Orange Velvet Cake
If you’ve ever wondered whether a cake could be as vibrant in flavor as it is in color, the Orange Velvet Cake is your answer. This citrus-infused dessert combines the velvety texture of a classic velvet cake with the bright, sunny essence of orange. With over 300% more online searches for citrus desserts in winter months, it’s clear that people crave that burst of freshness when the weather turns cold. Originating as a Southern twist on red velvet, this version swaps cocoa for concentrated orange juice and zest, creating a dessert that’s both nostalgic and refreshingly modern. Perfect for holiday gatherings, birthday celebrations, or a cheerful weekend treat, this cake brings warmth and brightness to any occasion.
For more citrus-inspired baking ideas, check out this collection of lemon and citrus desserts to make throughout the winter, and explore proven techniques from the Cream Cheese Pound Cake Recipe and Baking Techniques community. You might also enjoy our classic orange loaf cake and chocolate orange cake with glaze for more citrusy indulgences.
Why Orange Velvet Cake Stands Out
The Orange Velvet Cake is more than just a colorful twist on tradition—it’s a celebration of citrus in dessert form. While red velvet cake has long been a Southern staple, the orange variation emerged as bakers experimented with flavor profiles that highlighted seasonal produce. Oranges, especially during winter months, offer natural sweetness and acidity that enhance cake texture and flavor depth. Unlike artificial flavorings, real orange juice concentrate and zest provide a complex citrus note that pairs beautifully with cream cheese frosting. This cake bridges the gap between festive and familiar, making it a favorite for holiday tables and spring gatherings alike.
Orange Velvet Cake Ingredients
Ingredient Spotlight
Every ingredient in this Orange Velvet Cake plays a crucial role in creating its signature texture and flavor. Cake flour ensures a tender crumb, while baking powder and soda provide the perfect rise. Cream cheese and butter, when properly softened, create a rich, creamy base that holds air when beaten with sugar—this is key to the cake’s velvety texture. The concentrated orange juice delivers intense citrus flavor without adding too much liquid, and the zest amplifies that brightness. Vegetable oil keeps the cake moist, while milk adds softness. Orange extract deepens the citrus profile, and a touch of orange coloring gel (optional) gives the cake its signature sunset hue.
- 8 oz cream cheese, softened (226g) – provides richness and moisture
- 1 ½ sticks unsalted butter, softened (168g) – adds structure and flavor
- 2 cups sugar (400g) – sweetens and helps aerate the batter
- 4 large eggs, room temperature – bind ingredients and add structure
- 3 cups cake flour (342g) – ensures a tender crumb
- 2 teaspoons baking powder (8g) – leavening agent for rise
- ½ teaspoon baking soda (3g) – enhances lift and tenderness
- ½ teaspoon salt (3g) – balances sweetness
- ½ cup milk (175g) – adds moisture and softness
- ½ cup concentrated orange juice, thawed – core flavor and natural acidity
- ¼ cup vegetable oil (54g) – keeps cake moist
- Orange zest from one orange (optional) – fresh citrus aroma
- 1 tablespoon orange extract – intensifies orange flavor
- Orange coloring gel (optional) – gives vibrant hue
Frosting Ingredients:
- 3 sticks unsalted butter, softened (339g)
- 16 oz cream cheese
- 1 teaspoon vanilla extract (4g)
- 1 teaspoon orange extract (4g)
- ½ teaspoon salt (2g)
- 7 cups powdered sugar (805g)
- Orange coloring gel (optional)
Substitution Ideas: Use dairy-free butter and cream cheese for a vegetarian version. Whole milk can replace low-fat for richer texture. For a natural color alternative, increase zest and use carrot puree.
Timing
Prep time: 20 minutes
Cook time: 28–30 minutes
Total time: ~50 minutes
This cake bakes faster than traditional layer cakes, which often require 35–45 minutes. The use of cake flour and proper leavening ensures a quick, even bake.
Step-by-Step Instructions
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Preheat and Prepare
Preheat oven to 325°F. Generously grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper. This prevents sticking and ensures clean removal.
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Mix Dry Ingredients
In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents for consistent rise.
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Combine Wet Ingredients
In another bowl, whisk milk, vegetable oil, concentrated orange juice, orange extract, and zest (if using). The oil helps emulsify the mixture, while the concentrate delivers bold flavor.
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Cream Butter and Sugar
In a large mixing bowl, beat softened cream cheese and butter until smooth and creamy, about 2 minutes. Gradually add sugar and continue beating for 2–3 minutes until light and fluffy. This step incorporates air, essential for a tender crumb.
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Add Eggs
Beat in eggs one at a time, allowing each to fully incorporate before adding the next. Scrape the bowl sides to ensure even mixing. The eggs add structure and richness.
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Alternate Dry and Wet Mixtures
Begin and end with the dry ingredients. Add one-third of the flour mixture, followed by half the milk mixture, repeating until all is incorporated. This method prevents overmixing and ensures a smooth batter.
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Divide and Bake
Evenly divide the batter among the prepared pans. Bake for 28–30 minutes, or until a toothpick inserted in the center comes out clean. Rotate pans halfway through for even baking.
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Cool and Frost
Cool cakes in pans for 5–10 minutes, then turn out onto wire racks to cool completely. For the frosting, beat butter and cream cheese until smooth, add extracts and salt, then gradually mix in powdered sugar. Add coloring gel if desired, then frost the cooled layers.
Tips & Tricks for Perfect Results
- Room temperature ingredients are essential—cold cream cheese or eggs won’t emulsify properly.
- Don’t overmix after adding flour; this can lead to a dense cake.
- Use concentrated orange juice instead of regular for stronger flavor without excess moisture.
- Level the layers with a serrated knife for a professional finish.
- Chill the cake for 15 minutes before frosting to reduce crumb pickup.
Recipe Variations & Substitutions
- Lemon or lime version: Swap orange juice and extract for lemon or lime for a different citrus twist.
- Glaze topping: Replace frosting with a simple orange glaze made from powdered sugar, orange juice, and zest.
- Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum.
- Lighter frosting: Reduce powdered sugar to 5 cups and add a tablespoon of Greek yogurt for tang and moisture.
Behind the Recipe
The Orange Velvet Cake was born from a desire to bring brightness to winter dessert tables. While red velvet reigns in fall and winter, its deep color can feel heavy during shorter days. By replacing cocoa with citrus, this cake offers a psychological lift—its color alone evokes sunshine. The cream cheese frosting adds tanginess that complements the orange, creating a balanced flavor profile that’s indulgent without being overwhelming. It’s a cake that feels both celebratory and comforting, perfect for family gatherings or gifting.
Pairing Ideas
Serve with sparkling citrus water, hot spiced chai, or a vanilla almond milk latte. Pair with a fresh fruit platter featuring berries and kiwi for a refreshing contrast. For brunch, accompany with yogurt parfaits or citrus salad.
Leftover & Reuse Ideas
Transform leftovers into cake parfaits by layering cubes with whipped cream and orange curd. Use stale pieces in a trifle with custard and fresh fruit. Cube and freeze for future milkshakes or cake pops.
Nutritional Information
Per serving (1 slice, based on 15 servings):
Calories: ~380
Total Fat: 18g
Saturated Fat: 10g
Cholesterol: 85mg
Sodium: 220mg
Total Carbohydrates: 50g
Sugars: 35g
Protein: 5g
Serving Suggestions
Top with candied orange slices, edible flowers, or a dusting of powdered sugar. Serve on a white platter to highlight the cake’s color. For holidays, add gold sprinkles or citrus ribbons made from zest.
Common Mistakes to Avoid
- Using cold ingredients: Leads to lumpy batter and uneven texture.
- Overbaking: Results in dry layers—check at 25 minutes.
- Skipping parchment paper: Increases risk of breakage when removing cakes.
- Adding too much food coloring: Can alter flavor—use gel sparingly.
- Frosting a warm cake: Causes frosting to melt and slide off.
Storage & Reheating Tips
Store covered in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture. Freeze unfrosted layers for up to 2 months—wrap tightly in plastic and foil. Thaw overnight in the refrigerator.
FAQs
- What is Orange Velvet Cake? It’s a citrus variation of red velvet cake, featuring orange juice concentrate, zest, and cream cheese frosting for a bright, flavorful dessert.
- Can I make Orange Velvet Cake without food coloring? Yes, the cake will be a soft peach color with natural ingredients. Increase zest for more vibrancy.
- Why use cake flour in Orange Velvet Cake? Cake flour has lower protein content, creating a tender crumb essential for velvet-style cakes.
- Can I freeze Orange Velvet Cake? Yes, unfrosted layers freeze well for up to 2 months. Frosted cakes should be consumed within 5 days refrigerated.
- What makes this cake different from orange pound cake? Orange Velvet Cake is lighter, fluffier, and features cream cheese frosting, while pound cake is denser and typically glazed.
Conclusion
The Orange Velvet Cake is a vibrant, flavor-packed dessert that brings joy to any table. With its tender crumb, bold citrus notes, and luscious cream cheese frosting, it’s a standout for celebrations and quiet treats alike. The recipe balances tradition with innovation, offering a refreshing alternative to classic chocolate or vanilla cakes. Whether you’re baking for a holiday, birthday, or just because, this cake delivers both visual appeal and deliciousness in every bite.
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Best Orange Velvet Cake Recipe – Easy & Moist Dessert
Ingredients
Instructions
- Preheat Oven: Preheat oven to 325°F. Grease and flour three 8-inch pans, lining with parchment paper.
- Mix Dry Ingredients: Whisk together cake flour, baking powder, baking soda, and salt in a bowl.
- Combine Wet Ingredients: In a separate bowl, combine milk, vegetable oil, thawed orange juice concentrate, orange extract, and orange zest (if using).
- Cream Butter and Sugar: Beat softened cream cheese and butter until smooth. Gradually add sugar, mixing for 2-3 minutes until light and fluffy.
- Add Eggs: Add eggs one at a time, beating well after each addition until yolks are fully incorporated.
- Alternate Adding Mixtures: Alternate adding the flour mixture and milk mixture to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Bake: Divide batter evenly into prepared pans. Bake for 28-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Cool cakes in pans for 5-10 minutes before transferring to wire racks to cool completely.