Name: Orange Creamsicle Cake
Prep time: 25 min
Cook time: 25 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup unsalted butter, softened; 1 3/4 cups granulated sugar; 3 large eggs; 2 tablespoons orange zest; 1/2 cup orange juice (fresh or bottled); 2 teaspoons vanilla extract; 1 cup whole milk or buttermilk; Orange food coloring (optional); 1 cup unsalted butter, softened; 4 cups powdered sugar; 2–3 tablespoons heavy cream or milk; 2 teaspoons vanilla extract; 1/2 teaspoon orange extract or extra zest (optional)

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This orange creamsicle cake is everything I love about the nostalgic frozen treat—but in cake form. With layers of fluffy orange-flavored cake and creamy vanilla frosting, it captures that classic citrus-and-cream combo that’s both refreshing and indulgent. Whether I’m baking it for a summer get-together or just because I’m craving a bright, happy dessert, this cake always brings sunshine to the table.

Orange Creamsicle Cake

Why You’ll Love This Recipe

I love how this cake blends sweet, tangy orange flavor with silky, smooth vanilla frosting—it’s like biting into an orange creamsicle popsicle, only better. The texture is soft and moist, the flavor is vibrant without being overpowering, and it’s simple enough to make without a fuss. It’s a crowd-pleaser that always makes people smile (and ask for seconds).

Orange Creamsicle Cake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Orange Cake:

All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Orange zest
Orange juice (fresh or bottled)
Vanilla extract
Whole milk or buttermilk
Orange gel or liquid food coloring (optional, for a more vibrant look)

For the Creamsicle Frosting:

Unsalted butter, softened
Powdered sugar
Vanilla extract
Heavy cream or milk
Orange extract or more zest (optional, for added flavor)

Directions

To make the cake:

I preheat the oven to 350°F (175°C) and grease and line two or three round cake pans.
I whisk together the flour, baking powder, and salt in a bowl and set it aside.
In a large mixing bowl, I cream the butter and sugar until light and fluffy.
I beat in the eggs one at a time, then mix in the orange zest, orange juice, and vanilla.
Alternating with the milk, I add the dry ingredients in batches until everything is fully incorporated.
If I’m using food coloring, I stir it in at the end to reach that signature orange hue.
I divide the batter evenly between the pans and bake for 20–25 minutes or until a toothpick comes out clean.
After baking, I let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.

To make the frosting:

I beat the butter until smooth and creamy.
I gradually mix in the powdered sugar, alternating with a splash of cream or milk.
I add the vanilla extract and optional orange extract or zest, then whip the frosting until light and fluffy.

To assemble:

I layer the cooled cakes with a generous amount of frosting between each layer.
I frost the outside of the cake and smooth it out or decorate it with swirls or piped borders.
For a fun finish, I sometimes garnish the cake with orange slices, zest curls, or orange sprinkles.

Servings and timing

This recipe makes about 12–14 slices. It takes roughly 25 minutes to prep, 25 minutes to bake, and about 30 minutes to cool and decorate—so I usually plan for about 1 hour and 20 minutes total.

Variations

When I want a shortcut, I use an orange cake mix and doctor it up with orange zest and juice. I’ve also made this as a sheet cake, cupcakes, or even mini layer cakes in ramekins. For extra orange flavor, I sometimes poke holes in the baked cake and drizzle with a bit of orange syrup before frosting.

Storage/reheating

I store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, I let it come to room temperature before serving for the best texture. It also freezes well—I wrap slices in plastic wrap and thaw them when I’m ready to enjoy.

FAQs

Can I use orange cake mix?

Yes, I’ve used it before for convenience. I just add some fresh zest and juice to amp up the flavor and make it taste more homemade.

What kind of orange juice works best?

Fresh-squeezed is ideal for the brightest flavor, but bottled works too. I make sure it’s pulp-free and not too sweetened.

Can I make this cake ahead of time?

Definitely. I often bake the layers a day in advance and frost the cake the next day. The flavors actually improve after a day or two.

What’s the best frosting for an orange creamsicle cake?

I love a classic vanilla buttercream, but I’ve also used whipped cream frosting or orange cream cheese frosting for a tangy twist.

Can I make this into cupcakes?

Yes! I reduce the baking time to about 16–18 minutes and fill the liners two-thirds full. They’re perfect for parties or easy serving.

Conclusion

This orange creamsicle cake is a bright, nostalgic dessert that brings joy with every bite. The dreamy combo of citrus and cream makes it feel like summer no matter the season. Whether I’m baking it for a special occasion or just to treat myself, this cake always delivers the perfect balance of flavor, texture, and happiness. Once I try it, it’s bound to become a regular in my baking rotation.