Would you like to save this?
We'll email this post to you, so you can come back to it later!
Craving the sunny, nostalgic taste of an Orange Creamsicle? This Orange Creamsicle Cake layers bright citrus sponge with dreamy vanilla frosting—an irresistible summer dessert.
Why You’ll Love This Orange Creamsicle Cake Recipe
- Classic creamsicle cake vibes in every slice
- Bright citrus flavor balanced by a smooth vanilla frosting
- Easy recipe you can tackle even if you’re not a pro baker
- Light, airy layer cake perfect for summer dessert menus
- Makes a stunning centerpiece for birthday parties or backyard barbecues
- Frosts beautifully and stays moist for up to 3 days
- Simple ingredients you likely have on hand
- Personalized adjustments: dairy-free and gluten-free swaps detailed
Ingredients
- 2 cups (240g) all-purpose flour
- 1½ cups (300g) granulated sugar
- 1 tablespoon (14g) baking powder (look for aluminum-free for better taste)
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened (Land O’Lakes recommended)
- 1 cup (240ml) milk (whole or 2%; coconut milk for dairy-free)
- 2 large eggs, room temperature
- 1 tablespoon orange zest (about 1–2 oranges)
- ½ cup (120ml) fresh orange juice (from about 2 oranges)
- 1 teaspoon vanilla extract
- For the frosting:
- 1 cup (227g) unsalted butter, softened
- 4 cups (500g) powdered sugar, sifted
- 2 teaspoons vanilla extract
- 1–2 tablespoons milk or cream (as needed for consistency)
- 2 tablespoons orange zest, plus extra for garnish
- Optional: a few drops orange oil or food coloring for vibrant frosting
Directions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Position racks in the upper and lower thirds. Line two 8-inch round cake pans with parchment paper, then grease and flour the sides. This simple prep helps layers release cleanly. - Whisk Dry Ingredients
In a medium bowl, whisk together flour, sugar, baking powder, and salt. Tackling the dry mix first ensures the baking powder distributes evenly—no bitter pockets here. - Cream Butter & Citrus Zest
In a stand mixer fitted with a paddle attachment, beat the ½ cup softened butter and orange zest on medium speed for about 2 minutes until pale and fluffy. You’ll smell that citrus oil lifting the kitchen mood—honestly, this step is half the joy. - Combine Wet Ingredients
With the mixer on low, add eggs one at a time, scraping down the bowl after each addition. Then pour in orange juice, milk, and vanilla extract. Mix until just combined; overmixing can toughen cake crumb. - Fold in Dry Ingredients
Gently add the flour mixture to the wet ingredients in three additions, folding with a spatula—or on low speed—only until no streaks of flour remain. Light, airy batter is your goal. - Bake the Layers
Divide batter evenly between the prepared pans (about 2 cups each). Smooth the tops with an offset spatula. Bake 25–30 minutes, rotating pans halfway, until a toothpick inserted in the center comes out clean and golden edges pull away slightly. - Cool Completely
Let pans rest on a wire rack for 10 minutes. Then run a knife around the edges and invert the cakes onto the rack, peel off parchment, and cool another 30 minutes. Cake layers chill easily and stack better when fully cool. - Make the Orange Creamsicle Frosting
In a clean mixer bowl, beat 1 cup butter until fluffy. Gradually add powdered sugar, alternating with milk, vanilla, and orange zest, until you hit a spreadable consistency. For extra color, a drop of orange food coloring or essential oil amps up the creamsicle vibe. - Assemble Your Creamsicle Cake
Level the tops of each cake with a serrated knife or cake leveler. Place the first layer on a cake stand, spread ½ cup frosting evenly, then top with the second layer. Crumb-coat the entire cake, chill 15 minutes, then apply a final coat for a smooth finish. Garnish with zest swirls or candy decorations. - Chill Before Serving
Pop the cake into the fridge for at least 30 minutes—this helps frosting set and layers stay sturdy. Slice with a sharp knife dipped in hot water for pristine orange-vanilla swirls.
Servings & Timing
- Servings: 12 generous slices
- Prep Time: 20 minutes (mixing + zesting)
- Bake Time: 25–30 minutes
- Cooling/Chill Time: 45 minutes
- Total Time: about 1 hour 35 minutes
Variations
- Spiced Up: Add ½ teaspoon ground cardamom or cinnamon for a cozy citrus-spice twist.
- Gluten-Free: Substitute a 1:1 GF flour blend and reduce baking powder to ½ tablespoon.
- Dairy-Free: Use coconut oil instead of butter, and almond milk in the batter and frosting.
- Single-Layer Mini: Bake in a 9×5 loaf pan for a portable cream-cheese loaf version.
- Boozy Boost: Fold in 1 ounce of triple sec or Grand Marnier for an adult-only creamsicle.
Storage & Reheating
Store leftover slices in an airtight cake carrier in the fridge for up to 4 days—this citrus cake holds up remarkably well. Freezing? Double-wrap sliced cake in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the fridge, then bring to room temperature before serving. No reheating needed—this is a cool, refreshing dessert.
FAQs
Q: Can I make this ahead for a party?
A: Absolutely—assemble and refrigerate the day before; it tastes even better when flavors meld.
Q: Why did my cake sink in the middle?
A: Likely underbaked or overmixed; check toothpick doneness and fold gently.
Q: Can I swap orange juice concentrate?
A: You can, but fresh juice and zest deliver brighter citrus notes—worth the squeeze!
Q: How do I prevent a crumbly cake?
A: Ensure accurate measuring (spoon & level your flour) and avoid overbaking.
Q: Is this recipe nut-free?
A: Yes, if you use a nut-free flour and verify your powdered sugar brand.
Q: Can I use canned frosting?
A: Sure—cheating is allowed! A vanilla buttercream works fine; add zest for freshness.
Q: What’s the best tool for leveling layers?
A: A cake leveler or long serrated knife; steady your hand by rotating the cake.
Conclusion
This Orange Creamsicle Cake is a nostalgic, sunshine filled dessert that’s easy to bake yet special enough for celebrations. With its citrus layers and silky vanilla frosting, it’s bound to become your go-to summer dessert. Give it a whirl, and don’t forget to leave a comment or photo—I’d love to see your creamsicle creations!
Orange Creamsicle Cake
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 tablespoon baking powder aluminum-free
- 0.5 teaspoon salt
- 0.5 cup unsalted butter softened
- 1 cup milk whole or 2%
- 2 large eggs room temperature
- 1 tablespoon orange zest from 1–2 oranges
- 0.5 cup fresh orange juice
- 1 teaspoon vanilla extract
- 1 cup unsalted butter for frosting, softened
- 4 cups powdered sugar sifted
- 2 teaspoons vanilla extract for frosting
- 2 tablespoons orange zest for garnish
Instructions
- Preheat oven to 350°F (175°C) and prepare two 8-inch round cake pans with parchment paper, butter, and flour.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- Beat ½ cup softened butter and orange zest on medium speed until fluffy and aromatic, about 2 minutes.
- With mixer on low, add eggs one at a time, then pour in orange juice, milk, and vanilla; mix until just combined.
- Fold dry ingredients into wet in three additions using a spatula or low mixer speed until no streaks of flour remain.
- Divide batter between pans and bake 25–30 minutes, rotating halfway, until a toothpick comes out clean.
- Let cakes rest in pans 10 minutes, then invert onto a wire rack, peel parchment, and cool another 30 minutes.
- Beat 1 cup butter until soft, then gradually add powdered sugar, milk, vanilla, and zest until smooth and spreadable.
- Level cake tops, layer with frosting, apply crumb coat, chill 15 minutes, then finish frosting and garnish with zest.
Notes
Nutrition
