Orange Chocolate Velvet Citrus Frosted Cake

Orange Chocolate Velvet Citrus Frosted Cake brings together soft chocolate, orange and tangy cream cheese frosting. It’s finished with little pieces of candied Satsuma peel for extra citrus flavour

Orange Chocolate Velvet Citrus Frosted Cake combines tender chocolate cake with fresh orange flavour and creamy frosting.

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Chocolate, orange and creamy cream cheese frosting. This velvet cake brings a lovely balance of flavours to the table. Are you team chocolate and orange?

Why You’ll Love Orange Chocolate Velvet Citrus Frosted Cake

• A lovely flavour combination: Orange and chocolate come together beautifully, with the cocoa adding just enough depth without overpowering the citrus.
• Soft and tender: The buttermilk or yogurt, oil and careful mixing help create a moist cake with a delicate crumb.
• That frosting: Creamy orange cream cheese frosting with little pieces of candied Satsuma peel makes every bite extra special.

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Additional Information and Suggestions

• Can I use yogurt instead of buttermilk? Yes. Plain low-fat yogurt works well. If it’s particularly thick, thin it with a small amount of milk so it has a consistency closer to buttermilk.
• Why is the batter quite thin? The 1/2 cup hot water creates a thinner batter and helps incorporate the cocoa. This is expected, so don’t add extra flour simply because the batter looks loose.
• Can I use orange juice instead of orange extract? Orange juice can be used, but it won’t provide the same concentrated flavour. Orange zest is another good option for a stronger natural citrus taste.
• Can I use Grand Marnier? Yes. Grand Marnier works well in place of orange extract and gives the cake a slightly more complex orange flavour.
• Can I use a different citrus fruit? Yes. Lemon or mandarin can be substituted for orange. Use zest or extract according to the strength of the flavouring.
• How long should a whole cake bake? For two 8-inch round pans, begin checking at about 25 minutes. Baking time will depend on your oven as well as the pans used.
• Why does the recipe need room temperature eggs and dairy? Room temperature ingredients blend more evenly with the oil and sugar, helping create a smoother batter and more even cake texture.
• Can I make this as cupcakes? Yes. Fill the liners about 2/3 full and bake for approximately 18 to 20 minutes. Don’t overbake it, so start checking at 18 minutes. A toothpick should come out with a few moist crumbs rather than completely clean.
• Can I make this as a layer cake? Yes. Two 8-inch round pans work well. Allow the layers to cool completely before adding the frosting.
• How do I keep the frosting from becoming too soft? Make sure the butter and cream cheese are softened but not warm or melted. If the finished frosting is too soft to spread, refrigerate it for 15 to 20 minutes before using.
• Can I make the frosting ahead? Yes. Keep it covered in the refrigerator for up to 3 days. Let it soften slightly, then beat it briefly before frosting the cake.
• How should I store the finished cake? Because the frosting contains cream cheese, store the finished cake in an airtight container in the refrigerator for up to 4 days. Let a portion sit at room temperature for about 15 to 20 minutes before serving.
• Can the cake be frozen? Yes. Freeze the unfrosted cake layers or cupcakes tightly wrapped for up to 3 months. Thaw them in the refrigerator before frosting. Frosted portions can also be frozen, although the frosting texture may change slightly after thawing.
• Can I leave out the candied Satsuma peel? Yes. The frosting will still work without it. You can replace it with finely grated fresh orange zest for a fresher citrus flavour.
• What if I don’t have orange food colouring? Simply leave it out. The cake will still have the orange flavour, but the colour will be more natural and cocoa coloured.
• What if I don’t have orange essence for the frosting? Use a small amount of orange extract instead, adjusting to taste because extracts can vary in strength. Finely grated orange zest is another option.

Orange Chocolate Velvet Citrus Frosted Cake gives chocolate cake a bright citrus twist without losing the soft, tender texture that makes velvet cake so appealing. Creamy orange cream cheese frosting and candied Satsuma peel finish each slice with a fresh, tangy sweetness that makes this cake especially tempting.