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Orange Velvet Cake with Orange Cream Cheese Frosting

Orange Velvet Cake with Orange Cream Cheese Frosting Bliss

Experience a delightful Orange Velvet Cake with Orange Cream Cheese Frosting, a twist on traditional desserts that brings joy to any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 8 oz Full-Fat Cream Cheese Adds creaminess and tang; use only full-fat for best results.
  • 1.5 sticks Unsalted Butter Provides moisture and richness; ensure it’s softened.
  • 2 cups Granulated Sugar Adds sweetness and structure; can be reduced slightly.
  • 4 Large Eggs Must be at room temperature for better emulsification.
  • 3 cups Cake Flour Tender texture; substitute with all-purpose flour + cornstarch if necessary.
  • 2 tsp Baking Powder Leavening agent for rise; check expiration.
  • 0.5 tsp Baking Soda Essential for the cake's texture.
  • 0.5 tsp Salt Enhances flavor balance.
  • 0.5 cup Milk Can be substituted with a non-dairy alternative.
  • 0.5 cup Concentrated Orange Juice Contributes a punch of citrus flavor.
  • 0.25 cup Vegetable Oil Keeps the cake moist; can use canola.
  • 1 Zest from One Orange Adds aromatic zestiness; fresh is best.
  • 1 tbsp Orange Extract Intensifies orange flavor; adjust for taste.
  • Orange Coloring Gel Used to brighten color if desired.
For the Frosting
  • 3 sticks Unsalted Butter Must be softened.
  • 16 oz Full-Fat Cream Cheese Critical for frosting texture.
  • 1 tsp Vanilla Extract Enhances flavor depth.
  • 0.5 tsp Salt Vital for flavor enhancement.
  • 7 cups Powdered Sugar Adjust density to taste.

Equipment

  • Oven
  • mixing bowls
  • measuring cups
  • Whisk or Electric Mixer
  • spatula
  • Cake pans
  • Wire Rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare the cake pans.
  2. In a large bowl, cream together the cream cheese and unsalted butter until smooth.
  3. Gradually add granulated sugar, beating continuously until incorporated.
  4. Add eggs one at a time, ensuring each is combined before adding the next.
  5. Whisk together dry ingredients in another bowl.
  6. Gradually add dry ingredients to wet mixture, alternating with milk and orange juice.
  7. Stir in the zest and orange extract; add coloring gel if using.
  8. Pour batter into the prepared pans and bake for 28-30 minutes.
  9. Cool in pans for about 10 minutes before transferring to a wire rack.
  10. Beat together frosting ingredients until creamy; adjust sugar for desired consistency.
  11. Once cakes are cool, frost layers and serve.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 52gProtein: 4gFat: 20gSaturated Fat: 10gCholesterol: 50mgSodium: 250mgPotassium: 150mgSugar: 35gVitamin A: 10IUVitamin C: 2mgCalcium: 2mgIron: 2mg

Notes

For best results, use room temperature ingredients and avoid overmixing.

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