Orange Creamsicle Cake Recipe

Orange Creamsicle Cake Recipe

This fluffy, moist Orange Creamsicle Cake brings together the refreshing flavors of orange and vanilla, reminiscent of the classic ice cream treat. It’s the perfect dessert for a summer gathering, birthday party, or just when you’re in the mood for something citrusy and sweet.

Ingredients

Table of Contents

For the cake:

2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon orange zest (from about 1 orange)
1 teaspoon vanilla extract
1 cup fresh orange juice
1 cup sour cream

For the frosting:

8 oz cream cheese, softened
1 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon orange zest
2 tablespoons fresh orange juice

For garnish (optional):

Orange slices
Sprinkles

Instructions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Make the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and orange zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the fresh orange juice and sour cream. Begin and end with the dry ingredients. Mix until just combined.
Bake the cake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool the cakes: 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 cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla extract, orange zest, and orange juice. Continue to beat until light and fluffy.
Assemble the cake: Once the cakes are completely cool, place one layer on a serving platter. Spread a layer of frosting on top. Add the second cake layer and frost the entire cake.
Garnish (optional): Top with orange slices or sprinkles for an extra touch of color and flavor.
Serve and enjoy! Slice and serve the cake chilled or at room temperature.

Notes and Tips

Fluffiness: Make sure to cream the butter and sugar well to ensure a light, airy cake. Overmixing the batter once you add the dry ingredients can make the cake dense, so mix just until incorporated.
Orange Juice: Fresh orange juice works best, but you can use store-bought juice if necessary. Just make sure it’s not from concentrate for the best flavor.
Frosting Variations: You can add a little more orange juice for a tangier frosting or add more powdered sugar for a thicker consistency.
Storage: Store the cake in an airtight container in the fridge for up to 4 days. It also freezes well—wrap it tightly in plastic wrap and store it in an airtight container for up to 3 months.

Servings

This recipe makes about 12 slices, depending on how large you cut the portions.

Nutritional Information (per serving, approx.)

Calories: 400-450 kcal
Carbohydrates: 55g
Protein: 3g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 60mg
Sodium: 200mg
Fiber: 1g
Sugars: 40g

Benefits of the Cake

Citrus Benefits: The orange juice and zest in the cake provide vitamin C, which helps boost immunity and promotes healthy skin.
Cream Cheese Frosting: Adds a rich, creamy texture and a little bit of protein from the cream cheese.
Energy Boosting: The cake provides a good source of carbohydrates from the flour and sugar, making it a quick energy source.

Q&A for the Recipe

Q: Can I make this cake ahead of time? A: Yes, you can bake the cake and store the layers in an airtight container at room temperature for up to 2 days. Frost the cake the day you plan to serve it for best results.