Cake Orange Creamsicle
A nostalgic orange creamsicle turned into a fluffy, moist cake with citrus zest and creamy vanilla frosting. Perfect for summer parties, birthdays, or anytime you crave sunshine in dessert form.
Equipment
- 1 Mixing bowls for batter and frosting
- 1 Electric mixer hand or stand mixer
- 2 9-inch round cake pans greased and lined
- 1 Wire rack for cooling
Ingredients
For the Cake:2 ½ cups all-purpose flour, sifted2 teaspoons baking powder½ teaspoon baking soda½ teaspoon salt¾ cup unsalted butter, room temperature1 ¾ cups granulated sugar3 large eggs, room temperature1 tablespoon orange zest (about 2 oranges)¾ cup fresh orange juice, strained1 teaspoon vanilla extract1 cup sour cream or Greek yogurtFor the Frosting:8 ounces cream cheese, softened½ cup unsalted butter, softened4 cups powdered sugar, sifted2 tablespoons fresh orange juice1 teaspoon orange zestOptional Garnish:Candied orange slicesExtra zest curlsWhite chocolate drizzle
Instructions
Instructions for Cake Orange CreamsiclePrepare pans: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.Cream butter and sugar: In a large mixing bowl, beat butter and sugar until light and fluffy.Add eggs and flavorings: Beat in eggs one at a time. Mix in orange zest, orange juice, and vanilla extract.Combine wet and dry: Add dry ingredients to the wet mixture in three parts, alternating with sour cream. Begin and end with dry ingredients. Mix gently to avoid overworking.Bake the cakes: Divide batter evenly between pans. Bake 28–32 minutes, or until a toothpick inserted into the center comes out clean.Cool completely: Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool fully before frosting.Make the frosting: In a mixing bowl, beat cream cheese and butter until smooth. Add powdered sugar, orange juice, and zest. Beat until fluffy.Assemble and decorate: Spread frosting over one cake layer, stack the second layer on top, and frost the entire cake. Garnish with candied orange slices, zest curls, or a drizzle of white chocolate.
Notes
For best flavor, use fresh orange juice and zest. Store leftovers in the fridge up to 4 days or freeze for 2 months. Bring to room temperature before serving.
Nutrition
Serving: 1gCalories: 340kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 35gVitamin A: 400IUVitamin C: 6mg
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