The Creamsicle Cake Recipe brings together the nostalgic flavors of a creamsicle popsicle in a soft, moist cake form. This dessert blends orange and vanilla flavors in both the cake and frosting, creating a beautiful, delicious treat that’s perfect for birthdays, brunches, or warm-weather celebrations. It’s bright, zesty, creamy, and a guaranteed crowd-pleaser.
Ingredients
For the Orange Cake:
- 1 box white cake mix
- 1 cup orange juice
- 1/3 cup vegetable oil
- 3 large eggs
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- Optional: 1/2 teaspoon orange extract for extra flavor
- Orange food coloring (optional for vibrant color)
For the Creamsicle Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream or milk
- 1 teaspoon vanilla extract
- 1–2 tablespoons orange juice
- Optional: A few drops of orange food coloring
Preparation
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or one 9×13-inch pan).
Step 2: Make the Cake Batter
In a large mixing bowl, combine the cake mix, orange juice, oil, eggs, orange zest, vanilla extract, and orange extract (if using). Add a few drops of food coloring if desired. Beat with an electric mixer on medium speed for 2 minutes, until the batter is smooth.
Step 3: Bake the Cake
Pour the batter evenly into the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 4: Prepare the Frosting
In a large bowl, beat the softened butter until light and fluffy. Gradually add the powdered sugar, alternating with heavy cream and orange juice. Beat in vanilla extract and food coloring if using. Continue mixing until smooth and creamy.
Step 5: Frost and Assemble
Spread frosting over the top of one cake layer, then stack the second layer and frost the top and sides. For a sheet cake, simply frost the top evenly. Decorate with orange zest, sprinkles, or candied orange slices if desired.
Creamsicle Cake Variations
- Cupcakes: Bake the batter in cupcake tins for 18–20 minutes and frost individually.
- Layered Citrus: Alternate with lemon-flavored layers for an extra bright citrus burst.
- Whipped Frosting: Substitute part of the butter with whipped topping for a lighter texture.
- Bundt Cake Version: Use a bundt pan and drizzle frosting over the top.
Cooking Notes
- Don’t Overmix: Mixing too long can make the cake dense.
- Zest Tip: Only use the outer colored part of the orange peel—avoid the bitter white pith.
- Even Layers: Use a serrated knife to level cakes before stacking for a neater finish.
Serving Suggestions
- With Citrus Tea: Pair with iced orange or chamomile tea.
- As a Brunch Dessert: Great with a fresh fruit platter.
- For Summer Parties: Serve chilled for a refreshing finish.
Tips
- Chill the Cake: Refrigerate before serving for a cool creamsicle vibe.
- Use Fresh Juice: Freshly squeezed orange juice gives the best natural flavor.
- Make Ahead: Bake the cake a day in advance and frost before serving.
Prep Time: 15 minutes
Baking Time: 25–30 minutes
Total Time: 45 minutes
Nutritional Information (per slice, based on 12 slices)
- Calories: 430
- Protein: 3g
- Carbohydrates: 58g
- Fat: 20g
- Sugar: 45g
- Sodium: 310mg
FAQs
Can I use store-bought frosting?
Yes, but homemade frosting offers better texture and flavor.
How long does the cake stay fresh?
Up to 3 days at room temperature or 5 days refrigerated.
Can I freeze this cake?
Yes! Wrap unfrosted layers tightly and freeze for up to 2 months.
Can I make this gluten-free?
Use a gluten-free cake mix and check all ingredient labels.
Conclusion
The Creamsicle Cake Recipe is a vibrant and nostalgic dessert that brings orange and vanilla flavors together in the most delightful way. Whether you’re hosting a celebration or just want to bake something special, this cake is sure to add brightness and joy to your table!
Print
Creamsicle Cake Recipe
- Total Time: 45 min
Ingredients
Ingredients
For the Orange Cake:
- 1 box white cake mix
- 1 cup orange juice
- 1/3 cup vegetable oil
- 3 large eggs
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- Optional: 1/2 teaspoon orange extract for extra flavor
- Orange food coloring (optional for vibrant color)
For the Creamsicle Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream or milk
- 1 teaspoon vanilla extract
- 1–2 tablespoons orange juice
- Optional: A few drops of orange food coloring
Instructions
Preparation
- Don’t Overmix: Mixing too long can make the cake dense.
- Zest Tip: Only use the outer colored part of the orange peel—avoid the bitter white pith.
- Even Layers: Use a serrated knife to level cakes before stacking for a neater finish.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or one 9×13-inch pan).
Step 2: Make the Cake Batter
In a large mixing bowl, combine the cake mix, orange juice, oil, eggs, orange zest, vanilla extract, and orange extract (if using). Add a few drops of food coloring if desired. Beat with an electric mixer on medium speed for 2 minutes, until the batter is smooth.
Step 3: Bake the Cake
Pour the batter evenly into the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 4: Prepare the Frosting
In a large bowl, beat the softened butter until light and fluffy. Gradually add the powdered sugar, alternating with heavy cream and orange juice. Beat in vanilla extract and food coloring if using. Continue mixing until smooth and creamy.
Step 5: Frost and Assemble
Spread frosting over the top of one cake layer, then stack the second layer and frost the top and sides. For a sheet cake, simply frost the top evenly. Decorate with orange zest, sprinkles, or candied orange slices if desired.
- Prep Time: 15 min
- Cook Time: 30 min
Nutrition
- Calories: 430
- Sugar: 45 g
- Sodium: 310 mg
- Fat: 20 g
- Carbohydrates: 58 g
- Protein: 3 g