Orange Velvet Sheet Cake
The "velvet" texture comes from the use of buttermilk and vinegar — just like in red velvet cake — creating a moist, tender crumb with a subtle tang.
Ingredients
For the cake:
2 ½ cups (315g) all-purpose flour
1 ½ cups (300g) granulated sugar
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup (226g) unsalted butter, softened
3 large eggs, room temperature
1 cup (240ml) buttermilk, room temperature
½ cup (120ml) fresh orange juice
1 tbsp orange zest (from about 2 oranges)
1 tsp vanilla extract
1 tbsp white vinegar
Optional: orange food coloring (for a bolder orange hue)
For the cream cheese frosting:
8 oz (226g) cream cheese, softened
½ cup (113g) unsalted butter, softened
3–3½ cups (360–420g) powdered sugar, sifted
1 tsp vanilla extract
1 tsp orange zest (optional)
Pinch of salt
Instructions
1. Preheat Oven
Preheat oven to 350°F (175°C).
Grease and flour a 9x13-inch sheet cake pan or line with parchment.
2. Mix Dry Ingredients
In a medium bowl, whisk flour, baking soda, baking powder, and salt.
3. Cream Butter & Sugar
In a large bowl, beat butter and sugar until light and fluffy (about 3 minutes).
4. Add Eggs
Beat in eggs one at a time, mixing well after each.
5. Add Wet Ingredients
Mix in orange juice, orange zest, vanilla, vinegar, and food coloring (if using).
6. Combine with Dry & Buttermilk
Add the flour mixture in 3 parts, alternating with buttermilk in 2 parts (start and end with dry).
Mix until just combined — don’t overmix.
7. Bake
Pour into prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick comes out clean.
Cool completely in the pan.
Make the Frosting
Beat cream cheese and butter until smooth and creamy.
Gradually beat in powdered sugar until fluffy.
Add vanilla, zest (if using), and a pinch of salt.
Once the cake is cool, frost generously with cream cheese frosting.
Garnish with orange zest curls or candied orange slices if desired.
#foodlover #food #recipe #fblifestyle