Here’s a bright and creamy Orange Creamsicle Cake—soft, fluffy, and bursting with citrus flavor 🍊🍰
Orange Creamsicle Cake
Ingredients
Cake
- 1 box white or yellow cake mix
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup orange juice (preferably fresh)
- ½ cup vegetable oil
- 4 large eggs
- Zest of 1 orange
Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1–2 tsp vanilla extract
- 2–3 tbsp orange juice or milk
Optional Topping
- Orange zest, candy slices, or sprinkles
Instructions
- Preheat oven
- 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans.
- Make cake batter
- In a large bowl, combine cake mix, instant pudding mix, orange juice, oil, eggs, and orange zest.
- Beat with electric mixer on medium speed 2–3 minutes until smooth.
- Bake cake
- Divide batter evenly between prepared pans.
- Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool 10 minutes in pans, then transfer to wire racks to cool completely.
- Prepare frosting
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar, mixing until creamy.
- Stir in vanilla and orange juice (or milk) until desired consistency is reached.
- Assemble cake
- Place one cake layer on a serving plate. Spread a layer of frosting.
- Top with second cake layer and frost the top and sides.
- Optional: garnish with orange zest or candy slices.
Tips & Variations
- Creamsicle swirl: Mix a little orange marmalade into the frosting for extra flavor.
- Orange drizzle: Combine powdered sugar and orange juice for a thin glaze over the cake.
- Layer cake: Use 9×13-inch pan for a single-layer sheet cake.
- Make ahead: Cake tastes even better after chilling for a few hours or overnight.
If you want, I can also give a no-bake orange creamsicle dessert that’s ready in under 20 minutes and just as creamy.
