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Orange Velvet Cake Recipe

Orange Velvet Cake

Wholesome Cove
This Orange Velvet Cake features soft, tender layers infused with fresh orange zest and juice, creating a bright citrus flavor that's perfectly balanced with rich orange cream cheese frosting. The combination of buttermilk and vinegar gives it that signature velvety texture that melts in your mouth.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 585 kcal

Equipment

  • 9-inch round cake pans Two or three pans
  • Parchment paper
  • Stand mixer or electric hand mixer
  • Large mixing bowls At least 2
  • Microplane or fine grater For zesting
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Sifter or fine-mesh strainer
  • Offset spatula For frosting
  • Cooling racks
  • Toothpick or cake tester

Ingredients
  

For the Cake

  • 2 ½ cups all purpose flour 312g, sifted
  • 1 ¾ cups granulated sugar 350g
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 large eggs room temperature
  • 1 cup buttermilk 240ml, room temperature
  • ¾ cup vegetable oil 180ml, or canola oil
  • ⅓ cup fresh orange juice 80ml, from about 1-2 oranges
  • 2 tablespoons orange zest freshly grated, from about 2-3 medium oranges
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon white vinegar
  • orange gel food coloring optional, 4-6 drops for deeper color

For the Orange Cream Cheese Frosting

  • 16 oz cream cheese 452g, softened to room temperature
  • 1 cup unsalted butter 227g, softened to room temperature
  • 5 cups powdered sugar 600g, sifted
  • 1 tablespoon fresh orange zest
  • 2 tablespoons fresh orange juice
  • 1 teaspoon pure vanilla extract
  • salt pinch

Instructions
 

  • Preheat oven to 350°F (175°C). Grease two or three 9-inch round cake pans, line with parchment paper circles, and grease the parchment.
  • Wash and dry oranges, then zest to get 2 tablespoons for cake batter and 1 tablespoon for frosting. Juice oranges to get ⅓ cup for batter and 2 tablespoons for frosting, straining out seeds.
  • In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt. Whisk thoroughly to combine and set aside.
  • In another bowl, whisk together eggs, buttermilk, oil, orange juice, orange zest, and vanilla until smooth. Add 4-6 drops of orange gel food coloring if desired and whisk until evenly distributed.
  • Pour wet ingredients into dry ingredients and gently fold until just combined. Mix white vinegar with baking soda (it will fizz) and quickly fold into batter with a few strokes.
  • Divide batter evenly between prepared pans and tap gently on counter to release air bubbles. Bake for 25-28 minutes (two layers) or 22-25 minutes (three layers) until toothpick comes out with moist crumbs.
  • Cool cakes in pans for 10 minutes, then run knife around edges and invert onto cooling racks. Peel off parchment and let cool completely to room temperature, about 1-2 hours.
  • Beat cream cheese and butter together for 2-3 minutes until fluffy. Add powdered sugar gradually, beating until smooth, then add orange zest, juice, vanilla, and salt. Beat 2-3 minutes until frosting holds stiff peaks.
  • Place first cake layer on serving plate and spread 1 cup frosting to edges. Add second layer (and third if using), then apply thin crumb coat over entire cake. Refrigerate 20-30 minutes to set.
  • Apply final layer of frosting generously over chilled cake using smooth strokes. Garnish with orange zest, fresh orange slices, or candied orange peel. Refrigerate 30 minutes before slicing.

Notes

  • Use fresh oranges for the best flavor - bottled juice and dried zest can't match the bright, natural taste and aromatic oils from fresh citrus.
  • All refrigerated ingredients (eggs, buttermilk, cream cheese, butter) must be at room temperature for proper mixing and texture.
  • Don't overmix the batter after combining wet and dry ingredients - mix only until flour streaks disappear to prevent a tough, dense cake.
  • Measure flour by spooning into measuring cup and leveling off rather than scooping directly from the bag to avoid using too much.
  • Cool cakes completely before frosting - warm cakes will melt the cream cheese frosting and create a mess.
  • The crumb coat step is essential for clean, professional-looking frosting - it seals in crumbs before the final layer.
  • Store frosted cake in the refrigerator for up to 5 days due to cream cheese frosting. Bring slices to room temperature 20-30 minutes before serving for best flavor.
  • Unfrosted cake layers can be wrapped tightly and frozen for up to 3 months - thaw in refrigerator overnight before frosting.
  • This batter works perfectly for cupcakes - fill 24 lined muffin cups ⅔ full and bake at 350°F for 18-22 minutes.
  • For blood orange variation, substitute blood orange juice and zest for a stunning pink-orange cake with complex berry-like citrus flavor.

Nutrition

Serving: 1sliceCalories: 585kcalCarbohydrates: 71gProtein: 5gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 98mgSodium: 315mgPotassium: 120mgFiber: 1gSugar: 56gVitamin A: 12IUVitamin C: 8mgCalcium: 6mgIron: 8mg
Keyword citrus dessert, cream cheese frosting, layer cake, orange cake, velvet-cake
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