Orange Creamsicle Cake

Orange Creamsicle Cake is a bright, citrusy dessert inspired by the classic orange creamsicle popsicle. With layers of moist orange-flavored cake, a creamy filling, and a luscious cream cheese frosting, this cake is perfect for birthdays, summer gatherings, or any time you’re craving a sweet, nostalgic treat. The combination of tangy orange zest, fresh juice, and fluffy whipped cream makes every bite a refreshing delight.

Why You’ll Love This Recipe

• Bursting with Citrus Flavor – Fresh orange juice and zest give this cake an irresistible brightness.
• Moist and Fluffy Texture – Sour cream and orange gelatin ensure a tender, flavorful cake.
• Dreamy Cream Filling – A light, whipped cream layer adds the perfect creamy contrast.
• Perfect for Any Occasion – A stunning cake for birthdays, holidays, or summer celebrations.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

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

Directions

Prepare the Cake Batter:

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

Bake the Cake:

8. Divide the batter evenly among the prepared pans.
9. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
10. Let cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Make the Frosting:

11. In a large mixing bowl, beat the butter and cream cheese until smooth.
12. Gradually add powdered sugar, one cup at a time, beating on low until combined.
13. Mix in the vanilla extract and heavy cream, then beat on high until the frosting is light and fluffy.

Prepare the Cream Filling:

14. Whip the heavy cream until it begins to thicken.
15. Add powdered sugar and vanilla extract, and continue to whip until stiff peaks form.

Assemble the Cake:

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

Servings and Timing

• Servings: 12
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Cooling Time: 1 hour
• Total Time: 2 hours

Variations

• Lighter Version: Use Greek yogurt instead of sour cream and reduce the sugar in the frosting.
• Extra Orange Flavor: Add an extra tablespoon of orange zest or a few drops of orange extract.
• Cupcakes: Bake the batter in cupcake liners for 18-20 minutes for a fun, single-serving treat.
• Chocolate Twist: Add a drizzle of melted white chocolate over the frosted cake for a richer flavor.

Storage/Reheating

• Refrigeration: Store the cake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze individual slices wrapped in plastic wrap and stored in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
• Room Temperature: Let the cake sit at room temperature for 15-20 minutes before serving for the best texture.

FAQs

Can I use fresh orange juice instead of store-bought?

Yes! Freshly squeezed orange juice gives the best flavor, but store-bought works fine too.

What if I don’t have three cake pans?

You can bake the cake in two 9-inch pans; just increase the baking time by 5-10 minutes.

Can I make this cake ahead of time?

Yes! You can bake the cake layers a day in advance and store them wrapped in plastic wrap until ready to assemble.

How do I make the frosting less sweet?

Reduce the powdered sugar by 1 cup and add an extra tablespoon of heavy cream for a lighter texture.

Can I use whipped cream frosting instead of cream cheese frosting?

Absolutely! A stabilized whipped cream frosting works well for a lighter option.

How do I keep my cake from being dry?

Make sure not to overbake the cake and use room-temperature ingredients for a moist texture.

Can I substitute the orange gelatin?

You can use orange extract or additional orange zest, but the gelatin adds color and extra flavor.

What’s the best way to slice this cake neatly?

Use a sharp knife dipped in warm water, wiping it clean between slices.

Can I decorate the cake with more than just orange zest?

Yes! Try candied orange slices, white chocolate shavings, or a drizzle of orange glaze.

Is this cake suitable for kids?

Yes! It’s a fun, fruity cake that kids love, but you can reduce the sugar if needed.

Conclusion

Orange Creamsicle Cake is a nostalgic and refreshing dessert that brings the classic flavors of orange and cream together in a beautiful layered cake. Whether for birthdays, summer celebrations, or just because, this cake is sure to impress. Its soft, citrus-infused cake, fluffy cream filling, and rich frosting make it a treat worth savoring. Try it for your next special occasion and enjoy the dreamy, creamy goodness!

Orange Creamsicle Cake

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• Author: Asma
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Desserts
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Orange Creamsicle Cake is a light, citrusy, and creamy dessert inspired by the classic orange creamsicle popsicle! With a moist orange-flavored cake, a fluffy whipped cream filling, and a rich cream cheese frosting, this cake is perfect for birthdays, summer gatherings, or any special occasion. The addition of orange Jello enhances the citrus flavor, making each bite zesty, sweet, and refreshing!

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Ingredients

Units USM Scale 1x2x3x

Cake Base:

• 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 (3 oz) package orange-flavored gelatin (Jello)

Frosting:

• 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

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Instructions

1. Preheat & Prepare Pans:

• Preheat oven to 350°F (175°C).
• Grease and flour three 8-inch cake pans.

2. Mix the Dry Ingredients:

• In a medium bowl, whisk together flour, baking powder, and salt.

3. Prepare 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.
• Mix in sour cream, orange juice, and orange zest.
• Gradually add the flour mixture, mixing just until incorporated.
• Stir in the orange gelatin (Jello) until evenly distributed.

4. Bake the Cake:

• Divide batter evenly among the prepared cake 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 them out onto wire racks to cool completely.

5. Make 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, then beat on high until light and fluffy.

6. Prepare the Cream Filling:

• Whip heavy cream until it begins to thicken.
• Add powdered sugar and vanilla extract, then continue to whip until stiff peaks form.

7. Assemble the Cake:

• Place one cake layer on a serving plate and spread with one-third of the cream filling.
• Add the second cake layer and spread another third of the filling.
• Place the final cake layer and cover the top with the remaining filling.
• Frost the outside of the cake with the prepared frosting.
• Decorate with orange zest or thin orange slices.

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Notes

• For an extra citrusy kick, add a little orange extract to the batter or frosting.
• Make ahead: Cake layers can be baked a day in advance and stored in an airtight container.
• Want a shortcut? Use a boxed white cake mix and replace the water with orange juice for a quick version.
• Storage: Store leftovers in the fridge for up to 3 days.