Introduction

This Orange Creamsicle Cake is a delightful twist on a classic favorite, combining bright citrus flavors with creamy sweetness. It’s a perfect treat for any occasion that brings the nostalgic taste of an orange creamsicle right to your dessert plate.

A slice of three-layer orange cake is shown on a white plate, placed on a white marbled surface. Each cake layer is moist and orange-colored with small orange bits inside, separated by creamy white frosting. The outside of the cake is smooth, covered evenly with the same white frosting. On top, there are three small dollops of orange cream for decoration, slightly swirled. Next to the cake slice, two fresh orange slices rest on the plate, adding a bright pop of color. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box vanilla cake mix
1 box (3 oz) orange gelatin mix
1 cup orange juice
1/2 cup vegetable oil
3 large eggs
1 tsp vanilla extract
1 tsp orange zest
1 cup butter, softened
4 cups powdered sugar
2 tbsp heavy cream
2 tbsp orange extract (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking.
Step 2: In a large bowl, combine the vanilla cake mix and the orange gelatin mix until evenly blended.
Step 3: Add the orange juice, vegetable oil, eggs, vanilla extract, and orange zest to the dry ingredients. Beat the mixture until smooth and well combined.
Step 4: Divide the batter evenly between the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 5: For the frosting, beat the softened butter until fluffy. Gradually add the powdered sugar, mixing well. Add the heavy cream and orange extract if using, and beat until the frosting is smooth and spreadable.
Step 6: Frost the first cake layer, then carefully place the second layer on top. Use the remaining frosting to cover the entire cake evenly.
Step 7: Slice and serve this refreshing, creamy orange cake to your guests. Enjoy!

Tips & Variations

For a more intense orange flavor, increase the orange zest or add a bit more orange extract to the frosting.
You can substitute fresh-squeezed orange juice for bottled for a fresher taste.
To make this cake with less sugar, reduce the powdered sugar in the frosting slightly and use sugar-free orange gelatin.
Decorate the cake with thin slices of fresh orange or a sprinkle of orange zest for a pretty finish.

Storage

Store the cake covered in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature for about 30 minutes before serving for the best texture and flavor. You can freeze the cake layers wrapped tightly in plastic wrap for up to 2 months; thaw before frosting and serving.

How to Serve

A slice of three-layer orange cake with light orange sponge layers and thick white frosting between each layer. The outside is coated smoothly with white frosting, decorated at the base and top edges with swirls of pale orange cream. Two dollops of the same orange cream are placed on top, near the back of the slice. A segment of orange fruit sits on the white plate beside the cake slice. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade cake batter instead of a mix?

Yes, you can substitute your favorite homemade vanilla cake recipe and simply add the orange gelatin mix and zest to incorporate the creamsicle flavor.

Is there an alternative to orange gelatin for a similar flavor?

If you can’t find orange gelatin, you may use orange marmalade or a combination of orange zest and orange-flavored extract, but gelatin helps with the unique texture and flavor balance in this cake.