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Orange Creamsicle Cake

This beautifully layered Orange Creamsicle Cake captures childhood nostalgia with a flavor reminiscent of orange ice cream swirled with cream, featuring moist cake and luscious frosting.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box vanilla cake mix (Duncan Hines brand recommended for fluffiness)
  • 1 box (3 oz) orange gelatin mix (just the flavor packet, no water)
  • 1 cup orange juice (freshly squeezed is best)
  • 1/2 cup vegetable oil (Canola or any neutral oil works)
  • 3 large eggs (room temperature helps with fluffiness)
  • 1 tsp vanilla extract
  • 1 tsp orange zest (freshly grated for optimal flavor)
For the Frosting
  • 1 cup butter (softened; use real butter)
  • 4 cups powdered sugar (sifted to avoid lumps)
  • 2 tbsp heavy cream (adds richness)
  • 2 tbsp orange extract (optional, enhances flavor)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Use parchment paper in the bottom of the pans for easier removal.
  2. In a large bowl, combine the vanilla cake mix and orange gelatin mix. Whisk gently to incorporate the flavors.
  3. Pour in the orange juice, vegetable oil, eggs, vanilla extract, and orange zest. Using a hand mixer, beat on medium speed until smooth—about 2 minutes.
Baking
  1. Divide the batter evenly between the prepared pans. Bake for 25–30 minutes until a toothpick inserted into the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Frosting
  1. In a large bowl, beat the softened butter until fluffy—about 3 minutes. Gradually mix in the powdered sugar, then add the heavy cream and orange extract if desired, beating until smooth and creamy.
Assembly
  1. On a cake stand, frost the top of the first layer. Stack the second layer on top and frost the entire cake.
  2. If possible, let the cake sit for a spell to allow the flavors to meld before slicing.

Notes

Ensure baking ingredients are at room temperature. Cover the cake with plastic wrap if not serving immediately and store at room temperature for up to two days.