Orange Creamsicle Cake Recipe
This Orange Creamsicle Cake is a delightful, nostalgic dessert that combines the bright, tangy flavor of fresh orange juice with a rich and creamy frosting. Moist and fluffy, it perfectly captures the classic creamsicle experience in a moist cake form, making it a refreshing and crowd-pleasing treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 4 large eggs
- 1 cup fresh orange juice
- 1 cup unsalted butter, softened
- 1 tablespoon baking powder
- ½ teaspoon salt
Frosting
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Batter: In a large bowl, combine the flour, baking powder, and salt. In another bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Alternately add the flour mixture and fresh orange juice to the wet ingredients, mixing until just combined to form a smooth batter.
- Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Pour the batter into the prepared pan and spread evenly. Bake for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean and the cake is fluffy and lightly golden on top.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack. Cooling fully is essential to ensure the frosting won’t melt or slide off.
- Prepare the Frosting: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a smooth and creamy frosting.
- Frost the Cake: Once the cake is fully cooled, frost the top evenly with the whipped cream frosting, spreading it smoothly for a creamy finish. Serve chilled or at room temperature.
Notes
- Use fresh orange juice for the brightest flavor. Avoid concentrated or frozen juice for best results.
- Ensure the cake is completely cool before frosting to prevent the cream from melting.
- For an extra orange punch, zest one orange into the batter or frosting.
- This cake is best served within 2 days if refrigerated due to the fresh cream frosting.
- To make a dairy-free version, substitute cream with coconut cream and butter with a dairy-free alternative.
Keywords: Orange Creamsicle Cake, Citrus Cake, Creamy Frosting Cake, Orange Juice Cake, Summer Cake
Find it online: https://kitchenwithkai.com/orange-creamsicle-cake-recipe/
