I can’t get over how this Orange Creamsicle Cake brings bright citrus, silky vanilla, and cloud-like frosting into one stunning dessert. One slice looks simple, but the flavor has a sweet little surprise that keeps everyone coming back.
I’m obsessed with this Orange Creamsicle Cake because it hits that bright, tangy-sweet spot I crave when plain vanilla feels too sleepy. The orange zest brings that fresh pop, while pure vanilla extract keeps it creamy and smooth, like the ice cream truck memory I actually want to eat with a fork.
I love the soft crumb, the plush frosting, and that little citrus snap that cuts through the sweetness. And honestly, it never lasts long around me.
One slice turns into two. No shame.
Just a loud, sunny cake with serious throwback flavor and a frosting situation I adore.
Ingredients
- Flour gives the cake its soft, sturdy crumb so it slices nicely.
- Sugar brings sweetness and helps the edges bake up lightly golden.
- Baking powder and soda keep it fluffy, not heavy or sad.
- Butter adds that rich, bakery-style flavor you’ll definitely notice.
- Oil keeps the cake moist for days, which is always a win.
- Eggs hold everything together and make the texture feel tender.
- Vanilla smooths out the citrus and makes it taste extra creamy.
- Orange zest is the real sunshine here, bright and super fresh.
- Fresh orange juice adds tangy flavor without tasting fake.
- Buttermilk keeps the crumb soft with a little cozy tang.
- Cream cheese makes the frosting thick, creamy, and not too sweet.
- Powdered sugar sweetens the frosting and keeps it smooth.
- Plus, orange extract gives it that classic creamsicle vibe if you want it.
- Heavy cream loosens the frosting so it spreads like a dream.
- Basically, salt keeps all that sweetness from going overboard.
Ingredient Quantities
- 2 1/2 cups all purpose flour
- 1 3/4 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup vegetable oil
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons orange zest (from about 2 medium oranges)
- 1/2 cup fresh orange juice
- 1/2 cup buttermilk, room temperature
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract (for frosting)
- 1/2 teaspoon orange extract, optional
- 1 tablespoon orange zest (for frosting)
- 2 to 4 tablespoons heavy cream or milk, as needed to reach spreading consistency
- Pinch of salt
How to Make this
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line bottoms with parchment.
2. Whisk together 2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt in a bowl.
3. In a large bowl, cream 1/2 cup softened unsalted butter, 1/4 cup vegetable oil, and 1 3/4 cups granulated sugar until light and fluffy. Add 3 large eggs one at a time, beating well after each addition; stir in 2 teaspoons vanilla extract and 2 tablespoons orange zest.
4. In a measuring cup combine 1/2 cup fresh orange juice and 1/2 cup buttermilk. Add the dry ingredients to the butter mixture in three additions, alternating with the orange juice buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
5. Divide batter evenly between prepared pans and smooth tops. Bake until a toothpick inserted in centers comes out clean, about 25 to 30 minutes. Cool in pans 10 minutes, then invert onto racks to cool completely.
6. For the frosting, beat 8 ounces softened cream cheese and 1/2 cup softened unsalted butter until smooth. Add 4 cups sifted powdered sugar gradually, then 1 teaspoon vanilla extract, optional 1/2 teaspoon orange extract, 1 tablespoon orange zest, and a pinch of salt. Beat until smooth.
7. Add 2 to 4 tablespoons heavy cream or milk as needed to reach a spreadable consistency, scraping the bowl as necessary.
8. Level cake layers if needed. Place one layer on a serving plate, spread a thick even layer of frosting, top with second cake layer, and apply a thin crumb coat of frosting. Chill 15 to 20 minutes to set.
9. Finish frosting the top and sides smoothly, garnish with additional orange zest if desired, then chill briefly to set before serving.
Equipment Needed
1. Oven
2. Two 9 inch round cake pans and parchment paper
3. Mixing bowls (medium and large)
4. Electric mixer or stand mixer (or large whisk)
5. Measuring cups and spoons
6. Rubber spatula and wooden spoon
7. Whisk for dry ingredients
8. Cooling racks and a wire rack for final cooling
9. Offset spatula or bench scraper for frosting and leveling
FAQ
Orange Creamsicle Cake Recipe Substitutions and Variations
- All purpose flour: substitute cake flour for a lighter crumb (use 2 tablespoons less per cup) or use a 1:1 gluten free flour blend in place of the same weight.
- Granulated sugar: swap with light brown sugar or coconut sugar 1:1 for similar sweetness and moisture; if using liquid sweeteners like maple syrup, reduce other liquids and bake slightly longer.
- Unsalted butter: in the batter use neutral oil (vegetable, canola, or light olive) 1:1 for fat, or melted coconut oil 1:1; for the frosting use softened margarine or 3/4 the amount of coconut oil and chill briefly before whipping.
- Buttermilk: make a quick buttermilk by adding 1/2 tablespoon lemon juice or white vinegar to 1/2 cup milk and let sit 5 minutes, or use plain yogurt thinned with milk to the same volume.
Pro Tips
1) Use room temperature eggs, butter and cream cheese. They blend into a silkier batter and frosting so you get a finer crumb and no lumps in the frosting.
2) Measure flour by weight or spoon it into the cup and level it off. Too much flour makes the cake dry and dense.
3) Alternate the dry ingredients with the orange juice and buttermilk and mix only until just combined. Overmixing develops gluten and leads to a tougher cake.
4) Once the cakes are baked, let them cool in the pans for about 10 minutes, then transfer to a rack to cool completely before leveling and frosting. Chilling the layers briefly after a thin crumb coat makes finishing the cake so much easier.
5) Brighten the frosting with a small splash of fresh orange juice if it gets too stiff, and taste as you go before adding extra orange extract. A little juice keeps the flavor fresh and avoids a soapy, overdone orange note.
Orange Creamsicle Cake Recipe
I can’t get over how this Orange Creamsicle Cake brings bright citrus, silky vanilla, and cloud-like frosting into one stunning dessert. One slice looks simple, but the flavor has a sweet little surprise that keeps everyone coming back.
12
servings
661
kcal
Equipment: 1. Oven
2. Two 9 inch round cake pans and parchment paper
3. Mixing bowls (medium and large)
4. Electric mixer or stand mixer (or large whisk)
5. Measuring cups and spoons
6. Rubber spatula and wooden spoon
7. Whisk for dry ingredients
8. Cooling racks and a wire rack for final cooling
9. Offset spatula or bench scraper for frosting and leveling
Ingredients
-
2 1/2 cups all purpose flour
-
1 3/4 cups granulated sugar
-
2 teaspoons baking powder
-
1/2 teaspoon baking soda
-
1/2 teaspoon fine salt
-
1/2 cup (1 stick) unsalted butter, softened
-
1/4 cup vegetable oil
-
3 large eggs, room temperature
-
2 teaspoons pure vanilla extract
-
2 tablespoons orange zest (from about 2 medium oranges)
-
1/2 cup fresh orange juice
-
1/2 cup buttermilk, room temperature
-
8 ounces cream cheese, softened
-
1/2 cup unsalted butter, softened (for frosting)
-
4 cups powdered sugar, sifted
-
1 teaspoon vanilla extract (for frosting)
-
1/2 teaspoon orange extract, optional
-
1 tablespoon orange zest (for frosting)
-
2 to 4 tablespoons heavy cream or milk, as needed to reach spreading consistency
-
Pinch of salt
Directions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line bottoms with parchment.
- Whisk together 2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt in a bowl.
- In a large bowl, cream 1/2 cup softened unsalted butter, 1/4 cup vegetable oil, and 1 3/4 cups granulated sugar until light and fluffy. Add 3 large eggs one at a time, beating well after each addition; stir in 2 teaspoons vanilla extract and 2 tablespoons orange zest.
- In a measuring cup combine 1/2 cup fresh orange juice and 1/2 cup buttermilk. Add the dry ingredients to the butter mixture in three additions, alternating with the orange juice buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide batter evenly between prepared pans and smooth tops. Bake until a toothpick inserted in centers comes out clean, about 25 to 30 minutes. Cool in pans 10 minutes, then invert onto racks to cool completely.
- For the frosting, beat 8 ounces softened cream cheese and 1/2 cup softened unsalted butter until smooth. Add 4 cups sifted powdered sugar gradually, then 1 teaspoon vanilla extract, optional 1/2 teaspoon orange extract, 1 tablespoon orange zest, and a pinch of salt. Beat until smooth.
- Add 2 to 4 tablespoons heavy cream or milk as needed to reach a spreadable consistency, scraping the bowl as necessary.
- Level cake layers if needed. Place one layer on a serving plate, spread a thick even layer of frosting, top with second cake layer, and apply a thin crumb coat of frosting. Chill 15 to 20 minutes to set.
- Finish frosting the top and sides smoothly, garnish with additional orange zest if desired, then chill briefly to set before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 173g
- Total number of serves: 12
- Calories: 661kcal
- Fat: 32.3g
- Saturated Fat: 14.3g
- Trans Fat: 0.08g
- Polyunsaturated: 6.4g
- Monounsaturated: 11.7g
- Cholesterol: 109mg
- Sodium: 325mg
- Potassium: 96mg
- Carbohydrates: 91.3g
- Fiber: 0.9g
- Sugar: 70.9g
- Protein: 5.7g
- Vitamin A: 750IU
- Vitamin C: 10mg
- Calcium: 33mg
- Iron: 0.38mg
