Go Back

Orange Creamsicle Cake

A vibrant and delightful dessert that embodies the nostalgic taste of summer, featuring light layers infused with orange and a velvety buttercream frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 325
Ingredients Method Notes

Ingredients
  

For the cake
  • 2.5 cups all-purpose flour Light and fluffy, ensuring a tender crumb.
  • 2 tsp baking powder A vital component for that well-risen cake.
  • 0.5 tsp salt Enhances all the flavors of this sweet creation.
  • 0.5 cups unsalted butter, softened Adds rich, creamy texture to the cake.
  • 1.25 cups granulated sugar The perfect amount of sweetness.
  • 3 large eggs Essential for binding and moisture.
  • 1 tsp vanilla extract Provides a warm, aromatic background flavor.
  • 1 tsp orange zest Brightens up the cake with concentrated citrus notes.
  • 1 cup orange juice Infuses the cake with delightful freshness.
  • 0.5 cups buttermilk Ensures moisture and enhances the texture.
For the frosting
  • 1 cup unsalted butter, softened Creates a smooth and decadent frosting.
  • 4 cups powdered sugar Sweetens up the frosting and gives it structure.
  • 2 tbsp heavy cream Adds a silky finish.
  • 1 tsp vanilla extract For a hint of classic flavor.
  • 0.25 cups orange juice Complements the frosting with refreshing citrus flavors.
  • 1 dash orange food coloring (optional) For a vibrant, eye-catching layer of color.
For decorations
  • 1 as needed white fondant or royal icing for daisies To create cute floral decorations.
  • 1 as needed yellow candy or sprinkles for daisy centers Pop of color and sweetness.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Whisk together flour, baking powder, and salt in a bowl. Set aside.
  3. Beat butter and sugar together until light and fluffy (3-5 minutes). Add eggs one at a time, mixing well. Incorporate vanilla extract and orange zest.
  4. Gradually add the dry ingredients, alternating with orange juice and buttermilk, mixing until just combined.
  5. Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes.
Cooling and Frosting
  1. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack.
  2. For the frosting, beat butter until smooth. Gradually add powdered sugar, heavy cream, vanilla extract, and orange juice. Mix until smooth and fluffy, then add food coloring if desired.
  3. Once the cakes are cooled, spread a layer of frosting on top of one cake layer and place the second layer on top.
  4. Frost the entire cake for a polished finish.
Decoration
  1. Roll out fondant or pipe royal icing to create small daisy flowers.
  2. Decorate the top of the cake with daisies and place yellow candy or sprinkles in the center of each flower.

Notes

Use fresh-squeezed orange juice for the best flavor. Chill butter for fluffy frosting. Measure batter for even layers.