Orange Creamsicle Cake

Oh wow… this Orange Creamsicle Cake tastes just like those cold treats we loved as kids. It’s bright and sweet and so, so fun. And honestly, it makes me smile every time.

I love how the orange flavor pops. It feels light and sunny, even on a boring day. And the creamy frosting just ties it all together.

I always grab a second slice because it’s that good. It’s soft, it’s dreamy, and it smells amazing. You’ll want to make it again and again.

So yeah, let’s make this cake. It’s easy and super cheerful. And I promise… you’re gonna love every bite.

Why You’ll Love This Recipe

• Citrus Delight: With its zesty orange filling, this cake offers a refreshing burst of citrus flavor that’s perfect for brightening up any day.
• Decadent Creamy Texture: The Italian buttercream adds an incredibly smooth, rich finish to this cake, perfectly complementing the orange layers.
• Impressive Presentation: It’s a visually stunning cake with its vibrant orange color and smooth frosting, making it perfect for celebrations, holidays, or a simple indulgence.
• Make Ahead Friendly: You can prepare the cake layers in advance, store them, and assemble the cake whenever you’re ready to serve it.
• Perfect for Any Occasion: Whether it’s a birthday party, family gathering, or simply a treat after dinner, this cake is sure to impress everyone at the table.

Required Kitchen Tools

Before we get started, here are a few kitchen tools you’ll need to make this Orange Creamsicle Cake:

• Cake Pans: Two 9-inch round cake pans or a similar size.
• Stand Mixer or Hand Mixer: For making the cake batter and buttercream frosting.
• Measuring Cups and Spoons: For precise measurements.
• Whisk: For combining dry ingredients.
• Sifter or Fine Mesh Strainer: To sift flour and dry ingredients.
• Rubber Spatula: For mixing and scraping down the sides of the bowl.
• Wire Cooling Rack: To cool the cake layers evenly.
• Piping Bag and Tips: Optional for decorating the cake with frosting.

Ingredients

Here’s what you’ll need to make the layers of this vibrant Orange Creamsicle Cake:

For the Orange Filling:

• Granulated Sugar: 1⅓ cups (266g)
• All-Purpose Flour: ¼ cup (30g)
• Cornstarch: 2 tablespoons
• Fresh Orange Juice (strained): 2 cups (480ml) from about 3 large oranges
• Egg Yolks: 4 large
• Cold Salted Butter (cubed): ¼ cup (56g)

For the Cake:

• All-Purpose Flour: 4½ cups (540g)
• Baking Powder: 1 tablespoon plus 3 teaspoons
• Salt: 2 teaspoons
• Salted Butter (softened): ⅔ cup (152g)
• Sour Cream: ⅔ cup (160g)
• Grated Orange Zest: 2 tablespoons (from about 3 large oranges)
• Granulated Sugar: 3 cups (600g)
• Eggs: 6 large
• Fresh Orange Juice (strained): 2 cups (480ml)

For the Italian Buttercream:

• Granulated Sugar: 3 cups (600g)
• Water: ⅔ cup (160ml)
• Large Egg Whites: 8
• Kosher Salt: ¼ teaspoon
• Unsalted Butter (softened, cut into 1-inch pieces): 4 cups (908g)
• Pure Vanilla Extract: 2 teaspoons
• Orange Food Coloring (optional): 4 to 6 drops

Step-by-Step Instructions

1. Make the Orange Filling

The first step is to prepare the orange filling. This rich filling will sit between the cake layers, adding a burst of citrus flavor.

1. Combine Dry Ingredients: In a medium saucepan, whisk together the granulated sugar, all-purpose flour, and cornstarch.
2. Add Orange Juice and Egg Yolks: Gradually whisk in the orange juice and egg yolks until the mixture is smooth.
3. Cook the Mixture: Place the saucepan over medium heat. Stir constantly until the mixture thickens and begins to boil, which will take about 8–10 minutes. Once it thickens, remove it from the heat.
4. Add Butter: Stir in the cubed cold salted butter until it melts completely, creating a smooth, glossy filling. Set aside to cool.

2. Prepare the Cake Batter

While the orange filling cools, you can begin making the cake layers. This cake is moist, flavorful, and perfectly sweet—just like the creamsicle treat we all love!

1. Preheat the Oven: Preheat your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans to prevent the cake from sticking.
2. Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In the bowl of a stand mixer, beat together the salted butter and granulated sugar on medium speed until light and fluffy, about 3–5 minutes.
4. Add Sour Cream and Orange Zest: Add the sour cream and grated orange zest to the butter mixture and mix until combined.
5. Add Eggs and Orange Juice: Add the eggs one at a time, mixing well after each addition. Then, gradually pour in the fresh orange juice and mix until smooth.
6. Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture in three batches, alternating with the orange juice. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.

3. Bake the Cake Layers

1. Divide the Batter: Divide the cake batter evenly between the two prepared cake pans, smoothing the tops with a spatula.
2. Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. If your cake pans are different sizes, you may need to adjust the baking time slightly.
3. Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

4. Make the Italian Buttercream

This Italian buttercream adds a luxurious touch to the Orange Creamsicle Cake. It’s smooth, velvety, and not overly sweet, making it the perfect complement to the cake layers.

1. Make Sugar Syrup: In a medium saucepan, combine the granulated sugar and water. Stir to dissolve the sugar, then bring to a boil over medium-high heat. Allow the syrup to cook until it reaches 240°F (115°C) on a candy thermometer.
2. Whisk Egg Whites: While the sugar syrup is cooking, place the egg whites and kosher salt in the bowl of a stand mixer. Whisk on medium speed until soft peaks form.
3. Add Sugar Syrup to Egg Whites: Once the sugar syrup has reached 240°F, carefully pour the syrup into the egg whites in a thin stream, avoiding the beaters. Continue to whisk on high speed until the meringue is glossy and cool to the touch.
4. Add Butter and Vanilla: Gradually add the softened unsalted butter to the meringue, one tablespoon at a time, continuing to beat until the buttercream is smooth. Add the vanilla extract and optional orange food coloring, and mix until incorporated.

5. Assemble the Cake

Now that the orange filling, cake layers, and buttercream are ready, it’s time to assemble the Orange Creamsicle Cake.

1. Layer the Cake: Place one cake layer on a serving platter. Spread a generous layer of the orange filling over the cake, making sure it’s evenly distributed.
2. Add the Second Layer: Place the second cake layer on top of the filling. Press down gently to make sure the layers stick together.
3. Frost the Cake: Use an offset spatula to spread a thin layer of Italian buttercream over the entire cake to create a crumb coat. Chill the cake for 20-30 minutes to set the crumb coat.
4. Final Coat of Buttercream: Once the crumb coat has set, spread a final, smooth layer of buttercream over the cake, ensuring that it’s evenly covered.
5. Decorate (Optional): If desired, you can pipe decorative patterns or rosettes with the remaining buttercream. You can also garnish with additional orange zest or orange slices for a festive touch.

How to Serve Orange Creamsicle Cake

This cake is perfect for any occasion—whether it’s a birthday party, a family get-together, or a simple afternoon treat. Serve it chilled or at room temperature, and it’s sure to delight every guest.

• For Special Occasions: Decorate with fresh flowers or edible glitter for a glamorous touch.
• For an Afternoon Tea: Serve alongside a cup of hot tea or a refreshing glass of iced tea to complement the citrus flavors.
• For Dessert Buffets: This cake will be the star of any dessert table with its bright colors and irresistible flavor.

Storing Orange Creamsicle Cake

• Leftovers: Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for a little longer, refrigerate it for up to 5 days.
• Freezing: You can freeze individual slices or the whole cake. Wrap it tightly in plastic wrap and foil, then place it in a freezer-safe container. It will keep for up to 2 months. Thaw overnight in the refrigerator before serving.

Nutrition Information

While the Orange Creamsicle Cake is certainly indulgent, it’s a great treat to enjoy in moderation. Here’s a general breakdown of the nutritional information per serving (1 slice):

Nutrient	Amount per Serving
Calories	450
Total Fat	25g
Saturated Fat	15g
Cholesterol	105mg
Sodium	250mg
Total Carbohydrates	55g
Dietary Fiber	1g
Sugars	45g
Protein	3g

Conclusion

The Orange Creamsicle Cake is a delightful dessert that combines the bright, zesty flavor of oranges with the creamy richness of Italian buttercream. With its perfect balance of citrus and cream, it’s an unforgettable treat that’s bound to be a crowd-pleaser. Whether you’re baking for a celebration or just because, this cake is a sweet way to bring a little sunshine into your day!