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Orange Creamsicle Cake

Soft, luscious cake capturing the nostalgic flavors of a creamy orange creamsicle with a bright citrus and sweet vanilla balance—perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2.5 cups all-purpose flour spooned and leveled
  • 2.5 tsp baking powder
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp orange zest fresh
  • 1 cup fresh orange juice
  • 1 cup whole milk
For the Frosting
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 tsp vanilla extract
  • 3-4 tbsp orange juice
  • 1 tsp orange zest
  • 1-2 tbsp heavy cream optional

Equipment

  • 9-inch Round Cake Pans
  • Mixing Bowls
  • Electric mixer
  • Measuring cups and spoons
  • Wire cooling rack

Method
 

  1. Step 1: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Step 2: In a medium bowl, whisk together flour, baking powder, and salt.
  3. Step 3: In a large bowl, cream butter and sugar until light and fluffy.
  4. Step 4: Add eggs one at a time, beating well after each. Stir in vanilla extract and orange zest.
  5. Step 5: Alternate adding flour mixture and combined milk with orange juice to butter mixture, starting and ending with flour. Mix until just blended.
  6. Step 6: Divide batter evenly between pans. Bake 25–30 minutes or until toothpick comes out clean.
  7. Step 7: Cool cakes in pans 10 minutes, then transfer to wire rack to cool completely.
  8. Step 8: For frosting, beat softened butter until creamy. Gradually add powdered sugar, then vanilla, orange juice, orange zest, and heavy cream (if using) until smooth and fluffy.
  9. Step 9: Frost cooled cake layers generously. Stack and garnish with optional candied orange slices, orange zest, or white chocolate shavings.

Notes

Make cupcakes by filling liners two-thirds full and baking 18–22 minutes. Use gluten-free flour for a gluten-free version. Store frosted cake at room temperature up to 2 days or refrigerate for warm kitchens. Freeze unfrosted layers up to 3 months.