Why Make This Recipe
Orange Velvet Cake with Chocolate Buttercream Frosting is a delightful dessert that brings a refreshing twist to the classic velvet cake. The combination of zesty orange flavor and rich chocolate creates a harmonious balance that is sure to please your family and friends. Whether for a special occasion or just a treat on a regular day, this cake is not only visually appealing but also deliciously satisfying.
How to Make Orange Velvet Cake with Chocolate Buttercream Frosting
Ingredients
- 1 ¼ cups sifted all-purpose flour
- 1 ½ cups sifted cake flour
- ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 ½ cups sugar (fine grain preferred, regular granulated works too)
- ⅔ cup vegetable oil
- ⅓ cup vegetable shortening (at room temperature)
- 2 teaspoons good quality vanilla extract
- 3 large eggs
- Zest of two large oranges (finely minced)
- 1 ½ cups buttermilk
- 4 cups icing sugar (powdered sugar)
- 4 tablespoons cocoa powder
- 1 cup butter
- 1 cup melted chocolate chips (cooled to almost room temperature)
- 2 teaspoons vanilla extract
- 2-4 tablespoons milk
Directions
- Grease two 8 or 9-inch cake pans and line the bottoms with parchment paper. Preheat the oven to 325 degrees F.
- Sift together the all-purpose flour, cake flour, baking soda, baking powder, salt, and sugar. Set aside.
- In the bowl of an electric mixer, beat together the vegetable oil, shortening, and vanilla at high speed with the whisk attachment until light and fluffy.
- Beat in the eggs one at a time.
- Fold in the orange zest.
- Alternately fold in the dry ingredients and buttermilk, starting and ending with the dry ingredients. Do not over mix; mix until just smooth.
- Pour the batter into the prepared cake pans.
- Bake for about 35 minutes or until a toothpick inserted into the center comes out clean. Note that the 9-inch pans may bake faster.
- Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
- For the frosting, mix together the butter, cocoa, and icing sugar until well combined and powdery.
- Add the melted chocolate chips, vanilla extract, and a couple of tablespoons of milk, mixing well until smooth. Add more milk if needed to achieve a spreadable consistency.
- Frost the cooled cake with the chocolate buttercream.
How to Serve Orange Velvet Cake with Chocolate Buttercream Frosting
Serve slices of this cake on a nice plate, ideally with a cup of coffee or tea. The zesty orange flavor pairs wonderfully with a warm beverage. You can garnish each slice with additional orange zest or chocolate shavings for a beautiful presentation.
How to Store Orange Velvet Cake with Chocolate Buttercream Frosting
Store any leftover cake in an airtight container at room temperature for up to three days. If you live in a warmer climate, it’s best to refrigerate your cake. Just make sure to let it come back to room temperature before serving for the best flavor and texture.
Tips to Make Orange Velvet Cake with Chocolate Buttercream Frosting
- Ensure your ingredients, especially butter and eggs, are at room temperature for a smoother batter.
- Don’t overmix the batter; this could lead to a denser cake.
- Use high-quality cocoa powder and chocolate chips for the frosting for a richer flavor.
- For an extra pop of orange flavor, consider adding a bit of orange juice to the frosting.
Variation
You can substitute the chocolate buttercream with vanilla buttercream or even marshmallow frosting for a different taste. Adding a little extra orange zest to the frosting can also enhance the flavor.
FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the cake in advance and store it wrapped tightly in plastic wrap in the refrigerator for up to two days before frosting it.
2. Can I freeze the cake?
Absolutely! You can freeze the unfrosted cake layers by wrapping them well in plastic wrap and placing them in an airtight container. Thaw them at room temperature before frosting.
3. Is there a substitute for buttermilk?
Yes, you can make a buttermilk substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes before using.
📖 Recipe
Orange Velvet Cake with Chocolate Buttercream Frosting
Ingredients
For the Cake
- 1 ¼ cups sifted all-purpose flour
- 1 ½ cups sifted cake flour
- ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 ½ cups fine granulated sugar
- ⅔ cup vegetable oil
- ⅓ cup vegetable shortening (at room temperature)
- 2 teaspoons good quality vanilla extract
- 3 large eggs
- Zest of two large oranges orange zest (finely minced)
- 1 ½ cups buttermilk
For the Chocolate Buttercream Frosting
- 4 cups icing sugar (powdered sugar)
- 4 tablespoons cocoa powder
- 1 cup butter
- 1 cup melted chocolate chips (cooled to almost room temperature)
- 2 teaspoons vanilla extract
- 2-4 tablespoons milk Add more if needed for spreadable consistency.
Instructions
Preparation
- Grease two 8 or 9-inch cake pans and line the bottoms with parchment paper.
- Preheat the oven to 325 degrees F.
- Sift together the all-purpose flour, cake flour, baking soda, baking powder, salt, and sugar. Set aside.
- In the bowl of an electric mixer, beat together the vegetable oil, shortening, and vanilla at high speed with the whisk attachment until light and fluffy.
- Beat in the eggs one at a time.
- Fold in the orange zest.
- Alternately fold in the dry ingredients and buttermilk, starting and ending with the dry ingredients. Do not over mix; mix until just smooth.
- Pour the batter into the prepared cake pans.
Baking
- Bake for about 35 minutes or until a toothpick inserted into the center comes out clean. Note that the 9-inch pans may bake faster.
- Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
Frosting
- For the frosting, mix together the butter, cocoa, and icing sugar until well combined and powdery.
- Add the melted chocolate chips, vanilla extract, and a couple of tablespoons of milk, mixing well until smooth. Add more milk if needed to achieve a spreadable consistency.
- Frost the cooled cake with the chocolate buttercream.
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