Orange Velvet Cake

Orange Velvet Cake

This cake reminds me of my grandmother, who always had a cake baked and ready to serve any time her throng of grandchildren would drop by for an unexpected visit. Most likely it was a boxed cake mix that she had prepared and one of the most common combinations you would find in Nan's pantry was an orange cake with chocolate frosting, always garnished by a sprinkle of coconut. That may
have been where my love of the chocolate orange flavor combination came to life.

Orange Velvet Cake with Chocolate Buttercream Frosting

This cake pays homage to my those visits to Nan's pantry as a kid, with a cake that's very moist and tender and gets it's citrus flavor punch from the finely minced zest of oranges incorporated into the batter. My kids came home from school to find this one waiting to be devoured and they have already put quite a dent in it. I guess that's their stamp of approval.

Click the photo at the bottom of the post for our other velvet cake recipes, Red Velvet, White Velvet and Lemon Velvet.

Grease two 9 inch cake pans and line the bottoms with parchment paper. Preheat oven to 325 degrees F.

Sift together and set aside:

• 1 1/4 cups sifted all purpose flour
• 1 1/2 cups sifted cake flour                                                                           
• 1/2  teaspoon baking soda
• 1 1/2 tsp baking powder
• 1 teaspoon salt
• 1 1/2 cups sugar 

In the bowl of an electric mixer beat together well at high speed with whisk attachment until light and fluffy :

• 2/3 cup vegetable oil
• 1/3 cup vegetable shortening at room temperature
• 3 tablespoons good quality vanilla extract

Beat in, one at a time,

• 3 large eggs

Fold in:

• zest of two large oranges, finely minced

Fold in the dry ingredients alternately with:

• 1 1/2 cups buttermilk

I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.

Bake at 325 degrees F for  about 35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

I've frosted this cake with chocolate buttercream frosting but plain vanilla buttercream is great on this cake too or add a little orange zest to it for some extra zing. Marshmallow frosting is a terrific choice for this cake too.

Click the photo below to see the other outstanding recipes in our 

VELVET CAKE COLLECTION

Orange Velvet Cake

This cake reminds me of my grandmother, who always had a cake baked and ready to serve any time her throng of grandchildren would drop by for an unexpected visit. Most likely it was a boxed cake mix that she had prepared and one of the most common combinations you would find in Nan's pantry was an orange cake with chocolate frosting, always garnished by a sprinkle of coconut. That may
have been where my love of the chocolate orange flavor combination came to life.

Orange Velvet Cake with Chocolate Buttercream Frosting

This cake pays homage to my those visits to Nan's pantry as a kid, with a cake that's very moist and tender and gets it's citrus flavor punch from the finely minced zest of oranges incorporated into the batter. My kids came home from school to find this one waiting to be devoured and they have already put quite a dent in it. I guess that's their stamp of approval.

Click the photo at the bottom of the post for our other velvet cake recipes, Red Velvet, White Velvet and Lemon Velvet.

Grease two 9 inch cake pans and line the bottoms with parchment paper. Preheat oven to 325 degrees F.

Sift together and set aside:

• 1 1/4 cups sifted all purpose flour
• 1 1/2 cups sifted cake flour                                                                           
• 1/2  teaspoon baking soda
• 1 1/2 tsp baking powder
• 1 teaspoon salt
• 1 1/2 cups sugar 

In the bowl of an electric mixer beat together well at high speed with whisk attachment until light and fluffy :

• 2/3 cup vegetable oil
• 1/3 cup vegetable shortening at room temperature
• 3 tablespoons good quality vanilla extract

Beat in, one at a time,

• 3 large eggs

Fold in:

• zest of two large oranges, finely minced

Fold in the dry ingredients alternately with:

• 1 1/2 cups buttermilk

I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.

Bake at 325 degrees F for  about 35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

I've frosted this cake with chocolate buttercream frosting but plain vanilla buttercream is great on this cake too or add a little orange zest to it for some extra zing. Marshmallow frosting is a terrific choice for this cake too.

Click the photo below to see the other outstanding recipes in our 

VELVET CAKE COLLECTION