Orange Velvet Cake Cream Cheese Frosting is a delightful dessert that offers a vibrant burst of citrus paired with an irresistibly smooth, tangy cream cheese frosting. This recipe is your shortcut to a show-stopping cake that’s perfect for any occasion, delivering both impressive flavor and a beautiful presentation without the fuss.
Key Ingredients for Orange Velvet Cake Cream Cheese Frosting:
For the Orange Velvet Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- ½ cup fresh orange juice (from about 2-3 oranges)
- 1 tablespoon orange zest (from about 2-3 oranges)
- 1 teaspoon vanilla extract
- 1-2 drops orange food coloring (optional, for extra vibrant color)
For the Cream Cheese Frosting:
- 1 (8-ounce) package cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups confectioners’ sugar, sifted
- ¼ cup fresh orange juice
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
How to Make Orange Velvet Cake Cream Cheese Frosting:
Get ready to experience pure dessert bliss with our Orange Velvet Cake Cream Cheese Frosting! This recipe is a dream to make, boasting a remarkably tender cake crumb infused with bright orange flavor, all topped with a luscious, tangy cream cheese frosting that melts in your mouth. It’s designed for ease and guaranteed to impress, with a total preparation time of approximately 30 minutes plus baking and cooling.
Step-by-Step Instructions
Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. You can also line the bottoms with parchment paper for extra insurance against sticking.
Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. This ensures your leavening and flavorings are evenly distributed.
Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes. This process incorporates air, which contributes to a tender cake.
Add Eggs Gradually: Add the large eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Whisk Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, fresh orange juice, orange zest, and vanilla extract. If you desire a more vibrant orange hue for your cake, add 1-2 drops of orange food coloring here and whisk until evenly incorporated.
Alternate Adding Dry and Wet Ingredients: With the mixer on low speed, gradually add the dry ingredient mixture to the butter and egg mixture in three additions, alternating with the wet ingredients in two additions, beginning and ending with the dry ingredients. Mix until just combined after each addition. Be careful not to overmix, as this can lead to a tough cake.
Divide and Bake: Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake for 28-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool the Cakes: Let the cakes cool in their pans on a wire rack for 10-15 minutes before inverting them onto the wire rack to cool completely. Ensure the cakes are entirely cool before frosting.
Prepare the Cream Cheese Frosting: While the cakes are cooling, make the frosting. In a large bowl, beat the softened cream cheese and softened unsalted butter together until smooth and creamy.
Add Confectioners’ Sugar: Gradually add the sifted confectioners’ sugar, about a cup at a time, beating until well combined. The mixture will become thick.
Add Liquids and Zest: Add the fresh orange juice, vanilla extract, and orange zest. Beat on medium-high speed until the frosting is light, fluffy, and smooth. If the frosting is too thick, you can add another teaspoon of orange juice or milk. If it’s too thin, add a little more sifted confectioners’ sugar.
Assemble and Frost the Cake: Once the cakes are completely cool, place one cake layer on your serving plate. Spread a generous amount of cream cheese frosting over the top. Carefully place the second cake layer on top. Frost the entire cake with the remaining cream cheese frosting, smoothing the sides and top.
Decorate (Optional): For an extra touch, you can garnish the cake with fresh orange slices, candied orange peel, or a sprinkle of orange zest.
Why You’ll Love This Orange Velvet Cake Cream Cheese Frosting:
You’ll absolutely adore this Orange Velvet Cake Cream Cheese Frosting for its incredible zest and unbelievably moist texture. The velvety crumb of the cake, infused with bright, authentic orange flavor, is perfectly complemented by the rich, tangy cream cheese frosting, creating a symphony of taste that’s far superior to any store-bought version. Making this cake at home is surprisingly cost-effective, allowing you to create a stunning dessert that feels incredibly luxurious without breaking the bank, unlike some elaborate bakery cakes. The aromatic orange zest and sweet citrus juice in both the cake and frosting are a truly special combination that will have everyone asking for seconds.
This isn’t just a cake; it’s an experience! Imagine the sunshine-yellow hue and the irresistible fragrance filling your kitchen as you bake. It’s a wonderful alternative to heavier, more traditional cakes like a chocolate layer cake, offering a lighter, more refreshing profile that’s perfect for brunches, afternoon tea, or any time you need a cheerful pick-me-up. So go ahead, gather your ingredients and give this delightful Orange Velvet Cake Cream Cheese Frosting a try – your taste buds will thank you!
Storing and Reheating Tips:
For optimal freshness, store your Orange Velvet Cake Cream Cheese Frosting in an airtight container in the refrigerator. It will stay delicious for up to 3-4 days. When you’re ready to enjoy a slice, it’s best to let the cake sit at room temperature for about 20-30 minutes to allow the frosting and cake to soften slightly for the best texture and flavor.
Freezing: While this cake is best enjoyed fresh, you can freeze unfrosted cake layers for up to 2 months. Wrap them tightly in plastic wrap, then in aluminum foil. Thaw overnight in the refrigerator before frosting. The frosted cake does not freeze as well due to the texture of the cream cheese frosting.
Final Thoughts:
This Orange Velvet Cake Cream Cheese Frosting is a true ray of sunshine on a plate, offering a delightful balance of sweet citrus and tangy creaminess. We genuinely encourage you to bake this at home; it’s a wonderfully rewarding and simple way to create a memorable dessert that’s sure to bring smiles.
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- Our Pinterest
Orange Velvet Cake Cream Cheese Frosting
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. You can also line the bottoms with parchment paper for extra insurance against sticking.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. This ensures your leavening and flavorings are evenly distributed.2.5 cups all-purpose flour, 1.5 cups granulated sugar, 1 teaspoon baking soda, 0.5 teaspoon salt
- In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes. This process incorporates air, which contributes to a tender cake.1 cup unsalted butter, softened, 1.5 cups granulated sugar
- Add the large eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.4 large eggs, at room temperature
- In a separate medium bowl, whisk together the buttermilk, fresh orange juice, orange zest, and vanilla extract. If you desire a more vibrant orange hue for your cake, add 1-2 drops of orange food coloring here and whisk until evenly incorporated.1 cup buttermilk, at room temperature, 0.5 cup fresh orange juice, 1 tablespoon orange zest, 1 teaspoon vanilla extract, 1-2 drops orange food coloring
- With the mixer on low speed, gradually add the dry ingredient mixture to the butter and egg mixture in three additions, alternating with the wet ingredients in two additions, beginning and ending with the dry ingredients. Mix until just combined after each addition. Be careful not to overmix, as this can lead to a tough cake.
- Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake for 28-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in their pans on a wire rack for 10-15 minutes before inverting them onto the wire rack to cool completely. Ensure the cakes are entirely cool before frosting.
- While the cakes are cooling, make the frosting. In a large bowl, beat the softened cream cheese and softened unsalted butter together until smooth and creamy.8 ounce cream cheese, softened, 0.5 cup unsalted butter, softened
- Gradually add the sifted confectioners’ sugar, about a cup at a time, beating until well combined. The mixture will become thick.4 cups confectioners’ sugar, sifted
- Add the fresh orange juice, vanilla extract, and orange zest. Beat on medium-high speed until the frosting is light, fluffy, and smooth. If the frosting is too thick, you can add another teaspoon of orange juice or milk. If it’s too thin, add a little more sifted confectioners’ sugar.0.25 cup fresh orange juice, 1 teaspoon vanilla extract, 1 teaspoon orange zest
- Once the cakes are completely cool, place one cake layer on your serving plate. Spread a generous amount of cream cheese frosting over the top. Carefully place the second cake layer on top. Frost the entire cake with the remaining cream cheese frosting, smoothing the sides and top.
- For an extra touch, you can garnish the cake with fresh orange slices, candied orange peel, or a sprinkle of orange zest.