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Orange Creamsicle Cake: A Nostalgic Summer Layer Cake

A tall, layered slice of Creamsicle Cake featuring orange sponge layers alternating with thick white cream frosting.
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Make this moist Orange Creamsicle Cake that captures the bright citrus and creamy vanilla flavor of the classic frozen treat. This recipe delivers a refreshing, easy-to-make layer cake perfect for any summer gathering.

Ingredients

Scale
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh orange juice
  • 1 tablespoon orange zest
  • 1 package (3 oz) orange gelatin mix
  • 1/2 cup boiling water
  • 1/2 cup cold orange juice (for gelatin)
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/4 cup fresh orange juice
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Orange slices, for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the cake mix, flour, baking powder, salt, and granulated sugar.
  3. In a separate bowl, whisk together the milk, oil, eggs, vanilla extract, 1/2 cup fresh orange juice, and orange zest until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed until just combined, then increase speed to medium and beat for two minutes.
  5. Divide the batter evenly between the prepared cake pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  6. While the cakes bake, prepare the orange soak: Dissolve the orange gelatin mix in the 1 cup of boiling water. Stir in the 1/2 cup of cold orange juice. Set aside.
  7. Once the cakes are out of the oven, let them cool in the pans for 10 minutes. Poke holes all over the top of each warm cake layer using a skewer or fork, spacing them about 1 inch apart.
  8. Slowly pour half of the orange gelatin mixture evenly over each cake layer while still in the pans. Let the cakes cool completely in the pans on a wire rack.
  9. Prepare the Fluffy Creamsicle Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, beating until smooth.
  10. Beat in the 1/4 cup orange juice, vanilla extract, and salt until the frosting is light and fluffy. Add more powdered sugar if the frosting is too thin.
  11. Once the cakes are completely cool, carefully remove them from the pans. Place one layer on a serving plate. Spread about one-third of the frosting over the first layer.
  12. Top with the second cake layer. Frost the top and sides of the entire cake with the remaining frosting.
  13. Garnish the top with fresh orange slices before serving. Chill the cake for at least 30 minutes before slicing for the best texture.

Notes

  • For a brighter orange color, you can add one drop of orange food coloring to the cake batter.
  • If you prefer a poke cake style, use a 9×13 inch pan and skip slicing the layers. Pour all the gelatin over the warm cake.
  • This cake tastes best when served cool, so plan to chill it before serving.

Nutrition

Find it online: https://gourmetgaze.com/creamsicle-cake-recipe-easy-summer-dessert/