Orange Velvet Cake!

Picture this: a slice of cake so vibrant, it looks like a sunset on a plate. Moist, citrusy layers kissed with a hint of vanilla, slathered in tangy cream cheese frosting. This isn’t your grandma’s red velvet—Orange Velvet Cake is here to steal the spotlight. I stumbled on this recipe in a dusty old cookbook at a flea market, tweaked it to perfection, and now it’s my go-to for birthdays, holidays, and “I need cake ASAP” emergencies. Let’s bake nostalgia!

Why This Cake Will Break the Internet

Showstopper vibes: That bright orange hue? Instant Instagram fame.

Moist for days: Thanks to buttermilk and a secret ingredient (spoiler: it’s vinegar).

Cream cheese frosting: Because life’s too short for boring buttercream.

Nostalgia meets modern: Retro flavor with a zesty twist.

Ingredients (No Fancy Grocery Runs)

(Makes a 3-layer cake or 24 cupcakes)

For the Cake:

2½ cups flour (all-purpose, but cake flour works for extra fluff)

1½ cups sugar

1 tsp baking soda

1 tsp salt

1 tbsp orange zest (2-3 medium oranges)

1 cup buttermilk (or milk + 1 tbsp vinegar—let it sit 5 mins)

½ cup vegetable oil

2 large eggs

1 tsp vanilla extract

1 tbsp white vinegar (trust me, it’s not for salad)

2 tbsp orange juice

1-2 tsp orange food coloring (gel works best, but liquid’s okay)

For the Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

1 tsp vanilla extract

1 tbsp orange zest (for garnish)

Step-by-Step (Channel Your Inner 1950s Housewife)

Preheat & Prep

Fire up the oven to 350°F (175°C). Grease three 8-inch pans or line a cupcake tin.

Dry Mix

In a bowl, whisk flour, sugar, baking soda, salt, and orange zest.

Wet Mix

In another bowl, beat buttermilk, oil, eggs, vanilla, vinegar, orange juice, and food coloring until smooth.

Marry Wet & Dry

Pour wet into dry. Mix until just combined—overmixing = dry cake. (Lumps are fine. Breathe.)

Bake

Divide batter into pans. Bake 20-25 mins (cakes) or 15-18 mins (cupcakes). A toothpick should come out clean.

Cool

Let cakes cool in pans 10 mins, then flip onto a rack. Frost only when COMPLETELY cool.

Frosting Time

Beat cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla. Slather on layers. Top with orange zest.

Pro Tips (Learned from My Cake Disasters)

Zest first, juice later: Microplane the oranges before cutting them—way easier.

No buttermilk? Use milk + vinegar. It’s science, not a crime.

Color hack: Gel food coloring gives bold color without watering down the batter.

Freeze layers: Wrap cooled cakes in plastic and freeze for smoother frosting.

5 Ways to Shake It Up

Boozy twist: Add 1 tbsp Grand Marnier to the frosting.

Chocolate drizzle: Melt dark chocolate and zig-zag over the top.

Coconut craze: Toast shredded coconut and press it on the sides.

Gluten-free: Swap in 1:1 GF flour.

Mini cakes: Use a mason jar lid to cut small rounds for a tiered look.

Serving Ideas (Because Aesthetics Matter)

Edible flowers: Scatter pansies or nasturtiums for a garden-party vibe.

Candied orange slices: DIY them (or cheat with store-bought).

Gold leaf: For when you’re feeling extra.

Coffee pairing: Serve with espresso—bitterness balances the sweet.

FAQs (From My Drama-Loving Aunt Carol)

“Can I use bottled orange juice?”

Sure, but fresh zest is non-negotiable for flavor.

“Why did my cake sink?!”

You overmixed or opened the oven too early. (We’ve all been there.)

“How long does it keep?”

3 days refrigerated, but let it come to room temp before serving.

Why This Cake is My Secret Weapon

I first made this for my mom’s birthday, and now she requests it yearly. It’s the cake that made my niece declare me “the cool aunt.” It’s the dessert I bring to potlucks when I want to outshine Karen’s store-bought cookies. And honestly? It’s just fun. That bold color, the citrus punch—it’s a mood booster on a plate.

So grab those oranges, crank up some Motown, and bake like it’s 1975. You’ll be a legend.