The Best Orange Velvet Cake Recipe for Sweet Citrus Lovers

Crafting a delightful orange velvet cake brings pure magic to your baking adventure.

Sweet citrus notes dance through each tender crumb, creating a sensational dessert.

Delicate layers promise a vibrant twist on classic red velvet traditions.

Zesty orange essence infuses every bite with brightness and unexpected charm.

Cream cheese frosting complements the cake’s subtle tang, offering irresistible richness.

Professional bakers and home cooks alike will adore this simple yet stunning treat.

You can whip up this gorgeous dessert and impress everyone at the table.

Orange Velvet Cake FAQ

• What gives this Orange Velvet Cake its unique flavor?

The combination of fresh orange zest, orange juice, and optional orange liqueur creates a vibrant citrus profile that makes this cake distinctively bright and aromatic.

• Can I substitute ingredients if I don't have some on hand?

Yes, you can replace sour cream with Greek yogurt, and if you don’t have orange liqueur, simply omit it without affecting the cake’s overall texture and taste.

• How do I ensure my cake turns out moist and fluffy?

Carefully cream the butter and sugar until light and fluffy, add eggs one at a time, and be careful not to overmix the batter when combining dry and wet ingredients to maintain a tender crumb.

Orange Velvet Cake Delights

• Burst with Citrusy Flavor: Orange zest and juice infuse this cake with bright, tangy notes that dance on your taste buds, creating a refreshing twist on traditional velvet cake.
• Perfect for Celebration Moments: Ideal for birthdays, bridal showers, or any special gathering where you want to impress guests with a stunning and delicious dessert that stands out from typical chocolate or vanilla options.
• Beginner-Friendly Baking Adventure: Simple mixing technique and straightforward ingredients make this recipe approachable for home bakers of all skill levels, allowing even novice cooks to create a professional-looking cake with minimal stress.
• Customize with Ease: Optional orange liqueur adds an elegant touch for adult gatherings, while the basic recipe remains versatile enough to suit various preferences and occasions.

Ingredients For Orange Velvet Cake

• All-Purpose Flour: A foundational ingredient that provides structure to the cake.
• Sugar: Adds sweetness and helps create a tender cake texture.
• Butter: Provides richness and contributes to the cake's soft crumb.
• Eggs: Bind the ingredients together and add moisture to the cake.

• Orange Juice, Sour Cream: Moisture ingredients that enhance the cake's tenderness and add a subtle tangy flavor.
• Vanilla Extract, Orange Zest, Orange Liqueur: Flavor enhancers that bring depth and citrusy notes to the cake.

• Baking Powder, Baking Soda, Salt: Essential ingredients that help the cake rise and balance the overall flavor profile.

How To Bake Orange Velvet Cake

Step 1: Fire Up the Oven

Crank the oven to a toasty 350°F (175°C). Grab two 8-inch round cake pans and give them a loving coat of grease and flour to prevent any sticky situations.

Step 2: Whip Up the Butter and Sugar

In a spacious mixing bowl, dance the softened butter and sugar together until they transform into a cloud-like, fluffy dream. Your goal is a creamy, light mixture that looks like pure happiness.

Step 3: Introduce the Eggs and Flavor Boosters

Crack in the eggs one by one, gently blending each into the buttery mixture. Then welcome the vanilla extract and bright orange zest, stirring until they’re perfectly integrated.

Step 4: Create the Dry Ingredient Blend

In a separate bowl, team up the flour, baking powder, baking soda, and salt. Whisk them together until they’re best friends, creating a smooth, even mixture.

Step 5: Merge the Wet and Dry Worlds

Slowly marry the dry ingredients into the butter mixture. Pour in the orange juice and sour cream, alternating between the two. Mix gently until everything just comes together – no overmixing allowed!

Step 6: Optional Flavor Boost

If you’re feeling adventurous, fold in the orange liqueur for an extra flavor punch.

Step 7: Prepare for Baking

Divide the batter equally between the prepared pans. Use a spatula to smooth the tops, creating a perfect canvas for baking.

Step 8: Bake to Perfection

Slide the pans into the preheated oven and bake for 25-30 minutes. Check doneness by inserting a toothpick – if it comes out clean, your cake is ready to shine.

Step 9: Cool and Conquer

Let the cakes rest in their pans for 10 minutes, then carefully transfer to a wire rack. Allow them to cool completely, resisting the temptation to dive in too soon.

Pro Tips For Orange Velvet Cake

• Zest with Precision: Use a fine grater to create delicate orange zest without the bitter white pith, ensuring a pure citrus flavor in your cake.
• Prevent Dry Disaster: Don't overmix the batter; mix just until ingredients are combined to maintain a tender, moist cake texture.
• Temperature Matters: Ensure butter, eggs, and sour cream are at room temperature for smoother blending and more even baking.
• Liqueur Love Optional: Skip the orange liqueur for a family-friendly version or add it for an elegant adult twist that deepens the citrus notes.
• Cool Completely: Let cakes cool entirely before frosting to prevent melting and ensure a perfect, stable cake structure.

Variations For Orange Velvet Cake

• Lemon Velvet Cake: Replace orange zest and juice with lemon zest and juice for a tangy citrus alternative.
• Gluten-Free Orange Velvet Cake: Substitute all-purpose flour with gluten-free flour blend and add xanthan gum for texture.
• Vegan Orange Velvet Cake: Use plant-based butter, flax eggs, non-dairy milk, and vegan sour cream substitute to create a dairy-free version.
• Low-Sugar Orange Velvet Cake: Replace sugar with monk fruit sweetener or stevia, and use Greek yogurt instead of sour cream to reduce overall sugar content.

Pairing Ideas For Orange Velvet Cake

• Pair with Citrus-Infused Cocktails: Elevate the orange cake's zesty profile with bright, refreshing cocktails like a blood orange margarita or an orange-infused gin spritzer that complement the cake's vibrant citrus notes.
• Serve with Creamy Mascarpone Accompaniment: Create a luxurious pairing by serving the cake alongside a dollop of mascarpone cream or a light orange-vanilla cream cheese frosting that enhances the cake's delicate texture and citrus flavor.
• Match with Champagne or Prosecco: Select a crisp, light sparkling wine with subtle citrus undertones to cut through the cake's richness and highlight its bright orange essence, creating a sophisticated dessert experience.

Storage Tips For Orange Velvet Cake

• Store leftover orange velvet cake in an airtight container in the refrigerator for up to 5 days. Cover the cake with plastic wrap or aluminum foil to prevent drying out.
• Wrap individual cake slices or the whole cake tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months for best quality.
• Remove frozen cake from the freezer and let it thaw in the refrigerator overnight. This helps maintain moisture and prevents texture changes.
• Warm individual slices in the microwave for 10-15 seconds on low power. Alternatively, bring refrigerated cake to room temperature for 30 minutes before serving to enhance flavor and texture.

Orange Velvet Cake Recipe

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4.5 from 36 reviews

• Total Time: 40-45 minutes
• Yield: 8 1x

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Description

Indulgent Orange Velvet Cake brings Mediterranean sunshine to classic red velvet, blending citrus brightness with rich, velvety crumb. Creamy cream cheese frosting and zesty orange notes promise a delightful dessert you’ll savor with pure pleasure.

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Ingredients

Scale 1x2x3x

Cake Base:

• 1 1/2 cups (190 grams) all-purpose flour
• 1 cup (200 grams) granulated sugar
• 1/2 cup (113 grams) unsalted butter, softened
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Moisture and Flavor Enhancers:

• 1/2 cup (120 milliliters) freshly squeezed orange juice
• 1/4 cup (60 grams) sour cream
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract

Optional Flavor Booster:

• 1/4 cup (60 milliliters) orange liqueur

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Instructions

1. Warm the oven to 350F (175C) and prepare two 8-inch round cake pans by thoroughly coating with grease and flour.
2. Using an electric mixer, whip butter and sugar until the mixture becomes airy and pale, creating a smooth cream-like consistency.
3. Incorporate eggs individually into the butter mixture, ensuring complete blending after each addition, then gently fold in vanilla extract and vibrant orange zest.
4. In a separate container, thoroughly combine flour, leavening agents, and salt using a whisk to eliminate potential lumps.
5. Introduce dry ingredients into the butter mixture in gentle stages, alternating with fresh orange juice and creamy sour cream. Mix until ingredients are just integrated, avoiding overmixing.
6. For enhanced flavor, delicately fold orange liqueur into the batter if desired.
7. Evenly distribute the batter between prepared cake pans, using a spatula to create smooth, leveled surfaces.
8. Bake for 25-30 minutes, checking doneness by inserting a toothpick into the cake’s center – it should emerge clean and dry.
9. Let cakes rest in pans for 10 minutes, then carefully transfer to a wire cooling rack, allowing complete cooling before further preparation.

Notes

• Use room temperature ingredients to ensure smooth mixing and even baking texture.
• Zest oranges carefully to avoid bitter white pith, extracting only the bright orange outer layer for intense citrus flavor.
• Measure flour precisely by gently spooning into measuring cup and leveling off to prevent dense, dry cake.
• Optional liqueur adds sophisticated depth but can be omitted for family-friendly version without compromising taste.

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 254 kcal
• Sugar: 20 g
• Sodium: 178 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.3 g
• Carbohydrates: 33 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 56 mg