Orange Creamsicle Cake from Scratch
Capture the bright, nostalgic flavors of summer with this Orange Creamsicle Cake from Scratch, a delightful dessert that brings the classic frozen treat to life in cake form. Made with fresh orange juice, vibrant orange zest, and a hint of vanilla, this moist and fluffy cake layers bold citrus notes with a creamy whipped topping. The recipe is enhanced with optional orange extract and food coloring for an extra pop of flavor and visual appeal. Topped with a luscious, homemade orange-infused whipped cream frosting, this cake is as stunning as it is delicious. Perfect for birthdays, summer gatherings, or any occasion that calls for a touch of sunshine, this dessert is easy to make and guaranteed to impress. Indulge in a slice and transport your taste buds to creamsicle paradise!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter
- 1.75 cups Granulated sugar
- 4 Large eggs
- 2 teaspoons Pure vanilla extract
- 1 tablespoon Orange zest
- 1 cup Fresh orange juice
- 0.5 cups Whole milk
- 1.5 cups Heavy cream
- 0.5 cups Confectioners’ sugar
- 0.5 teaspoons Orange extract (optional)
- 2 drops Orange food coloring (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Using a stand mixer or a hand mixer, beat the butter and granulated sugar on medium-high speed until light and fluffy (about 2-3 minutes).
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and orange zest until combined.
Reduce the mixer speed to low and gradually add in the flour mixture, alternating with the orange juice and milk, beginning and ending with the flour mixture. Mix until just combined. Avoid overmixing.
If using orange food coloring, add it to the batter and gently fold it in until evenly distributed.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 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 them to a wire rack to cool completely.
While the cakes are cooling, make the whipped cream frosting. In a large bowl, whip the heavy cream, confectioners' sugar, and orange extract (if using) until stiff peaks form.
Once the cakes are completely cool, place one cake layer on a serving plate. Spread a layer of whipped cream frosting evenly on top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining whipped cream frosting.
Optional: Garnish with extra orange zest, slices of fresh orange, or decorative piping.
Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld and the frosting to set.
Nutrition Facts
Calories |
4799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.0 g | 251% | |
| Saturated Fat | 108.8 g | 544% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1243 mg | 414% | |
| Sodium | 2762 mg | 120% | |
| Total Carbohydrate | 686.0 g | 249% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 439.2 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 348 mg | 27% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1284 mg | 27% | |
*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.
