Orange Velvet Cake Recipe

I recently baked this Orange Velvet Cake, and I am completely obsessed with how vibrant and delicious it turned out! The combination of tender, citrus-infused velvet cake layers paired with a silky orange cream cheese frosting is absolute perfection.

It gives you all the rich, velvety texture of a classic layer cake elevated with bright, sunny orange flavor. I love how impressive the cake looks with its soft orange hue and elegant frosted borders, yet it comes together so smoothly. Trust me, once you slice into this cake, your family and friends will be begging for the recipe!

Ingredients

Using room-temperature ingredients, cake flour, and full-fat cream cheese ensures your cake bakes up exceptionally soft while the frosting maintains a rich, velvety consistency.

Orange Velvet Cake

  • 8 oz Cream Cheese, Softened (226g) – Adds rich moisture and creates the signature “velvet” texture in the cake crumb. 
  • 1 ½ Sticks Unsalted Butter, Softened (168g) – Creams with the cheese and sugar to build structure and rich flavor. 
  • 2 Cups Sugar (400g) – Sweetens the cake batter while keeping the crumb light and soft. 
  • 4 Large Eggs, Room Temperature – Binds the structure together smoothly when added one at a time. 
  • 3 Cups Cake Flour (342g) – Delivers an ultra-soft, delicate crumb texture essential for velvet cakes. 
  • 2 Teaspoons Baking Powder (8g) – Provides the primary lift for light, fluffy cake layers. 
  • ½ Teaspoon Baking Soda (3g) – Reacts with the acidic orange juice concentrate for additional rise.
  • ½ Teaspoon Salt (3g) – Balances the sweetness and enhances the citrus flavor notes. 
  • ½ Cup Milk (175g) – Adds liquid moisture to activate the flour and leavening agents. 
  • ½ Cup Concentrated Orange Juice, Thawed – Delivers bold, undiluted orange flavor without adding excess liquid. 
  • ¼ Cup Vegetable Oil (Canola Oil) (54g) – Keeps the baked cake layers soft and moist for days. 
  • Orange Zest from One Orange (Optional) – Infuses fresh, aromatic citrus oils directly into the batter. 
  • 1 Tablespoon Orange Extract – Gives a concentrated pop of bright orange flavor throughout the cake. 
  • Orange Coloring Gel (Optional) – Tint to desired shade for a gorgeous orange velvet visual.

Orange Cream Cheese Frosting

  • 3 Sticks Unsalted Butter, Softened (339g) – Forms the creamy, spreadable base of the frosting. 
  • 16 oz Cream Cheese (340g) – Two 8 oz packages of full-fat cream cheese deliver a rich, tangy flavor. 
  • 1 Teaspoon Vanilla Extract (4g) – Rounds out the sweetness with warm vanilla notes. 
  • 1 Teaspoon Orange Extract (4g) – Mirrors the citrus notes of the cake inside the frosting. 
  • ½ Teaspoon Salt (2g) – Cuts through the sweetness of the powdered sugar. 
  • 7 Cups Powdered Sugar (805g) – Sweetens and thickens the frosting to a smooth piping consistency. 
  • Orange Coloring Gel (Optional) – Used in a tiny amount for subtle pastel tinting.

Note: Serves 12 to 15 slices when baked as a three-layer 8-inch cake (yields approx. 8 cups of batter).

Variations

Customize this citrusy layer cake with simple ingredient additions or alternative finishes to suit your event.

  • Orange Creamsicle Twist: Fold 1/2 cup of mini white chocolate chips into the batter right before pouring into the pans for sweet chocolate bursts.
  • Cupcake Bake: Divide the 8 cups of batter into lined cupcake tins; bake at 325°F for 18–20 minutes for single-serve treats (note: cupcakes will bake flat on top).
  • Lemon-Lime Swap: Replace the orange concentrate and extract with concentrated lemon or lime juice and extracts for a tangy variation.
Orange Velvet Cake
Credit: mycakeschool

Cooking Time

Here is the complete time breakdown so you can easily plan out baking, cooling, and frosting this orange velvet cake from start to finish.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour (plus cooling, chilling, and assembly time)

Equipment You Need

Having these basic baking tools ready on your counter will make prepping, baking, and frosting your cake completely seamless.

  • Three 8-Inch Round Cake Pans: Fits the batter evenly for three uniform cake layers.
  • Parchment Paper Circles: Lines the bottoms of the pans to guarantee the cakes release cleanly.
  • Stand Mixer or Electric Hand Mixer: Creams the butter, cream cheese, and sugar to a light, fluffy consistency.
  • Wire Cooling Racks: Allows the baked layers to cool completely before frosting.
  • Cake Comb & 1M Piping Tip: Creates smooth side patterns and decorative top borders on the frosting.

How to Make Orange Velvet Cake?

Follow these step-by-step phases to mix your velvet batter, bake the three 8-inch layers, and assemble with orange cream cheese frosting.

Preparing the Batter and Liquids

Preheat your oven to 325°F (165°C). Grease, flour, and line the bottoms of three 8-inch round cake pans with parchment paper. In a medium bowl, whisk 3 cups cake flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt for 30 seconds. In a separate bowl, combine ½ cup milk, ¼ cup vegetable oil, ½ cup thawed concentrated orange juice, 1 tablespoon orange extract, and orange zest.

Mixing and Baking the Layers

In a mixer bowl, beat 1½ sticks softened butter and 8 oz softened cream cheese on medium speed until smooth. Gradually add 2 cups sugar and beat for 2-3 minutes. Add 4 room-temperature eggs one at a time, mixing until incorporated (add orange coloring gel now if using). With the mixer on low, alternately add the flour mixture in 3 parts and the milk mixture in 2 parts. Divide the batter between the three pans and bake for 28-30 minutes until a toothpick inserted into the center comes out clean. Cool in pans for 5-10 minutes, then transfer to wire racks to cool completely.

Whipping the Orange Cream Cheese Frosting

Beat 3 sticks softened butter on low to medium speed until smooth, then add 16 oz softened cream cheese and mix until well combined. Add 1 teaspoon vanilla extract, 1 teaspoon orange extract, and ½ teaspoon salt. Gradually add 7 cups powdered sugar on low speed until blended (add gel tinting if desired), then beat until completely smooth.

Assembling and Decorating

Place the first cooled cake layer on a cake pedestal, spread with frosting, and repeat with the second and third layers. Apply a thin coat of frosting over the entire cake and freeze for 10 minutes to set the crumb coat. Apply the final layer of frosting, using a cake comb on the sides and a 1M tip to pipe decorative borders on top.

Orange Velvet Cake
Credit: Pinterest

Additional Tips for Making this Recipe Better

Based on my personal baking experience, these simple tips will give you the best velvet texture and smooth frosting finish.

  • I always recommend using room-temperature eggs and softened cream cheese so the batter creams together smoothly without curdling.
  • When I frost the cake, I like to pop the cake into the freezer for 10 minutes right after applying the thin crumb coat; this locks in loose crumbs completely.
  • I find that if the cream cheese frosting gets too soft while piping, chilling it in the fridge or freezer for 5 to 10 minutes restores its firm structure instantly.
  • For me, pulling the chilled cake out of the refrigerator a couple of hours before serving is essential because it allows the butter and cake crumb to soften for maximum flavor!

How to Serve Orange Velvet Cake?

For an elegant party presentation, display the frosted cake on a white pedestal stand. Slice into neat wedges using a long, sharp knife wiped clean between cuts. Serve each slice alongside a scoop of vanilla bean ice cream, fresh orange segments, or a cold glass of milk.

Orange Velvet Cake
Credit: Pinterest

Nutritional Information

Here is an estimated nutritional breakdown for a single slice serving based on a 12-slice yield:

  • Calories: 620 kcal
  • Protein: 6 g
  • Carbohydrates: 94 g
  • Fat: 26 g

Make Ahead and Storage

Keep your orange velvet cake tasting fresh, soft, and moist with these straightforward storage guidelines.

Refrigerating

Because of the cream cheese frosting, store the decorated cake in the refrigerator covered in a cake keeper or airtight box. It stays fresh and delicious for up to 4 to 5 days.

Freezing

You can freeze the baked, unfrosted cake layers by wrapping them tightly in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the fridge before frosting.

Restoring and Serving

Remove the cake from the refrigerator 1 to 2 hours before serving to allow the cake layers and cream cheese frosting to come closer to room temperature for the best soft texture.

Why You’ll Love This Recipe?

This vibrant orange velvet cake will quickly become a standout dessert for celebrations for so many wonderful reasons.

  • Unbeatable Velvet Crumb: Combining cake flour and cream cheese directly in the batter yields a melt-in-your-mouth, velvety texture.
  • Bright Citrus Punch: Uses concentrated orange juice and orange extract to deliver bold, sunny orange flavor without thinning the batter.
  • Show-Stopping Visuals: Stunning 3-layer presentation with soft orange cake and fluffy white frosting looks like it came straight from a bakery.
  • Perfect Celebration Cake: Generous yield and sturdy structure make it an ideal centerpiece dessert for birthdays, holidays, and spring gatherings.

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