Description
Orange creamsicle cake brings back memories of summer days with its sweet citrus flavor and creamy vanilla frosting that tastes just like the classic frozen treat. The recipe combines a moist orange-flavored cake with a tangy, cloud-soft topping for a bright, nostalgic dessert.
Ingredients
Scale
Primary Ingredients:
- 2 cups all-purpose flour
- 1 12 cups granulated sugar
- 3 large eggs
- 1 cup milk
- 12 cup butter
- 1 cup heavy cream
- 2 cups powdered sugar
Supporting Ingredients:
- 2 teaspoons baking powder
- 12 teaspoon salt
- 2 tablespoons orange zest
- 1 teaspoon vanilla extract
Liquid Flavor Ingredients:
- 12 cup orange juice
Instructions
- Whisk 2 cups of flour, 2 teaspoons of baking powder, and ½ teaspoon of salt together in a medium mixing bowl.
- Cream ½ cup softened butter with 1 ½ cups sugar using an electric mixer until the mixture appears pale and airy.
- Add 3 large eggs to the butter mixture one at a time, blending thoroughly after each addition.
- Mix in 2 tablespoons orange zest and 1 teaspoon vanilla extract until evenly distributed.
- Gradually incorporate the dry ingredients into the wet mixture, alternating with 1 cup of milk, stirring until just combined.
- Set your oven to 350F and prepare two 9-inch cake pans with cooking spray or butter.
- Divide the batter evenly between the two prepared pans, spreading it smoothly with a spatula.
- Bake at 350F for 25-30 minutes, checking the center with a toothpick for clean removal.
- Remove cakes and let them rest in pans for 10 minutes, then transfer to a wire rack.
- Whip 1 cup heavy cream until soft peaks form using a chilled mixing bowl.
- Fold 2 cups powdered sugar and ½ cup orange juice into the whipped cream until stiff peaks develop.
- Place one cake layer on a serving plate and spread half the cream filling across the surface.
- Add the second cake layer and cover the entire cake with remaining cream filling.
- Garnish with additional orange zest or fresh orange slices before serving.
Notes
- Zest the orange before juicing to maximize flavor and ensure you capture those bright citrus oils.
- Ensure butter and eggs are at room temperature for smoother cake batter and better texture.
- Fold the cream filling gently to maintain its light and airy consistency, which keeps the cake soft and delicate.
- For a dairy-free version, substitute coconut cream and almond milk, and use a neutral vegetable oil instead of butter.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 to 10
- Calories: 371 kcal
- Sugar: 40 g
- Sodium: 160 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 49 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg