This dreamy Orange Creamsicle Cake pairs bright citrus flavor with silky creamsicle frosting for a nostalgic summer dessert you can’t resist. Every bite tastes like sunshine and childhood memories!
Why You’ll Love This Orange Creamsicle Cake
– Feels like an Orange creamsicle, but in cake form
– Bursts with fresh citrus zest and juice in every bite
– Silky Creamsicle frosting brings that classic orange-vanilla combo
– Moist crumb stays tender for days—perfect for picnics
– Crowd-pleasing summer dessert that’s great for birthdays or BBQs
– Easy Cake recipe steps, even if you’re a beginner baker
– Uses pantry staples plus fresh oranges—no specialty shops needed
– Make-ahead friendly: bake today, frost tomorrow, serve later
Ingredients for Orange Creamsicle Cake
• 2 ½ cups all-purpose flour (spoon & level; King Arthur recommended)
• 2 cups granulated sugar
• 1 Tbsp baking powder (aluminum-free for cleaner taste)
• 1 tsp salt
• 3 large eggs, room temperature
• 1 cup whole milk (or buttermilk for tang)
• ½ cup unsalted butter, melted & slightly cooled
• ½ cup fresh-squeezed orange juice (about 2 medium oranges)
• 2 Tbsp orange zest (from 2 large oranges)
• 1 tsp pure vanilla extract (Nielsen-Massey if you have it)
• ½ tsp almond extract (optional, enhances citrus notes)
For the Creamsicle Frosting:
• 1 cup unsalted butter, softened to room temp
• 4 cups powdered sugar, sifted
• 3 Tbsp orange zest
• 2 Tbsp heavy cream (or whole milk)
• 1 tsp vanilla extract
• Pinch of salt
Directions for Your Orange Creamsicle Cake
1. Preheat and prep. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans, line bottoms with parchment, then grease again. This step prevents sticking and ensures smooth release.
2. Whisk dry ingredients. In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly combined. A uniform dry mix means consistent rise.
3. Combine wet ingredients. In a second bowl, whisk eggs lightly, then stir in milk, melted butter, orange juice, orange zest, vanilla, and almond extract. The orange zest should smell bright and fragrant.
4. Bring the batter together. Pour wet into dry and fold with a silicone spatula. Mix until just combined—avoid overmixing to keep cake tender.
5. Divide and bake. Pour batter evenly into pans. Tap gently on countertop to release air bubbles. Bake 25–30 minutes or until a toothpick inserted in center comes out clean.
6. Check for doneness. Look for golden edges and a springy top. If the cake springs back when lightly touched, it’s done. Let pans cool on a wire rack for 10 minutes.
7. Cool completely. Run a butter knife around pan edges, invert cakes onto rack, peel off parchment, then flip right-side up. Cool at least 30 minutes before frosting to prevent melting.
8. Make the frosting. In a stand mixer or large bowl, beat softened butter on medium until creamy (about 2 minutes). Gradually add powdered sugar, one cup at a time, mixing well after each addition.
9. Flavor the frosting. Add orange zest, heavy cream, vanilla extract, and a pinch of salt. Beat on high until light and fluffy—about 3–4 minutes. If too stiff, add a teaspoon of cream.
10. Assemble the cake. Place one layer on your serving plate. Spread about 1 cup of frosting evenly, top with second layer, then frost sides and top neatly. Chill 30 minutes so the Creamsicle frosting sets with clean edges.
Servings & Timing
Yield: 12–14 slices
Prep Time: 20 minutes (including zesting and juicing)
Bake Time: 25–30 minutes
Chill/Rest Time: 30–60 minutes (frosting set-up)
Total Time: 1 hour 15 minutes – 1 hour 30 minutes
Variations
• Lime-Creamsicle Cake: Swap orange juice and zest for fresh lime for a tangy summer twist.
• Lemon-Orange Layer Cake: Add 1 tsp lemon zest to batter for dual citrus layers.
• Gluten-Free Citrus Cake: Use a 1:1 gluten-free flour blend in place of all-purpose.
• Vegan Creamsicle Frosting: Replace dairy with vegan butter and coconut cream.
• Boozy Twist: Stir in 2 Tbsp Grand Marnier into the frosting for an adult dessert.
• Orange-Blueberry Surprise: Gently fold 1 cup fresh blueberries into batter before baking.
Storage & Reheating
Store your Orange Creamsicle Cake in an airtight cake carrier or covered with plastic wrap in the fridge for up to 5 days. For longer keeping, freeze individual slices wrapped in foil plus plastic wrap for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving. Avoid microwaving frozen cake—it can make the frosting weep; instead, let it thaw naturally.
FAQs
Q: Can I use bottled orange juice?
A: Fresh juice gives the brightest flavor, but high-quality bottled juice works in a pinch.
Q: How do I know when the cake is fully baked?
A: Insert a toothpick in the center: it should come out clean or with a few moist crumbs.
Q: Why did my cake sink in the middle?
A: Overmixing or opening the oven door early can cause it—mix gently and wait until the last 5 minutes to peek.
Q: Can I make this into cupcakes?
A: Absolutely! Fill lined muffin tins two-thirds full and bake 18–20 minutes.
Q: Is there a dairy-free version?
A: Yes—swap butter for vegan sticks and use almond or oat milk plus vegan cream in the frosting.
Q: How do I get extra-orange flavor?
A: Add more zest—up to 3 Tbsp—to both batter and frosting for an intense citrus punch.
Q: What pan size works best?
A: Two 8-inch round pans give nice, tall layers; you can also use 9-inch pans (bake a few minutes less).
Conclusion
This Orange Creamsicle Cake is the ultimate summer dessert—moist, bright, and frosted with that dreamy creamsicle frosting we all love. Perfect for backyard barbecues, birthdays, or just a sweet weeknight treat. Give it a try, leave a comment below, and don’t forget to share your sunshine-bright creations!
Orange Creamsicle Cake
Ingredients
- 2 1/2 cups all-purpose flour spooned and leveled
- 2 cups granulated sugar
- 1 Tbsp baking powder aluminum-free
- 1 tsp salt
- 3 large eggs room temperature
- 1 cup whole milk or buttermilk
- 1/2 cup unsalted butter melted and cooled
- 1/2 cup fresh-squeezed orange juice about 2 medium oranges
- 2 Tbsp orange zest from 2 large oranges
- 1 tsp vanilla extract for cake batter
- 1/2 tsp almond extract optional
- 1 cup unsalted butter softened, for frosting
- 4 cups powdered sugar sifted
- 3 Tbsp orange zest for frosting
- 2 Tbsp heavy cream or milk, for frosting
- 1 tsp vanilla extract for frosting
- salt pinch, for frosting
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans, line with parchment, and grease again to ensure easy release.
- In a large bowl, whisk flour, sugar, baking powder, and salt until evenly combined for a uniform rise.
- In another bowl, whisk eggs, then add milk, melted butter, orange juice, orange zest, vanilla, and almond extract until smooth.
- Pour wet ingredients into dry and fold gently with a spatula until just combined; overmixing can toughen the cake.
- Divide batter between pans, tap to settle, and bake for 25–30 minutes or until a toothpick comes out clean and tops spring back.
- Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely before frosting.
- Beat softened butter until creamy, then gradually add powdered sugar. Once fluffy, mix in orange zest, cream, vanilla, and salt.
- Place one cake layer on a plate, spread frosting evenly, top with second layer, then frost sides and top smoothly.
- Chill the assembled cake for 30 minutes so the frosting firms up and layers stay neat when sliced.
