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–+ servings
Slice of vibrant Creamsicle Cake topped with orange icing and fruity decorations.

Creamsicle Cake

This Creamsicle Cake combines the bright flavors of orange and vanilla, creating a soft and inviting dessert perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Cake, Dessert
Cuisine American
Servings 12 servings
Calories 320 kcal

Ingredients
  

Cake Ingredients

  • 2 cups all-purpose flour This gives body and structure to the cake and keeps the crumb tender when measured correctly.
  • 1.5 cups granulated sugar This sweetens simply and helps the cake brown lightly on top.
  • 1 cup orange juice Use fresh for the brightest citrus notes or a good store-bought juice when fresh is not possible.
  • 0.5 cups vegetable oil This adds moisture and keeps the crumb supple without a heavy butter taste.
  • 3 large eggs These help bind the batter and add lift when beaten fully into the wet mix.
  • 2 teaspoons baking powder This helps the cake rise and creates a gentle lift in the crumb.
  • 0.5 teaspoon baking soda This works with the orange juice to give a light rise and counter bitterness.
  • 0.5 teaspoon salt This balances sweetness and opens flavors for a fuller taste.
  • 1 tablespoon orange zest This brightens every bite and adds aromatic oils you can smell right away.
  • 1 teaspoon vanilla extract This smooths the citrus and gives a warm rounding note to the batter.

Frosting Ingredients

  • 1 cup heavy cream This whips into a stable frosting that is light and fresh on the tongue.
  • 0.25 cups powdered sugar This sweetens the whipped cream softly without grittiness.
  • 1 teaspoon vanilla extract Add this to the cream to echo the cake’s base flavor.
  • to taste none additional orange zest for garnish Sprinkle this on top for a lively finish and extra perfume.

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt until uniform.
  • In another bowl, mix sugar, orange juice, vegetable oil, eggs, orange zest, and vanilla extract until well combined.
  • Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  • Divide the batter evenly between the prepared cake pans and smooth the tops. Tap the pans gently to release air pockets.

Baking

  • Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.

Frosting

  • In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form. Add vanilla extract and mix gently.
  • Once cooled, spread a layer of whipped cream on top of the first cake, place the second cake on top, and frost the top and sides with the remaining whipped cream.
  • Garnish with additional orange zest.

Notes

For a denser texture, swap oil for melted butter. Store in refrigerator for up to three days. If freezing, wrap tightly and thaw in the fridge overnight.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 16gSaturated Fat: 8gSodium: 150mgFiber: 1gSugar: 20g
Keyword Baking, Creamsicle Cake, Orange Cake, summer dessert, Vanilla Cake
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