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Orange Creamsicle Cake: A Light and Refreshing Summer Dessert

A moist slice of layered Creamsicle Cake with orange frosting and zest, sitting on a plate.
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Capture the nostalgic flavor of a classic popsicle in this light and refreshing Orange Creamsicle Cake. This recipe yields a moist citrus layer cake topped with a creamy orange frosting, perfect for summer parties or BBQs.

Ingredients

Scale
  • 1 box white cake mix
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh orange juice
  • 1 tablespoon orange zest
  • 1/4 cup orange gelatin powder
  • 1/2 cup boiling water
  • 1/2 cup cold water
  • For the Frosting: 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/4 cup fresh orange juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon orange extract
  • 1/4 cup heavy cream or milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the cake mix, granulated sugar, flour, and baking powder.
  3. In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.
  4. Stir in the orange juice and orange zest until the batter is smooth.
  5. Divide the batter evenly between the prepared pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  6. While the cakes cool slightly, prepare the gelatin soak. Dissolve the orange gelatin powder in the boiling water. Stir in the cold water.
  7. Once the cakes are slightly cooled (about 10 minutes out of the oven), poke holes all over the tops using a skewer or fork, about 1 inch apart.
  8. Slowly pour the orange gelatin mixture evenly over both warm cakes. Let the cakes cool completely on wire racks.
  9. To make the creamy orange frosting, beat the softened butter in a stand mixer until light and fluffy.
  10. Gradually add the sifted powdered sugar, mixing on low speed until incorporated.
  11. Add the orange juice, vanilla extract, and orange extract. Beat until smooth.
  12. Add the heavy cream or milk, one tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.
  13. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting on top. Place the second layer on top.
  14. Frost the top and sides of the entire cake with the remaining creamy orange frosting. Chill for 30 minutes before slicing for cleaner cuts.

Notes

  • For an extra bright color, add 1-2 drops of orange food coloring to the cake batter before baking.
  • If you prefer a less sweet topping, substitute the buttercream frosting with a stabilized whipped cream topping.
  • This cake tastes best when served slightly chilled, making it a wonderful make-ahead summer dessert.

Nutrition

Find it online: https://www.unfoldrecipes.com/creamsicle-cake-recipe-easy-summer-dessert/