A luscious and vibrant orange-flavored cake with a soft, velvety texture, paired with a creamy orange buttercream frosting for a refreshing citrus dessert.
Why You’ll Love This Recipe
- Bright and Refreshing: The perfect balance of citrus flavor in both the cake and frosting.
- Soft and Velvety Texture: Buttermilk and fresh orange juice create a tender, moist crumb.
- Elegant Presentation: A stunning centerpiece dessert with vibrant orange hues.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-Purpose Flour: Provides structure and a soft crumb.
- Orange Zest and Juice: Deliver natural citrus flavor.
- Buttermilk: Enhances tenderness and richness.
- Butter: Adds moisture and a creamy texture to the cake and frosting.
- Powdered Sugar: Creates a smooth and fluffy buttercream frosting.
Variations
- Make it a Bundt Cake: Use a bundt pan for a beautifully shaped cake and adjust baking time accordingly.
- Add Chocolate: Swirl melted chocolate into the batter for an orange-chocolate twist.
- Gluten-Free Option: Substitute with a 1:1 gluten-free baking flour blend.
- Cream Cheese Frosting: Swap the buttercream for a tangy cream cheese frosting to complement the citrus.
Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the sugar and butter together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the orange zest.
- Mix in the orange juice, buttermilk, and vanilla extract alternately with the dry ingredients, beginning and ending with the dry ingredients. Beat until just combined.
Step 2: Bake the Cakes
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Frosting
- In a large bowl, beat the softened butter until creamy.
- Gradually add powdered sugar, one cup at a time, mixing well after each addition.
- Stir in the orange juice, orange zest, vanilla extract, and orange food coloring if desired. Beat until smooth and fluffy.
Step 4: Assemble the Cake
- Place one cake layer on a serving plate and spread a layer of frosting on top.
- Add the second cake layer and frost the top and sides of the cake.
- Decorate with additional orange zest or edible decorations if desired.
Serving and Storage Tips
- Serve: This cake is best enjoyed at room temperature for optimal flavor and texture. Pair with coffee or tea for a delightful treat.
- To Store: Cover and refrigerate the cake for up to 5 days. Bring to room temperature before serving.
- To Freeze: Wrap individual slices in plastic wrap and store in an airtight container for up to 2 months. Thaw at room temperature.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature until ready to frost.
What can I use instead of buttermilk?
If you don’t have buttermilk, mix ¾ cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
Can I skip the orange food coloring?
Absolutely! The food coloring is optional and only for aesthetic purposes. The cake will still taste delicious without it.
How do I prevent the cake from sticking to the pans?
Make sure to grease and flour the pans well or use parchment paper to line the bottoms for easy release.
Conclusion
This Orange Velvet Cake is a delightful citrus dessert perfect for any occasion. Its soft, velvety texture and refreshing orange flavor make it a showstopper. Whether for a birthday, holiday, or casual gathering, this cake is sure to impress. Enjoy every slice!
Orange Velvet Cake
- Total Time: 50 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Orange Velvet Cake combines a soft, velvety crumb with the refreshing taste of citrus, enhanced by a creamy orange buttercream frosting. Perfect for any occasion, this elegant cake is a showstopper in both flavor and presentation.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 2 tablespoons orange zest
- ½ cup fresh orange juice
- 1 cup buttermilk
- 1 teaspoon vanilla extract
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- Orange food coloring (optional)
Instructions
Step 1: Prepare the Cake Batter
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a mixing bowl, cream butter and sugar until fluffy. Beat in eggs one at a time. Add orange zest.
- Gradually mix in orange juice, buttermilk, and vanilla alternately with dry ingredients. Mix until just combined.
Step 2: Bake the Cakes
- Divide batter between prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Frosting
- Beat butter until creamy. Gradually add powdered sugar, one cup at a time.
- Stir in orange juice, zest, vanilla, and optional food coloring. Beat until fluffy.
Step 4: Assemble the Cake
- Spread frosting over the first cake layer, add the second layer, and frost the top and sides.
- Garnish with orange zest or decorations as desired.
Notes
- For a gluten-free option, use a 1:1 gluten-free flour blend.
- Enhance flavor with a pinch of orange extract in the frosting.
- For even layers, trim the tops of the cakes before assembling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American