Something about that first taste of an Orange Creamsicle Cake just zings straight to childhood. Tangy citrus, plush vanilla… like sunshine in a slice. This one’s totally doable, with simple steps and a soft crumb that’s worth every minute.
This is a Creamsicle Cake Recipe built for real kitchens, focusing on fresh ingredients for an unforgettable flavor. Sweet, creamy, citrusybut light enough for seconds. Think a truly homemade orange and vanilla cake, but fluffier and with a dreamy glaze.
My grandma taught me to fold flavor like you mean itno shortcuts, just smart choices. I’ve tested this homemade Creamsicle Cake six times to get that cloud-light texture with a creamy orange twist that melts right in. One careful step makes it sing, ensuring that perfect balance. You’re gonna love it.
Why You’ll Love This Orange Creamsicle Cake
This Orange Creamsicle Cake is like a bite of sunshine, blending bright citrus and creamy vanilla into the fluffiest layers. Here’s why it’s perfect for your baking list:
Easy yet impressive: Thoughtfully simple steps deliver a showstopping result.
Citrus nostalgia: The vibrant orange flavor takes you back to those popsicles from childhood.
Beginner-friendly: Straightforward ingredients and no complicated techniques.
Versatile: Dress it up for a celebration or keep it casual for an afternoon treat.
Key Ingredients and Substitutions
To bring the Orange Creamsicle Cake to life, you’ll only need everyday pantry staples, plus a couple of fresh citrus perks. Here’s what you’ll need for the cake and frosting:
All-purpose flour, baking powder, baking soda, and salt: The dry backbone of our fluffy cake. Ensure your leavening agents are fresh for optimal rise.
Unsalted butter and granulated sugar: For richness and sweetness in both the cake and frosting.
Eggs: Provide structure and moisture. Use large eggs at room temperature.
Orange juice and zest: Fresh gives this cake an unbeatable zing. Bottled juice works in a pinch but try to zest fresh oranges for best flavor.
Buttermilk: Adds a tender crumb and slight tang. Don’t have any? Mix 1 cup milk with 1 tablespoon vinegar or lemon juice for a quick swap.
Vanilla extract: Balances the bright orange with warm, creamy undertones.
Powdered sugar and heavy cream: For the light and fluffy Orange Cream Frosting that’s the perfect creamy topping.
Pro Tip: Use unsalted butter for full flavor controlsalted butter can change the outcome of your cake and frosting.
How to Make Your Orange Creamsicle Cake, Step by Step
This recipe is broken into simple steps to make sure it’s both easy to follow and fun to bake. Let’s get started!
Preheat and prepare: Set the oven to 350°F and grease two 9-inch round cake pans.
Whisk the dry ingredients: Combine flour, baking powder
Joe Rooney
Orange Creamsicle Cake: Deliciously Simple Recipe
Discover the delightful Orange Creamsicle Cake, a deliciously simple creamsicle cake recipe that perfectly blends bright citrus flavors with creamy vanilla frosting. This orange and vanilla cake is moist, fluffy, and bursting with fresh orange zest and juice, creating a homemade creamsicle cake experience that’s both refreshing and comforting.
Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
Beat butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each.
Mix in orange zest, orange juice, and vanilla extract.
Alternate adding dry ingredients and buttermilk, mixing until just combined.
Divide batter evenly between prepared pans.
Bake 25-30 minutes until a toothpick comes out clean.
Cool cakes in pans 10 minutes, then transfer to wire racks to cool completely.
Beat butter for frosting until creamy.
Gradually add powdered sugar alternated with heavy cream and orange juice.
Stir in vanilla extract and orange zest.
Beat until light and fluffy.
Place one cake layer on plate and spread frosting on top.
Add second layer and frost entire cake.
Decorate with candied orange slices or white chocolate shavings.
Let cake set 30 minutes before slicing.
Serve chilled or at room temperature, paired with tea or vanilla ice cream.
Notes
Avoid overmixing the batter to keep the cake light and fluffy. For a festive touch, decorate with candied orange slices or white chocolate shavings. Store leftovers covered in the refrigerator for up to 3 days and let come to room temperature before serving.
