Orange Velvet Cake with Orange Cream Cheese Frosting: A Luscious, Citrus-Kissed Twist on a Classic Velvet Cake

If you love the soft, moist, buttery crumb of a traditional velvet cake but want something bright, refreshing, and irresistibly unique, this Orange Velvet Cake with Orange Cream Cheese Frosting is about to become your new baking obsession. This cake takes the beloved texture of red velvet—tender, velvety, delicately rich—and infuses it with sunny citrus flavor from fresh orange zest, real orange juice, and a lightly sweet orange-infused cream cheese frosting.

The result? A show-stopping dessert that’s vibrant without being overpowering, indulgent yet refreshing, nostalgic yet modern. It’s elegant enough for holidays, brunches, birthdays, and special gatherings, but simple enough for a cozy weekend bake when you’re craving something citrusy and uplifting.

This is not just an orange cake. This is velvet, meaning the crumb is ultra-fine, buttery, perfectly soft, and slightly tangy—thanks to buttermilk and a touch of acidity that enhances the overall texture. Every bite feels like a cloud of sunshine.

Let’s dive into everything you need to know—from ingredients to the step-by-step instructions, expert baker tips, variations, serving suggestions, and make-ahead options. You’ll soon see why this recipe has the power to become a signature dessert in your home.

Why You’ll Love This Orange Velvet Cake

• Moist & velvety texture: Achieved through creaming butter, using buttermilk, and balanced leavening.
• Natural citrus flavor: Fresh juice + zest brings authentic brightness.
• Crowd-pleasing: It’s not too sweet, and the tangy frosting balances the buttery cake.
• Beautiful color: A touch of orange food coloring enhances the visual appeal without altering flavor.
• Perfect for any season: Light enough for spring and summer, cozy enough for fall and winter.
• Beginner-friendly: Uses simple steps and familiar ingredients.

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
• 1 cup unsalted butter, softened
• 3 large eggs, room temperature
• 1 cup buttermilk
• ½ cup fresh orange juice (from about 2 oranges)
• 2 tbsp fresh orange zest
• 1 tbsp vanilla extract
• 1 tsp white vinegar
• 4–6 drops orange food coloring (optional, but enhances velvet effect)

For the Orange Cream Cheese Frosting

• 1 (8 oz) block cream cheese, softened
• ½ cup unsalted butter, softened
• 3 ¼ cups powdered sugar
• 1 tbsp fresh orange zest
• 2–3 tbsp fresh orange juice
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Prepare your baking pans.
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper for easy release.

2. Mix the dry ingredients.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the butter and sugar.
In a stand mixer, beat the softened butter and sugar until pale, fluffy, and creamy, 3–4 minutes. This step is crucial for that signature velvet texture.

4. Add the eggs one at a time.
Mix well after each addition, scraping the bowl as needed.

5. Add the buttermilk mixture.
Combine buttermilk, orange juice, orange zest, vanilla, and vinegar in a measuring cup. Stir in the optional orange food coloring.

6. Alternate wet and dry ingredients.
Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk mixture. Mix until smooth but avoid overmixing.

7. Divide and bake.
Pour even amounts of batter into the two pans. Bake for 25–28 minutes, or until a toothpick comes out clean.

8. Cool completely.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack.

9. Make the frosting.
Beat cream cheese and butter until creamy. Add powdered sugar gradually, mixing until fluffy. Add orange zest, juice, vanilla, and a pinch of salt. Beat until smooth.

10. Assemble the cake.
Spread frosting between the two layers, then frost the outside. Garnish with orange zest curls or thin orange slices if desired.

Orange Velvet Cake with Orange Cream Cheese Frosting

A bright, moist, citrus-infused velvet cake paired with tangy orange cream cheese frosting for the ultimate refreshing dessert.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 28 minutes mins

Total Time 53 minutes mins

Servings: 10 slices

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 420

Ingredients

  

Orange Velvet Cake

• 2.5 cups all-purpose flour
• 1.5 cups granulated sugar
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 cup unsalted butter softened
• 3 eggs large, room temperature
• 1 cup buttermilk
• 0.5 cup fresh orange juice
• 2 tbsp orange zest fresh
• 1 tbsp vanilla extract
• 1 tsp white vinegar
• 4-6 drops orange food coloring optional

Orange Cream Cheese Frosting

• 8 oz cream cheese softened
• 0.5 cup unsalted butter softened
• 3.25 cups powdered sugar
• 1 tbsp orange zest fresh
• 2-3 tbsp fresh orange juice
• 1 tsp vanilla extract
• 1 pinch salt

Equipment

• Mixing bowls
• Baking sheet
• Wire rack
• Hand mixer or stand mixer

Method

 

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. Whisk together flour, baking powder, baking soda, and salt in a bowl.
3. Cream butter and sugar until fluffy. Add eggs one at a time.
4. Mix buttermilk, orange juice, zest, vanilla, vinegar, and food coloring.
5. Add dry ingredients alternating with the wet mixture. Do not overmix.
6. Divide batter into pans. Bake 25–28 minutes until a toothpick comes out clean.
7. Cool 10 minutes, then transfer to wire racks.
8. Beat cream cheese and butter. Add powdered sugar, zest, juice, vanilla, and salt.
9. Assemble by frosting between layers and on top of cooled cake.

Notes

Chill cake layers before frosting for best results.

Tips for the Perfect Orange Velvet Cake

Use fresh oranges—always.

Freshly squeezed juice and zest make a world of difference. Bottled juice lacks brightness.

Don’t skip the vinegar.

Velvet cakes rely on a small acidic component to activate leavening and create that classic crumb.

Room temperature ingredients matter.

They create the smoothest batter and best rise.

Don’t overmix once flour is added.

Mix just enough to combine—this protects the tender texture.

Don’t frost a warm cake.

Chill the layers slightly before frosting to prevent slipping and melting.

Serving Suggestions

• Dust the top lightly with powdered sugar before slicing.
• Serve with a dollop of whipped cream for added lightness.
• Add candied oranges for a showstopping garnish.
• Pair with tea, coffee, or a citrus cocktail.

Variations

Blood Orange Velvet Cake

Swap regular oranges for blood oranges for a gorgeous pinkish hue.

Orange Chocolate Velvet Cake

Add mini chocolate chips or a layer of chocolate ganache. Chocolate + citrus = perfection.

Orange Creamsicle Velvet Cake

Blend vanilla and orange flavoring for a nostalgic creamsicle vibe.

Orange Velvet Cupcakes

Bake as 24 cupcakes for 18–20 minutes.

Make-Ahead and Storage

• Cake layers: Freeze up to 2 months wrapped well.
• Frosting: Store in fridge for 1 week or freeze for 2 months.
• Assembled cake: Refrigerate up to 4 days.
• Best served: Slightly chilled or room temperature.