Orange Velvet Cake Recipe: Irresistibly Moist & Vibrant!

The moment I first tasted orange velvet cake at my cousin’s wedding, I knew I’d found my new obsession. That first forkful exploded with bright citrus flavor against the rich cream cheese frosting – it was like sunshine on a plate! This isn’t your average dessert; the vibrant orange hue comes alive thanks to fresh zest and juice, while the velvety crumb stays impossibly moist from the perfect balance of oil and buttermilk. I’ve spent years tweaking this recipe to capture that magical texture and flavor I fell in love with. Trust me, once you try this orange velvet cake with cream cheese frosting, you’ll understand why I begged the caterer for the recipe that very night!

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Why You’ll Love This Orange Velvet Cake

This isn’t just any cake—it’s a showstopper that tastes as incredible as it looks. Here’s why it’s become my go-to dessert for every special occasion:

• Unbelievably moist crumb thanks to buttermilk and oil that keep every bite tender
• Bright citrus burst from fresh orange zest and juice (no artificial flavors here!)
• Stunning sunset-orange color that makes guests’ eyes light up when you bring it out
• Perfect balance between the tangy cream cheese frosting and sweet, citrusy cake
• Foolproof recipe that works every time—even for beginner bakers

Seriously, this cake disappears faster than I can slice it at parties. The compliments? They never stop coming!

If you love moist, spiced desserts, you’ll also enjoy my Zucchini Pumpkin Muffins Recipe, which is just as comforting and flavorful!

Ingredients for Orange Velvet Cake with Cream Cheese Frosting

Gather these simple ingredients to create magic in your kitchen. I always measure everything before starting – it makes the process so much smoother!

Dry Ingredients

• 2 1/2 cups all-purpose flour (spooned and leveled)
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cocoa powder (trust me, this enhances the color!)

Wet Ingredients

• • 1 1/2 cups vegetable oil

1 cup buttermilk (shake well before measuring)

• 2 large eggs (room temperature)
• 2 tbsp freshly grated orange zest (about 2 medium oranges)
• 1/4 cup fresh orange juice
• 1 tsp pure vanilla extract
• 1 tbsp white vinegar (added at the very end)

 

Ingredient Notes & Substitutions

The buttermilk and vinegar combo creates that signature velvet texture – but if you’re in a pinch, mix 1 cup milk with 1 tbsp lemon juice as a substitute. For the orange zest, fresh is absolutely essential – those dried jarred bits just won’t give you the same vibrant flavor. And please, I beg you, skip the artificial orange extract – it tastes medicinal compared to the real deal!

No buttermilk? Plain yogurt or sour cream thinned with a bit of milk works beautifully too. The cocoa powder might seem odd, but it balances the orange hue perfectly without adding chocolate flavor. These small details make all the difference between a good cake and an extraordinary one!

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Equipment You’ll Need

You won’t need anything fancy to make this showstopper—just these basic tools from your kitchen:

• Two 9-inch round cake pans (light-colored metal gives the best browning)
• Mixing bowls (one large, one medium)
• Microplane or fine zester for that perfect orange zest
• Whisk and rubber spatula (my trusty batter scrapers!)

My stand mixer makes creaming effortless, but a good old wooden spoon and elbow grease work just fine too. Don’t overthink it—great cake starts with simple tools and big flavor!

How to Make Orange Velvet Cake with Cream Cheese Frosting

Ready to bake the most stunning cake in your kitchen? Follow these steps carefully – I’ve learned through trial and error what makes this recipe foolproof!

Preparing the Cake Batter

First things first: preheat that oven to 350°F and grease your pans like you mean it. I use the classic butter-and-flour method, making sure to get into every nook.

In your big mixing bowl, whisk together all the dry ingredients – flour, sugar, baking soda, salt, and that sneaky teaspoon of cocoa powder. Don’t skip the cocoa! It’s our little secret for the perfect orange hue.

Now for the fun part: in another bowl, whisk the oil, buttermilk, eggs, orange zest, orange juice, and vanilla until they’re best friends. Pour this citrusy goodness into the dry ingredients and mix just until combined. Here’s my pro tip: add the vinegar last and stir only until it disappears. That vinegar reacts with the baking soda to give us that signature velvet texture!

Baking & Cooling

Divide the batter evenly between your prepared pans (a kitchen scale helps here!). Pop them in the center rack of your preheated oven – this ensures even baking. Set your timer for 25 minutes, but start checking at 20. The cake is done when a toothpick comes out with just a few moist crumbs.

Here’s where patience comes in: let those cakes cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely. I know it’s tempting, but don’t frost warm cakes – you’ll end up with a melty mess!

Cream Cheese Frosting Instructions

While the cakes cool, whip up the frosting that makes this cake legendary. Beat together:

• 8 oz softened cream cheese
• 1/2 cup softened butter
• 4 cups powdered sugar
• 1 tsp vanilla

Start slow to avoid a sugar cloud, then beat until fluffy. If it’s too thick, add a splash of milk. Too thin? More powdered sugar. Spread this dreamy frosting between layers and all over the cooled cake – I like to leave some swirls for a homemade touch!

Tips for Perfect Orange Velvet Cake

After baking dozens of these cakes, here are my hard-won secrets for orange velvet perfection: First, fluff your flour before measuring – scooping packed flour leads to dry cake. Second, mix just until ingredients combine – overworking the batter makes tunnels in your cake. And please, only use fresh citrus! Bottled juice lacks brightness, and dried zest tastes dusty. One last thing: let the baked cakes cool completely before frosting, unless you want sliding layers!

Serving & Storing Suggestions

This beauty deserves a proper presentation! I love decorating my orange velvet cake with thin orange slices and a sprinkle of zest – it looks straight from a bakery case. For serving, let refrigerated cake sit at room temperature 30 minutes so the frosting softens perfectly. Store leftovers (if you have any!) covered in the fridge for up to 3 days. The flavors actually deepen by day two – if it lasts that long!

Nutritional Information

Just a heads up – these nutrition facts are estimates based on the ingredients I use. Your exact numbers might vary slightly depending on specific brands or any tweaks you make to the recipe!

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Frequently Asked Questions