Orange Velvet Cake with Orange Cream Cheese Frosting Recipe

If you’re searching for an unforgettable dessert that bursts with bright citrus flavor and melts with every bite, this Orange Velvet Cake with Orange Cream Cheese Frosting is an absolute showstopper. Imagine the tender crumb of a classic velvet cake, but with a bold twist of concentrated orange, layered dramatically with dreamy orange-kissed cream cheese frosting. Every forkful is a celebration of both tangy sunshine and rich, creamy decadence. Whether you’re baking for a birthday, brunch, or just to treat yourself, this is the cake that’ll have everyone raving—and coming back for seconds.

Ingredients You’ll Need

The beauty of this Orange Velvet Cake with Orange Cream Cheese Frosting is how a handful of pantry and fridge staples can work such magic when combined. Each ingredient plays a key role—whether it’s ensuring a soft crumb, intensifying the citrusy pop, or lending the icing its creamy swoon-worthy finish.

• Full-fat cream cheese (8 oz for cake, 16 oz for frosting): Delivers amazing moistness to the cake and creaminess to the frosting.
• Unsalted butter (1½ sticks for the cake, 3 sticks for frosting): Guarantees a rich, tender texture and helps build flavor depth.
• Granulated sugar (2 cups): Brings just the right sweetness and ensures a fine, velvety crumb.
• Large eggs (4, room temperature): Bind the batter and add a beautiful lift for that signature velvet fluff.
• Cake flour (3 cups): The secret to that soft, melt-in-your-mouth bite—never gritty.
• Baking powder & baking soda (2 tsp + ½ tsp): Lift and lighten the layers to perfection.
• Salt (½ tsp for cake, ½ tsp for frosting): Balances all the sweet and intensifies the flavors.
• Milk (½ cup): Adds moisture and helps meld all flavors seamlessly.
• Concentrated orange juice (½ cup, thawed): Packs a real punch of citrus without watering down your batter.
• Vegetable oil (¼ cup): Keeps the cake ultra-tender, even after days in the fridge.
• Orange zest (from one orange, optional): Brings an extra dimension of citrus flavor—fresh and fragrant.
• Orange extract (1 tbsp for cake, 1 tsp for frosting): Ensures the orange taste pops in every single bite.
• Vanilla extract (1 tsp, for frosting): Smooths out the frosting with that extra bakery-shop flavor.
• Powdered sugar (7 cups, for frosting): Sweetens and perfectly thickens the frosting—adjust as desired for consistency.
• Orange food coloring gel (optional): For that breathtaking, sunset-orange hue, it’s totally up to you!

How to Make Orange Velvet Cake with Orange Cream Cheese Frosting

Step 1: Prepare Your Pans and Preheat the Oven

Let’s get organized first! Turn your oven to 325°F (163°C) for the perfect slow bake. Grease and flour three 8-inch round cake pans and line their bottoms with parchment paper, which guarantees an easy release (no tragic cake sticking moments here).

Step 2: Sift and Combine the Dry Ingredients

In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Sifting not only blends them but also aerates the flour for that signature velvet crumb. Set this bowl aside—you’ll be glad you did when it’s time to mix.

Step 3: Whisk the Wet Ingredients Together

In a separate bowl, combine the milk, thawed concentrated orange juice, vegetable oil, orange extract, and orange zest (if using). Whisk until everything blends smoothly; this mixture is where all the vibrant citrus lives!

Step 4: Cream the Butter and Cream Cheese

Grab your large mixing bowl and beat the softened butter and cream cheese until completely smooth and creamy. This step gives the cake irresistible richness and tenderness, so beat until there are no lumps—patience pays off.

Step 5: Add the Sugar and Eggs

Gradually mix in the sugar, beating until pale and fluffy. Then, add the eggs one at a time, ensuring each is fully incorporated before the next. This careful attention builds the cake’s structure while keeping it super light.

Step 6: Combine Everything

Now, gently add the dry ingredients and the wet mixture to the creamed base in alternating batches—start and finish with the dry. Mix just until combined, being careful not to overmix, which is key to keeping your cake tender.

Step 7: Add Some Color (Optional)

If you’d like a vibrant orange look to match the flavor, now’s the time to add a little orange coloring gel. Remember, a little goes a long way; add gradually until you hit your perfect sunset shade.

Step 8: Bake

Divide the batter evenly into your prepared pans. Bake for 28–30 minutes, or until a toothpick inserted into the center comes out clean. The aroma will let you know you’re in for something special.

Step 9: Cool the Cakes

Let the cakes rest in their pans for 5–10 minutes. Then run a knife around the edge, turn them onto wire racks, and let them cool completely before you move on to the frosting. (Warm cakes and cream cheese frosting are not friends—trust me!)

How to Serve Orange Velvet Cake with Orange Cream Cheese Frosting

Garnishes

An extra flourish makes this cake irresistible! Try adding candied orange zest, fresh orange slices, or even a shower of white chocolate shavings for a dramatic, photo-worthy finish. Fresh edible flowers or a few mint sprigs also bring delightful color and aroma.

Side Dishes

Although the Orange Velvet Cake with Orange Cream Cheese Frosting shines on its own, it pairs beautifully with scoops of creamy vanilla bean ice cream or a dollop of softly whipped cream. For a truly festive table, some lightly macerated berries or a citrusy fruit salad perfectly complement each slice.

Creative Ways to Present

If you’re feeling fancy, try assembling the cake as a “naked” layer cake for a modern look—let the edges peek through the frosting. Or cut rounds with a biscuit cutter for mini orange velvet layer cakes, perfect for parties. Even cupcake versions with piped orange cream cheese swirls and zest are a hit!

Make Ahead and Storage

Storing Leftovers

Once frosted, store the Orange Velvet Cake with Orange Cream Cheese Frosting in the fridge, covered with plastic wrap or in an airtight cake container. It stays fresh and incredibly moist for up to four days—if it lasts that long!

Freezing

You can absolutely freeze this cake! For best results, wrap unfrosted cake layers individually in plastic wrap and then foil, freezing for up to two months. Thaw wrapped at room temperature before assembling and frosting as usual. The frosting itself can be stored in an airtight container and frozen for up to one month; let it come to room temp and re-whip before using.

Reheating

If you like your cake a little warm, a quick 10-second zap in the microwave (just a single slice at a time!) softens both cake and frosting beautifully. Serve immediately—a touch of warmth really brings out the orange aroma!

FAQs

Can I use freshly squeezed orange juice instead of concentrated juice?

Freshly squeezed juice is delicious but not quite strong enough for this cake’s bold flavor. Concentrated orange juice gives that intense citrus punch without adding too much liquid.

Do I have to use orange food coloring?

Not at all! It’s purely optional and doesn’t affect the taste, only the visual wow factor. Your cake will taste just as wonderful with or without it.

Can I make the Orange Velvet Cake with Orange Cream Cheese Frosting gluten-free?

Yes, simply swap the cake flour for a good quality 1-to-1 gluten-free baking mix. The results are still gorgeously moist and flavorful!

What’s the difference between orange extract and orange zest?

Orange extract provides a concentrated, unmistakable orange flavor while zest gives a fresh, fragrant citrus note. Using both makes every bite layered and bright.

How can I prevent my cake from sticking to the pan?

Prepping your pans is key! Always grease, flour, and line the bottoms with parchment paper—this triple protection means no cake left behind.

Final Thoughts

Baking a cake as beautiful and flavorful as Orange Velvet Cake with Orange Cream Cheese Frosting is pure joy, and sharing it is even better. With its sunny flavor and tender crumb, this treat is destined to become a new favorite at your table. Give it a try—you’ll be amazed at just how delightful homemade can taste!

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