Orange Creamsicle Cake: Bright Citrus Cake with Dreamy Vanilla Cream Frosting

1) Prep

1. Preheat oven to 350°F (175°C).
2. Grease and line two cake pans with parchment rounds. Lightly flour the sides.
3. Whisk flour, baking powder, baking soda, and salt in a bowl.

2) Make the Orange Cake Batter

1. In a large bowl, beat butter, oil, and both sugars until fluffy (2–3 minutes).
2. Add eggs one at a time, mixing well after each.
3. Mix in orange zest and vanilla (the zest perfumes the batter instantly).
4. In a cup, combine orange juice and buttermilk.
5. Add dry ingredients and the orange/buttermilk mixture alternately (begin and end with dry),
   mixing on low just until combined. Do not overmix.
6. Optional: add a drop or two of orange food coloring for a bright creamsicle shade.

3) Bake

1. Divide batter evenly between pans and smooth tops.
2. Bake 25–32 minutes, until a toothpick comes out with a few moist crumbs.
3. Cool 10 minutes in pans, then turn out onto racks to cool completely.

4) Make the Vanilla Creamsicle Frosting

1. Beat cream cheese and butter until smooth.
2. Add powdered sugar gradually, then vanilla and salt. Beat until creamy.
3. In a separate bowl, whip cold heavy cream to stiff peaks.
   Fold (or beat gently) into the frosting until fluffy and light.
4. Optional: fold in 1 tsp orange zest for a subtle citrus note.
5. If frosting is soft, chill 15–20 minutes before decorating.

5) Assemble

1. Level cake layers if needed.
2. Place one layer on a plate/cake stand and spread frosting evenly.
3. Top with second layer. Frost the top and sides.
4. Chill the frosted cake 20 minutes to set before adding glaze (optional).

6) Optional Orange Glaze Drip

1. Whisk powdered sugar, orange juice, and zest until smooth and pourable (not watery).
2. Drip around the edge, then spread a little on top.
3. Garnish with orange slices, zest curls, or sprinkles.

Serving and Storage

Serving

• Serve slightly chilled or at cool room temperature for best flavor.
• For extra creamsicle vibes, serve with a scoop of vanilla ice cream.

Storage

• Refrigerator: Store covered up to 4–5 days (cream cheese frosting).
• Room temp: 1–2 hours max for serving, then refrigerate.
• Freezer: Freeze unfrosted layers up to 2 months. Thaw and frost fresh.

Tips

• Zest first: Zest oranges before juicing—much easier.
• Don’t overmix: Overmixing can make cake dense; mix just until combined.
• Buttermilk matters: It keeps the crumb soft and tender and balances sweetness.
• Chill before slicing: 30 minutes in the fridge makes cleaner slices.

Variations

• Sheet cake: Bake in a 9×13 pan for 30–38 minutes.
• Cupcakes: Bake 18–22 minutes and swirl frosting on top.
• Mandarin shortcut: Use mandarin oranges + a splash of orange extract.
• Orange sherbet poke cake: Poke baked cake and pour orange gelatin + condensed milk for a creamy soak.
• Chocolate-orange twist: Add mini chocolate chips to batter (like a creamsicle dipped in chocolate).

More Pro Tips

• Max orange flavor: Rub orange zest into the sugar with your fingers before mixing—releases fragrant oils.
• Stable frosting: Whipped cream makes it fluffy; chilling helps it hold shape for decorating.
• Bakery finish: Use a bench scraper for smooth sides, then add a simple orange drip.
• Make-ahead: Bake layers a day ahead, wrap tightly, then frost the next day.

Conclusion

This Orange Creamsicle Cake is sunshine on a plate—soft orange cake, dreamy vanilla cream frosting, and a bright citrus glaze
that tastes just like the classic creamsicle treat. It’s easy enough to bake anytime you crave something fresh and fun,
but beautiful enough for celebrations. One slice and you’ll understand why it’s a crowd favorite.

FAQ

Can I use bottled orange juice?

Fresh is best for flavor, but bottled works in a pinch. Add extra zest to boost the orange aroma.

How do I keep the cake super moist?

Don’t overbake, use oil + buttermilk, and store the cake covered. You can also brush layers with a little orange syrup before frosting.

Can I make this cake ahead?

Yes. Bake layers up to 1 day ahead (wrap tightly). Frost the day of serving for the freshest look.

What frosting pairs best if I don’t want cream cheese?

A vanilla buttercream or whipped vanilla frosting works great—cream cheese just gives the most “creamsicle” tang.

Can I add orange extract?

Yes—add 1/2 tsp orange extract for an extra citrus punch (a little goes a long way).