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–+ servings

Orange Velvet Cake with Orange Cream Cheese Frosting

A delightful treat that brings vibrant citrus flavors to your dessert table with a soft, fluffy texture and smooth orange cream cheese frosting.
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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 Softened to create a smooth frosting.
  • 1.5 sticks unsalted butter Ensure it’s softened for easy mixing.
  • 2 cups granulated sugar Adds sweetness and moisture to the cake.
  • 4 large eggs At room temperature for better incorporation into the batter.
  • 3 cups cake flour Provides a light and fluffy texture.
  • 2 teaspoons baking powder Helps the cake rise beautifully.
  • 0.5 teaspoon baking soda Works in tandem with the baking powder for leavening.
  • 0.5 teaspoon salt Enhances the overall flavor of the cake.
  • 0.5 cup milk Contributes moisture and richness to the batter.
  • 0.5 cup concentrated orange juice Thawed without added water for a burst of citrus flavor.
  • 0.25 cup vegetable oil Keeps the cake moist and tender.
  • 1 tablespoon orange extract Intensifies the orange flavor in the cake.
  • 3 sticks unsalted butter Softened to ensure smooth mixing and spreading.
  • 16 oz full-fat cream cheese Softened for a creamy texture.
  • 1 teaspoon vanilla extract Adds warmth and depth of flavor.
  • 1 teaspoon orange extract Enhances the orange taste in the frosting.
  • 0.5 teaspoon salt Balances sweetness in the frosting.
  • 7 cups powdered sugar Adjust to taste for desired sweetness.

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 before turning 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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