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Orange Creamsicle Cake

This Orange Creamsicle Cake will remind you of your favorite childhood frozen treat! It is a delightfully refreshing cake bursting with bright orange and vanilla flavors. Serve it up at your next summer party, picnic, or potluck, and watch it disappear fast.

This orange creamsicle cake is an easy orange layer cake made without cake mix or boxed orange jello! It is not difficult to make from scratch with kitchen staples. Inspired by the childhood classic orange creamsicle (or dreamsicle, depending on your location), this cake is full of nostalgic citrus and vanilla flavors.

It’s the perfect summer treat, as the sweet orange flavor makes for a refreshing bite that everyone will want more of. Not only is there orange flavor in the cake, but there’s also an orange curd filling as well, so each bite is full of sweet, tangy, and creamy flavors. If you want another orange-flavored dessert recipe, then try my orange cake recipe, orange cookies recipe, or cranberry orange scone recipe!

FREQUENTLY ASKED QUESTIONS

Can I make this ahead of time?

You can prepare the cake ahead of time by baking the cake layers a day or two before assembling the cake. Once cooled, wrap them up and store them in the fridge until you are ready to use them. You can also make the frosting ahead of time. The frosting lasts a week in the fridge. However, you will need to bring the frosting to room temperature and re-whip it before using it.

How do I store this cake?

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Store the cake for up to three days at room temperature. A cake dome is handy for keeping the cake covered without pressing down on the cake or piped frosting with plastic wrap.

Can I freeze it?

You can freeze the cake layers with or without frosting. Wrap the cooled cake layers in plastic wrap and then place them in a freezer-safe bag. You can freeze them for up to three months. Thaw the frozen cakes at room temperature for a few hours before frosting. To freeze any leftover cake slices, wrap them in plastic wrap and store them in a freezer-safe bag or container for up to three months.

Ingredients:

Cake Base Ingredients:

2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup sour cream
1/2 cup orange juice
4 large eggs
2 tsp orange zest
1 package (3 oz) orange-flavored gelatin (Jello)

Frosting Components:

1 cup unsalted butter, softened
8 oz cream cheese, softened
5 cups powdered sugar
2 tsp vanilla extract
2 tbsp heavy cream

Cream Filling:

1 cup heavy cream
1/2 cup powdered sugar
1 tsp vanilla extract

Instructions :

Preheat the oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
In a medium bowl, whisk together flour, baking powder, and salt.
Mixing the Batter:
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Incorporate sour cream, orange juice, and orange zest. Gradually add the flour mixture, mixing just until incorporated. Stir in the orange gelatin until evenly distributed.

Baking:

Divide the batter evenly among 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 turn out onto wire racks to cool completely.

Making the Frosting:

In a large mixing bowl, beat butter and cream cheese until smooth. Gradually add powdered sugar, one cup at a time, beating on low until combined.
Mix in vanilla extract and heavy cream, beat on high until the frosting is light and fluffy.
Preparing the Filling:
Whip the heavy cream until it begins to thicken. Add powdered sugar and vanilla, and continue to whip until stiff peaks form.

Assembly:

Place one cake layer on your serving plate and spread with one-third of the cream filling.
Top with the second cake layer and another third of the filling.
Add the final cake layer and cover the top with the remaining filling.
Frost the outside of the cake with the prepared frosting. Decorate as desired, perhaps with additional orange zest or thin orange slices.

Serving:

Chill the cake for at least an hour before serving to allow the flavors to meld beautifully.

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