Orange creamsicle cake is a vibrant, citrusy dessert inspired by the nostalgic flavors of the classic orange creamsicle treat. This cake is moist, flavorful, and topped with a creamy frosting that balances the tangy orange perfectly. It’s the ultimate dessert for summer parties, birthdays, or anytime you’re craving a refreshing and sweet treat.
Why You’ll Love This Recipe
- Bright and Refreshing: Bursting with fresh orange flavor, this cake is a citrus lover’s dream.
- Easy to Make: Simple ingredients and steps make this a breeze to prepare.
- Moist and Tender: The combination of orange juice and zest ensures a soft, flavorful crumb.
- Crowd-Pleaser: Perfect for any occasion, it’s sure to impress family and friends.
- Customizable: Easily adapt the recipe with variations or decorative toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Unsalted butter, softened
- Eggs
- Fresh orange juice
- Orange zest
- Vanilla extract
- Whole milk or buttermilk
For the Creamsicle Frosting:
- Cream cheese, softened
- Unsalted butter, softened
- Powdered sugar
- Fresh orange juice
- Orange zest
- Vanilla extract
Directions

For the Cake:
- Preheat the Oven:
- Preheat to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream the Butter and Sugar:
- In a large mixing bowl, beat softened butter and sugar together until light and fluffy.
- Add the Wet Ingredients:
- Beat in the eggs one at a time, followed by orange juice, orange zest, and vanilla extract.
- Combine Wet and Dry Ingredients:
- Gradually mix the dry ingredients into the wet ingredients, alternating with milk, starting and ending with the dry mixture. Mix until just combined.
- Bake:
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Creamsicle Frosting:
- Prepare the Frosting:
- In a large bowl, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating until fully incorporated.
- Stir in orange juice, orange zest, and vanilla extract. Beat until smooth. Adjust the consistency with more powdered sugar or orange juice as needed.
- Frost the Cake:
- Place one cake layer on a serving plate. Spread a generous layer of frosting over the top. Add the second cake layer and frost the top and sides.
- Decorate:
- Garnish with additional orange zest, candied orange slices, or sprinkles, if desired.
Serve:
- Slice and enjoy!
Servings and Timing
- Servings: 12-16 slices
- Prep Time: 20 minutes
- Bake Time: 25-30 minutes
- Cooling and Frosting Time: 1 hour
- Total Time: 1 hour 50 minutes
Variations
- Orange Dream Cupcakes: Use the batter to make cupcakes and frost individually.
- Layered Flavors: Add a layer of whipped cream or orange curd between the cake layers for extra flavor.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free 1:1 baking flour.
- White Chocolate Drizzle: Drizzle melted white chocolate over the frosted cake for a decorative touch.
- Sheet Cake: Bake the batter in a 9×13-inch pan for a simpler presentation.
Storage/Reheating
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze unfrosted cake layers tightly wrapped in plastic wrap for up to 3 months. Thaw in the refrigerator before frosting.
- Serving: Bring the cake to room temperature before serving for the best flavor and texture.
FAQs
Can I use store-bought orange juice?
Yes, but freshly squeezed orange juice will provide the best flavor.
How do I ensure the cake is moist?
Use room temperature ingredients, avoid overmixing, and don’t overbake.
Can I make this cake dairy-free?
Yes, substitute butter with a plant-based alternative, and use dairy-free milk and cream cheese.
What’s the best way to zest an orange?
Use a fine grater or microplane, avoiding the bitter white pith beneath the zest.
Can I make the frosting less sweet?
Adjust the amount of powdered sugar to suit your taste, but note it may alter the frosting’s texture.
Can I add food coloring?
Yes, a few drops of orange food coloring can enhance the cake’s appearance.
How do I avoid frosting crumbs?
Apply a thin “crumb coat” layer of frosting, chill the cake for 20 minutes, then frost fully.
Can I substitute oranges with another citrus fruit?
Yes, lemons, limes, or grapefruits can be used for a different citrus twist.
Can I add orange extract to enhance the flavor?
Absolutely! A teaspoon of orange extract can boost the citrus flavor.
Is this cake suitable for stacking?
Yes, as long as the frosting is firm enough to hold the layers securely.
Conclusion
Orange creamsicle cake is a delightful dessert that brings the refreshing flavors of orange and cream together in a moist, tender cake. With its creamy frosting and vibrant citrus flavor, it’s the perfect treat for any occasion. Whether you’re celebrating a special event or simply indulging in a sweet craving, this cake is guaranteed to impress!
PrintOrange Creamsicle Cake Recipe
This Orange Creamsicle Cake captures the nostalgic flavors of the classic orange creamsicle popsicle in cake form. With layers of fluffy orange cake, creamy vanilla frosting, and a burst of citrusy sweetness, it’s a perfect dessert for any occasion!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cake:
- 1 box (15.25 oz/432 g) white or vanilla cake mix
- 3 large eggs (or as directed on the box)
- 1/3 cup (80 ml) vegetable oil (or as directed on the box)
- 1 cup (240 ml) orange juice
- 1 teaspoon orange zest (optional, for added flavor)
- 1 small box (3 oz/85 g) orange-flavored gelatin (like Jell-O)
For the Frosting:
- 1/2 cup (115 g) unsalted butter, softened
- 4 oz (115 g) cream cheese, softened
- 3 cups (360 g) powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream or milk (to adjust consistency)
Optional Garnishes:
- Fresh orange slices or zest
- Orange sprinkles
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Prepare the Cake Batter:
- In a large bowl, mix the cake mix, eggs, vegetable oil, orange juice, and orange zest (if using) until smooth, following the package instructions for mixing times.
- Stir in the orange gelatin powder until fully combined, giving the batter its orange flavor and vibrant color.
- Bake the Cake:
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Frosting:
- In a medium bowl, beat the softened butter and cream cheese until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
- Stir in the vanilla extract. Add heavy cream or milk, 1 tablespoon at a time, until the frosting reaches your desired consistency.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous layer of frosting over the top.
- Place the second cake layer on top and frost the top and sides of the cake. Smooth with an offset spatula or create swirls for a decorative look.
- Decorate and Serve:
- Garnish the cake with fresh orange slices, zest, or sprinkles for a festive touch.
- Slice and serve chilled or at room temperature.
Notes
- Make Ahead: The cake layers can be baked a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Frost just before serving.
- Extra Orange Flavor: Add 1/2 teaspoon orange extract to the frosting for an even more intense creamsicle flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.