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Orange Velvet Cake

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Lina Murphy

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This Orange Velvet Cake combines the rich, velvety texture of classic cake with the bright, zesty flavor of orange. Topped with a smooth cream cheese frosting, it’s perfect for any occasion that calls for a refreshing twist on a traditional favorite.

Ingredients

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup freshly squeezed orange juice
  • 1/4 cup sour cream
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • Optional: 1/4 cup orange liqueur (for extra flavor)

For the Cream Cheese Frosting:

  • 8 oz (225g) cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange juice

Directions

For the Cake:

  1. Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add Eggs and Flavorings: Beat in the eggs, one at a time, then mix in the vanilla extract and orange zest.
  4. Mix Dry Ingredients: In another bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the orange juice and sour cream. Mix until just combined.
  6. Add Orange Liqueur (Optional): If using, fold in the orange liqueur.
  7. Bake: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool: Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

For the Frosting:

  1. Beat Cream Cheese and Butter: In a bowl, beat together the cream cheese and butter until smooth.
  2. Add Sugar: Gradually add powdered sugar, beating until fluffy.
  3. Mix in Flavorings: Mix in the vanilla extract and orange juice until well combined.

Assembling the Cake:

  1. Frost the Cake: Once the cakes are completely cool, spread the cream cheese frosting evenly over the top and sides of the cake.

Servings and Timing

  • Prep Time: 20 minutes
  • Baking Time: 25-30 minutes
  • Total Time: Approximately 1 hour 15 minutes
  • Servings: 8-10 slices

Variations

  • Flavor Variations: Add additional spices like cinnamon or nutmeg to the batter for a spiced version.
  • Frosting Variations: Substitute lemon juice for the orange juice for a lemon-flavored frosting.

Storage/Reheating

  • Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. It can also be kept at room temperature for up to 2 days.
  • Reheating: Allow the cake to come to room temperature before serving if stored in the refrigerator.

10 FAQs

  1. Can I use bottled orange juice instead of fresh?
    • Fresh orange juice is recommended for the best flavor, but bottled juice can be used if necessary.
  2. What can I substitute for sour cream?
    • Plain yogurt can be used as a substitute for sour cream.
  3. Can I make this cake ahead of time?
    • Yes, the cake can be baked and stored for a few days before frosting.
  4. How can I ensure my cake layers are even?
    • Use a cake leveler or serrated knife to even out the tops of the cake layers if needed.
  5. What if my cake layers domed while baking?
    • Trim the domed tops with a knife before frosting to ensure a level surface.
  6. Can I freeze this cake?
    • Yes, you can freeze the cake layers before frosting. Wrap them tightly in plastic wrap and store in the freezer for up to 3 months.
  7. How do I make the frosting smooth?
    • Beat the frosting until it’s light and fluffy, and use a spatula to smooth it over the cake.
  8. Can I use a different type of frosting?
    • Yes, you can use different types of frosting, such as chocolate or vanilla, if preferred.
  9. How do I prevent the cake from sticking to the pan?
    • Make sure to grease and flour the pans thoroughly or use parchment paper.
  10. Can I use this recipe for cupcakes?
    • Yes, this batter can be used for cupcakes. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.

Conclusion

This Orange Velvet Cake is a refreshing twist on a classic dessert, offering a delightful burst of citrus flavor with each bite. Its creamy cream cheese frosting complements the moist cake perfectly, making it an ideal choice for any celebration.

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