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.
Ingredients
- 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
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