Orange Velvet Cake (Print Version)
# Ingredients:
01 -
8 oz cream cheese, softened.
02 -
1 1/2 sticks unsalted butter, softened.
03 -
2 cups sugar.
04 -
4 large eggs, room temperature.
05 -
3 cups cake flour.
06 -
2 teaspoons baking powder.
07 -
1/2 teaspoon baking soda.
08 -
1/2 teaspoon salt.
09 -
1/2 cup milk.
10 -
1/2 cup frozen orange juice concentrate.
11 -
1/4 cup vegetable oil.
12 -
Orange zest from one orange.
13 -
1 tablespoon orange extract.
14 -
Orange food coloring (optional).
15 -
3 sticks butter for frosting.
16 -
16 oz cream cheese for frosting.
17 -
7 cups powdered sugar.
# Instructions:
01 -
Heat oven to 325°F. Grease and flour three 8-inch pans, line bottoms with parchment.
02 -
Whisk flour, baking powder, soda and salt. Set aside.
03 -
Combine milk, oil, orange juice concentrate, extract and zest.
04 -
Beat butter and cream cheese until smooth. Add sugar gradually and beat 2-3 minutes.
05 -
Add eggs one at a time. Alternate flour and liquid mixtures, starting and ending with flour.
06 -
Divide between pans. Bake 28-30 minutes until done. Cool 5-10 minutes before removing.
07 -
Beat butter and cream cheese. Add extracts and powdered sugar. Mix until smooth.
08 -
Layer cake with frosting between layers. Chill briefly before final frosting and decorating.
# Notes:
01 -
Cake should be refrigerated but served at room temperature.
02 -
Makes 8 cups batter, works for cupcakes too.
03 -
Can substitute cake flour with all-purpose flour and cornstarch.