Go Back

Orange Creamsicle Cake

A nostalgic cake that captures the delightful flavor of orange creamsicles, perfect for any occasion and a mood booster for busy days.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened
  • 1 cup whole milk
  • 3.5 tsp baking powder
  • 1 tsp vanilla extract
  • 0.5 tsp salt
  • 1 cup fresh orange juice
  • 1 each Zest of 1 orange
  • 4 large eggs
For the Frosting
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 0.5 cup heavy cream
  • 2 tsp vanilla extract
  • 1 each Zest of 1 orange
  • few drops orange extract (optional for extra flavor)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 5 minutes.
  3. Beat in the eggs one at a time, then add the whole milk, vanilla extract, orange zest, and orange juice. Mix until combined.
  4. In another bowl, whisk together flour, baking powder, and salt. Gradually add this to your wet mixture, stirring just until incorporated.
Baking
  1. Divide the batter evenly between two greased 9-inch round cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. In a large bowl, beat the softened butter until creamy. Gradually add in the powdered sugar, heavy cream, vanilla extract, and orange zest, mixing until smooth and fluffy.
Assembly
  1. Layer the cooled cakes with frosting in between, and then frost the top and sides. Garnish with candied orange slices or colorful sprinkles if desired.
Serving
  1. Serve and enjoy your Orange Creamsicle Cake!

Notes

Store any leftovers in an airtight container in the fridge for up to three days. You can also freeze the cake, making sure it's completely cooled and lightly frosted before wrapping it well in plastic wrap.