Remember those orange-and-vanilla ice cream bars from your childhood? This cake captures that same flavor in every bite. Orange Creamsicle Cake combines fresh citrus with smooth vanilla to create a dessert that’s light, sweet, and incredibly satisfying. It’s perfect for summer parties, birthdays, or anytime you want a treat that feels both fun and refreshing. This recipe keeps things simple and delivers pure comfort in cake form.
Why You’ll Love This Recipe
- Quick to make using pantry staples
- Soft, moist layers with bright citrus flavor
- Ideal for celebrations, weekend desserts, or casual get-togethers
- Brings a fresh spin on a childhood favorite
- The frosting is smooth, easy to spread, and melts in your mouth
- You can make it entirely homemade or take shortcuts with a cake mix
- Balanced sweetness that doesn’t overwhelm
- Kids and adults both ask for seconds
This version stands out because it keeps the flavor true to the original creamsicle but brings bakery-style texture and rich, homemade depth. The cake isn’t too dense or too airy. It lands right in the sweet spot of fluffy and moist. Whether you go all out or stick to shortcuts, you’ll end up with a dessert people talk about long after it’s gone.
What Is an Orange Creamsicle Cake and Why It’s So Popular
Orange Creamsicle Cake is a layered dessert that tastes just like the classic orange-and-vanilla ice cream pop. It mixes bold citrus flavor with a smooth, creamy base to mimic that familiar frozen treat. The name alone brings up memories of warm weather and simple joys.
What makes this dessert such a hit is the flavor combination. Orange brings tang and brightness, while vanilla adds smoothness and comfort. Together, they create a nostalgic dessert that feels both familiar and fresh. Whether it’s called Orange Dreamsicle Cake or just a summer classic, it’s a crowd favorite for a reason.
Ingredients Needed
the Orange Layer Filling
• Granulated sugar, one and one-third cups
• All-purpose flour, one-quarter cup
• Cornstarch, two tablespoons
• Freshly squeezed orange juice, two cups, strained for smooth texture
• Four egg yolks, large size
• Cold salted butter, one-quarter cup, cut into small chunks
For the Cake Batter
• All-purpose flour, four and a half cups
• Baking powder, one tablespoon plus three teaspoons
• Salt, two teaspoons
• Softened salted butter, two-thirds cup
• Sour cream, same amount as butter
• Orange zest, about two tablespoons, preferably from fresh large oranges
• Granulated sugar, three cups
• Six eggs, brought to room temperature
• Orange juice, two cups, freshly squeezed and strained
For the Creamy Frosting
• Granulated sugar, three cups
• Water, two-thirds cup
• Eight egg whites
• Kosher salt, one-quarter teaspoon
• Unsalted butter, four cups, softened and cut into small pieces
• Vanilla extract, two teaspoons
• Orange food coloring, just a few drops if you like a hint of color
How to Make Orange Creamsicle Cake
Step 1: Cook the Filling
Start by combining sugar, flour, and cornstarch in a saucepan. Slowly whisk in the orange juice and add the egg yolks. Keep stirring over medium heat until the mixture starts bubbling and thickens into a smooth custard. Once it reaches the right texture, remove it from the stove and stir in the butter until fully melted. Transfer it to a bowl and gently press a sheet of plastic wrap on the surface to help it cool without forming a film. Refrigerate for a couple of hours until firm.
Step 2: Prepare the Cake Mixture
Begin by heating your oven to 350°F and greasing three round cake pans. In a large mixing bowl, sift the flour with the baking powder and salt. In a separate bowl or stand mixer, blend the softened butter with sour cream and orange zest until smooth. Gradually add the sugar while mixing until light and fluffy. One at a time, add the eggs, making sure each is fully combined before adding the next. Alternate adding the dry ingredients and the orange juice in portions, mixing gently after each addition. Be careful not to overmix.
Step 3: Bake the Cake Layers
Divide the batter evenly between the pans and level the tops. Bake in the center of the oven for about 30 minutes or until a toothpick inserted in the middle comes out clean. Let the cakes cool in the pans briefly, then turn them out onto wire racks to finish cooling.
Step 4: Make the Buttercream
In a small pot, mix sugar with water and bring to a boil without stirring. While waiting, start beating the egg whites with a bit of sugar in a mixer until soft peaks form. Once the sugar syrup reaches the right temperature (between 235°F and 240°F), slowly pour it into the egg whites while mixing. Beat the mixture until it cools completely. Add the softened butter in small portions and continue mixing until smooth and fluffy. Stir in the vanilla and food coloring if you’re using it.
Step 5: Put Everything Together
Place the first cake layer on your serving plate. Use a piping bag or spatula to create a border of frosting around the edge, then spoon in half the orange filling and spread it gently. Add the second layer and repeat the process. Place the final layer on top and cover the entire cake with the remaining buttercream. Smooth the sides and top or decorate as you prefer. Let the cake rest in the fridge for at least half an hour before cutting so the layers stay neat and hold their shape.
Expert Tips for the Best Orange Creamsicle Cake
Prevent soggy layers by letting the orange filling cool completely before adding it to the cake. If you’re using a poke-style version with Jello, make sure the cake is fully cooled before pouring and don’t overdo the liquid.For smooth frosting, use room temperature butter and avoid adding it too quickly. If the buttercream looks curdled, keep mixing. It usually comes back together after a few minutes.
If you’re baking in a different pan size, adjust the bake time. For example, an 8×8 pan may need an extra five to ten minutes, while cupcakes will likely bake faster.
To boost the orange flavor, add a few drops of orange extract or extra zest. These simple touches give the cake a bright citrus kick.
Avoid overmixing the batter once you combine the dry and wet ingredients. Too much mixing can make the cake tough instead of light and fluffy.
Serving and Storage Tips
Serve this cake slightly chilled for the best texture, especially if you’re using the creamy buttercream. It holds its shape better and slices cleanly.
To add a finishing touch, top each slice with a bit of fresh orange zest or a small scoop of vanilla ice cream.
Store leftovers in an airtight container in the fridge. The cake stays fresh for three to four days without drying out.
If you want to freeze it, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. Thaw in the fridge overnight before serving. Avoid freezing with decorations or garnishes to keep the texture intact.
Orange Creamsicle Cake Variations and Dietary Adaptations
To make a gluten-free version, use a one-to-one gluten-free flour blend that includes xanthan gum. It helps mimic the texture of regular flour without needing extra ingredients.
For a dairy-free option, swap the butter with plant-based alternatives and use a dairy-free sour cream or thick coconut yogurt. You can also try vegan cream cheese in the frosting for a creamy finish.
If you need a low-sugar or sugar-free version, replace granulated sugar with a trusted substitute like erythritol or monk fruit. Make sure to choose one that’s suitable for baking to keep the structure of the cake intact.
You can change up the flavor by using lemon, lime, or even strawberry juice and zest instead of orange. These switches keep the creamy citrus feel but add variety.
To convert this into cupcakes, fill lined muffin tins two-thirds full and bake for fifteen to twenty minutes. For a sheet cake version, use a nine by thirteen inch pan and extend the bake time slightly while checking for doneness with a toothpick.
Nutritional Information
Each slice of this cake provides an approximate estimate based on standard ingredients. One serving includes around 450 to 500 calories depending on your portion size and ingredients used. It contains moderate fat from the butter and eggs, with carbohydrates from flour and sugar. Protein is present in a small amount, mostly from eggs. If using dairy-free or sugar-free options, values will differ. Always check the nutritional labels of your specific products if exact tracking is needed.
Why This Orange Creamsicle Cake Is Worth Making
This cake delivers everything you want in a homemade dessert. It’s bursting with real orange flavor and balanced perfectly with a smooth, vanilla finish. The texture is soft, moist, and satisfying without being overly rich. Whether you’re baking it from scratch or using shortcuts, the result feels special and tastes unforgettable.
It’s also a flexible recipe. You can adjust it for different diets, occasions, and formats. The layered look makes it stunning on any dessert table, and the taste backs up the visual. If you give it a try, let us know how it turned out. Drop a comment with your rating and share your personal twist.
Have you tried using a different fruit or cake pan? We’d love to hear your version. And if you enjoyed it, feel free to share the recipe with friends or save it to your favorite board on Pinterest or Facebook.
Orange Creamsicle Cake
Ingredients
Equipment
Method
- In a saucepan, whisk together sugar, flour, and cornstarch. Slowly whisk in the orange juice and add egg yolks. Cook over medium heat, stirring, until the mixture thickens into a custard. Stir in butter, then chill with plastic wrap on the surface until firm.
- Preheat oven to 350°F and grease three 9-inch cake pans. Sift flour, baking powder, and salt. Cream butter with sour cream and orange zest. Add sugar gradually. Beat in eggs one at a time. Alternate adding dry ingredients and orange juice until just combined.
- Divide batter between pans and bake for 30 minutes or until a toothpick comes out clean. Cool slightly in pans, then turn out onto wire racks.
- Boil sugar and water. Beat egg whites with salt until soft peaks form. Pour in hot syrup while beating. Once cool, beat in softened butter gradually until smooth. Add vanilla and optional food coloring.
- Layer cake with frosting border and orange filling. Add second layer, repeat, then top with third layer. Frost entire cake and chill before slicing.
Notes
Frequently Asked Question
How do you describe an orange Creamsicle?
It’s a classic frozen treat that blends bright orange flavor with creamy vanilla. Imagine citrus sorbet swirled with vanilla ice cream. That’s the flavor profile this cake is based on.
How long does orange cake last?
When stored properly in the refrigerator, it can stay fresh for about four days. Make sure it’s covered well to keep it from drying out.
What does orange cream cake pop taste like?
It’s sweet and tangy with a creamy vanilla note. The texture is soft and rich, with a hint of zest that keeps it light.
What is the secret ingredient to a moist cake?
One key is using sour cream or yogurt, which adds moisture without thinning the batter. Fresh juice and real butter also help keep the cake soft and flavorful.
