Orange Creamsicle Cake
A nostalgic, light and refreshing cake bursting with orange flavor and creamy frosting—just like a Creamsicle in cake form!
Equipment
- 9‑inch round cake pans (2)
- Mixing bowls
- Electric mixer
- Cooling rack
Ingredients
Cake Batter
- 2 cups all‑purpose flour sifted
- 1½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup milk room temperature
- ½ cup fresh orange juice about 2 large oranges
- 1 tsp orange zest
- ½ cup vegetable oil
- 2 eggs room temperature
- 1 tsp vanilla extract
Frosting & Filling
- 1½ cups heavy cream cold
- 8 oz cream cheese softened
- ¾ cup powdered sugar
- 2 tbsp orange marmalade strained to remove chunks
- 1 tsp orange zest for frosting
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9‑inch round pans.
- In a bowl, whisk flour, sugar, baking powder and salt.
- In another bowl, whisk milk, orange juice, zest, oil, eggs and vanilla until combined.
- Gradually add wet mixture to dry; stir until just combined.
- Divide batter between pans and bake 25–30 minutes, until a toothpick comes out clean.
- Cool in pans 10 minutes then transfer to rack to cool completely.
- Meanwhile, whip heavy cream to stiff peaks in a chilled bowl.
- In another bowl, beat cream cheese until smooth. Add powdered sugar, marmalade and zest; mix until creamy.
- Fold whipped cream into cream‑cheese mixture gently until smooth.
- Place one cake layer on serving plate, spread about 1 cup filling. Top with second layer, frost top and sides with remaining filling.
- Chill cake 30 minutes before slicing. Garnish with candied orange slices if desired.
Notes
This cake is best served chilled—ideal for summer gatherings. For more orange flavor, stir in a drop of orange extract.