A quick look at this Orange Velvet Cake

This Orange Velvet Cake with yellow buttercream is soft, moist, and bright with fresh orange flavor. It bakes into four thin layers you can stack and frost. It works for birthdays, tea time, or any small celebration. If you like rich, buttery cakes you might also enjoy the butterscotch cake with caramel frosting for a different sweet treat.

What makes this cake worth baking

You get a tender crumb, a clear orange taste from zest and juice, and a smooth, buttery frosting that looks sunny. The oil and buttermilk keep the cake moist, while the butter and sugar give it that classic cake richness. This recipe is straightforward, and the layers stack well for a pretty, even cake. If you’re curious about flavor pairings and creative frosting ideas, try this chocolate kahlua cake with strawberry frosting for inspiration.

Step-by-step: Make Orange Velvet Cake

Ingredients:

• 2 3/4 cups (345 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (225 g) butter, room temperature (for cake)
• 1 3/4 cups (350 g) granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon orange zest
• 1/2 cup (120 ml) fresh orange juice
• 1 cup (240 ml) buttermilk (or milk + 1 tbsp vinegar)
• 1/4 cup (60 ml) vegetable oil
• 1 teaspoon vanilla extract
• A few drops orange food coloring (optional)

Frosting ingredients:

• 1 cup (230 g) butter, 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 yellow food coloring (optional)

Directions:

1. Preheat the oven to 170°C (340°F). Grease four 20 cm (8-inch) cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk the flour, baking powder, baking soda, and salt together.
3. In a large bowl, cream 1 cup butter and the sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Mix in the orange zest and 1 teaspoon vanilla.
4. In a separate bowl, stir together the orange juice, buttermilk, and vegetable oil.
5. Add the dry ingredients and the liquid mixture to the butter-egg mix in thirds, alternating and beginning and ending with the flour. Mix just until smooth. Add orange food coloring if you want a brighter color.
6. Divide the batter evenly among the prepared pans. Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the layers cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. For the buttercream: beat 1 cup butter until light. Gradually add the powdered sugar. Add milk or cream, vanilla, and a pinch of salt. Beat until smooth and spreadable. Add yellow food coloring if you like.
8. Level the cooled layers if needed. Spread frosting between layers, then cover the whole cake. Use a spatula to create a simple texture or leave it smooth. Garnish with orange slices or white chocolate shavings if you wish.

Best ways to serve this orange cake

Serve slices at room temperature so the buttercream is soft. This cake is great with a cup of tea or a glass of cold milk. For parties, place the cake on a pretty platter and add fresh orange segments on the side. If you want a simple dessert menu, this pairs well with a small chocolate option like an easy chocolate sheet cake with creamy frosting for guests who prefer chocolate.

How to store the cake so it stays fresh

• Room temperature: If your kitchen is cool, keep the cake covered for up to 2 days.
• Refrigerator: Store in an airtight cake carrier or covered with plastic wrap for up to 5 days. Bring to room temperature before serving for the best flavor.
• Freezing: Freeze unfrosted layers wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the fridge, then frost.

Simple tips to get this cake right

• Use room-temperature eggs and butter for even mixing.
• Don’t overmix after adding the dry ingredients — stir just until combined.
• Measure flour by spooning it into the cup and leveling, or weigh it for accuracy.
• For even layers, weigh the batter for each pan.
• If you need velvet-cake tips or ideas for color, check the blackberry velvet cake guide for tricks that work across velvet cakes.

Easy variations you can try

• Chocolate swirl: Fold 1/2 cup cocoa mixed with a little batter into part of the batter and swirl before baking.
• Orange-chocolate: Add 1/2 cup melted dark chocolate to the frosting for a mocha-style spread.
• Citrus mix: Replace half the orange juice with lemon for a tangy twist.
• Lighter frosting: Use whipped cream frosting instead of buttercream for a lighter finish (serve immediately).

Nutrition (approx.)

Per slice (1/12 of cake), estimate:

• Calories: ~420–500 kcal
• Fat: ~22–28 g
• Carbohydrates: ~55–65 g
• Protein: ~4–6 g
  Values vary by exact ingredients and portion size.

Family-friendly ways to serve

• Cut thin slices for kids and smaller servings for adults.
• Serve with fresh fruit or a scoop of vanilla ice cream for an easy dessert.
• Make mini layered cupcakes from the same batter for a kid-friendly treat.

Pairing ideas — what goes well with this cake

• Drinks: Earl Grey or black tea, cold milk, or a light sparkling wine.
• Sides: Fresh berries, whipped cream, or a simple citrus salad.
• Other desserts: Offer a small chocolate option alongside this bright orange cake so guests can pick their favorite.

Frequently asked questions

Q: Can I use store-bought buttermilk?
A: Yes. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon vinegar and let it sit 5 minutes.

Q: Can I bake this as two thicker layers instead of four?
A: Yes. Bake in two 9-inch pans. The baking time will be longer — check after 30 minutes.

Q: How do I make the cake more orange-flavored?
A: Add extra zest (1–2 teaspoons more) and use fresh orange juice. A small amount of orange extract can boost flavor, too.

Q: Can I make the frosting ahead?
A: Yes. Buttercream can be made 1–2 days ahead and kept covered in the fridge. Bring to room temperature and re-whip before using.

Conclusion

If you want more ideas or variations on orange velvet cakes, check this detailed guide to an Orange Velvet Cake at My Cake School: https://www.mycakeschool.com/orange-velvet-cake/. For a twist combining orange cake and chocolate buttercream, see this recipe for Orange Velvet Cake with Creamy Chocolate Buttercream Frosting: https://www.rockrecipes.com/orange-velvet-cake-with-chocolate-buttercream-frosting/. For broader recipe ideas and inspiration from a popular cookbook author, browse molly yeh’s recipes here: https://mynameisyeh.com/recipes-list.

Orange Velvet Cake

This Orange Velvet Cake with yellow buttercream is soft, moist, and bright with fresh orange flavor. It bakes into four thin layers that can be stacked and frosted, ideal for birthdays, tea time, or any small celebration.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Cake, Dessert

Cuisine American

Servings 12 servings

Calories 460 kcal

Ingredients

  

Cake Ingredients

• 2 3/4 cups all-purpose flour Sifted
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter, room temperature For cake
• 1 3/4 cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon orange zest Freshly grated
• 1/2 cup fresh orange juice
• 1 cup buttermilk Can substitute with milk + 1 tbsp vinegar
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• A few drops orange food coloring Optional

Frosting Ingredients

• 1 cup butter, room temperature
• 4 cups powdered sugar
• 3 tablespoons milk or cream
• 1 teaspoon vanilla extract
• A pinch salt
• A few drops yellow food coloring Optional

Instructions

 

Preparation

• Preheat the oven to 170°C (340°F). Grease four 20 cm (8-inch) cake pans and line the bottoms with parchment paper.
• In a medium bowl, whisk the flour, baking powder, baking soda, and salt together.
• In a large bowl, cream 1 cup butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Mix in the orange zest and 1 teaspoon vanilla.
• In a separate bowl, stir together the orange juice, buttermilk, and vegetable oil.
• Add the dry ingredients and the liquid mixture to the butter-egg mix in thirds, alternating and beginning and ending with the flour. Mix just until smooth. Add orange food coloring if desired.
• Divide the batter evenly among the prepared pans.

Baking

• Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the layers cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Frosting

• For the buttercream, beat 1 cup butter until light. Gradually add the powdered sugar. Add milk or cream, vanilla, and a pinch of salt. Beat until smooth and spreadable. Add yellow food coloring if desired.

Assembly

• Level the cooled layers if needed. Spread frosting between layers, then cover the whole cake. Use a spatula to create a simple texture or leave it smooth. Garnish with orange slices or white chocolate shavings if you wish.

Notes

Serve slices at room temperature for the best flavor. Cake can be stored at room temperature for up to 2 days, or refrigerated in an airtight container for up to 5 days.

Keyword BIRTHDAY CAKE, Layer Cake, Moist Cake, Orange Velvet Cake, Velvet Cake