orange creamsicle cake recipe

Written BySheba G Updated On
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The Best orange creamsicle cake recipe

I’ve been making this orange creamsicle cake recipe for years, and it’s always a hit with my family and friends. The combination of moist orange cake, creamy orange buttercream frosting, and a hint of citrus zest is absolute perfection.

I love how the flavors transport me to a sunny summer day, sipping on an ice-cold orange creamsicle. My kids can’t get enough of it, and I’m happy to oblige them with this recipe.

It’s perfect for everyday baking or as a show-stopping dessert for special occasions. Plus, the best part is that it’s relatively healthy compared to other sweet treats.

The use of buttermilk and vegetable oil makes it a bit more forgiving in terms of sugar content, and the orange zest adds a lovely burst of citrus flavor without adding any extra sugar. I’ve even started using this recipe as a base for other desserts, like adding chocolate chips or nuts to create a unique twist.

The versatility of this recipe is one of the reasons I love it so much.

Orange Creamsicle Cake

4.7 from 1215 votes

A moist vanilla cake infused with fresh orange zest and juice, layered with a creamy orange buttercream. This dessert captures the nostalgic flavor of a classic creamsicle in every bite.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 12Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Cake

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
1 tablespoon orange zest
1/2 cup fresh orange juice
1 cup buttermilk, room temperature

For the Orange Buttercream

1 cup unsalted butter, softened
3 cups powdered sugar
2 tablespoons fresh orange juice
1 teaspoon vanilla extract
1 tablespoon orange zest
2 tablespoons heavy cream, if needed

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
3In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4Set the dry mixture aside.
5In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
6Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract and orange zest.
7In a small bowl, combine the fresh orange juice and buttermilk.
8Gradually add the flour mixture to the butter mixture in three additions, alternating with the orange juice mixture, beginning and ending with the flour mixture.
9Mix on low speed just until combined, being careful not to overmix.
10Divide the batter evenly between the prepared pans.
11Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
12Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
13For the buttercream, beat the softened butter on medium speed until smooth and creamy.
14Gradually add the powdered sugar, beating on low speed until incorporated, then add the orange juice, vanilla extract, and orange zest.
15Beat on medium-high speed for 2 to 3 minutes until light and fluffy, adding heavy cream one tablespoon at a time if the frosting is too stiff.
16Once the cake layers are completely cool, place one layer on a serving plate.
17Spread a generous layer of orange buttercream on top, then place the second layer on top.
18Frost the top and sides of the cake with the remaining buttercream, smoothing with an offset spatula.

🔧Equipment

Two 9-inch round cake pans
Electric mixer
Mixing bowls
Zester
Citrus juicer
Cooling rack
Offset spatula

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 14g❤️Cholesterol: 95mg🧂Sodium: 320mg🌾Total Carbs: 54g🥦Dietary Fiber: 1g🍬Sugars: 38g🥩Protein: 5g

📝Notes

For a stronger orange flavor, add an extra teaspoon of orange zest to the cake batter. The cake can be stored in an airtight container at room temperature for up to 3 days.

Watch Video Of How Orange Creamsicle Cake Works

This orange creamsicle cake recipe is truly a classic that never goes out of style – whether you’re serving it at home or taking it to a potluck dinner party.

It’s easy to make ahead of time and store in an airtight container for up to three days.

When reheating leftovers, make sure they’re nice and warm before serving – perhaps even topped with some additional whipped cream or fresh orange zest.

❓ Frequently Asked Questions About Orange Creamsicle Cake

1. What is the origin of the orange creamsicle cake recipe?

This cake recipe has its roots in classic American desserts, specifically the iconic orange creamsicle ice cream flavor that was introduced in the 1920s by Frank Epperson, the founder of Creamsicle ice cream cones. Over time, bakers adapted this flavor combination into various cakes and desserts.

2. How do I ensure that my cake turns out moist?

To achieve a moist cake, make sure not to overmix the batter after adding the dry ingredients. Also, don’t overbake – take the cake out when it’s still slightly tender in the center.

3. Can I use substitute ingredients if I don’t have buttermilk or vegetable oil?

Yes, you can use regular milk with 1 tablespoon white vinegar added (let it sit for 5 minutes) as a substitute for buttermilk, or coconut oil as an alternative to vegetable oil.

4. How long does it take to bake this cake?

It typically takes around 30-35 minutes to bake at 350°F (175°C). Keep an eye on it after 25 minutes to avoid overcooking.

(Note: oven temperatures may vary)

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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