delight Orange Creamsicle Cake

Orange Creamsicle Cake That Tastes Like a Slice of Summer
Fluffy, citrusy, and frosted with vanilla bean buttercream—this orange creamsicle cake is your new sunny day go-to!

That Orange Creamsicle Cake You’ve Been Dreaming About…

You know that first warm day of spring when the sun hits just right, and suddenly you’re craving something light, sweet, and a little nostalgic? That’s exactly what this Orange Creamsicle Cake delivers. It’s like the classic popsicle from your childhood—but in fluffy, frosted cake form. And yes, it’s as magical as it sounds.

Whether you’re baking for a brunch, a birthday, or just because the citrus aisle at the grocery store called your name, this cake brings the sunshine to your table. It’s zesty, bright, and finished with a smooth vanilla bean buttercream that practically melts in your mouth.

Let’s dive into this sweet orange delight!

Ingredients That Make It Sing

Here’s what you’ll need to whip up the magic:

Creamsicle Cake:

• 1 ¼ cups + 2 tablespoons all-purpose flour (165g)
• 1 ¼ teaspoons baking powder
• ½ teaspoon kosher salt
• 1 ¼ cups granulated sugar (250g)
• 3 tablespoons orange zest (from ~3 oranges)
• ½ cup unsalted butter (113g), room temp
• 1 teaspoon pure vanilla extract
• 4–5 drops orange food coloring gel (optional—but fun!)
• ⅓ cup milk
• 3 large egg whites
• ¼ cup fresh orange juice (strained from ~3 oranges)

Buttercream Frosting:

• 1 cup unsalted butter (226g), room temp
• ¼ teaspoon kosher salt
• 1 vanilla bean, scraped or 2 tsp vanilla paste
• 4 cups powdered sugar
• 1 tablespoon heavy cream

For Decoration:

• Orange and green food coloring gel (for that creamsicle vibe)

How to Make Orange Creamsicle Cake

Let’s break it down into easy, doable steps.

1. Prep Like a Pro

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment. Set out your butter and eggs to come to room temp—this is key for a smooth batter.

2. Mix the Dry Team

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Zest Up the Sugar

In a large mixing bowl, rub the orange zest into the sugar with your fingertips. This releases the oils and boosts flavor—don’t skip it!

4. Cream the Butter and Sugar

Add the butter to your zesty sugar and beat until light and fluffy, about 2–3 minutes. Mix in the vanilla extract and food coloring (if using).

5. Add Wet & Dry in Turns

With the mixer on low, alternate adding the flour mixture and milk. Start and end with the flour. Mix until just combined.

6. Whip the Egg Whites

In a separate clean bowl, whip the egg whites until stiff peaks form. Gently fold them into the batter. Lastly, stir in the orange juice.

7. Bake It Off

Divide batter evenly between the pans. Bake for 25–28 minutes or until a toothpick comes out clean. Let cakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

8. Make That Buttercream

Beat butter until smooth and creamy. Add salt, vanilla bean (or paste), and powdered sugar gradually. Add heavy cream and beat until light and fluffy.

9. Decorate & Serve

Frost the cooled cakes and decorate with food coloring gels to create creamsicle-style swirls or cute orange designs.

Tips for the Best Orange Creamsicle Cake

• Use fresh oranges for zest and juice—store-bought juice doesn’t have the same vibrant flavor.
• Room temperature ingredients help everything blend better and create a fluffier cake.
• Don’t overmix after adding the flour. Mix just until combined to avoid a dense texture.
• For decorating, use toothpicks or small brushes to paint food coloring into swirls or floral patterns.

Looking for inspiration? Explore these cake decorating tips and tricks [Cake Decorating Tips and Tricks]

A Little Backstory…

This cake reminds me of summers at my grandma’s house. She always had a stash of orange creamsicles in the freezer—our reward for surviving 90-degree heat and her legendary backyard gardening sessions. This cake? It’s grown-up me channeling that same joy, just with less melting and more frosting.

FAQs About Orange Creamsicle Cake

Can I use orange extract instead of zest?

Absolutely, but fresh zest packs a stronger, more natural citrus punch. If using extract, start with ½ teaspoon and adjust to taste.

How do I store Orange Creamsicle Cake?

Wrap it well and store it in the fridge for up to 5 days. Let it sit at room temp for 20 minutes before serving for the best texture.

Can I make this cake ahead of time?

Yes! You can bake the layers a day or two ahead and wrap them tightly in plastic. Frost the day of serving for best results.

Is there a gluten-free version?

You can substitute a good 1:1 gluten-free flour blend. Just be sure to check baking time—it may need a minute or two longer.

Pair It With…

If you’re planning a citrus-themed brunch or spring party, this cake pairs beautifully with our easy lemon poppy seed muffins or a glass of fresh sparkling peach lemonade.

In Conclusion: A Slice of Sunshine

This Orange Creamsicle Cake is a celebration of flavor, color, and sweet memories. Whether you’re baking it for a special occasion or just because you deserve a treat (spoiler: you do), it’s sure to brighten your table—and your day.

If you try it, let us know how it turned out over on Kenz Recipes! We love seeing your kitchen magic.

Want more citrusy desserts? Check out our  Citrus Orange Mandarin Cake for a tropical twist!