Name: Orange Velvet Cake Recipe: A Zesty, Summer-Perfect American Classic
Ingredients: 2 ½ cups all-purpose flour, sifted; 1 ½ cups granulated sugar; 1 tsp baking soda; 1 tsp baking powder; ½ tsp salt; 2 large eggs, room temperature; 1 cup buttermilk; ½ cup vegetable oil; 1 tbsp orange zest; ¾ cup freshly squeezed orange juice; 1 tsp vanilla extract; 1 tbsp white vinegar; Optional: a few drops of orange food coloring for a bright pop; 8 oz cream cheese, softened; ½ cup unsalted butter, softened; 2 ½ cups powdered sugar; 1 tsp orange zest; 1–2 tbsp orange juice (adjust for consistency); ½ tsp vanilla extract

Ingredients

Scale

For the Orange Velvet Cake:

2 ½ cups all-purpose flour, sifted
1 ½ cups granulated sugar
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 large eggs, room temperature
1 cup buttermilk
½ cup vegetable oil
1 tbsp orange zest
¾ cup freshly squeezed orange juice
1 tsp vanilla extract
1 tbsp white vinegar
Optional: a few drops of orange food coloring for a bright pop

For the Orange Cream Cheese Frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened
2 ½ cups powdered sugar
1 tsp orange zest
1–2 tbsp orange juice (adjust for consistency)
½ tsp vanilla extract

Instructions

🍰 Step 1: Prepare Your Baking Pans

Preheat oven to 350°F (175°C).
Grease and flour two 8-inch round cake pans, or line them with parchment paper.

🍰 Step 2: Mix the Dry Ingredients

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

🍰 Step 3: Whip the Wet Ingredients

In another bowl, beat the sugar, eggs, and oil until well combined.
Add the buttermilk, orange juice, orange zest, vanilla, and vinegar. Mix until smooth.
If using food coloring, add a few drops for a more vivid color.

🍰 Step 4: Combine & Bake

Gradually add the dry ingredients to the wet mixture, mixing until just combined—do not overmix.
Divide the batter evenly between the prepared pans.
Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

🍊 Step 5: Make the Frosting

In a large bowl, beat the cream cheese and butter until fluffy.
Gradually add powdered sugar, mixing well after each addition.
Stir in orange zest, orange juice, and vanilla.
Adjust consistency with more juice or sugar as needed.

🍊 Step 6: Frost and Assemble

Once the cakes are cool, spread a thick layer of frosting between the layers.
Frost the top and sides, smoothing with a spatula.
Garnish with fresh orange slices, candied peel, or a sprinkle of zest if desired.

Notes

Refrigerator: Store the cake in an airtight container for up to 4 days.
Freezer: Wrap unfrosted cake layers and freeze for up to 2 months. Thaw in fridge overnight.
Make-ahead: Bake the layers a day ahead and frost before serving for best texture.