Can I use fresh orange juice instead of concentrated orange juice?

Concentrated orange juice gives a much more intense orange flavor than fresh juice because it has been reduced and the water removed. If you only have fresh orange juice, reduce it by simmering it gently in a small saucepan until it has reduced by about half, then allow it to cool completely before using it in the batter. This concentrates the flavor and prevents the batter from becoming too thin.

Why does this recipe use both butter and cream cheese in the cake batter?

The combination of butter and cream cheese together in the batter is what creates the signature velvety texture this cake is named for. Butter provides flavor and structure while cream cheese adds a subtle tang and an extraordinary tenderness to the crumb that butter alone simply cannot achieve. It is the same principle that makes cream cheese pastry so tender and it works beautifully in cake batter as well.

My frosting is too soft to spread. What do I do?

Cream cheese frosting softens quickly especially in a warm kitchen. If your frosting is too soft to hold its shape and spread cleanly, place the bowl in the refrigerator for 10 to 15 minutes until it firms up slightly, then beat briefly again before using. Working with a cold cake that has been refrigerated for 30 minutes before frosting also helps the frosting grip and set more quickly on contact.

Orange Velvet Cake with Orange Cream Cheese Frosting

Name: Orange Velvet Cake The Most Beautiful and Bright Citrus Cake You Will Bake
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 226g Full-Fat Cream Cheese softened; 168g Unsalted Butter softened; 400g Granulated Sugar; 4 large Eggs room temperature; 342g Cake Flour; 8g Baking Powder; 3g Baking Soda; 3g Salt; 120ml Whole Milk room temperature; 120ml Concentrated Orange Juice thawed do not dilute; 60ml Vegetable Oil; Zest of 1 Orange; 1 tbsp Orange Extract; Orange Gel Food Coloring optional; 339g Unsalted Butter softened for frosting; 452g Full-Fat Cream Cheese softened for frosting; 1 tsp Pure Vanilla Extract; 1 tsp Orange Extract for frosting; 1/2 tsp Salt for frosting; 805g Powdered Sugar; Orange Gel Food Coloring optional for frosting

Description

A stunning Orange Velvet Cake with an impossibly soft and tender velvety crumb bursting with concentrated orange juice, fresh zest, and orange extract, layered and frosted with a silky tangy orange cream cheese frosting. The most beautiful and bright citrus cake you will ever bake.

Ingredients

Scale

226g Full-Fat Cream Cheese softened

168g Unsalted Butter softened

400g Granulated Sugar

4 large Eggs room temperature

342g Cake Flour

8g Baking Powder

3g Baking Soda

3g Salt

120ml Whole Milk room temperature

120ml Concentrated Orange Juice thawed do not dilute

60ml Vegetable Oil

Zest of 1 Orange

1 tbsp Orange Extract

Orange Gel Food Coloring optional

339g Unsalted Butter softened for frosting

452g Full-Fat Cream Cheese softened for frosting

1 tsp Pure Vanilla Extract

1 tsp Orange Extract for frosting

1/2 tsp Salt for frosting

805g Powdered Sugar

Orange Gel Food Coloring optional for frosting

Instructions

1. Preheat oven to 325°F. Grease and flour three 8-inch round cake pans and line bases with parchment.

2. Sift together cake flour, baking powder, baking soda, and salt. Set aside.

3. Whisk together milk, concentrated orange juice, vegetable oil, orange extract, and orange zest. Set aside.

4. Beat softened butter and cream cheese together until completely smooth, about 2 minutes.

5. Add sugar and beat until light and fluffy, 3 to 4 minutes.

6. Add eggs one at a time mixing well after each.

7. Alternate adding dry and wet ingredients to the batter in three dry and two wet additions. Mix until just combined.

8. Fold in orange gel food coloring if using.

9. Divide batter evenly between pans and bake 28 to 30 minutes until a toothpick comes out clean.

10. Cool in pans 5 to 10 minutes then turn out onto wire racks to cool completely.

11. Beat frosting butter and cream cheese until smooth.

12. Add vanilla, orange extract, and salt. Mix to combine.

13. Add powdered sugar one cup at a time on low speed.

14. Increase to medium and beat 3 to 4 minutes until light and fluffy. Add orange gel coloring if using.

15. Assemble cake with frosting between each layer and over the outside.

16. Refrigerate 30 minutes before slicing and serving.

Notes

All ingredients must be at full room temperature before beginning.

Use concentrated orange juice without diluting for the most intense orange flavor.

Always sift cake flour for the lightest and most tender crumb.

Orange extract is essential in both batter and frosting for full rounded citrus flavor.

Refrigerate frosting for 10 to 15 minutes if too soft to spread.

Allow cake to come to room temperature 30 minutes before serving.

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

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 55g
Sodium: 290mg
Fat: 28g
Saturated Fat: 17g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 0g
Protein: 5g
Cholesterol: 115mg

Keywords: orange velvet cake, orange cream cheese frosting, citrus velvet cake, orange layer cake recipe