Can I use regular orange juice instead of concentrate for Orange Velvet Cake with Orange Cream Cheese Frosting?

It is highly recommended to use frozen concentrated orange juice (thawed) because it provides a more intense flavor without adding excessive liquid, which can ruin the velvet texture of the cake.

How do I store Orange Velvet Cake with Orange Cream Cheese Frosting?

Due to the cream cheese frosting, this cake should be stored in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature for 30 minutes before serving for the best texture.

Why is my velvet cake not fluffy?

The most common reason for a dense velvet cake is overmixing the batter once the flour is added. Mix just until combined to keep the crumb light and airy.

Can I freeze Orange Velvet Cake with Orange Cream Cheese Frosting?

Yes, you can freeze the unfrosted cake layers for up to 3 months. If already frosted, flash freeze the cake until the frosting is firm, then wrap tightly in plastic wrap and foil.

Orange Velvet Cake with Orange Cream Cheese Frosting: 7 Secrets

Name: Orange Velvet Cake with Orange Cream Cheese Frosting
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 8 oz (226g) full-fat cream cheese, softened; 1½ sticks (168g) unsalted butter, softened; 2 cups (400g) granulated sugar; 4 large eggs, at room temperature; 3 cups (342g) cake flour; 2 teaspoons (8g) baking powder; ½ teaspoon (3g) baking soda; ½ teaspoon (3g) salt; ½ cup (120ml) milk; ½ cup (120ml) concentrated orange juice, thawed; ¼ cup (60ml) vegetable oil; 1 tablespoon orange zest; 1 tablespoon orange extract; Orange coloring gel; 3 sticks (339g) unsalted butter for frosting; 16 oz (452g) full-fat cream cheese for frosting; 1 teaspoon vanilla extract; 1 teaspoon orange extract for frosting; ½ teaspoon salt for frosting; 7 cups (805g) powdered sugar

Description

A luxuriously moist and vibrant citrus cake topped with a silky, tangy orange-infused cream cheese frosting.

Ingredients

Scale

8 oz (226g) full-fat cream cheese, softened
1½ sticks (168g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs, at room temperature
3 cups (342g) cake flour
2 teaspoons (8g) baking powder
½ teaspoon (3g) baking soda
½ teaspoon (3g) salt
½ cup (120ml) milk
½ cup (120ml) concentrated orange juice, thawed
¼ cup (60ml) vegetable oil
1 tablespoon orange zest
1 tablespoon orange extract
Orange coloring gel
3 sticks (339g) unsalted butter for frosting
16 oz (452g) full-fat cream cheese for frosting
1 teaspoon vanilla extract
1 teaspoon orange extract for frosting
½ teaspoon salt for frosting
7 cups (805g) powdered sugar

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Instructions

Step 1: Preheat oven to 325°F and prepare two 9-inch round cake pans.
Step 2: Cream butter, sugar, and cream cheese until light and fluffy.
Step 3: Incorporate eggs one at a time, beating well.
Step 4: Mix the dry ingredients in one bowl and the liquid ingredients in another.
Step 5: Alternately add dry and wet ingredients to the creamed mixture, starting and ending with dry.
Step 6: Pour batter into pans and bake for 30-35 minutes.
Step 7: Cool cakes and prepare frosting by beating butter, cream cheese, extracts, and powdered sugar until smooth.
Step 8: Frost the cooled cake layers and serve.

Notes

Ensure all dairy ingredients are at room temperature for the smoothest batter and frosting texture.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 540 kcal
Sugar: 52g
Sodium: 310mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 72g
Fiber: 1g
Protein: 6g
Cholesterol: 95mg

Description

Ingredients

Instructions

Notes

Nutrition

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