This cake recipe brings back fond childhood memories of the amazing taste of an orange creamsicle. This is an easy, terrific way to dress-up a standard cake mix; your guests will never know this orange creamsicle cake was not made from scratch.
Orange Creamsicle Cake Recipe
There are many different kinds of orange creamsicle cakes: some are made from scratch, some incorporate orange soda pop, some use sweetened condensed milk. This orange creamsicle cake is none of those! It is a simple to make cake that dresses up a boxed cake mix. Your entire family will love it!
Who remembers orange creamsicles from when you were a kid? This cake replicates that flavor and is EASY to make. Unless you tell them, your friends and family will never know this is not a from=scratch cake recipe!
I love the taste of orange creamsicle! Those ice cream bars were a favorite of mine as a child. I have made a lot of orange creamsicle recipes in my day: orange creamsicle cocktail recipe (sweet), orange creamsicle jello shots recipe (try them for your next party!), I have even made orange creamsicle soap!
It is pretty safe to say that I love the good, old-fashioned taste of an orange creamsicle. If you do too, you will want to make this terrific cake recipe.
Tips For Making an Orange Creamsicle Cake:
● I listed 6 Eggs, 1 cup Oil, 2 Cups Water as ingredients. That is because that is what my two cake mix boxes required to make them. If your cake mix requires something else to make it (say two eggs per box instead of three (for four total instead of the six I listed), follow the directions on your cake mix.
● I listed a white cake mix, but vanilla or French vanilla works too. You want a cake mix that can be dyed with the orange food coloring, so avoid dark cake mixes.
● For a more vibrant orange color, you might want to use orange food gel.
● If you would like your cake layers to be different shades of orange, once mixed, divide the cake mix into three portions. Add a small amount of orange coloring to the first third batch of batter, mix well and then place batter in the first prepared cake pan. Add a larger amount of coloring to the second batch of batter, mix well and then place batter in the second prepared cake pan. Add even more orange coloring to the third batch of batter, mix well and then place batter into the third pan. OR, place some orange colorant into the cake batter, pour out ONE pan, add some more orange colrant to the remaining cake batter, pour out that second pan. To the remaining cake batter, add some more orange coloring, and pour out the cake batter into the third, prepared cake pan.
● If you prefer, use my tried-and-true classic vanilla buttercream frosting recipe instead of the buttercream recipe below. Just remember you will need to double my classic recipe to have enough frosting to make the cake. The recipe below is the exact amount needed.
● If you are not certain how to do it, this simple step-by-step guide will show you how to grease and flour a pan!
● For my UK and Australian friends: confectioners sugar is icing sugar (powdered sugar, 10x).
Ingredients for Orange Creamsicle Cake:
● 2 White Cake Mixes
● 6 Eggs
● 1 cup Oil
● 2 cups Water
● 1 tsp Vanilla Extract
● 2 tsp Orange Extract
● Orange Food Coloring
● Zest of One Orange
● Thinly Sliced Orange for garnish
Vanilla Buttercream Frosting Ingredients:
● 1 cup Butter, softened
● 4 cups Confectioners Sugar
● 1 TBSP Vanilla Extract
● 4-5 TBSP Milk
Orange Creamsicle Cake Mise en Place:
● 3 8″ Round Cake Pans
● Parchment Paper
● Crisco Shortening (for greasing)
● Knife or Scissors
● Measuring Cup
● Spatula
● Spatula
● Stand Mixer
● Wire Baking Rack
● Grater
● Cutting Board
● Knife
Orange Creamsicle Cake Directions:
1. Grease and flour three 8-inch cake pans and line with parchment. Set aside.
2. Preheat oven according to mix directions (350°, 375°, etc).
3. Using a stand mixer, combine cake mix ingredients according to directions on the box. Add in vanilla extract, orange extract, and one tablespoon of orange zest. Once combined, add in orange food coloring. Note: If you want different colored layers, once mixed, divide the cake mix into three portions. Add a small amount of orange coloring to the first third batch of batter, mix well and then place batter in the first prepared cake pan. Add a larger amount of coloring to the second batch of batter, mix well and then place batter in the second prepared cake pan. Add even more orange coloring to the third batch of batter, mix well and then place batter into the third pan. OR, place some orange colorant into the cake batter, pour out ONE pan, add some more orange colorant to the remaining cake batter, pour out that second pan. To the remaining cake batter, add some more orange coloring, and pour out the cake batter into the third, prepared cake pan.
4. Bake cakes according to the time box instructions.
5. Remove cakes from oven and let cakes cool ten minutes in the pan, then remove from pan and cool completely on a cooling rack.
6. Once cakes are cool, place them in the freezer for one hour. This will make frosting the cake easier. Note: If your cakes are not flat at the top you may want to cut a bit of the cake off to make them level.
7. Using a stand mixer, mix up the buttercream frosting. Beat softened butter thoroughly. Slowly add in confectioners sugar. Once all the sugar is added, add in vanilla, then milk. Beat on high for 3-4 minutes. Beating is essential to get a light, fluffy, buttercream.
8. Remove cake from the freezer. Place one layer on a cake plate. Add buttercream to top of first cake, second cake, add another layer of buttercream, and then add third cake. Cover the cake sides and top with a thin layer of buttercream. This is your crumb layer.
9. Place cake in the refrigerator for 30 minutes.
10. Remove cake and add another, thicker layer of buttercream frosting.
11. Once the cake is covered in frosting, add a garnish of thinly sliced orange to the side. Add orange zest to the top of the cake.
12. Serve.
Orange Creamsicle Cake Recipe
Orange Creamsicle Cake Recipe. This cake recipe brings back fond childhood memories of the amazing taste of an orange creamsicle. This is an easy, terrific way to dress-up a standard cake mix; your guests will never know this orange creamsicle cake was not made from scratch.
Ingredients
- 2 White Cake Mixes
- 6 Eggs
- 1 cup Oil
- 2 cups Water
- 1 tsp Vanilla Extract
- 2 tsp Orange Extract
- Orange Food Coloring
- Zest of One Orange
- 1 cup Butter, softened
- 4 cups Confectioners Sugar
- 1 TBSP Vanilla Extract
- 4-5 TBSP Milk
Instructions
- Grease and flour three 8-inch cake pans and line with parchment. Set aside.
- Preheat the oven according to mix directions (350°, 375°, etc).
- Using a stand mixer, combine cake mix ingredients according to directions on the box. Add in vanilla extract, orange extract, and one tablespoon of orange zest. Once combined, add in orange food coloring. Note: If you want different colored layers, once mixed, divide the cake mix into three portions. Add a small amount of orange coloring to the first third batch of batter, mix well and then place batter in the first prepared cake pan. Add a larger amount of coloring to the second batch of batter, mix well and then place batter in the second prepared cake pan. Add even more orange coloring to the third batch of batter, mix well and then place batter into the third pan. OR, place some orange colorant into the cake batter, pour out ONE pan, add some more orange colorant to the remaining cake batter, pour out that second pan. To the remaining cake batter, add some more orange coloring, and pour out the cake batter into the third, prepared cake pan.
- Bake cakes according to the time box instructions.
- Remove cakes from the oven and let cakes cool for ten minutes in the pan, then remove from the pan and cool completely on a cooling rack.
- Once cakes are cool, place them in the freezer for one hour. This will make frosting the cake easier. Note: If your cakes are not flat at the top you may want to cut a bit of the cake off to make them level.
- Using a stand mixer, mix up the buttercream frosting. Beat softened butter thoroughly. Slowly add in confectioners sugar. Once all the sugar is added, add in vanilla, then milk. Beat on high for 3-4 minutes. Beating is essential to get a light, fluffy, buttercream.
- Remove cake from the freezer. Place one layer on a cake plate. Add buttercream to the top of first cake, second cake, add another layer of buttercream, and then add third cake. Cover the cake sides and top with a thin layer of buttercream. This is your crumb layer.
- Place cake in the refrigerator for 30 minutes.
- Remove cake and add another, thicker layer of buttercream frosting.
- Once the cake is covered in frosting, add a garnish of thinly sliced orange to the side. Add orange zest to the top of the cake.
- Serve.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 552Total Fat: 38gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 136mgSodium: 213mgCarbohydrates: 48gFiber: 1gSugar: 43gProtein: 5g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
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Roseann Hampton says
Your cake looks so good! Thanks for sharing with us at the Snickerdoodle Create Bake Make link party. I’ll be using it as one of my features this week!
Allyson says
You know I’m not a baker when I say that I didn’t know orange extract existed. lol. This cake looks delicious! Visiting from Handmade & Otherwise.