
  • Zest from one orange Adds intense citrus aroma and taste.
  • 1 tablespoon orange extract Enhances the orange flavor profile in the cake.
  • Orange coloring gel optional For achieving a vibrant hue if desired.
  • 3 sticks unsalted butter Key ingredient in the silky frosting.
  • 16 oz full-fat cream cheese Ensures a creamy texture in the frosting.
  • 1 teaspoon vanilla extract Adds depth to the frosting’s flavor profile.
  • 1 teaspoon orange extract Boosts the orange essence in your frosting too.
  • 0.5 teaspoon salt Counteracts sweetness in the frosting, enhancing flavor balance.
  • 7 cups powdered sugar Adjust according to your desired sweetness level.
  • Orange coloring gel optional Optional addition to enhance visual appeal of frosting.

Method
 

  1. 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.
  2. In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside for later use.
  3. In a separate bowl, whisk together the milk, thawed concentrated orange juice, vegetable oil, orange extract, and orange zest until well combined.
  4. In a large mixing bowl, beat the softened butter and cream cheese together until smooth.
  5. 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.
  6. 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.
  7. If using orange coloring gel, add it now to achieve the desired shade.
  8. Divide the batter evenly among the prepared pans. Bake for 28-30 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cakes to cool in the pans for 5-10 minutes, then turn them out onto wire racks to cool completely.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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