Description
A bright, citrusy homemade orange velvet cake with a tender crumb and tangy cream cheese frosting, perfect for spring gatherings and Easter brunches.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- ½ cup (120ml) vegetable oil
- 3 large eggs, room temperature
- ½ cup (120ml) fresh orange juice
- Zest from 2 large oranges
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 8 oz (225g) cream cheese, softened (for frosting)
- 2 cups (240g) powdered sugar (for frosting)
- 2–3 tablespoons heavy cream (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, use an electric mixer to cream the softened butter and granulated sugar on medium speed for 3-4 minutes until pale and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Add the vegetable oil and fresh orange juice. Mix until just combined.
- Gradually add the dry ingredients to the wet ingredients on low speed, starting and ending with the flour mixture. Mix until no streaks remain, being careful not to overmix.
- Pour batter into the prepared pan and smooth the top. Bake for 30-35 minutes (or 25-30 minutes for round layers) until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, beat the softened cream cheese until smooth. Gradually add powdered sugar and heavy cream, beating on medium-high until fluffy.
- Spread the frosting over the completely cooled cake. Garnish with fresh orange slices or zest if desired.
Notes
Ensure ingredients are at room temperature for best texture. Do not overmix the batter to avoid a tough cake. Use fresh orange juice and zest for the best flavor. The cake can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 250
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
Keywords: orange velvet cake, spring dessert, easy cake recipe, cream cheese frosting, citrus cake, Easter dessert, homemade cake