Orange Creamsicle Cake

There’s something undeniably nostalgic about an Orange Creamsicle Cake — creamy vanilla frosting, bright citrus notes, and that playful creamsicle flavor adults remember from childhood. This recipe uses a 1-box vanilla cake mix plus a 3-ounce orange gelatin packet to get quick, dependable crumb and unmistakable orange pop. It’s a great go-to for summer potlucks, birthday parties, or any time you want a fuss-free cake that tastes like ice-cream-on-a-stick without the melting. If you like easy retro dessert mashups, you might also enjoy this caramel crunch cheesecake fruit salad for a different kind of party-friendly sweet.

Why you’ll love this dish

This cake hits a few sweet spots: it’s fast to mix, forgiving for novice bakers, and full of bright citrus flavor without needing fresh-squeezed oranges or complicated techniques. The orange gelatin gives color, aroma, and extra orange flavor while also keeping the cake moist. Frosting is a classic buttery vanilla buttercream with an optional hit of orange extract to amplify the creamsicle vibe.

“A perfect summer throwback — light, citrusy, and shockingly easy. Everyone asked for seconds.” — a quick review from a backyard test run

Perfect occasions: summer BBQs, kid-friendly birthday parties, and anytime you want a retro dessert that’s impressive without hours in the kitchen.

Step-by-step overview

This recipe is straightforward: mix dry mixes, add wet ingredients (orange juice, oil, eggs, zest, and vanilla), bake in two 8-inch pans, cool, then frost with a simple buttercream. Prep and active mixing take about 15–20 minutes. Baking is roughly 25–30 minutes. Allow time for cooling before assembling so the frosting doesn’t melt.

What you’ll need

• 1 box (about 15–16 oz) vanilla cake mix
• 1 box (3 oz) orange gelatin mix (Jell-O or similar)
• 1 cup orange juice (fresh or store-bought — fresh gives brighter flavor)
• 1/2 cup vegetable oil (can substitute canola or light olive oil)
• 3 large eggs (room temperature for best volume)
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest (from 1 medium orange)

For the buttercream:

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar, sifted if lumpy
• 2 tablespoons heavy cream (more if needed to reach spreading consistency)
• 2 tablespoons orange extract (optional — use 1 tsp if you prefer subtle orange)

Ingredient notes: you can swap the boxed cake mix for a homemade vanilla cake recipe if you prefer — just fold in the orange gelatin packet and orange juice into the wet ingredients. For a lower-sugar frosting, reduce powdered sugar slightly and increase cream, or substitute part of the butter with cream cheese (see Variations).

Step-by-step instructions

1. Preheat the oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans, or line them with parchment rounds.
2. In a large bowl, combine the vanilla cake mix and the orange gelatin mix; whisk briefly to evenly distribute the gelatin.
3. Add the orange juice, vegetable oil, eggs, vanilla extract, and orange zest to the dry mixture. Beat with a hand mixer or stand mixer on medium speed until the batter is smooth and uniform, about 1–2 minutes. Scrape the bowl once.
4. Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula.
5. Bake for 25–30 minutes, rotating the pans once halfway through if your oven has hot spots. A toothpick inserted in the center should come out with a few moist crumbs but not wet batter.
6. Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and invert onto wire racks to cool completely. Cooling fully prevents the buttercream from sliding.
7. While the cakes cool, make the buttercream: beat the softened butter on medium-high until light and fluffy, about 2 minutes. Gradually add the powdered sugar, scraping the bowl as needed. Add the heavy cream and orange extract (if using). Beat until smooth and spreadable, about 2–3 minutes. Adjust cream or sugar to reach desired consistency.
8. To assemble, place one cake layer on a serving plate. Spread an even layer of frosting over the top. Place the second cake layer on top and apply a thin crumb coat. Chill 15–20 minutes if the crumb coat is sticky, then finish with a final layer of frosting. Smooth with an offset spatula or create swirls with the back of a spoon.
9. Slice and serve at room temperature for best flavor.

Best ways to enjoy it

Serve slices with a dollop of lightly whipped cream or a scoop of vanilla ice cream for true creamsicle nostalgia. A sprinkle of extra orange zest or thin candied orange slices on top adds visual appeal. For a lighter presentation at brunch, serve small slices alongside fresh berries and a pot of strong coffee or iced tea. For a weekend brunch pairing, try it with lighter breakfast fare like cinnamon swirl pancakes for a sweet weekend breakfast to keep the morning sweet and citrusy.

Storage and reheating tips

• Room temperature: An unfrosted cake can sit covered for up to 24 hours. A frosted buttercream cake can be left at cool room temperature (below 70°F) for up to 24 hours.
• Refrigerator: Store the frosted cake in an airtight cake keeper or loosely covered with plastic wrap for up to 4–5 days. Bring to room temperature 30–60 minutes before serving to soften the buttercream and revive flavor.
• Freezer: Wrap cake layers tightly in plastic wrap and then foil; freeze up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting or serving. Frosted cakes freeze best for single slices wrapped individually.
  Food safety note: because the recipe uses eggs in the batter and dairy in the frosting, err on the side of refrigeration if you expect the cake to sit out for long or if serving in hot conditions.

Helpful cooking tips

• Use room-temperature eggs and orange juice to help the batter emulsify and rise more evenly.
• Don’t overmix once you add eggs; beat just until smooth to avoid a dense cake.
• Zest before juicing the orange — it’s faster and cleaner. Only grate the orange zest from the colored rind, not the bitter white pith.
• If your cake domes, level it with a serrated knife for a tidy stack. Keep the trimmed top as snack crumbs or use it to make cake pops.
• If the buttercream seems too thin, chill it briefly and re-whip. If too stiff, add 1 teaspoon of cream at a time until spreadable.
• For deeper orange color and flavor, add an extra half packet of orange gelatin or a teaspoon more orange zest.

Creative twists

• Mini cupcakes: Bake in a cupcake tin for 18–20 minutes. Top with a swirl of buttercream and a tiny candied orange segment.
• Cream cheese buttercream: Substitute 4 oz cream cheese for half the butter for tangy frosting. Keep refrigerated.
• Dairy-free: Use a dairy-free butter substitute and coconut cream in the frosting; check labels for stability.
• Marmalade drizzle: Warm 1/3 cup orange marmalade with 1 tablespoon water and drizzle over the frosted cake for gloss and texture.
• Spiced creamsicle: Add 1/2 teaspoon ground cardamom or a pinch of cinnamon to the batter for a warm spice twist.
• Gluten-free: Use a gluten-free vanilla cake mix and ensure all ingredients are certified gluten-free.

Common questions

Q: How long does this cake take from start to finish?
A: Active prep is about 15–20 minutes. Bake time is 25–30 minutes, plus at least 30 minutes to cool before frosting. Plan roughly 1.5 to 2 hours from start to ready-to-serve (mostly hands-off during cooling).

Q: Can I use fresh-squeezed orange juice instead of store-bought?
A: Yes — fresh orange juice gives brighter, fresher flavor. Use pulp-free juice for smoother batter. If your orange is very sweet, consider reducing any added sugar elsewhere (or omit orange extract).

Q: Is the orange gelatin necessary?
A: The gelatin packet adds concentrated orange flavor, color, and helps with crumb and moisture. You can omit it and add 2–3 tablespoons of orange marmalade or a little extra zest, but the color and flavor intensity will be milder.

Q: Can I make this ahead for a party?
A: Yes. Cake layers can be baked a day ahead and wrapped well in plastic. Frost the day of the event for the best look, or frost and refrigerate up to 3 days ahead (bring to room temperature before serving).

Q: Can I turn this into a layered trifle?
A: Absolutely. Crumble baked cake into layers with whipped cream, orange curd, and fresh fruit for an effortless creamsicle trifle.

If you have any other questions about technique, substitutions, or presentation, ask — I’m happy to help tailor this to dietary needs or party plans.