Orange Creamsicle Cake
Bright and creamy, this nostalgic Orange Creamsicle Cake combines light vanilla cake with real orange flavor and silky buttercream, perfect for celebrations and everyday treats.
Ingredients
For the Cake
- 1 box vanilla cake mix Use gluten-free if needed.
- 1 box 3 oz orange gelatin mix This is key for the creamsicle flavor.
- 1 cup orange juice (240 ml) Fresh-squeezed is preferred.
- 1/2 cup vegetable oil (120 ml) Can substitute with applesauce for a lighter cake.
- 3 large eggs Use room temperature for best results.
- 1 tsp vanilla extract
- 1 tsp orange zest Do not skip for flavor enhancement.
For the Frosting
- 1 cup butter, softened (226 g) Use room temperature for easier mixing.
- 4 cups powdered sugar (about 480 g), sifted if lumpy
- 2 tbsp heavy cream (30 ml)
- 2 tbsp orange extract (optional) Highly recommended for added flavor.
Instructions
Preparation
- Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans.
- In a large bowl, combine the cake mix and the orange gelatin mix until evenly blended.
- Add the orange juice, vegetable oil, eggs, vanilla extract, and orange zest to the dry mix. Beat until smooth.
- Divide batter evenly into the prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Frosting
- Beat the softened butter until fluffy, then gradually mix in the powdered sugar.
- Add heavy cream and optional orange extract, beating until smooth and spreadable.
- Frost the first cake layer, stack the second, and frost the entire cake before serving.
Notes
Serve with vanilla ice cream or fresh berry salad for added enjoyment. Store leftovers in the refrigerator for up to 4 days.