Can I use bottled orange juice instead of fresh?

While bottled juice works in a pinch, fresh-squeezed makes all the difference! The natural oils in fresh oranges give that bright, vibrant flavor bottled versions just can't match. If you must substitute, look for "not from concentrate" juice and add an extra teaspoon of zest.

Why does this recipe call for vinegar?

That tablespoon of white vinegar reacts with the baking soda to create tiny air bubbles - it's what gives orange velvet cake its signature light-yet-dense texture. Don't worry, you won't taste it! The acid also helps enhance the orange flavor beautifully.

Can I make orange velvet cupcakes instead?

Absolutely! Just fill lined cupcake tins 2/3 full and bake for 18-22 minutes. You'll get about 24 gorgeous cupcakes perfect for parties. Top each with a swirl of cream cheese frosting and a candied orange slice for extra flair.

How do I freeze orange velvet cake?

Wrap unfrosted cake layers tightly in plastic wrap, then foil. They'll keep beautifully for up to 3 months. Thaw overnight in the fridge before frosting. You can also freeze frosted slices on a parchment-lined tray before transferring to an airtight container.

Are there frosting alternatives to cream cheese?

While cream cheese is classic, a simple vanilla buttercream or whipped white chocolate ganache work wonderfully too. For a lighter option, try stabilized whipped cream with orange zest folded in. Just know - purists might revolt if you skip that tangy cream cheese goodness!

Orange Velvet Cake Recipe: Irresistibly Moist & Vibrant!

Description

A moist and vibrant orange velvet cake topped with rich cream cheese frosting.

Ingredients

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk
2 large eggs
2 tbsp orange zest
1/4 cup orange juice
1 tsp vanilla extract
1 tbsp white vinegar

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Instructions

Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
Mix flour, sugar, baking soda, salt, and cocoa powder in a bowl.
Add oil, buttermilk, eggs, orange zest, orange juice, and vanilla. Mix well.
Stir in vinegar until just combined.
Divide batter evenly between pans. Bake for 25-30 minutes.
Cool cakes completely before frosting.

Notes

Use fresh orange zest for best flavor.
Do not overmix batter after adding vinegar.
Store frosted cake in the refrigerator.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American