Orange Creamsicle Cake: Soft, Creamy, and Bursting with Citrus

If you grew up loving those classic orange creamsicle pops from the ice cream truck, this Classic Orange Creamsicle Cake is going to hit you right in the nostalgia. Bright citrus, sweet vanilla, and a creamy, dreamy frosting come together in one soft, fluffy slice that tastes like sunshine on a plate.

I still remember sticky summer evenings as a kid, sitting on the front porch with an orange creamsicle in hand. The first bite was always the best: tangy orange ice giving way to that mellow vanilla center. This cake is my grown-up, bake-at-home version of that same magic—only now it’s big enough to share with everyone at the table.

This is the kind of dessert that feels special enough for birthdays and holidays, but simple enough to whip up on a weekend when you’re craving something bright and happy. The orange cake layers are tender and moist, flavored with fresh orange zest and juice, then topped with a silky vanilla-orange cream cheese frosting that tastes just like the creamy center of a creamsicle.

Whether you’re baking for a potluck, a spring brunch, or a cozy night when you need a little citrus cheer, this Orange Creamsicle Cake will be the star of the dessert table.

Why You’ll Love Orange Creamsicle Cake

There are a lot of orange cakes out there—but this one leans fully into that nostalgic creamsicle flavor. Here’s why it belongs in your dessert rotation:

• Soft, moist crumb: Sour cream and buttermilk keep the cake tender and bakery-soft.
• Real orange flavor: Fresh orange zest and juice (plus a little extract) give you a true citrus punch.
• Creamy frosting: A vanilla-orange cream cheese frosting that tastes like the creamy center of a creamsicle.
• Simple to bake: No complicated techniques—just a classic 9×13 sheet cake or two 8-inch round layers.
• Perfect for any season: Light enough for spring and summer, but cozy and nostalgic year-round.
• Crowd-pleaser: Both kids and adults devour this one—no leftovers is a common “problem.”

If you love citrus desserts like your Easy Cranberry Orange Loaf or creamy showstoppers like Apple Crisp Cheesecake, this cake fits right into that “wow, but not difficult” category.

Ingredients

For the Orange Creamsicle Cake

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 ½ cups granulated sugar
• 2 tablespoons fresh orange zest (from about 2 large oranges)
• ½ cup unsalted butter, softened
• ½ cup neutral oil (vegetable or canola)
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon orange extract (optional, but boosts “creamsicle” flavor)
• ½ cup sour cream, room temperature
• ¾ cup buttermilk, room temperature
• ½ cup fresh orange juice

For the Orange Creamsicle Frosting

• 8 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1–2 teaspoons orange zest, finely grated
• 2–3 tablespoons fresh orange juice (to taste and texture)
• 3 ½–4 cups powdered sugar, sifted
• Pinch of salt
• Optional: orange slices or zest curls for decorating

Step-by-Step Instructions

You can bake this as a 9×13 cake (easiest for serving) or divide into two 8-inch round pans for a layered cake.

1. Prep the pans and oven

• Preheat your oven to 350°F (175°C).
• Grease and flour a 9×13-inch pan, or two 8-inch round cake pans. Line the bottoms with parchment for easy removal.

2. Mix dry ingredients

In a medium bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt

Set aside.

3. Infuse the sugar with orange zest

In a large mixing bowl, add sugar and orange zest. Use your fingers to rub the zest into the sugar until it smells fragrant and looks slightly damp. This step helps release the oils from the zest and gives a stronger orange flavor.

4. Cream butter, oil, and sugar

Add softened butter to the orange sugar and beat on medium speed until light and fluffy, 2–3 minutes. Pour in the oil and continue mixing until fully combined.

5. Add eggs and flavorings

Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

Mix in:

• Vanilla extract
• Orange extract (if using)

6. Add sour cream and wet ingredients

Beat in the sour cream until smooth. In a separate measuring cup, stir together:

• Buttermilk
• Fresh orange juice

You’ll alternate this mixture with the dry ingredients.

7. Combine wet and dry

With the mixer on low:

1. Add half the dry ingredients and mix just until combined.
2. Add the buttermilk/orange juice mixture and mix gently.
3. Add the remaining dry ingredients and mix just until no streaks of flour remain.

Do not overmix—this keeps the crumb tender.

8. Bake

Pour the batter into your prepared pan(s). Smooth the top with a spatula.

• For a 9×13 pan: Bake 28–34 minutes
• For 8-inch rounds: Bake 24–28 minutes

Your cake is done when a toothpick comes out with just a few moist crumbs, and the top springs back lightly to the touch.

Cool the cake in the pan for 10–15 minutes, then cool completely on a wire rack before frosting.

9. Make the Orange Creamsicle Frosting

In a large bowl, beat cream cheese and butter together until smooth and creamy, 2–3 minutes.

Add:

• Vanilla extract
• Orange zest
• A pinch of salt

Beat again.

Gradually add powdered sugar, 1 cup at a time, mixing on low until it’s fully incorporated.

Add 2–3 tablespoons fresh orange juice, a little at a time, until the frosting is creamy, smooth, and spreadable. Adjust sweetness with more powdered sugar as needed.

10. Frost and decorate

Once the cake is fully cool, spread a generous layer of frosting over the top (and sides if layered). Garnish with:

• Extra orange zest
• Thin orange slices
• A sprinkle of white or orange sprinkles

Slice, serve, and enjoy that creamy citrus magic.

How to Serve Orange Creamsicle Cake

This Orange Creamsicle Cake shines in so many different settings. You can dress it up or keep it simple—either way, it tastes like dessert sunshine.

For a casual family dessert, bake it in a 9×13 pan and serve straight from the dish. Cut generous squares and top each piece with a swirl of extra frosting or a dollop of whipped cream. Add a thin slice of fresh orange if you’re feeling a little extra.

Serving this cake at a party or shower? Bake in two 8-inch round pans and stack them for a classic layer cake. Smooth on the frosting, then run the back of a spoon around the sides for soft swirls. A ring of orange slices or zest curls around the top edge looks beautiful without much effort.

This cake is also lovely alongside coffee or tea, especially when you want a cake that feels light and refreshing rather than heavy. Because of the citrus, it works well year-round—brightening winter days and fitting right in at spring and summer gatherings.

Serve chilled or at cool room temperature—the flavors really sing when the frosting has a chance to set and the citrus notes mellow into the creamy vanilla.

How to Store Orange Creamsicle Cake

Because of the cream cheese frosting and fresh orange juice, this cake is best stored in the fridge—but don’t worry, it stays incredibly moist.

Short-term storage (up to 4 days)

• Cover the cake tightly with plastic wrap or store slices in an airtight container.
• Refrigerate for up to 4 days.
• For best flavor, let slices sit at room temperature for 15–20 minutes before serving so the frosting softens and the crumb loses its chill.

Make-ahead tips

• Bake the cake layers a day ahead: Wrap completely cooled cake layers in plastic wrap and store at room temperature (unfrosted).
• Frosting ahead: The frosting can be made up to 3 days in advance and stored in the fridge. Bring to room temperature and re-whip before using.

Freezing

You can freeze this cake in a few different ways:

• Cake layers (unfrosted): Wrap tightly in plastic, then foil. Freeze up to 2 months. Thaw in the fridge overnight before frosting.
• Frosted cake: Freeze slices on a baking sheet until firm, then wrap individually and store in freezer bags for up to 1 month. Thaw in the fridge, then bring to room temp for 20–30 minutes before serving.

Preventing dryness

To keep the cake moist:

• Don’t overbake.
• Wrap cooled layers if storing unfrosted.
• Keep the cake covered in the fridge to prevent it from absorbing fridge odors or drying out.

The citrus and sour cream in the batter help this cake stay tender even after a couple of days, making it a great make-ahead dessert.

Tips to Make Orange Creamsicle Cake

Here are some helpful tips to make sure your Orange Creamsicle Cake turns out perfectly every time:

1. Use room temperature ingredients
   Let your eggs, sour cream, buttermilk, and butter sit out for 30–45 minutes before baking. This helps everything blend smoothly and creates a more even crumb.
2. Measure flour correctly
   Spoon flour into your measuring cup, then level with a knife—don’t scoop directly from the bag, or you may pack in too much and end up with a dense cake.
3. Don’t skip zesting into the sugar
   Rubbing the orange zest into the sugar helps release the citrus oils, giving you a stronger, more natural orange flavor.
4. Don’t overmix
   Once you add the dry ingredients, mix just until the batter is combined. Overmixing develops gluten and can make the cake tough.
5. Test for doneness early
   Start checking your cake a couple of minutes before the suggested time. Every oven is a little different.
6. Cool completely before frosting
   Frosting a warm cake leads to melting and sliding. Make sure the cake is fully cool before you add that luscious cream cheese frosting.
7. Adjust frosting consistency
   If your frosting is too thin, add more powdered sugar. Too thick? Add a tiny splash of orange juice or milk.
8. Go easy on the orange extract
   A little goes a long way. Too much can make the cake taste artificial. Balance it with fresh zest and juice.

Variations of Orange Creamsicle Cake

Once you fall in love with the base recipe, you can have fun with variations. Here are some ideas:

1. Orange Creamsicle Cupcakes

Scoop the batter into a lined muffin tin and bake for 16–20 minutes. Pipe the frosting on top with a swirl and garnish each cupcake with a small orange wedge.

2. Layered Orange Creamsicle Cake

Use two or three 8-inch round pans to create a taller, layered cake. Add a thin layer of frosting between the layers, and maybe even a little orange marmalade for extra citrus.

3. Orange Creamsicle Poke Cake

Bake the 9×13 cake, then poke holes in the cooled cake with the handle of a wooden spoon. Pour a mixture of orange gelatin (prepared with slightly less water) over the cake, chill, and top with a lighter whipped-cream frosting.

4. Lighter Orange Creamsicle Cake

Swap some of the oil for unsweetened applesauce and use Greek yogurt instead of sour cream. Frost with a Greek-yogurt-based frosting for a lighter twist.

5. Chocolate-Dipped Orange Creamsicle Cake

Drizzle melted dark or white chocolate over the frosted cake, or add a thin chocolate ganache layer between cake and frosting. Orange and chocolate are a match made in dessert heaven.

6. Orange Creamsicle Bundt Cake

Grease and flour a Bundt pan, bake a bit longer (35–45 minutes), and finish with an orange-vanilla glaze instead of frosting.

With this base recipe, you can take the creamsicle flavor in so many directions—just follow your dessert mood.

FAQs : Orange Creamsicle Cake

Final Thoughts

This Orange Creamsicle Cake is pure nostalgia in dessert form. It’s the grown-up, shareable version of those childhood popsicles we loved so much—soft orange cake, creamy vanilla-orange frosting, and just the right amount of sweetness.

It’s a cake that feels playful and cozy at the same time, equally at home at a backyard cookout or a holiday dessert table. If you’re looking for a dessert that brings smiles, sparks memories, and maybe inspires a few “Can I have the recipe?” moments, this is it.

From my citrus-scented kitchen to yours—here’s to bright, happy bakes that make every slice feel special.

Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.

Orange Creamsicle Cake

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• Author: Rosie
• Total Time: 55 minutes
• Yield: 12–16 servings 1x
• Diet: Vegetarian

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Description

This Orange Creamsicle Cake is soft, moist, and bursting with bright citrus flavor. Fresh orange zest and juice are baked into a tender vanilla-orange cake, then topped with a creamy orange-vanilla cream cheese frosting that tastes just like a classic creamsicle.

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Ingredients

Scale 1x2x3x

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 1/2 cups granulated sugar
• 2 tablespoons fresh orange zest (about 2 large oranges)
• 1/2 cup unsalted butter, softened
• 1/2 cup neutral oil (vegetable or canola)
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon orange extract (optional)
• 1/2 cup sour cream, room temperature
• 3/4 cup buttermilk, room temperature
• 1/2 cup fresh orange juice

ORANGE CREAMSICLE FROSTING

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1–2 teaspoons orange zest, finely grated
• 2–3 tablespoons fresh orange juice
• 3 1/2–4 cups powdered sugar, sifted
• Pinch of salt
• Orange slices or extra zest, for garnish

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 8-inch round cake pans. Line bottoms with parchment.

2. In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, combine sugar and orange zest. Rub with fingers until fragrant and slightly damp.

4. Add softened butter and beat until light and fluffy, 2–3 minutes. Mix in oil until smooth.

5. Beat in eggs one at a time, then add vanilla and orange extract (if using).

6. Mix in sour cream until combined.

7. In a measuring cup, stir together buttermilk and orange juice.

8. With mixer on low, add half the dry ingredients, then the buttermilk/orange juice mixture, then remaining dry ingredients, mixing just until no flour streaks remain.

9. Pour batter into prepared pan(s). Smooth top. Bake 28–34 minutes for 9×13 or 24–28 minutes for 8-inch rounds, until a toothpick comes out with just a few moist crumbs.

10. Cool cake in pan 10–15 minutes, then cool completely on a wire rack before frosting.

11.

12. Make frosting: Beat cream cheese and butter until smooth. Add vanilla, orange zest, and a pinch of salt. Gradually mix in powdered sugar. Add orange juice 1 tablespoon at a time until frosting is creamy and spreadable.

13. Frost cooled cake. Garnish with orange slices or zest. Slice and serve.

Notes

For stronger orange flavor: use orange extract and don’t skip rubbing zest into the sugar.

For a lighter version: swap half the oil for unsweetened applesauce and use Greek yogurt instead of sour cream.

Cupcakes: Bake in lined muffin tins for 16–20 minutes.

Storage: Cover and refrigerate up to 4 days. Bring to room temp 15–20 minutes before serving.

 

Pair with:

Learn more about another cozy citrus bake: https://www.tastymealstodo.com/easy-cranberry-orange-loaf-recipe/

Check out this creamy showstopper for your dessert table: https://www.tastymealstodo.com/apple-crisp-cheesecake/

Don’t miss our classic layered dessert: https://www.tastymealstodo.com/the-best-tiramisu/

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Dessert, Cake
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 380
• Sugar: 38g
• Sodium: 230mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 51g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 70mg