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A close-up of a slice of orange creamsicle poke cake with creamy white frosting and a small orange candy or slice on top, set on a white dessert plate with an orange drizzle around it.
Chef Emilia

Orange Creamsicle Cake

This Orange Creamsicle Cake captures the nostalgic flavor of orange-and-vanilla ice cream bars with fresh citrus, creamy vanilla frosting, and bakery-style texture in every slice. Perfect for summer gatherings or birthdays!
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/3 cups granulated sugar (for filling)
  • 1/4 cup all-purpose flour (for filling)
  • 2 tbsp cornstarch
  • 2 cups fresh orange juice, strained
  • 4 egg yolks, large
  • 1/4 cup cold salted butter, cut into chunks
  • 4 1/2 cups all-purpose flour (for batter)
  • 1 tbsp + 3 tsp baking powder
  • 2 tsp salt
  • 2/3 cup softened salted butter
  • 2/3 cup sour cream
  • 2 tbsp orange zest (from large oranges)
  • 3 cups granulated sugar (for batter)
  • 6 eggs, room temperature
  • 2 cups fresh orange juice, strained
  • 3 cups granulated sugar (for frosting)
  • 2/3 cup water
  • 8 egg whites
  • 1/4 tsp kosher salt
  • 4 cups unsalted butter, softened
  • 2 tsp vanilla extract
  • orange food coloring (optional)

Equipment

  • saucepan
  • Mixing bowls
  • stand mixer or hand mixer
  • three 9-inch round cake pans
  • whisk
  • spatula
  • piping bag or offset spatula
  • Wire rack

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

For stronger orange flavor, add a few drops of orange extract or extra zest. Use room-temperature butter for smooth buttercream. To make gluten-free or dairy-free, swap ingredients accordingly. Chill cake before slicing for clean layers. Store in the fridge for 3–4 days or freeze slices individually.