The Orange Creamsicle Cake is a delightful dessert that captures the nostalgic flavors of summer. With its bright orange color and creamy frosting, it brings the refreshing taste of orange to life. This cake combines the moistness of a traditional cake with the smooth, dreamy texture of creamsicle-flavored frosting, making it perfect for any occasion. Whether you’re celebrating a birthday, hosting a summer gathering, or simply treating yourself, this cake is sure to be a hit.

The layers of zesty orange cake complement the rich and sweet frosting, creating a balanced flavor that is both comforting and vibrant. Each bite transports you to sunny days, making it an ideal dessert for warm weather celebrations. Plus, it’s straightforward to make, allowing even novice bakers to impress family and friends. The inviting orange aroma while baking will envelop your kitchen, making it a delightful experience from start to finish.

If you want to treat yourself or bring a smile to others, the Orange Creamsicle Cake is an excellent choice that will brighten up any dessert table.

Why Make This Recipe

The Orange Creamsicle Cake is a fun and delicious dessert that is perfect for any celebration. Its unique flavor will surprise and delight your guests. Not only is it easy to make, but the vibrant orange color adds a cheerful touch to your table. The creamy frosting paired with the moist cake creates a delightful contrast that everyone will love. Plus, it brings a taste of nostalgia, reminding many of the classic creamsicle treats from childhood. Whether for birthdays, picnics, or just because, this cake is sure to impress.

How to Make Orange Creamsicle Cake

Ingredients

All-purpose flour (2 1/2 cups)
Baking powder (2 tsp)
Baking soda (1/2 tsp)
Salt (1/2 tsp)
Butter, softened (1 cup)
Granulated sugar (1 1/2 cups)
Eggs (4 large)
Buttermilk (1 cup)
Fresh orange juice (3/4 cup)
Orange zest (1 tablespoon)
Vanilla extract (1 teaspoon)
For Creamsicle Frosting:
Butter, softened (1 cup)
Powdered sugar (4 cups)
Heavy cream (1/4 cup)
Orange juice (2 tablespoons)
Vanilla extract (1/2 teaspoon)
Orange zest (1 teaspoon)

Directions

Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
Whisk together the flour, baking powder, baking soda, and salt; set aside.
In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes). Add eggs one at a time, beating well after each addition.
Stir in orange zest, orange juice, and vanilla extract until well combined.
Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients; mix until just combined.
Divide batter evenly between the prepared pans. Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
For frosting, beat butter until smooth; gradually add powdered sugar, alternating with heavy cream and orange juice. Beat in vanilla extract and orange zest until light and fluffy.
Assemble: place one cake layer on a serving plate, spread frosting over the top, add the second layer, and frost the entire cake. Decorate with candied orange slices, zest, or white chocolate shavings.
Let the cake set for 30 minutes before slicing. Serve chilled or at room temperature; optional to pair with vanilla ice cream.

How to Serve Orange Creamsicle Cake

Serve the Orange Creamsicle Cake chilled or at room temperature. It can be enjoyed on its own or paired with a scoop of vanilla ice cream for an extra touch of sweetness. A garnish of candied orange slices or a sprinkle of orange zest can elevate the presentation, making it even more inviting.

How to Store Orange Creamsicle Cake

To store your Orange Creamsicle Cake, place it in an airtight container in the refrigerator. It will stay fresh for about 3-5 days. If you want to keep it longer, you can freeze individual slices. Wrap them tightly in plastic wrap and place them in a freezer-safe bag or container. When ready to enjoy, simply thaw in the refrigerator overnight.

Tips to Make Orange Creamsicle Cake

Use fresh orange juice and zest for the best flavor. Make sure your butter is softened for easier mixing. Don’t overmix the batter; mix until just combined for a lighter texture. Allow the cake to cool completely before frosting to prevent melting. Experiment with decorating the cake using different toppings like whipped cream or chocolate shavings.

Variation

You can customize the Orange Creamsicle Cake by adding a layer of orange curd between the cake layers for extra citrus flavor. Alternatively, consider making cupcakes using the same batter and frosting to create individual servings for parties.

FAQs

Can I use bottled orange juice instead of fresh?

Yes, but using fresh orange juice will give a more vibrant flavor.

Can I make this cake ahead of time?

Yes! You can bake the cake a day in advance and frost it just before serving.

Is there a gluten-free version of this recipe?

Yes, you can substitute all-purpose flour with a gluten-free flour blend.

Can I use another flavor besides orange?

Absolutely! You can try lemon or lime for a different twist.

What should I do if my frosting is too thick?

Add a small amount of heavy cream or orange juice, one teaspoon at a time, until you reach the desired consistency.

Orange Creamsicle Cake

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A delightful dessert that captures the nostalgic flavors of summer with zesty orange cake and creamy frosting.

Author: sfd
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
Whisk together the flour, baking powder, baking soda, and salt; set aside.
In a large bowl, beat butter and sugar until light and fluffy (about 2-3 minutes). Add eggs one at a time, beating well after each addition.
Stir in orange zest, orange juice, and vanilla extract until well combined.
Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients; mix until just combined.
Divide batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
For frosting, beat butter until smooth; gradually add powdered sugar, alternating with heavy cream and orange juice. Beat in vanilla extract and orange zest until light and fluffy.
Assemble: place one cake layer on a serving plate, spread frosting over the top, add the second layer, and frost the entire cake. Decorate with candied orange slices, zest, or white chocolate shavings.
Let the cake set for 30 minutes before slicing. Serve chilled or at room temperature; optional to pair with vanilla ice cream.