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Orange Velvet Cake with Orange Cream Cheese Frosting

A stunning, moist citrus cake with a velvety crumb and tangy cream cheese frosting.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
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.