Orange Velvet Cake
A delightful twist on the classic velvet cake, combining rich texture with bright, tangy orange flavor for a perfect treat.
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 tablespoon orange zest
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup orange juice
For the Frosting
- 1 package cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar adjust to desired consistency
- 1 splash orange juice if needed for consistency
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, buttermilk, orange zest, and vanilla extract; mix until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the orange juice.
- Pour the batter evenly into the prepared cake pans.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Frosting
- For the frosting, whip together cream cheese and butter until smooth.
- Gradually add powdered sugar until desired consistency; add a splash of orange juice if needed.
- Once cakes are cool, spread a layer of frosting between the cake layers and on top and sides of the cake.
Serving
- Decorate with orange slices or zest if desired and serve.
Notes
Store cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze up to 2 months. Thaw at room temperature before serving. For an extra burst of flavor, try adding extra orange zest to the batter and frosting.