Soft, fragrant, and bursting with the flavor of fresh oranges, this Orange Velvet Cake is pure sunshine on a plate. The moist orange layers are paired with a silky yellow buttercream that adds a creamy, rich contrast to every bite. Perfect for birthdays, brunches, or any celebration that calls for a cheerful and flavorful dessert.
Why You’ll Love This Recipe
This Orange Velvet Cake combines the lightness of a traditional velvet cake with the bright, citrusy notes of orange. The buttercream frosting brings a smooth, velvety texture that complements the tangy cake beautifully. Not only is it visually stunning with its sunny hues, but it’s also incredibly easy to prepare. Each slice melts in your mouth, offering a perfect balance of sweetness, creaminess, and zest.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
• 2¾ cups (345 g) all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (225 g) butter, at room temperature
• 1¾ cups (350 g) granulated sugar
• 4 large eggs, at room temperature
• 1 tablespoon orange zest
• ½ cup (120 ml) fresh orange juice
• 1 cup (240 ml) buttermilk (or milk mixed with 1 tablespoon vinegar)
• ¼ cup (60 ml) vegetable oil
• 1 teaspoon vanilla extract
• A few drops of orange food coloring (optional)
For the yellow buttercream frosting:
• 1 cup (230 g) butter, at room temperature
• 4 cups (480 g) powdered sugar
• 3 tablespoons (45 ml) milk or cream
• 1 teaspoon vanilla extract
• A pinch of salt
• A few drops of yellow food coloring
Directions
Preheat the oven to 170°C (340°F). Grease four 20 cm (8-inch) round cake pans and line the bottoms with parchment paper.
Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream the butter and sugar: In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the orange zest and vanilla extract.
Mix the liquids: In another bowl, combine the orange juice, buttermilk, and vegetable oil.
Combine the batter: Alternate adding the dry ingredients and the liquid mixture to the butter mixture, beginning and ending with the dry ingredients. Mix just until smooth. Add orange food coloring if desired.
Bake the cakes: Divide the batter evenly among the prepared 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.
Make the buttercream: Beat the butter for 3–4 minutes until pale and creamy. Gradually add powdered sugar, then pour in the milk, vanilla, and salt. Beat for another 3–5 minutes until fluffy. Add yellow food coloring and mix until the color is evenly distributed.
Assemble the cake: Trim the tops of the cooled cake layers to make them even. Place one layer on a serving plate, spread a generous amount of buttercream, and repeat with the remaining layers. Frost the top and sides of the cake, smoothing or creating a wavy texture with a spatula. Decorate with orange slices or white chocolate shavings if desired.
Servings and timing
This recipe yields 12–14 servings. Preparation time: 25 minutes Baking time: 30 minutes Cooling and assembly: 45 minutes Total time: Approximately 1 hour 40 minutes
Variations
Coconut Orange Cake: Add ½ cup shredded coconut to the batter for a tropical twist.
Orange Cream Cheese Frosting: Replace the buttercream with a tangy orange cream cheese frosting.
Chocolate Orange Marble Cake: Swirl in ½ cup of cocoa batter for a chocolate-orange fusion.
Mini Cupcakes: Bake the batter in cupcake tins for about 18 minutes to make orange velvet cupcakes.
Glazed Option: Skip the frosting and drizzle with a simple orange glaze for a lighter dessert.
Storage/Reheating
Store the frosted cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap and then in foil for up to 2 months. Thaw at room temperature before serving. If refrigerated, allow the cake to come to room temperature before eating to restore its soft texture.
FAQs
How can I make this cake more orange-flavored?
You can add an extra tablespoon of orange zest or use orange extract for a stronger citrus flavor.
Can I make this cake ahead of time?
Yes. Bake the cake layers up to 2 days in advance, wrap them tightly, and frost them just before serving.
Can I use store-bought orange juice?
Fresh juice is best for flavor, but you can use store-bought juice without pulp if needed.
What type of food coloring works best?
Gel-based food coloring provides vibrant color without altering the consistency of the batter.
Can I make this recipe gluten-free?
Yes, substitute the flour with a 1:1 gluten-free baking blend.
How do I prevent my cake from drying out?
Avoid overbaking and ensure accurate measurements of liquid ingredients.
What can I use instead of buttermilk?
Mix 1 cup milk with 1 tablespoon vinegar or lemon juice, let sit for 5 minutes, and use as a substitute.
Can I make cupcakes instead of a full cake?
Yes, bake the batter in cupcake tins for about 18 minutes or until a toothpick comes out clean.
Can I freeze the buttercream?
Yes, store buttercream in an airtight container in the freezer for up to 3 months. Thaw and rewhip before using.
Can I add fruit to the batter?
You can fold in small pieces of orange segments or cranberries, but avoid adding too much moisture.
Conclusion
The Orange Velvet Cake with Yellow Buttercream Frosting is a vibrant, flavorful dessert that brings a touch of sunshine to any table. Its soft, moist texture and zesty orange flavor make it irresistible, while the creamy buttercream adds a luxurious finish. Whether you’re celebrating a special occasion or simply craving something bright and cheerful, this cake is sure to impress every guest with its beauty and taste.
A bright and zesty Orange Velvet Cake layered with soft, fragrant cake and topped with creamy yellow buttercream frosting. Bursting with citrus flavor and perfect for any celebration.
Preheat oven to 170°C (340°F). Grease four 20 cm (8-inch) round cake pans and line with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in orange zest and vanilla extract.
In another bowl, mix orange juice, buttermilk, and vegetable oil.
Alternate adding dry ingredients and liquid mixture to the butter mixture, starting and ending with dry. Mix until smooth. Add orange food coloring if using.
Divide batter among prepared pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat butter until creamy (3–4 minutes). Gradually add powdered sugar, then milk, vanilla, and salt. Beat for 3–5 more minutes until fluffy. Add yellow food coloring if desired.
Trim cake layers if needed. Stack and fill layers with buttercream. Frost top and sides. Garnish with orange slices or white chocolate shavings if desired.
Notes
Ensure all ingredients are at room temperature for best mixing results.
Use fresh orange juice and zest for the brightest flavor.
Chill cake layers before frosting for easier handling and smoother finish.
Decorate with citrus slices or zest for a vibrant presentation.
