If you’re looking for a dessert that captures the nostalgic taste of summer, this Creamsicle Cake is the perfect choice. Inspired by the classic orange creamsicle popsicle, this cake layers the bright citrus flavor of orange with creamy vanilla sweetness. It’s refreshing, light, and irresistibly smooth — the kind of dessert that brings smiles to every table. I once tried this using fresh orange juice instead of extract, and it gave the cake a beautifully natural tang. Whether served at a summer party, birthday celebration, or just because you crave something bright and sweet, this cake is pure joy in every bite.
Why You’ll Love This Recipe
This Creamsicle Cake blends zesty orange flavor with a smooth, creamy vanilla frosting for the ultimate dessert experience. The cake is moist, flavorful, and easy to prepare with simple ingredients you probably already have at home. The combination of citrus and cream creates a perfect balance — not too sweet, not too tart — just that nostalgic taste of a creamsicle frozen treat, but in cake form.
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Creamsicle Cake – A Moist Vanilla and Orange Dream Dessert
- Total Time: 45 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
This Creamsicle Cake captures the nostalgic flavor of the classic orange creamsicle in a soft, moist cake layered with creamy vanilla frosting and a refreshing orange flavor. Perfect for summer gatherings, birthdays, or anytime you crave a bright, citrusy dessert.
Ingredients
- 1 box white cake mix
- 1 cup orange soda or orange juice
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tbsp orange zest
- 1 tsp vanilla extract
- For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp orange juice
- 1 tsp orange zest (optional)
- Orange food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch pan or two 8-inch round cake pans.
- In a large bowl, combine cake mix, orange soda (or juice), vegetable oil, eggs, orange zest, and vanilla extract.
- Beat with an electric mixer on medium speed for 2 minutes until smooth and fluffy.
- Pour the batter into the prepared pan(s) and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake completely on a wire rack before frosting.
- Prepare the Frosting: Beat cream cheese and butter together until light and creamy.
- Add powdered sugar gradually, then mix in vanilla extract, orange juice, and zest. Tint with orange food coloring if desired.
- Spread frosting evenly over the cooled cake. Chill for 20 minutes before serving for best texture.
Notes
- For a stronger orange flavor, add a few drops of orange extract to the batter.
- Top with orange slices or zest curls for decoration.
- Store covered in the refrigerator for up to 4 days.
- This cake also works beautifully as cupcakes—bake 18–20 minutes instead.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour: Provides structure while keeping the cake soft and fluffy.
Sugar: Sweetens the batter and balances the tartness of the orange flavor.
Baking powder and baking soda: Help the cake rise beautifully and stay light in texture.
Salt: Enhances the overall flavor and prevents the sweetness from becoming overwhelming.
Butter: Adds rich flavor and ensures a tender crumb.
Eggs: Bind the ingredients and give the cake structure and moisture.
Orange zest and juice: Deliver that natural citrus flavor and fragrance — the heart of this recipe.
Vanilla extract: Complements the orange with creamy sweetness, creating the classic creamsicle taste.
Milk or buttermilk: Keeps the cake moist and soft; buttermilk adds a pleasant tang.
Orange food coloring (optional): Gives the cake its signature orange hue for a fun presentation.
Cream cheese: The base for the frosting, offering a smooth, creamy texture with slight tang.
Powdered sugar: Sweetens the frosting while keeping it fluffy and stable.
Whipped topping or heavy cream: Lightens the frosting and gives it that dreamy creamsicle creaminess.
Directions
Preheat your oven to 180°C (350°F) and grease two 8-inch round cake pans. Line them with parchment paper for easy removal.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by orange zest, juice, and vanilla extract. Gradually add the dry ingredients, alternating with milk or buttermilk, until everything is well incorporated. If desired, stir in a drop or two of orange food coloring.
Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the frosting, beat cream cheese until smooth, then add powdered sugar, vanilla extract, and whipped topping or cream. Whip until fluffy and spreadable. Once the cakes are completely cool, spread a layer of frosting between them, then cover the top and sides. Chill for at least 30 minutes before serving to let the flavors meld.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 10–12 slices
Preparation time: 20 minutes
Cooking time: 30 minutes
Cooling and frosting time: 40 minutes
Total time: About 1 hour and 30 minutes
Storage/reheating
Store leftover cake in an airtight container in the refrigerator for up to 4 days. For best flavor, let it sit at room temperature for 10–15 minutes before serving. You can also freeze the unfrosted cake layers for up to 2 months — just thaw and frost when ready to serve.
Variations and Customizations
Orange Creamsicle Poke Cake: Bake a vanilla cake, poke holes, and pour orange gelatin over it before frosting.
Cupcake Version: Turn the batter into cupcakes for easy serving; bake for about 18–20 minutes.
Lemon Creamsicle Cake: Add a hint of lemon juice and zest for a citrusy twist.
Chocolate Orange Creamsicle Cake: Add a thin layer of chocolate ganache between the cake and frosting for a decadent touch.
Whipped Cream Frosting: Use stabilized whipped cream instead of cream cheese for a lighter finish.
Layered Creamsicle Trifle: Crumble the cake into a trifle dish, layering with frosting and mandarin orange slices.
Gluten-Free Creamsicle Cake: Substitute flour with a gluten-free baking blend.
Dairy-Free Version: Use dairy-free butter, almond milk, and vegan cream cheese.
Fresh Fruit Topping: Garnish with orange slices or berries for extra color and flavor.
Orange Glaze Drizzle: Drizzle an orange glaze over the top for added sweetness and shine.
FAQs
Can I use boxed cake mix for this recipe?
Yes, a vanilla or white cake mix works great — just add orange zest and juice for flavor.
Can I make this cake ahead of time?
Absolutely, it tastes even better the next day as the flavors develop.
Can I use bottled orange juice?
Fresh orange juice is best, but bottled juice works in a pinch.
What type of frosting is best for Creamsicle Cake?
Cream cheese or whipped frosting both complement the orange flavor beautifully.
How do I keep the cake moist?
Don’t overbake, and consider brushing the layers with a bit of orange syrup before frosting.
Can I make it into a sheet cake?
Yes, bake in a 9×13-inch pan for 35–40 minutes instead of layering.
Can I skip the food coloring?
Yes, it’s purely for presentation and doesn’t affect the taste.
What pairs well with this cake?
Vanilla ice cream or fresh fruit make perfect accompaniments.
Can I make this cake gluten-free?
Yes, simply substitute all-purpose flour with a gluten-free blend.
How long does it last in the fridge?
It will stay fresh and delicious for up to four days if covered properly.
Conclusion
This Creamsicle Cake captures the perfect harmony of orange and vanilla in every forkful. With its moist crumb, creamy frosting, and refreshing citrus aroma, it’s a dessert that feels like sunshine on a plate. Whether you’re baking for a special occasion or simply treating yourself, this cake delivers all the nostalgia of a classic creamsicle — but in elegant, homemade cake form. It’s light, luscious, and guaranteed to brighten any day.
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