Introduction
If you love the nostalgic flavor of an orange creamsicle—bright citrus on the outside, creamy vanilla on the inside—this
Orange Creamsicle Cake will feel like summer in every slice. It’s soft, moist, and packed with real orange flavor
(zest + juice), then finished with a fluffy vanilla cream frosting that tastes like the “ice cream” part of the classic treat.
Add an easy orange glaze drip and you’ve got a showstopping cake that looks bakery-fancy but is totally doable at home.
This cake is perfect for birthdays, spring gatherings, baby showers, potlucks, and anytime you want a dessert that’s sweet, sunny,
and impossible not to smile at. The recipe below includes a simple layer-cake version, plus easy swaps for a sheet cake or cupcakes.
Ingredients
Orange Cake
- 2 1/2 cups (315 g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 cup (200 g) granulated sugar
- 1/2 cup (110 g) light brown sugar (optional, adds moisture)
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (120 ml) neutral oil (keeps it extra moist)
- 4 large eggs, room temperature
- 2 tbsp orange zest (from 2–3 oranges)
- 3/4 cup (180 ml) fresh orange juice
- 1 tsp vanilla extract
- 1 cup (240 ml) buttermilk, room temperature
- Optional: 1–2 drops orange food coloring for extra “creamsicle” color
Vanilla Creamsicle Frosting (Fluffy + Stable)
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (115 g) unsalted butter, softened
- 3 1/2 to 4 cups (420–480 g) powdered sugar
- 2 tsp vanilla extract
- Pinch of salt
- 1/2 cup (120 ml) heavy cream, cold (for whipping in)
- Optional: 1 tsp orange zest for a light citrus kiss
Orange Glaze Drip (Optional)
- 1 cup (120 g) powdered sugar
- 2–3 tbsp fresh orange juice
- 1 tsp orange zest
Pan: Two 8-inch (20 cm) or 9-inch (23 cm) round cake pans.
