This Orange Creamsicle Cake is a delightful dessert inspired by the nostalgic flavors of the classic creamsicle. With its vibrant orange flavor, creamy frosting, and tender crumb, this cake is perfect for celebrations, summer gatherings, or when you simply want to indulge in a sweet treat.
Why You’ll Love This Recipe
- Bursting with Citrus Flavor: The orange flavor is fresh and bright, perfectly balanced with creamy vanilla.
- Easy to Make: This recipe uses simple ingredients and straightforward steps, making it accessible for bakers of all skill levels.
- Versatile: Perfect for birthdays, picnics, or just a cozy dessert at home.
- Moist and Tender: The cake stays moist and soft, making every bite a joy.
- Crowd Pleaser: It’s a guaranteed hit with kids and adults alike!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Orange cake mix
- Eggs
- Vegetable oil
- Orange juice
- Vanilla extract
- Orange zest
- Cream cheese
- Powdered sugar
- Heavy cream
Directions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, combine the orange cake mix, eggs, vegetable oil, orange juice, and vanilla extract. Mix until smooth and well combined.
- Fold in the orange zest for an extra burst of flavor.
- Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely before frosting.
- For the frosting, beat cream cheese and powdered sugar until smooth. Gradually add heavy cream and beat until fluffy.
- Frost the cooled cake layers, stacking them carefully. Decorate with additional orange zest if desired.
- Chill the cake in the refrigerator for at least 1 hour before serving.
Servings and Timing
- Servings: 12 slices
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Chill Time: 1 hour
Variations
- Make it a Cupcake: Use the batter for cupcakes instead of a layered cake. Adjust baking time to 18-20 minutes.
- Add a Filling: Incorporate a layer of orange curd or whipped cream between the layers for extra indulgence.
- Gluten-Free: Use a gluten-free cake mix to make this dessert suitable for those with dietary restrictions.
- Low Sugar: Substitute sugar-free powdered sugar in the frosting to reduce the sugar content.
- Toppings: Garnish with candied orange slices, sprinkles, or a drizzle of white chocolate for a decorative touch.
Storage/Reheating
- Refrigerator: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Freezer: Wrap individual slices tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
- Reheating: If you prefer a warm slice, microwave for 10-15 seconds, though the cake is best enjoyed chilled.
FAQs
1. Can I use fresh orange juice instead of store-bought?
Yes, fresh orange juice will enhance the flavor and provide a more natural citrus taste.
2. Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and frost them closer to serving time.
3. How do I prevent the cake from sticking to the pan?
Grease and flour the pans or line them with parchment paper for easy removal.
4. Can I substitute the cream cheese frosting?
Yes, whipped cream or buttercream frosting can work well as alternatives.
5. Can I add food coloring for a more vibrant look?
Sure! Add a few drops of orange food coloring to the batter or frosting if desired.
6. Can I use a bundt pan instead of round cake pans?
Yes, a bundt pan works well. Adjust the baking time to 40-45 minutes.
7. What can I use instead of heavy cream for the frosting?
You can substitute heavy cream with whole milk, but the frosting may be less fluffy.
8. How do I store leftover frosting?
Store any leftover frosting in an airtight container in the refrigerator for up to 5 days.
9. Can I omit the orange zest?
While optional, orange zest adds an extra burst of flavor. You can skip it if needed.
10. Can I use this recipe for cupcakes?
Yes, this recipe works perfectly for cupcakes. Adjust the baking time to about 18-20 minutes.
Conclusion
This Orange Creamsicle Cake combines the refreshing taste of orange with the creamy sweetness of vanilla, making it an irresistible treat. Whether you’re celebrating a special occasion or enjoying a slice on a sunny afternoon, this cake is sure to impress. Give it a try, and let the flavors take you back to the nostalgia of your favorite creamsicle treat!
Print
Orange Creamsicle Cake
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Orange Creamsicle Cake is a bright, zesty dessert that combines the refreshing flavors of orange and vanilla. With its moist cake layers and creamy frosting, it tastes just like the classic frozen treat! Perfect for summer gatherings, birthdays, or any occasion that needs a pop of citrusy sweetness.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup vegetable oil
- 1 cup orange juice (freshly squeezed or bottled)
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup buttermilk
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tbsp orange juice
- 1 tsp vanilla extract
- 1 tbsp orange zest
- Orange food coloring (optional)
For Decoration:
- Whipped cream (optional)
- Orange slices or zest (optional)
Instructions
Make the Cake:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the vegetable oil, orange juice, orange zest, vanilla extract, eggs, and buttermilk.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Frosting:
- In a large bowl, beat the butter with a hand mixer or stand mixer until creamy.
- Gradually add the powdered sugar, beating well after each addition.
- Mix in the orange juice, vanilla extract, and orange zest. Adjust the consistency with more juice (if too thick) or powdered sugar (if too thin).
- If desired, add a drop or two of orange food coloring to enhance the color.
Assemble the Cake:
- Place one cake layer on a serving plate and spread an even layer of frosting on top.
- Place the second cake layer on top and frost the entire cake.
- Decorate with whipped cream, orange slices, or additional orange zest, if desired.
Notes
- For an extra burst of orange flavor, add ½ tsp orange extract to the frosting.
- This cake can be stored in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- Serve chilled or at room temperature.
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