Description

There’s something unmistakably nostalgic about the flavor of a creamsicle. That bright burst of orange, mellowed by smooth vanilla cream, takes many of us back to childhood summers—the kind spent chasing ice cream trucks or enjoying melting treats on front porches. This Orange Creamsicle Cake is a grown-up tribute to that same classic flavor but in the form of a stunning, creamy, layered cake.

Ingredients

Scale

For the Orange Cake:

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
4 large eggs
1 tbsp orange zest
1/2 cup fresh orange juice
1/2 cup buttermilk
1 tsp vanilla extract
Optional: orange food coloring for vibrant color

For the Orange Cream Filling:

8 oz cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla extract
2 tbsp orange juice
1/2 tsp orange zest
1 cup heavy cream, whipped

For the Whipped Vanilla Frosting:

2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract

Instructions

Step 1: Bake the Orange Cake Layers
Preheat your oven to 350°F and grease two 9-inch round cake pans. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter, oil, and sugar until fluffy. Add eggs one at a time, then stir in orange zest, orange juice, and vanilla. Add dry ingredients alternately with the buttermilk, starting and ending with flour. Add a drop of orange food coloring if desired.
Divide batter between pans and bake for 25–28 minutes or until a toothpick comes out clean. Cool completely.

Step 2: Prepare the Orange Cream Filling
Beat cream cheese until smooth, then add powdered sugar, vanilla, orange juice, and zest. Fold in whipped cream gently until fully combined. Chill until ready to use.

Step 3: Make the Whipped Vanilla Frosting
In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Keep refrigerated.

Step 4: Assemble the Cake
Level the cooled cake layers if needed. Place one cake round on your serving plate. Spread the orange cream filling evenly over the layer. Add the second cake round on top and frost the top and sides with the whipped vanilla frosting.
Decorate with orange slices, zest curls, or piped cream as desired.

Step 5: Chill and Serve
Refrigerate the cake for at least 1 hour before serving. This helps the layers set and the flavors meld beautifully.

Notes

This cake works beautifully with fresh orange juice, but bottled can work in a pinch—just make sure it’s not from concentrate. If you’re short on time, you can use a boxed orange cake mix and doctor it with orange zest and juice for added brightness.

Nutrition

Calories: 480