Orange Creamsicle Cake
Indulge in a slice of sunshine with this irresistible Orange Creamsicle Cake, a dessert that perfectly captures the nostalgic flavors of your favorite frozen treat. This light and fluffy cake is infused with vibrant orange juice and zest, delivering a burst of citrusy goodness in every bite. Sandwiched and frosted with a dreamy whipped cream frosting, sweetened with powdered sugar and a hint of vanilla, it offers a refreshingly tangy-sweet balance. The optional touch of orange food coloring enhances its sunny hue, making it as visually appealing as it is delicious. Perfect for celebrations or a cheerful dessert, this easy-to-follow recipe is ready in under an hour and serves 12. Garnish with fresh orange slices or zest for a stunning finish that will impress your guests.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 4 large Eggs
- 1 cup Orange juice
- 1 tablespoon Orange zest
- 2 teaspoons Vanilla extract
- 1 cup Heavy cream
- 2 cups Powdered sugar
- 2 drops Orange food coloring (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and orange zest.
Alternate adding the dry ingredients and orange juice to the wet mixture, starting and ending with the dry ingredients. Mix until just combined—do not overmix.
If desired, add a drop or two of orange food coloring to intensify the orange hue of the batter. Mix just to combine.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, whip the heavy cream in a chilled bowl on high speed until soft peaks form, about 2 minutes.
Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
If desired, add a small amount of orange food coloring to the frosting and gently fold until evenly combined.
Place one cake layer on a serving plate and spread a thick layer of frosting over the top. Place the second cake layer on top and frost the entire cake with the remaining whipped cream frosting.
Garnish with orange slices, zest, or sprinkles as desired. Chill the cake for 30 minutes before serving to allow the frosting to set.
Nutrition Facts
Calories |
6500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.1 g | 378% | |
| Saturated Fat | 176.2 g | 881% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1501 mg | 500% | |
| Sodium | 2709 mg | 118% | |
| Total Carbohydrate | 903.7 g | 329% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 657.9 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 239 mg | 18% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1157 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
