Orange Velvet Cake

This vibrant and moist orange velvet cake is a citrus-infused twist on the classic velvet cake, offering a soft and fluffy crumb with a delicate balance of sweetness and tang. Infused with fresh orange zest and juice, and layered with a rich, creamy orange buttercream frosting, this cake is an elegant centerpiece for any celebration or a delightful treat for citrus lovers.

Why You’ll Love This Recipe

Orange velvet cake delivers all the decadence of traditional velvet cake with a refreshing burst of citrus flavor. The tender layers are enriched with buttermilk and butter, providing a velvety texture, while the fresh orange zest and juice lend a natural brightness to both the cake and the frosting. This dessert is ideal for birthdays, holidays, or springtime gatherings, and its cheerful color and bold flavor will make a lasting impression.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon cornstarch
• 1 cup unsalted butter, softened
• 3 large eggs
• 1/2 cup buttermilk
• 1/2 cup fresh orange juice
• Zest of 1 large orange
• 1 teaspoon vanilla extract
• 1 tablespoon white vinegar

For the Orange Buttercream Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup fresh orange juice
• Zest of 1 orange
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, baking soda, salt, and cornstarch.
3. In a separate bowl, cream the butter until smooth. Add the eggs one at a time, beating well after each addition.
4. Stir in the buttermilk, orange juice, orange zest, and vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
6. Stir in the vinegar last, ensuring the batter is smooth.
7. Divide the batter evenly between the prepared cake pans and smooth the tops.
8. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

For the Frosting:

1. In a large bowl, beat the butter until smooth and creamy.
2. Gradually add the powdered sugar, mixing on low speed to incorporate.
3. Add the orange juice, zest, and vanilla extract. Beat until the frosting is light, fluffy, and spreadable.

Assemble:

1. Place one cooled cake layer on a serving plate. Spread an even layer of frosting over the top.
2. Place the second cake layer on top and frost the top and sides of the cake evenly.
3. Garnish with additional orange zest or slices, if desired.

Servings and timing

This recipe serves 10.
Prep time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes

Variations

• Orange Creamsicle: Add a few drops of orange extract to the frosting for a bolder citrus punch.
• Citrus Blend: Combine orange zest with lemon or lime zest for a mixed citrus version.
• Layer Cake Upgrade: Split each cake layer in half horizontally to create a four-layer cake for a more dramatic presentation.
• Nuts or Fruit: Fold chopped walnuts or dried cranberries into the batter for added texture.
• Glaze Finish: Skip the buttercream and drizzle a simple orange glaze over the cake for a lighter touch.

Storage/Reheating

Store the frosted cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To serve chilled cake, let it sit at room temperature for 20–30 minutes before slicing for the best texture.
Freeze unfrosted cake layers for up to 2 months by wrapping them tightly in plastic wrap and foil. Thaw before frosting.

FAQs

Can I use bottled orange juice instead of fresh?

Fresh orange juice is recommended for the best flavor, but bottled juice can be used in a pinch—just be sure it’s 100% juice without added sugar.

What can I use instead of buttermilk?

You can substitute with a homemade version by adding 1/2 tablespoon of vinegar or lemon juice to 1/2 cup of milk and letting it sit for 5 minutes.

Can I make cupcakes with this batter?

Yes, this batter works well for cupcakes. Bake at 350°F (175°C) for 18–20 minutes or until a toothpick comes out clean.

How do I prevent the cake from being dry?

Ensure not to overmix the batter and measure ingredients accurately. The addition of buttermilk and orange juice helps maintain moisture.

Can I make this cake ahead of time?

Yes, the cake layers can be baked a day in advance and kept wrapped at room temperature. Frost the cake the day you plan to serve it.

What kind of frosting pairs well besides orange buttercream?

Cream cheese frosting or vanilla buttercream are great alternatives if you want a milder flavor.

How do I zest an orange without a zester?

Use a fine grater or the small holes on a box grater, avoiding the bitter white pith beneath the peel.

Can I use margarine instead of butter?

Butter is preferred for its flavor and texture, but margarine can be used if necessary—just ensure it’s suitable for baking.

Can this cake be made gluten-free?

Yes, substitute with a 1:1 gluten-free all-purpose flour blend designed for baking.

What’s the best way to decorate this cake?

Top with extra orange zest, candied orange slices, or edible flowers for a festive and elegant finish.

Conclusion

Orange velvet cake is a delightful citrus twist on a classic dessert, combining tender layers with a smooth, zesty buttercream frosting. Its vibrant flavor and beautiful presentation make it a perfect choice for special occasions, brunches, or simply to brighten any day. Easy to prepare and even easier to enjoy, this cake is a must-bake for any citrus lover.

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Orange Velvet Cake

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• Author: Mari
• Total Time: 50 minutes
• Yield: 10 servings
• Diet: Vegetarian

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Description

This Orange Velvet Cake is a citrus lover’s dream, featuring soft, moist layers infused with fresh orange zest and juice. Topped with a smooth, creamy orange buttercream frosting, it’s perfect for any special occasion or to brighten up a festive gathering.

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Ingredients

• 2 1/2 cups all-purpose flour

• 1 1/2 cups granulated sugar

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 tablespoon cornstarch

• 1 cup unsalted butter, softened

• 3 large eggs

• 1/2 cup buttermilk

• 1/2 cup fresh orange juice

• Zest of 1 large orange

• 1 teaspoon vanilla extract

• 1 tablespoon white vinegar

For the Orange Buttercream Frosting:

• 1 cup unsalted butter, softened

• 4 cups powdered sugar

• 1/4 cup fresh orange juice

• Zest of 1 orange

• 1 teaspoon vanilla extract

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Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans.

2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cornstarch.

3. In a separate bowl, cream the softened butter until smooth. Add eggs one at a time, beating well after each addition.

4. Stir in buttermilk, orange juice, orange zest, and vanilla extract.

5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

6. Stir in the vinegar.

7. Divide the batter evenly between the prepared cake pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the cakes to cool completely before frosting.

9. For the frosting, beat the butter until smooth. Gradually add powdered sugar, orange juice, orange zest, and vanilla, mixing until smooth and fluffy.

10. Frost the cooled cake with the orange buttercream frosting, layering it between the cake layers and on top.

• Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans.

1. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cornstarch.

2. In a separate bowl, cream the softened butter until smooth. Add eggs one at a time, beating well after each addition.

3. Stir in buttermilk, orange juice, orange zest, and vanilla extract.

4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

5. Stir in the vinegar.

6. Divide the batter evenly between the prepared cake pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

7. Allow the cakes to cool completely before frosting.

8. For the frosting, beat the butter until smooth. Gradually add powdered sugar, orange juice, orange zest, and vanilla, mixing until smooth and fluffy.

9. Frost the cooled cake with the orange buttercream frosting, layering it between the cake layers and on top.

 

Notes

• For an extra burst of orange flavor, add a little more zest to the frosting.

• This cake pairs beautifully with a citrusy beverage like iced tea or sparkling water.

• Store leftovers in an airtight container for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert, Cake
• Method: Baking
• Cuisine: American