Orange Creamsicle Cake

Why You’ll Love This Recipe

I love this cake because it’s bursting with fresh orange flavor from real juice and zest, but it’s balanced beautifully by the creamy frosting. The texture is tender and moist, and the flavor is vibrant without being too sweet. Whether I’m serving it at a spring brunch, summer gathering, or just to brighten a day, this cake always brings smiles. And the orange-vanilla combo? It’s a classic I never get tired of.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 2½ cups all-purpose flour

• 2½ teaspoons baking powder

• ½ teaspoon salt

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 1 teaspoon vanilla extract

• 1 tablespoon orange zest

• 1 cup fresh orange juice

• 1 cup whole milk

For the Frosting:

• 1 cup unsalted butter, softened

• 4 cups powdered sugar

• 2 teaspoons vanilla extract

• 3–4 tablespoons orange juice

• 1 teaspoon orange zest

• Optional: 1–2 tablespoons heavy cream (for creamier texture)

Optional Garnish:

• Candied orange slices

• Extra orange zest

• White chocolate shavings

Directions

1. I preheat my oven to 350°F (175°C), then grease and flour two 9-inch round cake pans.

2. In a bowl, I whisk together the flour, baking powder, and salt, then set it aside.

3. In a large bowl, I cream the butter and sugar until it’s light and fluffy. I add the eggs one at a time, then stir in the vanilla and orange zest.

4. I alternate adding the flour mixture with the milk and orange juice, starting and ending with the flour, mixing just until everything is combined.

5. I divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

6. I let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

To Make the Frosting:

7. I beat the softened butter until it’s creamy, then gradually add the powdered sugar. I mix in the vanilla, orange juice, orange zest, and heavy cream (if using) until the frosting is smooth and fluffy.

8. Once the cakes are completely cooled, I frost them—stacking if I want a layered look—and garnish with candied orange slices, extra zest, or white chocolate shavings for an elegant finish.

Servings and timing

This recipe makes 12 slices and takes about 50 minutes total: 20 minutes of prep and 30 minutes of bake time. It’s a perfect make-ahead dessert too—the flavors get even better the next day.

Variations

When I want to change things up, I use blood oranges for a deeper color and flavor. I’ve also filled the center with whipped cream cheese or added a layer of marmalade between the cakes. For a lighter version, I swap the frosting for a whipped topping with orange zest folded in.

Storage/reheating

I store the cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days. If it’s been chilled, I let it sit at room temperature for 20 minutes before serving to bring back the soft texture. It also freezes well—unfrosted layers can be wrapped tightly and frozen for up to 2 months.

FAQs

Can I use store-bought orange juice?

Yes, but I prefer using fresh orange juice for the best flavor. If I do use store-bought, I choose one without added sugar for balance.

How do I keep the cake from being dry?

I make sure not to overmix the batter and keep an eye on baking time. The milk, orange juice, and butter keep it moist if baked properly.

Can I make this cake ahead of time?

Absolutely. I often bake the layers a day ahead and frost them the next day. The flavors deepen, and the texture holds up beautifully.

Can I make this into cupcakes?

Yes. This batter works well for cupcakes—just adjust the baking time to 18–20 minutes and check for doneness with a toothpick.

What’s the best way to get vibrant orange flavor?

I use both the zest and juice of fresh oranges. Zest especially adds a punch of citrus aroma and flavor without extra liquid.

Conclusion

This Orange Creamsicle Cake is a soft, citrusy dream that brings a bright twist to classic layer cake. I love how it captures that nostalgic orange-and-cream flavor in every bite, with a texture that’s tender and a frosting that’s smooth and flavorful. Whether I’m baking it for a celebration or just a weekend treat, it’s a dessert that never fails to delight.

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