If you love the nostalgic flavor of orange creamsicles, then this Orange Creamsicle Cake is the perfect dessert for you! With its zesty citrus notes, creamy vanilla frosting, and light, fluffy texture, this cake is a refreshing treat for any occasion. Whether you’re making it for a summer party, a birthday, or just to satisfy your sweet tooth, this recipe will not disappoint.
For more fun and colorful cake ideas, check out this Homemade Easter Bunny Poke Cake, which also features vibrant flavors and eye-catching presentation.
Did you know that using fresh citrus in baking enhances both flavor and moisture? According to King Arthur Baking, citrus juices and zest can help create a naturally aromatic and flavorful cake. The secret to a truly authentic orange creamsicle taste lies in balancing the citrus tang with creamy vanilla sweetness.
Before we dive into the recipe, let’s explore how oranges contribute to a cake’s texture and flavor. Fresh oranges aren’t just delicious—they’re packed with vitamin C and antioxidants, making this dessert a little healthier than you might think! Learn more about the health benefits of oranges and how they add a nutritious twist to your baking.
🍊 What is Orange Creamsicle Cake?
An Orange Creamsicle Cake is inspired by the classic orange creamsicle popsicle. It features a soft vanilla cake base infused with orange flavor, layered with light, creamy frosting. The result? A cake that perfectly blends citrus brightness with a smooth vanilla finish—just like the beloved frozen treat.
For another delicious fruit-based dessert, try this Fresh Blueberry Cheesecake, which highlights the sweet-tart balance of berries.
This cake can be made in several variations, including:
- Classic Layer Cake – A traditional, two-layer cake with orange-flavored sponge and creamy vanilla frosting.
- Sheet Cake – A single-layer, easy-to-make version perfect for large gatherings.
- Bundt Cake – A more elegant presentation with a drizzle of orange glaze.
- Cupcakes – Individual servings of the same delicious flavor!
🛒 Ingredients for Orange Creamsicle Cake
For the Cake:
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoons orange zest
- 1 cup fresh orange juice
- ½ cup buttermilk
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons orange zest
- 2 tablespoons heavy cream
For Decoration (Optional):
- Orange slices
- Whipped cream
- Orange sprinkles
👩🍳 Step-by-Step Recipe
1. Preparing the Cake Batter
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and orange zest.
- Alternately add flour mixture, orange juice, and buttermilk, mixing until smooth.
2. Baking the Cake
- Pour the batter evenly into the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack.
3. Making the Frosting
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar, mixing until fluffy.
- Stir in vanilla extract, orange zest, and heavy cream for extra silkiness.
4. Assembling & Decorating
- Place one cake layer on a serving plate and spread a generous amount of frosting.
- Add the second layer and cover the entire cake with frosting.
- Garnish with whipped cream, orange slices, and sprinkles.
🔥 Pro Baking Tips for the Perfect Orange Creamsicle Cake
✔ Use fresh oranges – Avoid bottled orange juice for a more natural flavor.
✔ Don’t overmix – Overmixing can make the cake dense instead of light and fluffy.
✔ Chill the frosting – Cooling the frosting before spreading makes it easier to work with.
✔ Enhance the color naturally – Instead of food coloring, try adding extra orange zest for a deeper hue.
If you love unique cake flavors, you might also enjoy Rose Milk Cake, a floral and aromatic dessert.
🧊 Storage & Serving Suggestions
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Serve chilled for a refreshing, ice-cream-like experience.
- Pair with iced tea, coffee, or a citrus-infused cocktail.
🤔 Frequently Asked Questions (FAQs)
1. Can I make this cake without buttermilk?
Yes! Substitute 1 cup of whole milk + 1 tablespoon of vinegar for a homemade buttermilk alternative.
2. What’s the best frosting for Orange Creamsicle Cake?
A combination of cream cheese and vanilla buttercream gives the best balance of tangy sweetness.
3. Can I make this cake gluten-free?
Absolutely! Use a 1:1 gluten-free baking flour instead of all-purpose flour.
4. How can I enhance the orange flavor?
Use orange extract along with fresh orange juice for a stronger citrus kick.
🎉 Final Thoughts
This Orange Creamsicle Cake is a must-try for anyone who loves bright citrus flavors paired with creamy vanilla sweetness. Whether you’re a beginner baker or an experienced pro, this cake is easy to make and guaranteed to impress.
For a warm and comforting dessert, check out this Pumpkin Pecan Cobbler, perfect for cozy evenings.
So, what are you waiting for? Get your baking tools ready and enjoy this irresistible, refreshing dessert! 🍊✨
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Ultimate Guide to Orange Creamsicle Cake
Description
This Orange Creamsicle Cake is a moist, flavorful layered dessert bursting with the nostalgic flavors of orange and vanilla. Every bite will take you back to the sweet, creamy delight of your favorite childhood treat! 🍊🍦✨
Ingredients
Equipment:
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8″ cake pans
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Electric hand or stand mixer
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Mixing bowls
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Pot
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Piping bags
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Decorative piping tip
Ingredients:
For the Filling:
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1⅓ cups (266g) granulated sugar
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¼ cup (30g) all-purpose flour
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2 tablespoons cornstarch
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2 cups (480ml) fresh orange juice, strained (about 3 large oranges)
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4 large egg yolks
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¼ cup (56g) cold salted butter, cubed
For the Cake:
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4½ cups (540g) all-purpose flour
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1 tablespoon + 3 teaspoons baking powder
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2 teaspoons salt
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⅔ cup (152g) salted butter
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⅔ cup (160g) sour cream
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2 tablespoons grated orange zest (about 3 large oranges)
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3 cups (600g) granulated sugar
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6 large eggs
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2 cups (480ml) fresh orange juice, strained
For the Italian Buttercream:
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3 cups (600g) granulated sugar
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⅔ cup (160ml) water
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8 large egg whites
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¼ teaspoon kosher salt
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4 cups (908g) unsalted butter, softened and cut into 1-inch pieces
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2 teaspoons pure vanilla extract
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4 to 6 drops orange food coloring (optional)
Instructions
For the Filling:
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In a medium heavy-bottom pot, whisk together sugar, flour, and cornstarch. Add orange juice and egg yolks, whisking until smooth.
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Cook over medium-high heat, stirring constantly, until the mixture reaches a boil (about 5 minutes).
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Continue stirring until the mixture thickens and turns translucent. Let it boil for 1 minute.
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Remove from heat immediately and stir in cubed butter.
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Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface), and refrigerate for 2 hours.
For the Cake:
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Preheat oven to 350°F (175°C). Butter and flour three 8-inch round cake pans or coat with baking spray.
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In a large bowl, sift together flour, baking powder, and salt.
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In a mixing bowl, beat butter, sour cream, and orange zest on medium speed until smooth (about 1 minute).
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Gradually add sugar while mixing. Increase speed to high and beat until fluffy (about 2 minutes). Scrape down the sides.
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Add eggs one at a time, mixing well and scraping the bowl between additions.
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On low speed, alternate adding the flour mixture in three parts with the orange juice, mixing just until combined.
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Divide batter evenly among prepared cake pans. (Cake strips can be used for even baking.)
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Bake for 30 minutes, rotating pans after 20 minutes, until a toothpick inserted in the center comes out clean.
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Cool in pans for 10 minutes, then run a knife along the edges and invert onto a wire rack to cool completely.
For the Buttercream:
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In a medium saucepan, combine 2⅔ cups sugar and water. Heat over medium-high, stirring until the sugar dissolves.
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Bring to a boil and cook without stirring until the syrup reaches 235°-240°F (soft-ball stage), about 8 minutes.
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Meanwhile, in a stand mixer, beat egg whites and remaining ⅓ cup sugar on medium-high until soft peaks form.
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With the mixer running on medium, slowly drizzle in the hot syrup.
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Once combined, add salt and increase speed to medium-high. Beat until the meringue is cool to the touch (about 10 minutes).
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With the mixer running, add butter one piece at a time, beating until smooth. Mix in vanilla.
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For an ombre effect, divide the buttercream and tint with varying amounts of orange food coloring.
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Transfer about 1 cup to a piping bag fitted with a decorative tip and another cup to a bag with a ½-inch opening.
For Assembly:
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Place one cake layer on a stand or plate. Using the plain piping bag, pipe a frosting ring around the edge to create a barrier.
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Spread half the filling inside the ring, then top with another cake layer.
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Repeat with more frosting and the remaining filling. Place the final cake layer on top.
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Frost the cake as desired. Use the decorative piping tip for finishing touches.
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Refrigerate for at least 30 minutes to set the frosting before slicing.
Enjoy your beautifully layered orange cake! 🍊🎂