The Ultimate Orange Velvet Cake: A Sun-Kissed Masterpiece with Orange Cream Cheese Frosting

There’s red velvet, and then there’s its radiant, sun-kissed cousin: Orange Velvet Cake. This stunning dessert takes the classic concept of a tender, velvety crumb and infuses it with the bright, cheerful essence of fresh oranges. Topped with a lusciously tangy and creamy orange cream cheese frosting, this cake is more than just a dessert; it’s a celebration on a plate. Perfect for birthdays, spring gatherings, or any occasion that calls for a burst of citrus joy, this Orange Velvet Cake recipe promises a moist, flavorful, and visually spectacular result. The secret lies in the perfect balance of citrus acidity, rich buttermilk, and a hint of cocoa, creating a uniquely complex flavor profile that will have everyone asking for the recipe. Forget the expected—this is the show-stopping centerpiece your dessert table has been missing.

The journey to this perfect cake is one of delightful aromas and simple techniques. We’ll walk through every step, from zesting the oranges to achieving that iconic, smooth “velvet” texture. This guide is designed for bakers of all levels, offering tips to ensure your layers are level, your frosting is flawless, and your final presentation is nothing short of gorgeous. The vibrant orange hue, naturally enhanced or delicately deepened, paired with the snowy-white frosting speckled with orange zest, is a feast for the eyes before the first bite is even taken. Let’s dive into creating this completely original, sun-drenched masterpiece.

The Cultural Twist on a Classic
While the origins of red velvet cake are famously debated (tying back to the Adams Extract Company or the iconic Waldorf-Astoria hotel), the concept of a “velvet” cake is all about texture. The term historically described cakes made with cocoa, vinegar, and buttermilk, which created an exceptionally fine, soft, and “velvety” crumb. Our Orange Velvet is a creative and modern homage to that tradition. By replacing the traditional red color with vibrant orange and swapping vanilla for vibrant citrus, we tap into a long-standing love for orange cakes found in global cuisines—from the Italian torta all’arancia to the sticky-sweet orange cakes of the Middle East. It’s a fusion that feels both nostalgic and excitingly new.

Why This Recipe Works

• Perfect Moisture Balance: The combination of fresh orange juice, buttermilk, and oil guarantees a cake that stays supremely moist for days.
• Complex Flavor Depth: A small amount of cocoa powder is used not for a chocolate flavor, but to deepen the color and add a subtle background note that complements the orange beautifully.
• Tangy Frosting Harmony: The orange cream cheese frosting is deliberately less sweet than traditional buttercream, providing a necessary tangy contrast that cuts through the richness of the cake.
• Flexible Coloring: You can achieve a lovely natural hue with just orange juice, or amp it up for dramatic effect with a touch of natural food coloring.

Ingredients for Orange Velvet Cake

Gather your ingredients before you begin. Using room-temperature ingredients is crucial for a smooth, well-emulsified batter that bakes up evenly.

For the Orange Velvet Cake Layers:

• 2 ½ cups (315g) all-purpose flour, spooned and leveled
• 2 tablespoons natural cocoa powder (not Dutch-processed)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 ½ cups (300g) granulated sugar
• 1 cup (200g) light brown sugar, packed
• 1 cup (240ml) vegetable or canola oil
• 3 large eggs, room temperature
• 1 tablespoon pure vanilla extract
• 1 tablespoon orange extract (or substitute with more vanilla)
• 1 cup (240ml) full-fat buttermilk, room temperature
• ½ cup (120ml) fresh orange juice (from 2-3 large oranges)
• Zest of 2 large oranges
• 1-2 tablespoons orange gel food coloring (optional, for a more vibrant color)

For the Orange Cream Cheese Frosting:

• 1 cup (226g) unsalted butter, softened to room temperature
• 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
• 1 teaspoon fine sea salt
• 2 teaspoons pure vanilla extract
• 1 teaspoon orange extract
• Zest of 1 large orange
• 7-8 cups (880g-1kg) powdered sugar, sifted
• 1-2 tablespoons fresh orange juice or heavy cream, as needed for consistency

For Garnish (Optional):

• Candied orange slices
• Additional orange zest
• Fresh mint sprigs

Instructions for Making Orange Velvet Cake

1. Prepare and Preheat.
Preheat your oven to 350°F (175°C). Thoroughly grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper circles. This extra step is your insurance policy for flawless release.

2. Combine Dry Ingredients.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set this aside. The cocoa will blend seamlessly and act as a flavor enhancer.

3. Mix Wet Ingredients and Sugars.
In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and hand mixer), combine the granulated sugar, brown sugar, and oil. Beat on medium speed for 2 minutes until well combined. Add the eggs one at a time, beating well after each addition. Scrape down the bowl. Beat in the vanilla extract, orange extract, and fresh orange zest.

4. Combine Wet and Dry Mixtures.
With the mixer on low speed, add the dry ingredients in three parts, alternating with the buttermilk and fresh orange juice in two parts, beginning and ending with the dry ingredients. Mix only until just combined after each addition. Do not overmix. If using, add the orange food coloring now and mix on low until the color is uniform, scraping the bowl well.

5. Bake the Layers.
Divide the batter evenly among the three prepared pans (a kitchen scale is helpful for precision). Bake for 23-28 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs. The cakes should spring back when lightly pressed.

6. Cool Completely.
Allow the cakes to cool in their pans on a wire rack for 15-20 minutes. Then, carefully run a knife around the edges and invert them onto the racks to cool completely. Wrap each layer tightly in plastic wrap and chill in the refrigerator for at least 1 hour. This makes them much easier to frost and handle.

7. Make the Frosting.
In the clean bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until completely smooth and creamy, about 2 minutes. Add the softened cream cheese and beat on medium-high speed until the mixture is perfectly smooth and lump-free, scraping down the bowl as needed. Beat in the salt, vanilla extract, orange extract, and orange zest.

8. Finish the Frosting.
With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, until fully incorporated and smooth. Increase speed to medium-high and beat for 2-3 minutes until the frosting is very light, fluffy, and spreadable. If it’s too thick, add orange juice or cream, one teaspoon at a time. If too thin, add a bit more powdered sugar. The frosting should be firm enough to hold the layers without sliding.

9. Assemble and Frost the Cake.
Place one chilled cake layer on your cake stand or serving plate. Spread an even layer of frosting (about 1 cup) over the top. Repeat with the second layer. Place the final layer top-side down (for a flat surface) on top. Apply a thin “crumb coat” of frosting over the entire cake. Chill for 20 minutes to set. Apply the final, thick layer of frosting, using an offset spatula to create smooth sides and swirls on top.

10. Garnish and Serve.
Decorate the top of the cake with candied orange slices, fresh orange zest, or mint sprigs. For the cleanest slices, allow the cake to sit at room temperature for about 30 minutes, then use a sharp knife dipped in hot water and wiped dry between each cut.

Expert Tips & Tricks for Success

• Room Temperature is Key: This cannot be overstated. Room-temperature eggs, buttermilk, and dairy ingredients emulsify into the batter much more easily, creating a uniform structure that rises evenly and has a fine crumb.
• Don’t Overmix: Once you add the flour, mix only until the last streaks disappear. Overmixing develops gluten, leading to a tougher, denser cake—the opposite of the tender “velvet” we desire.
• Natural vs. Enhanced Color: The orange juice and zest will give the cake a warm, golden-orange hue. For the vibrant, dramatic “velvet” look seen in the photos, gel food coloring is necessary. Liquid food coloring can throw off the batter’s liquid balance.
• Frosting Stability: Ensure your cream cheese and butter are softened but still cool. If they become too warm, the frosting can turn soft and slippery. If this happens, simply chill the mixing bowl for 15-20 minutes before continuing to beat.
• Make Ahead: The baked, unfrosted cake layers can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the refrigerator before frosting. The frosted cake can be refrigerated, covered, for up to 2 days. Let it come to room temperature for an hour before serving for the best texture and flavor.

Delicious Variations to Try

• Blood Orange Velvet: Substitute blood orange juice and zest for a stunning ruby-red hue and a slightly more complex, berry-like citrus flavor.
• Chocolate Orange Twist: Add 1 cup of mini chocolate chips to the batter, or spread a thin layer of orange marmalade between the cake layers along with the frosting.
• Spiced Orange: Add 1 teaspoon of ground cinnamon and ½ teaspoon of ground cardamom to the dry ingredients for a warm, aromatic twist perfect for the holidays.
• Cupcake Version: This recipe yields about 24-28 cupcakes. Bake at the same temperature for 18-22 minutes. Frost with the orange cream cheese frosting.

Serving Suggestions & Storage

This Orange Velvet Cake is a complete star on its own. For serving, pair it with a cup of strong coffee, Earl Grey tea, or a glass of cold milk. A scoop of vanilla bean ice cream on the side transforms it into an ultra-decadent treat.

Store any leftovers covered tightly in the refrigerator for up to 5 days. The cold fridge will firm up the cake and frosting, making it a delightful, almost cheesecake-like experience. You can also freeze individual slices for up to 3 months.

In conclusion, this Orange Velvet Cake with Orange Cream Cheese Frosting is a testament to the joy of baking something beautiful and delicious from scratch. It’s a recipe built on classic technique but bursting with modern, sunny flavor. Whether for a special celebration or a brilliant weekend baking project, this cake is sure to become a new favorite, leaving a trail of citrus-scented happiness in its wake.

Orange Velvet Cake with Orange Cream Cheese Frosting

A stunning, moist citrus cake with a velvety crumb and tangy cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 slices

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 780

Ingredients

  

Orange Velvet Cake

• 2.5 cups all-purpose flour spooned and leveled
• 2 tbsp natural cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp fine sea salt
• 1.5 cups granulated sugar
• 1 cup light brown sugar packed
• 1 cup vegetable oil
• 3 large eggs room temperature
• 1 tbsp vanilla extract
• 1 tbsp orange extract
• 1 cup buttermilk full-fat, room temperature
• 0.5 cup fresh orange juice
• zest of 2 large oranges
• 1-2 tbsp orange gel food coloring optional

Orange Cream Cheese Frosting

• 1 cup unsalted butter softened
• 16 oz cream cheese full-fat, brick-style, softened
• 1 tsp fine sea salt
• 2 tsp vanilla extract
• 1 tsp orange extract
• zest of 1 large orange
• 7-8 cups powdered sugar sifted
• 1-2 tbsp orange juice or heavy cream as needed

Equipment

• Mixing bowls
• Three 8-inch round cake pans
• Wire rack
• Hand mixer or stand mixer
• Parchment paper

Method

 

1. Preheat oven to 350°F (175°C). Grease, flour, and line three 8-inch round cake pans with parchment paper.
2. Whisk flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
3. In a stand mixer, beat granulated sugar, brown sugar, and oil for 2 mins. Add eggs one at a time, then vanilla, orange extract, and zest.
4. On low speed, add dry ingredients in 3 parts, alternating with buttermilk and orange juice in 2 parts. Mix until just combined. Add food coloring if using.
5. Divide batter evenly among pans. Bake 23-28 mins, until a toothpick comes out clean. Cool in pans 15 mins, then invert onto wire racks to cool completely.
6. Wrap layers and chill for 1 hour. For frosting, beat butter until smooth. Add cream cheese and beat until creamy. Beat in salt, extracts, and zest.
7. On low speed, gradually add powdered sugar until incorporated. Beat on medium-high for 2-3 mins until fluffy. Adjust consistency with juice/cream.
8. Assemble cake with frosting between layers. Apply a crumb coat, chill 20 mins, then apply final frosting layer. Garnish and serve.

Notes

Chilled layers are easier to frost. Gel food coloring gives the best vibrant color. Store cake covered in the refrigerator.