This bright, nostalgic Orange Creamsicle Cake Recipe is a sunny, crowd-pleasing dessert that tastes like a childhood favorite in cake form. Light, tender cake layers are infused with fresh orange zest and juice, then layered with a silky cream cheese-orange frosting that’s perfectly balanced — not too sweet, just creamy and citrusy. If you love easy weekend baking ideas, try this cinnamon roll pancakes recipe for another sweet brunch hit.
Table of Contents
Why You’ll Love This Orange Creamsicle Cake
- Classic creamsicle flavor with bright fresh orange and creamy frosting
- Soft, tender crumb that stays moist for days — great for make-ahead baking
- Family-friendly and perfect for kids’ parties or summer gatherings
- Easy steps with pantry-friendly ingredients you likely already have
- Beautifully photogenic for Pinterest and dessert tables
Ingredients Needed
Dry ingredients
- All-purpose flour – 2 ½ cups (sifted to keep the cake light and fluffy)
- Baking powder – 2 ½ teaspoons (to help the cake rise perfectly)
- Salt – ½ teaspoon (balances the sweetness)
Wet ingredients & flavorings
- Unsalted butter – 1 cup (2 sticks, softened for easy creaming)
- Granulated sugar – 2 cups (for sweetness and structure)
- Eggs – 4 large (room temperature, for richness and texture)
- Vanilla extract – 1 tablespoon (enhances the citrus flavor)
- Orange zest – 2 tablespoons (freshly grated for a vibrant taste)
- Buttermilk – 1 cup (makes the cake moist and tender)
- Orange juice – ½ cup (freshly squeezed for natural sweetness)
Frosting
- Cream cheese – 8 oz (softened, adds tanginess and creaminess)
- Heavy cream – 1 cup (for the frosting’s creamy texture)
- Powdered sugar – 4 cups (sifted to prevent lumps in frosting)
Step-by-Step Instructions
- Start by gathering all your ingredients and preheating the oven to 350°F. I always zest my oranges first so I don’t forget. Softening butter and cream cheese at room temperature makes mixing so much easier.
- In a large bowl, whisk together the flour, baking powder, and salt. I like to sift the flour first; it keeps the cake airy. This step ensures your leavening is evenly distributed.
- Use an electric mixer to cream the butter and sugar until light and fluffy. I usually let it go for 3-4 minutes—it really makes a difference in texture. Add eggs one at a time for a smooth mixture.
- Mix in vanilla, orange zest, and orange juice. Then alternate adding the dry ingredients with buttermilk. I do this slowly to avoid overmixing, which can make the cake dense.
- Divide the batter between two prepared pans and bake for 35-40 minutes. I always check with a toothpick in the center—it should come out clean. Let the cakes cool completely on a wire rack before frosting.
- Beat cream cheese and butter until creamy, then gradually add powdered sugar. Pour in heavy cream and a little orange juice for extra flavor. I like to whip it until it’s light and fluffy—it spreads beautifully. Place one cake layer on a serving plate, spread frosting, add the second layer, and frost the top and sides. I usually add a sprinkle of orange zest or thin slices on top for a pop of color. Chill slightly before slicing.
Serving Suggestions Orange Creamsicle Cake
- Serve slightly chilled with a tall glass of iced tea or milk.
- Plate a slice with a dollop of whipped cream and a thin orange slice for a pretty presentation.
- Cut into small squares for a dessert buffet or potluck—this cake is easy to portion.
- Pair with vanilla ice cream for an extra creamy, nostalgic finish.
Tips for Success Orange Creamsicle Cake
- Bring eggs, butter, and cream cheese to room temperature for the smoothest batter and frosting.
- Fresh orange zest and juice make a big difference — avoid bottled orange juice for best flavor.
- Don’t overmix once you add the flour; mix until just combined to keep the cake tender.
- Use an instant-read thermometer or toothpick to test doneness; 35–40 minutes varies by oven.
- Chill the cake 15–20 minutes after frosting if you want cleaner slices when serving.
variation
- Orange Creamsicle Cupcakes: Fill lined muffin tins and bake 18–22 minutes for single-serve treats.
- Citrus Mix: Replace half the orange juice with fresh lemon juice for a brighter citrus punch.
- Boozy Twist: Stir 1–2 tablespoons of Grand Marnier into the frosting for an adult-friendly note.
- Lighter Frosting: Swap half the cream cheese for whipped mascarpone for a lighter, silkier frosting.
FAQs
Q: Can I make this cake a day ahead?
A: Yes — bake and frost the cake the day before, then store it covered in the refrigerator. Bring to room temperature for 20–30 minutes before serving.
Q: Can I substitute regular milk for buttermilk?
A: Yes — mix 1 cup milk with 1 tablespoon lemon juice or vinegar, let sit 5 minutes to thicken, then use as a buttermilk substitute.
Q: How should I store leftovers?
A: Keep leftover cake covered in the refrigerator for up to 4 days. For longer storage, freeze individual slices wrapped tightly for up to 2 months.
Q: Can I make this gluten-free?
A: Use a 1:1 gluten-free flour blend that contains xanthan gum; baking time may vary slightly, so check for doneness with a toothpick.
Q: Is there a dairy-free option?
A: Substitute butter with vegan butter and use a dairy-free cream cheese and heavy cream alternative; texture will be slightly different but still delicious.
Conclusion
If you want another tested take on this nostalgic flavor, check out Orange Creamsicle Cake – Mom On Timeout for extra inspiration and tips.
Ingredients
Dry ingredients
- 2.5 cups All-purpose flour Sifted to keep the cake light and fluffy.
- 2.5 teaspoons Baking powder Helps the cake rise perfectly.
- 0.5 teaspoon Salt Balances the sweetness.
Wet ingredients & flavorings
- 1 cup Unsalted butter Softened for easy creaming.
- 2 cups Granulated sugar For sweetness and structure.
- 4 large Eggs Room temperature for richness and texture.
- 1 tablespoon Vanilla extract Enhances the citrus flavor.
- 2 tablespoons Orange zest Freshly grated for a vibrant taste.
- 1 cup Buttermilk Makes the cake moist and tender.
- 0.5 cup Orange juice Freshly squeezed for natural sweetness.
Frosting
- 8 oz Cream cheese Softened, adds tanginess and creaminess.
- 1 cup Heavy cream For the frosting’s creamy texture.
- 4 cups Powdered sugar Sifted to prevent lumps in frosting.
Instructions
Preparation
- Gather all your ingredients and preheat the oven to 350°F.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Use an electric mixer to cream the butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time for a smooth mixture.
- Mix in vanilla, orange zest, and orange juice.
- Alternate adding the dry ingredients with buttermilk slowly to avoid overmixing.
Baking
- Divide the batter between two prepared cake pans and bake for 35-40 minutes.
- Check with a toothpick in the center; it should come out clean.
- Let the cakes cool completely on a wire rack.
Frosting & Assembly
- Beat cream cheese and butter until creamy.
- Gradually add powdered sugar, then pour in heavy cream and a little orange juice.
- Whip until light and fluffy.
- Place one cake layer on a serving plate, spread frosting, add the second layer, and frost the top and sides.
- Chill slightly before slicing.
