Luscious Orange Velvet Cake

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Description:
Luscious Orange Velvet Cake is a citrus-infused twist on the classic velvet cake, boasting a soft, velvety texture with bright and tangy orange flavor. Topped with a smooth, creamy orange cream cheese frosting, this cake is a delightful treat for any occasion. Its refreshing flavor and vibrant color make it the perfect dessert to impress guests or enjoy as a citrusy sweet indulgence.

Ingredients:

For the Cake:

  • All-purpose flour: 2 ½ cups (300 g)
  • Baking powder: 2 tsp
  • Salt: ½ tsp
  • Unsalted butter (softened): ¾ cup (170 g)
  • Granulated sugar: 1 ½ cups (300 g)
  • Eggs: 3 large
  • Freshly squeezed orange juice: ½ cup (120 ml)
  • Orange zest: 1 tbsp (from 1-2 oranges)
  • Buttermilk: ½ cup (120 ml)
  • Orange food coloring (optional): 1-2 drops
  • Vanilla extract: 1 tsp

For the Orange Cream Cheese Frosting:

  • Cream cheese (softened): 8 oz (225 g)
  • Unsalted butter (softened): ½ cup (115 g)
  • Powdered sugar: 3 ½ cups (400 g)
  • Freshly squeezed orange juice: 2 tbsp
  • Orange zest: 1 tsp
  • Vanilla extract: 1 tsp

Instructions:

  1. Preheat the oven:
    Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
  2. Prepare the dry ingredients:
    In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. Cream the butter and sugar:
    In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Add eggs and flavorings:
    Add the eggs one at a time, mixing well after each addition. Stir in the orange zest, freshly squeezed orange juice, and vanilla extract. Add food coloring if you’d like a more vibrant orange hue.
  5. Mix in dry ingredients and buttermilk:
    Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Start and end with the flour mixture, mixing until just combined.
  6. Bake the cakes:
    Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  7. Make the orange cream cheese frosting:
    In a large bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing well. Stir in the orange juice, zest, and vanilla extract until the frosting is creamy and well-blended.
  8. Assemble the cake:
    Place one cake layer on a serving plate or cake stand. Spread a layer of orange cream cheese frosting on top. Place the second cake layer on top and frost the entire cake with the remaining frosting. For extra decoration, garnish with additional orange zest or thin orange slices.
  9. Chill and serve:
    Let the cake chill in the refrigerator for about 30 minutes to allow the frosting to set before slicing and serving.

Tips for Success:

  • Fresh orange flavor: Use freshly squeezed orange juice and zest for the best citrusy flavor. Adjust the amount of zest to make the cake more or less tangy, depending on your preference.
  • Avoid overmixing: To maintain the velvety texture, mix the batter just until combined to avoid a dense cake.
  • Smooth frosting: Ensure the cream cheese and butter are fully softened to avoid lumps in the frosting.

Recommendations:

  • Storage: Store the cake in the refrigerator for up to 3 days. Allow it to come to room temperature before serving.
  • Serving suggestions: This cake pairs wonderfully with a cup of tea or coffee. Add candied orange peels or grated white chocolate on top for an elegant presentation.

Nutrition (per slice, approx. based on 12 servings):

  • Calories: 490
  • Protein: 5 g
  • Fat: 24 g
  • Carbohydrates: 64 g
  • Fiber: 1 g
  • Sugar: 47 g
  • Sodium: 300 mg

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