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Orange Creamsicle Cake Recipe
Ash Tyrrell

Orange Creamsicle Cake Recipe

I have to tell you—I was instantly hooked the first time I made this Orange Creamsicle Cake. There’s something magical about the creamy frosting paired with the bright, citrusy cake that takes me straight back to summer days.
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Prep Time 25 minutes
Cook Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • All-purpose flour – 2 ½ cups sifted to keep the cake light and fluffy
  • Baking powder – 2 ½ teaspoons to help the cake rise perfectly
  • Salt – ½ teaspoon balances the sweetness
  • Unsalted butter – 1 cup 2 sticks, softened for easy creaming
  • Granulated sugar – 2 cups for sweetness and structure
  • Eggs – 4 large room temperature, for richness and texture
  • Vanilla extract – 1 tablespoon enhances the citrus flavor
  • Orange zest – 2 tablespoons freshly grated for a vibrant taste
  • Buttermilk – 1 cup makes the cake moist and tender
  • Orange juice – ½ cup freshly squeezed for natural sweetness
  • Heavy cream – 1 cup for the frosting’s creamy texture
  • Powdered sugar – 4 cups sifted to prevent lumps in frosting
  • Cream cheese – 8 oz softened, adds tanginess and creaminess

Method
 

  1. Start by gathering all your ingredients and preheating the oven to 350°F. I always zest my oranges first so I don’t forget. Softening butter and cream cheese at room temperature makes mixing so much easier.
  2. In a large bowl, whisk together the flour, baking powder, and salt. I like to sift the flour first; it keeps the cake airy. This step ensures your leavening is evenly distributed.
  3. Use an electric mixer to cream the butter and sugar until light and fluffy. I usually let it go for 3-4 minutes—it really makes a difference in texture. Add eggs one at a time for a smooth mixture.
  4. Mix in vanilla, orange zest, and orange juice. Then alternate adding the dry ingredients with buttermilk. I do this slowly to avoid overmixing, which can make the cake dense.
  5. Divide the batter between two prepared pans and bake for 35-40 minutes. I always check with a toothpick in the center—it should come out clean. Let the cakes cool completely on a wire rack before frosting.
  6. Beat cream cheese and butter until creamy, then gradually add powdered sugar. Pour in heavy cream and a little orange juice for extra flavor. I like to whip it until it’s light and fluffy—it spreads beautifully.
  7. Place one cake layer on a serving plate, spread frosting, add the second layer, and frost the top and sides. I usually add a sprinkle of orange zest or thin slices on top for a pop of color. Chill slightly before slicing.

Notes

  • I always use fresh orange juice and zest—it’s far more vibrant than store-bought
  • Let the cake cool completely before frosting to avoid melty messes
  • I like to lightly brush the cake layers with orange syrup for extra moistness
  • Using room-temperature ingredients makes mixing smoother and the cake fluffier