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!

Ingredients

Units Scale

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.

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.