Orange Creamsicle Cake
Few flavors evoke nostalgic summer memories like the orange creamsicle—refreshingly citrusy with that dreamy, creamy vanilla finish. Now imagine transforming that flavor into a soft, fluffy, and beautifully layered dessert. That’s exactly what this Orange Creamsicle Cake delivers: the sweet sunshine of oranges paired with smooth cream cheese frosting in every bite.
Perfect for brunches, birthdays, or any time you’re craving a cake that’s light, flavorful, and unmistakably summer-inspired, this recipe brings the bright citrus flavors of fresh orange juice and zest into both the sponge and the frosting.
Who This Recipe Is For
This cake is for:
Citrus lovers who enjoy tangy, fruity desserts
Anyone looking to bring a taste of summer to the table
Bakers who want an easy yet show-stopping layer cake
Cream cheese frosting fans (hello, flavor heaven!)
People who grew up loving orange creamsicle popsicles and want a grown-up version
Whether you’re a beginner or experienced in the kitchen, this recipe is approachable and delivers bakery-quality results.
Why You’ll Love This Cake
🍊 Bright, bold orange flavor in both the cake and frosting
🧁 Moist and tender crumb thanks to buttermilk and fresh juice
🎂 Creamy, tangy frosting that balances the sweet cake perfectly
✨ Visually stunning as a layer cake or even as cupcakes
🌞 Perfect for summer gatherings, brunches, or celebrations
Ingredients You’ll Need
For the Orange Creamsicle Cake:
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs, room temperature
1 teaspoon vanilla extract
Zest of 1 large orange
¾ cup fresh orange juice
½ cup buttermilk (or ½ cup whole milk + ½ tsp lemon juice)
For the Orange Creamsicle Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3–4 cups powdered sugar, sifted
¼ cup fresh orange juice
Zest of 1 orange
½ teaspoon vanilla extract
Equipment Needed
2 8-inch round cake pans
Electric mixer (stand or handheld)
Mixing bowls (medium and large)
Whisk
Rubber spatula
Cooling rack
Zester or fine grater
Measuring cups and spoons
Offset spatula (for frosting)
Step-by-Step Instructions
🔥 Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C).
Grease and flour two 8-inch round cake pans or line them with parchment circles to prevent sticking.
🧁 Step 2: Mix the Cake Batter
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar together until light and fluffy (about 3–4 minutes).
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract and orange zest.
Combine the fresh orange juice and buttermilk.
Alternately add the dry ingredients and the juice mixture to the butter mixture, starting and ending with the dry. Stir just until combined—do not overmix.
🍊 Step 3: Bake the Cake
Divide the batter evenly between the prepared pans.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
🎂 Step 4: Make the Frosting
Beat the cream cheese and butter together in a large bowl until smooth.
Gradually add the powdered sugar, one cup at a time, beating until light and fluffy.
Mix in the orange juice, orange zest, and vanilla extract.
Adjust the consistency with more powdered sugar if necessary (for a firmer frosting).
🍽 Step 5: Assemble the Cake
Once cakes are fully cooled, place one layer on a serving plate.
Spread a thick layer of frosting on top.
Add the second cake layer and frost the top and sides with the remaining frosting.
Garnish with orange zest, candied orange peel, or a drizzle of orange glaze for an elegant finish.
Storage Tips
Store the assembled cake in the refrigerator, covered, for up to 4 days.
Let it sit at room temperature for 30 minutes before serving for the best texture.
Cake layers can be baked ahead and frozen (wrapped tightly) for up to 2 months. Thaw in the fridge overnight before frosting.
Recipe Variations & Tips
🧁 Make it a Cupcake!
Turn the batter into about 18–20 cupcakes. Bake at 350°F for 18–20 minutes or until a toothpick comes out clean.
🌿 Add a Twist
Infuse the orange juice with fresh mint for a unique flavor layer.
Add a splash of orange liqueur (like Grand Marnier) to the frosting for a grown-up touch.
Want more vanilla? Add 1/2 teaspoon vanilla bean paste to the cake batter.
❄️ Want a Chilled Summer Treat?
Freeze slices individually and enjoy chilled cake on a hot day. The frosting takes on a fudge-like texture when cold!
Pairings to Serve With
A glass of sparkling water with orange slices for a refreshing sip
Chamomile or green tea for a subtle, herbal contrast
Vanilla bean ice cream or a light fruit salad to enhance the citrusy notes
Mimosas for a brunch-worthy combo!
Frequently Asked Questions
Can I use bottled orange juice?
Fresh is best for both flavor and aroma, but in a pinch, high-quality bottled juice (not from concentrate) will work.
What can I use instead of buttermilk?
Mix ½ cup whole milk with ½ teaspoon lemon juice or vinegar. Let sit for 5 minutes before using.
Can I make this cake gluten-free?
Yes—use a gluten-free 1-to-1 baking flour substitute. Make sure to also grease the pans well and avoid overmixing.
How do I know when the cake is done?
Use a toothpick—if it comes out clean or with just a few crumbs, it’s ready. Also, the top should spring back when gently pressed.
Final Thoughts
This Orange Creamsicle Cake is everything you love about the classic popsicle—reimagined as an elegant, crave-worthy dessert. Bursting with fresh citrus and finished with a silky cream cheese frosting, it’s perfect for impressing guests or treating yourself to something truly special.
If you love bright, bold, and nostalgic flavors, this is your next must-bake.
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