Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Orange Velvet Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

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.

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

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

Find it online: https://yumandjoy.com/orange-velvet-cake/