Okay, seriously, you guys. Stop what you’re doing. If there’s ONE cake you bake this season, this month, heck, this year, please let it be this Orange Velvet Cake. I’m not even kidding. I first had this wild idea for a citrusy velvet cake ages ago, and let me tell you, the journey to this recipe was a bit of a comedy of errors. Picture me, covered in flour, muttering about zest-to-crumb ratios. I think my family thought I’d lost it! But after, oh, maybe six or seven (who’s counting?) tries, BINGO! This isn’t just a cake, it’s like a slice of pure sunshine. It’s got this incredibly tender, melt-in-your-mouth thing going on, and the orange scent? Heavenly. It’s my secret weapon for pretty much any occasion, or just, you know, a Tuesday when I really need it.

Ingredients List: What You’ll Need for Your Orange Velvet Cake

Now, don’t let the list scare you – it might look like a lot, but every little thing here builds up to that amazing flavor and texture. And hey, I’ve tossed in some swap ideas if your pantry’s looking a bit bare in spots.

For the Orange Velvet Cake Itself:
- All-Purpose Flour: 2 ½ cups (that’s about 300g). Good old reliable flour. If you want to get super fancy and make it even softer, you can swap out like, a quarter of this for cornstarch. Just a thought!
- Granulated Sugar: 1 ¾ cups (around 350g). For that essential sweetness and it helps keep things moist.
- Baking Soda: 1 teaspoon. This is our little helper for a nice, fluffy cake.
- Salt: ½ teaspoon. Seriously, don’t skip this! It makes the sweet, sweet orange sing.
- Unsweetened Cocoa Powder: 1 tablespoon. Okay, this is a bit of a velvet cake tradition for a tiny bit of depth, but honestly, our Orange Velvet Cake is all about that citrus. Still, I sometimes pop it in. Your call!
- Large Eggs: 2 of ’em. Make sure they’re chilling at room temp for a bit – helps the batter come together all smooth-like.
- Vegetable Oil: 1 ½ cups (that’s about 360ml). Canola, sunflower, whatever neutral stuff you’ve got. This is one of the secrets to a cake that stays moist for days (if it lasts that long!).
- Buttermilk: 1 cup (around 240ml), also at room temperature, please! No buttermilk? No problem! Just pour a tablespoon of lemon juice or plain white vinegar into a cup of regular milk, give it a stir, and let it sit for 5-10 minutes. Ta-da! Instant buttermilk.
- Fresh Orange Zest: Get it from 2 big, juicy oranges (you want about 2-3 tablespoons). This is where ALL the fresh orange magic comes from. A microplane zester is your best friend here.
- Fresh Orange Juice: ½ cup (about 120ml). Squeeze it fresh if you can – it really makes a difference!
- Vanilla Extract: 1 teaspoon. The trusty sidekick that makes all the other flavors pop.
- Orange Food Coloring: Gel is your best bet for a punchy color without messing with the batter. Just a few drops to get that gorgeous Orange Velvet Cake glow.
For That Luscious Cream Cheese Frosting (because, yum!):
- Cream Cheese: 16 oz (so, two of those 8oz blocks), nice and soft. Go for the full-fat stuff; it’s just better.
- Unsalted Butter: ½ cup (that’s 1 stick or 113g), also softened up.
- Powdered Sugar: 4 cups (around 480g). Sift it if you can be bothered – no one likes lumpy frosting!
- Vanilla Extract: 1 teaspoon. Again, because it’s awesome.
- Fresh Orange Zest: From 1 little orange (optional, but if you’re an orange fanatic like me, DO IT).

Timing: Let’s Be Real About It

I know, I know, you want cake NOW. But here’s the lowdown on how long this adventure will take:

Getting Stuff Ready (Prep): Maybe 25-30 minutes? Zesting oranges is surprisingly calming. You’ll be mixing and whisking – it’s all part of the fun!
Baking Time: Give it 30-35 minutes in the oven. Your kitchen will start to smell ridiculously good.
Cooling Down: Okay, this is the tough part. At LEAST an hour for the cakes to cool. Seriously, don’t rush this, or your frosting will slide right off.
Frosting Fun: About 15-20 minutes to whip it up and slather it on.
Grand Total (ish): So, you’re looking at around 2 hours and 15 minutes, not counting any chilling time if you like your cake cold. But hey, it’s an Orange Velvet Cake journey, not a race!

Step-by-Step Instructions: Let’s Bake This Orange Velvet Cake!

Grab your apron, crank up some tunes, and let’s make this incredible Orange Velvet Cake. I’ll walk you through it – it’s easier than you think!

Step 1: Oven On, Pans Prepped!

First things first, get that oven heating up to 350°F (175°C). Now, grab two 9-inch round cake pans. Grease ’em up and give ’em a light dusting of flour. My little trick? I always line the bottoms with parchment paper. Saves SO much stress when it’s time to get the cakes out.

Step 2: Dry Stuff Together

In a big bowl, chuck in the flour, sugar, baking soda, salt, and that optional cocoa powder. Give it all a good whisk. This isn’t just for show; it helps get air in there and nixes any annoying lumps. Makes for a much nicer textured Orange Velvet Cake.

Step 3: Wet Stuff, Meet Each Other

In another bowl (medium-sized this time), whisk up the eggs, oil, buttermilk, that glorious fresh orange zest, orange juice, and vanilla. Just whisk till it’s all buddies. Can you smell that orange already? It’s amazing!

Step 4: Get That Orange Glow (Optional, But Pretty!)

If you want that signature color, now’s the time. Add a few drops of orange gel food coloring to your wet mix. Stir it in and see how it looks. Add a teensy bit more at a time until you hit that perfect, happy orange for your Orange Velvet Cake.

Step 5: Combine and Conquer (Gently!)

Alright, pour the wet ingredients into the bowl with the dry ingredients. Now, mix it – but be gentle! Use a low speed on your mixer or just a whisk. Only mix until it’s just combined. Seriously, don’t go nuts here. Overmixing is the enemy of tender cake. A few little lumps? Totally fine. We want tender, fluffy, dreaminess.

Step 6: Divide and Bake Time!

Pour the batter as evenly as you can between your two pans. I usually just wing it, but if you’re a perfectionist, a kitchen scale is your friend. Pop them in the oven for 30-35 minutes. You’ll know they’re done when a skewer poked into the middle comes out clean. Ovens can be divas, so maybe peek around 28 minutes.

Step 7: Cool It! (Super Important!)

Once they’re baked, let the cakes hang out in their pans on a wire rack for about 10-15 minutes. Then, here comes the slightly scary bit – flip ’em out onto the wire rack to cool down completely. And I mean completely. Give it at least an hour, maybe more. Trying to frost a warm cake is just asking for a sticky, melty disaster, and this Orange Velvet Cake deserves better!

Step 8: Frosting Time – Get Whippy!

While those cakes are chilling (literally), let’s make the frosting. In a big bowl, beat the softened cream cheese and butter together with your mixer on medium until it’s all smooth and happy. This takes a couple of minutes. Don’t forget to scrape down the sides! Now, gradually add the sifted powdered sugar, about a cup at a time, mixing on low. Once it’s all in, crank the mixer to medium-high and beat it until it’s light, fluffy, and irresistible. Stir in the vanilla and that extra orange zest if you’re feeling it. If it’s too runny, add a bit more sugar. Too stiff? A tiny dribble of milk or cream will sort it out.

Step 9: Let’s Build This Beauty!

Cake layers totally cool? Awesome. Time to assemble your Orange Velvet Cake! Plop one layer onto your prettiest plate or cake stand. Pile on a good, thick layer of that cream cheese frosting. Gently place the second cake layer on top. Now, frost the top and sides of the whole shebang. Don’t worry about perfection; rustic charm is in!

Step 10: Make It Pretty & Chill (If You Can Wait!)

This is where you can get creative with your Orange Velvet Cake! You can go for simple, swoopy frosting swirls. Or, for a real stunner, try arranging some thinly sliced candied oranges on top. Even a little sprinkle of extra orange zest looks fab. Once it’s all dressed up, I really recommend popping it in the fridge for at least 30 minutes. It helps the frosting set and makes slicing way neater.

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Serving Suggestions: Show Off Your Orange Velvet Cake!

This Orange Velvet Cake is pretty amazing all by its lonesome, but if you want to jazz it up:

A Little Snow: A light sprinkle of powdered sugar right before you serve it? Chef’s kiss!
Berry Nice: A handful of fresh raspberries or blueberries next to a slice is just lovely. Their tartness cuts through the sweetness perfectly.
Extra Creamy: You can’t go wrong with a dollop of whipped cream (maybe don’t sweeten it too much).
Citrus on Citrus: Thin orange slices, some candied peel, or even a few mint leaves for color make it look super professional.
Tea Party Star: This cake and a cup of tea? Match made in heaven. Perfect for a cozy afternoon when you need a little Orange Velvet Cake pick-me-up.
Party Time!: If it’s for a bash, pipe some extra frosting frills or get some fun orange-themed sprinkles. This cake loves being the star! It’s a fantastic example of delicious orange desserts.

Why I’m Just Plain Obsessed With This Orange Velvet Cake!

You know, every single time I bake this Orange Velvet Cake, I just get all happy inside. It’s that ridiculously cheerful color, the unbelievably soft and moist cake, and then BAM – that hit of fresh orange that just makes you smile. It’s fancy enough for a birthday but, honestly, easy enough that I’ve made it just because it’s Wednesday and I felt like it. It’s like sunshine in cake form, one of those homemade cake recipes that instantly brightens your day. I really, really hope you give this Orange Velvet Cake a whirl. And when you do, you HAVE to tell me all about it in the comments! I genuinely love hearing how your baking goes and if you put your own spin on things! Happy baking!

Orange Velvet Cake

Yield: 16 servings

Prep Time: 30 minutes

Cook Time: 35 minutes

Additional Time: 1 hour 50 minutes

Total Time: 2 hours 55 minutes

Bake this stunning Orange Velvet Cake a moist citrus dessert with rich cream cheese frosting. A perfect homemade treat. Find the recipe!

Ingredients

2 ½ cups All-Purpose Flour (about 300g)
1 ¾ cups Granulated Sugar (about 350g)
1 teaspoon Baking Soda
½ teaspoon Salt
1 tablespoon Unsweetened Cocoa Powder (optional)
2 Large Eggs room temperature
1 ½ cups Vegetable Oil (about 360ml)
1 cup Buttermilk room temperature
2-3 tablespoons Fresh Orange Zest (from 2 large oranges)
½ cup Fresh Orange Juice (about 120ml)
1 teaspoon Vanilla Extract
Orange Food Coloring gel-based recommended
16 oz Cream Cheese (two 8oz packages) softened
½ cup Unsalted Butter (1 stick or 113g) softened
4 cups Powdered Sugar (about 480g) sifted
1 teaspoon Vanilla Extract
1 tablespoon Fresh Orange Zest (optional)

Instructions

Step1: Preheat oven to 350°F 175°C Grease and flour two 9-inch round cake pans Line bottoms with parchment paper for easy release

Step2: In a large bowl whisk together flour granulated sugar baking soda salt and cocoa powder if using This aerates and combines them

Step3: In a separate medium bowl whisk eggs vegetable oil buttermilk fresh orange zest fresh orange juice and vanilla extract until just combined

Step4: If using add a few drops of orange gel food coloring to wet ingredients Mix and add more until desired vibrant orange hue is reached

Step5: Pour wet ingredients into dry ingredients Mix on low speed or by hand until just combined Do not overmix A few small lumps are okay

Step6: Divide batter evenly between prepared cake pans Bake for 30-35 minutes or until a wooden skewer inserted into the center comes out clean

Step7: Let cakes cool in pans on a wire rack for 10-15 minutes Then invert onto wire rack to cool completely This takes at least 1 hour Warm cakes will melt frosting

Step8: In a large bowl beat softened cream cheese and softened butter with an electric mixer until smooth Gradually add sifted powdered sugar mixing on low then beat on medium-high until light and fluffy Stir in vanilla extract and optional orange zest

Step9: Place one cool cake layer on serving plate Spread a generous layer of cream cheese frosting on top Place second cake layer on top Frost top and sides of entire cake

Step10: Decorate your Orange Velvet Cake as desired with frosting swirls candied orange slices or extra zest Chill cake in refrigerator for at least 30 minutes before slicing This helps frosting set

Notes

Tip1: If you dont have buttermilk mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar Let it sit for 5-10 minutes before using

Tip2: Using room temperature eggs and buttermilk helps create a smoother batter and a better cake texture

Tip3: Use a microplane or fine zester for best results Avoid the white pith which can be bitter

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving:Calories: 465Total Fat: 32gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 58mgSodium: 192mgCarbohydrates: 41gFiber: 1gSugar: 25gProtein: 4g

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