Orange Velvet Cake
This zesty and moist orange velvet cake is a refreshing twist on the classic red velvet. With a burst of citrus flavor from fresh orange zest and orange juice concentrate, this cake is perfect for any occasion. The light, fluffy texture combined with creamy orange cream cheese frosting will leave your taste buds satisfied.
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.