I love the bright, nostalgic flavor of an Orange Creamsicle Cake — it tastes like the classic ice cream bar in cake form and brightens any table. If you like the orange-yogurt combo as a lighter finish, try a complementary cold treat such as this Creamsicle slushy orange yogurt for a brunch-themed spread.
Why Make This Recipe
- Bright, nostalgic flavor: sweet orange and creamy vanilla pair in a way people recognize and love.
- Crowd-pleaser for gatherings: it slices nicely and travels well to picnics and potlucks.
- Quick technique: basic creaming and a simple orange-scented frosting make this approachable.
- Versatile for occasions: serve at birthday parties, bridal showers, or summer BBQs.
- Personal insight: I love this cake because the orange zest lifts the whole dessert — a little zest makes it taste homemade and fresh, and it pairs well with tangy bakes like this Deliciously Moist Cranberry Orange Breakfast Cake if you’re building a brunch menu.
Recipe Overview
- Prep time: 20 minutes (plus 10 minutes to zest and juice oranges)
- Cook time: 25–30 minutes per two 9-inch pans at 350°F (175°C)
- Total time: about 1 hour 15 minutes (includes cooling and frosting)
- Servings: 10–12 slices
- Difficulty: Easy — basic baking and simple frosting skills required
- Method: Cream butter and sugar, fold in dry ingredients and orange juice/zest, bake two layers, cool, and assemble with a whipped cream-orange frosting.
My Experience Making This Recipe
I tested this cake three times to balance orange flavor without overpowering the vanilla cream. The biggest discovery was that using both fresh orange zest and a little orange extract gives a brighter, longer-lasting aroma than extract alone. I solved sinking centers by reducing oven door peeks and confirming my oven runs true with an oven thermometer.
How to Make Orange Creamsicle Cake
Start by bringing eggs, butter, and buttermilk to room temperature for an even emulsion. Cream butter and sugar on medium speed for 3–4 minutes until pale, add eggs one at a time, then alternate flour and buttermilk with orange juice; fold in fresh orange zest. Bake in two greased 9-inch pans at 350°F (175°C) until a tester shows 200°F internal or it springs back (about 25–30 minutes). Cool completely before frosting with a stabilized whipped cream or cream cheese–buttercream that includes orange zest and a splash of vanilla.
Expert Tips for Success
- Use room-temperature ingredients: eggs and butter at room temp emulsify properly and give a lighter crumb.
- Measure flour correctly: spoon flour into the cup and level it to avoid a dense cake; aim for 2 cups (250 g) all-purpose flour for a standard 9-inch two-layer cake.
- Check oven temperature: use an oven thermometer and bake at a steady 350°F (175°C); small temp differences change bake time and texture.
- Stabilize whipped frosting: fold in 1 tablespoon cornstarch or 1 tsp gelatin (bloomed) per 2 cups heavy cream to prevent weeping on warm days, and use an offset spatula for smooth assembly.
- If you like no-bake alternatives for hot weather, a chilled option such as these no-bake Orange Creamsicle Dream Bars can be a fast, freezer-friendly substitute.
How to Serve Orange Creamsicle Cake
- For a classic look, smooth the frosting with an offset spatula and zest one medium orange over the top for contrast.
- Pair slices with fresh berries or a berry compote to cut sweetness and add color.
- Serve slightly chilled: 10–15 minutes in the fridge firms the frosting and sharpens the orange flavor.
- For casual parties, cut into small squares and plate with a side of shortbread cookies or these light Orange Creamsicle Dream Bars for variety.
Storage and Reheating Guide
- Refrigerate: store slices in an airtight container for up to 4 days to keep the frosting stable; cover loosely with plastic wrap if sliced on a plate.
- Freeze: wrap whole layers in plastic wrap, then foil; freeze up to 2 months. Thaw in the fridge overnight and assemble the next day for best texture.
- To serve from frozen: thaw in the refrigerator, then sit at room temperature 30–45 minutes before slicing to avoid crumb dragging.
- Reheating: this cake is best cold or at room temp; avoid microwave reheating which makes frosting weep.
Recipe Variations
- Gluten-free: swap 1:1 gluten-free flour blend (measure by weight) and add 1/2 tsp xanthan gum if your blend lacks it; bake a few minutes longer and test for doneness.
- Dairy-free: use vegan butter and full-fat coconut milk mixed with 1 tsp apple cider vinegar as a buttermilk substitute; whip coconut cream for the frosting.
- Lighter version: make a single-layer sheet cake and top with a stabilized whipped yogurt frosting (Greek yogurt strained to remove whey).
- Boozy twist: fold 2 tbsp Triple Sec or Cointreau into the frosting for adult parties; reduce added orange juice slightly to balance liquids.
Nutritional Highlights
- Vitamin C boost: fresh orange juice and zest add vitamin C and a bright citrus note.
- Portion guidance: cut into 12 slices for controlled portions; one slice is typically 350–450 kcal depending on frosting richness.
- Allergen info: contains wheat (gluten), eggs, and dairy unless adapted; note cross-contamination risks if baking for people with allergies.
Troubleshooting Common Issues
- Dense or heavy cake: likely from overmixing after adding flour or too much flour — fold gently and measure flour by weight.
- Sinking center: underbaking or opening the oven too early can cause collapse; check with a thermometer aiming for 200°F (93°C) in the center.
- Frosting weeps or separates: if warm, chill bowl and beaters, stabilize whipped cream with cornstarch or gelatin, and avoid overbeating.
Frequently Asked Questions
Q: Can I use bottled orange juice and still get good flavor?
A: Yes, but fresh-squeezed orange juice and zest deliver brighter flavor and natural oils. If using bottled juice, add an extra 1/2 teaspoon orange extract and at least 1 tablespoon of orange zest to compensate.
Q: How far ahead can I bake the layers?
A: You can bake layers 2 days ahead, wrap them tightly in plastic wrap, and store in the refrigerator. Bring to room temperature 30–60 minutes before frosting to avoid condensation.
Q: Can I make this cake as cupcakes?
A: Absolutely — fill liners 2/3 full and bake at 350°F (175°C) for 16–20 minutes. Reduce bake time and test with a toothpick. Frost after cooling completely.
Q: How do I keep the orange color natural without food dye?
A: Use generous fresh orange zest and a bit of carrot juice (1 teaspoon) if you want extra orange hue naturally; avoid liquid food coloring which can thin batter.
Orange Creamsicle Cake
- Total Time: 60 minutes
- Yield: 10–12 slices 1x
- Diet: Vegetarian
Description
A nostalgic Orange Creamsicle Cake that combines sweet orange and creamy vanilla flavors, perfect for any occasion.
Ingredients
- 1 cup (226g) unsalted butter, room temperature
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 cup (240ml) buttermilk, room temperature
- 1/2 cup (120ml) fresh orange juice
- 1 tablespoon fresh orange zest
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (240ml) heavy cream
- 1 tablespoon cornstarch (for stabilizing frosting)
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a mixing bowl, cream together butter and sugar on medium speed for 3-4 minutes until pale.
- Add eggs one at a time, mixing well after each addition.
- Alternate adding flour and buttermilk with orange juice and zest, mixing until just combined.
- Pour the batter into prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Cool completely on wire racks.
- For the frosting, whip heavy cream until soft peaks form, then fold in cornstarch and orange zest.
- Frost the cooled cake layers with whipped cream-orange frosting.
Notes
For a lighter version, make a single-layer sheet cake and top with a stabilized whipped yogurt frosting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg