Who can resist the fresh and tangy taste of citrus in a cake? This orange velvet cake is the perfect balance of tender, fluffy cake layers with a bold orange flavor that shines through in every bite. Whether you’re looking for a showstopper dessert for a special occasion or simply want to indulge in a homemade treat, this cake delivers. With its rich, buttery crumb and the added zing from orange juice and zest, it’s bound to become a new favorite. Plus, the vibrant orange cream cheese frosting? Absolutely irresistible.
Ready to brighten up your dessert table with this citrusy delight? Let’s dive into how to make this sensational orange velvet cake from scratch.
A Key Ingredient: The Power of Fresh Orange Flavors
One of the standouts in this orange velvet cake is the use of fresh orange juice concentrate, orange zest, and even a hint of orange extract. These ingredients work together to give the cake that vibrant, tangy flavor, without feeling artificial. The zest provides a lovely aromatic element, while the juice creates moisture, enhancing the cake’s texture and bringing out that citrus sweetness. Don’t skimp on these—fresh, high-quality ingredients are what truly elevate this recipe.
Highlighting the Ingredients
Cake Flour
Cake flour gives this orange velvet cake its signature soft, tender crumb. Unlike all-purpose flour, which can be heavier, cake flour helps the cake rise beautifully and keeps it light. If you don’t have cake flour on hand, you can substitute it with all-purpose flour, but the texture might not be as delicate.
Orange Juice Concentrate & Zest
The orange juice concentrate adds an intense citrus flavor, while the orange zest brings a bright, fragrant touch that enhances the overall taste. The zest also helps the orange flavor come through more clearly than just the juice alone. If you don’t have concentrate, fresh orange juice works as a substitute, but make sure to reduce the amount of liquid slightly in your batter to compensate.
Unsalted Butter
Unsalted butter is a must for this cake, as it lets you control the amount of salt in the recipe, balancing the sweetness of the cake perfectly. Make sure to soften it to the right consistency—soft enough to press a finger into but not so soft it turns to liquid.
Orange Extract
While the orange juice and zest offer natural citrus flavors, orange extract adds an additional layer of depth. This flavoring enhances the cake’s aroma and ensures that the orange flavor is prominent in every bite. If you prefer, lemon extract or another citrus flavor could be used, but orange is truly the star here.
Making the Cake: Step-by-Step
Let’s talk about making the cake, which is as easy as it is delicious. We’ll be using a slightly different mixing method called the reverse creaming method. It’s not as complicated as it sounds and gives the cake a perfect texture. Ready? Here’s how to do it:
1. Preheat and Prepare Your Pans
Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. This ensures that the cake won’t stick and helps it rise evenly.
2. Mix the Dry Ingredients
In a large mixing bowl, combine your cake flour, sugar, salt, and baking powder. You’ll want to blend these ingredients together well, either by hand or with a mixer, for about 30 seconds. This step helps everything incorporate evenly into the batter.
3. Add the Butter
Now, it’s time to add the softened unsalted butter. Cut it into small slices and add them slowly to the dry ingredients while mixing on low speed. Keep going until the mixture looks a bit crumbly—this is totally normal and essential for creating the right texture in the cake.
4. Add the Wet Ingredients
In a separate bowl, whisk together your eggs, orange juice concentrate, milk, orange extract, and orange zest. Slowly add half of this mixture into the dry ingredients and mix at medium speed for about 1 ½ minutes. The batter will become thick and fluffy—this is the consistency you’re looking for!
5. Add the Remaining Wet Ingredients
Once the first half is mixed in, add the remaining liquid mixture in two portions, mixing well between each. The batter should be smooth and velvety. If you want a bright orange color, feel free to add a tiny bit of orange coloring gel at this stage.
6. Bake the Cake
Pour the batter into your prepared pans and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. The cakes should rise nicely and be golden on top.
7. Cool the Cakes
Allow the cakes to cool in their pans for about 10 minutes before turning them out onto a wire rack to cool completely. This is essential, as it prevents them from breaking apart. Once they’re cool, you’re ready to start frosting!
Orange Cream Filling
While the cakes are cooling, whip up the orange cream filling. This is a simple step that involves combining instant vanilla pudding mix, heavy cream, and orange extract. Mix until thick and fluffy, either with a hand mixer or a whisk. If the filling feels too thick, you can add a bit more cream to reach your desired consistency.
Refrigerate this filling until you’re ready to assemble the cake. This keeps it from melting or becoming too soft when layered with the cake.
Orange Cream Cheese Frosting
Now for the frosting—the creamy, tangy goodness that ties everything together. In a mixer, combine softened butter and cream cheese. Beat on medium speed until smooth and fluffy. Add vanilla and orange extract for flavor, then gradually add in powdered sugar until you reach the perfect consistency.
To achieve a vibrant orange look, add a drop of orange coloring gel if desired. The frosting should be thick enough to hold its shape but smooth enough to spread easily.
Once the frosting is ready, spread a generous layer over each cake. If you’re feeling fancy, you can tint some of the frosting with orange gel and create swirls or patterns on top of the cake.
Storing Leftovers
If you have any leftover orange velvet cake (which is unlikely!), store it in an airtight container in the fridge. The cake will stay fresh for up to 3 days. The orange cream filling and cream cheese frosting will keep the cake moist, and it tastes just as delicious the next day!
Alternatively, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil, and it will keep in the freezer for up to 2 months. When you’re ready to enjoy it, simply thaw it in the fridge overnight before serving.
A Perfect Cake for Any Occasion
This orange velvet cake is a stunning dessert that’s perfect for any occasion, whether it’s a birthday, holiday, or just a sweet treat to brighten your day. The layers of fluffy cake, smooth orange cream filling, and decadent cream cheese frosting make it a dessert worth savoring. Give it a try and let the bright citrus flavors bring a burst of sunshine into your kitchen!
Orange Velvet Cake
Ingredients
For the Cake
- 2 ½ cups cake flour Use finely milled cake flour for a tender texture.
- 1 ½ cups sugar Granulated sugar gives the cake its sweetness.
- ½ teaspoon salt Balance the sweetness of the cake.
- 2 ½ teaspoons baking powder Helps the cake rise and become fluffy.
- 1 ½ sticks unsalted butter Soften butter before using for best results.
- 4 large eggs Room temperature eggs will help the batter come together more smoothly.
- ¾ cup frozen orange juice concentrate Thawed concentrate gives a bold, fresh citrus flavor.
- ½ cup milk Adds moisture to the cake batter.
- 1 Tablespoon orange extract Intensifies the orange flavor in the cake.
- 1 piece orange zest Fresh zest enhances the cake with a bright citrus aroma.
- 1 small amount orange coloring gel Optional, for a vibrant orange hue.
For the Orange Cream Filling
- 1 box instant vanilla pudding Use 3.4oz (96g) box.
- 2 cups heavy cream For a rich and thick cream filling.
- 1 teaspoon orange extract Provides an extra burst of orange flavor in the filling.
For the Orange Cream Cheese Frosting
- 2 sticks unsalted butter Softened butter gives a creamy texture to the frosting.
- 2 packages cream cheese Full-fat cream cheese ensures the frosting is thick and rich.
- 1 teaspoon clear vanilla extract Keeps the frosting’s color light and fresh.
- 1 teaspoon orange extract Enhances the orange flavor in the frosting.
- ½ teaspoon salt Balances the sweetness of the frosting.
- 6 to 6 ½ cups powdered sugar Adjust for desired frosting consistency.
- 1 small amount orange coloring gel Optional, for swirls in the frosting.
Instructions
For the Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In the bowl of your mixer, combine the cake flour, sugar, salt, and baking powder. Mix for 30 seconds to blend.
- Add slices of softened butter to the dry ingredients, mixing on medium speed until the batter becomes crumbly.
- In a separate bowl, whisk together eggs, orange juice concentrate, milk, orange extract, and orange zest. Slowly add half of this mixture to the batter, then beat for 1½ minutes on medium speed.
- Add the remaining egg mixture in two pourings, mixing for 20 seconds after each.
- Pour the batter into prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean. Cool for 10 minutes in the pans before removing.
For the Orange Cream Filling
- In a mixing bowl, combine instant vanilla pudding, heavy cream, and orange extract. Mix on low speed until well combined, then increase to high speed and whip until thick and fluffy. Refrigerate until ready to use.
For the Orange Cream Cheese Frosting
- In a mixer, beat softened butter until smooth. Add cream cheese and continue mixing until fully incorporated. Add vanilla and orange extracts, then gradually add powdered sugar until fluffy. Chill until ready to frost the cake.
- Place the first cake layer on your serving plate, then spread a layer of orange cream filling. Top with the second layer and frost the entire cake with orange cream cheese frosting.
Notes
- Allow the cake to cool completely before frosting to prevent melting the frosting.
- For added decoration, you can garnish with candied orange peel or fresh orange slices.
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