If you love the soft, tender crumb of red velvet cake but crave something brighter, fruitier, and bursting with citrus flavor, then Orange Velvet Cake with Orange Cream Cheese Frosting is the dessert you’ve been waiting for. This stunning cake blends the luxurious velvety texture of classic velvet cakes with the sunny, refreshing taste of oranges. The result is a moist, lightly tangy cake with a delicate citrus aroma that feels both nostalgic and excitingly new.

The cream cheese frosting elevates everything. Light, fluffy, and whipped to perfection, this version incorporates fresh orange zest and juice, giving it a sweet, tangy zing that complements the cake beautifully. Every bite tastes like a celebration — bright, creamy, melt-in-your-mouth perfection.

Whether you’re baking for birthdays, holidays, spring parties, potlucks, or simply craving something special, this orange velvet cake is guaranteed to impress. Below, you’ll find a detailed deep-dive into the recipe, the science behind what makes velvet cakes unique, flavor variations, serving tricks, storage tips, and more.

Let’s get baking!

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Why This Cake Is Special

1. It’s soft, velvety, and incredibly moist.

Using buttermilk and a touch of oil creates that signature velvet texture — tender, fine-crumbed, and irresistibly smooth.

2. The orange flavor is natural and bright.

Fresh orange zest and juice shine without being overpowering. It’s subtle yet undeniably citrusy.

3. The orange cream cheese frosting is a dream.

Creamy tanginess + fresh citrus = perfect harmony atop this moist cake.

4. The color is warm and eye-catching.

A hint of orange food coloring gives this cake a pastel citrus glow, perfect for spring, Easter, or summer celebrations.

5. It’s easy enough for beginners yet impressive enough for celebrations.

No complicated stacking or advanced techniques — just simple, joyful baking.

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Ingredients

For the Orange Velvet Cake

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, softened
• ¼ cup vegetable oil
• 3 large eggs
• 1 cup buttermilk
• 2 tbsp orange zest (packed)
• ⅓ cup fresh orange juice
• 1 tbsp vanilla extract
• ½ tsp orange food coloring (optional, for velvet color)

For the Orange Cream Cheese Frosting

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 ½ cups powdered sugar
• 2 tbsp orange zest
• 2 tbsp fresh orange juice
• 1 tsp vanilla extract

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Instructions

Make the Cake

1. Preheat your oven:
   Heat to 350°F (175°C). Grease and flour two 8-inch cake pans.
2. Mix the dry ingredients:
   In a bowl, whisk the flour, baking powder, baking soda, and salt.
3. Cream butter and sugar:
   Beat softened butter and sugar for 3–4 minutes until light and fluffy.
4. Add eggs one at a time:
   Mix well between each addition. Add the oil and vanilla.
5. Add orange zest and juice:
   Mix until fully incorporated.
6. Alternate dry ingredients and buttermilk:
   Add ½ the dry mixture → ½ the buttermilk → remaining dry → remaining buttermilk.
   Mix just until combined.
7. Add food coloring if using.
   Stir gently to achieve a warm orange velvet shade.
8. Bake:
   Divide batter between pans. Bake 28–32 minutes or until a toothpick comes out clean.
9. Cool completely:
   Let cakes cool 15 minutes in pans, then transfer to a wire rack.

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Make the Orange Cream Cheese Frosting

10. Beat cream cheese and butter:
    Mix until smooth and creamy.
11. Add powdered sugar:
    Add one cup at a time, mixing on low.
12. Add zest, juice, and vanilla:
    Beat until fluffy, 2–3 minutes.

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Assemble the Cake

13. Level layers if necessary.
    Use a serrated knife for even stacking.
14. Add frosting between layers.
15. Frost the outside of the cake:
    Apply a thin crumb coat, chill 10 minutes, then apply the final layer.
16. Decorate:
    Add orange zest curls, candied oranges, or piped swirls.

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Tips for the Best Orange Velvet Cake

1. Use fresh oranges only.

Bottled juice lacks the bright citrus oils that fresh zest provides.

2. Don’t overmix the batter.

Overmixing = tough cake. Mix only until combined.

3. Chill the frosting before using.

10 minutes in the fridge makes it easier to spread cleanly.

4. Use room-temperature ingredients.

Ensures perfect blending and a smooth batter.

5. Slice with a hot knife.

Dip in warm water and wipe for perfect, clean layers.

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Flavor Variations

Orange Ginger Velvet Cake

Add 1 tsp ground ginger to the batter.

Orange Almond Velvet Cake

Replace 1 tsp vanilla with 1 tsp almond extract.

Blood Orange Velvet Cake

Swap orange zest/juice with blood orange for a deeper color and berry-like flavor.

Chocolate-Orange Velvet Cake

Swirl melted dark chocolate into the batter for a marbled effect.

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Serving Suggestions

• Serve slices with fresh berries
• Add whipped cream on the side
• Pair with coffee, Earl Grey tea, or sparkling water
• Serve at birthdays, baby showers, Easter celebrations, spring and summer parties

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Storage Info

• Refrigerator: 4–5 days in an airtight container
• Freezer: Freeze unfrosted layers up to 3 months
• Frosting: Refrigerate up to 5 days