I can’t resist this Orange Creamsicle Cake, with its sunny citrus layers, silky vanilla frosting, and sweet nostalgic charm. One slice is bright, creamy, and impossible to forget.

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I’m obsessed with this Orange Creamsicle Cake because it tastes like the best part of a childhood ice cream bar, only bigger, softer, and way more satisfying. I love how the bright hit of fresh orange juice cuts through the sweet, creamy layers, while pure vanilla extract keeps everything smooth and dessert-shop dreamy.

But the texture is what really gets me. Tender cake, lush frosting, that citrusy pop in every forkful.

And yes, I absolutely go back for the thick corner slice. This is the cake I crave when I want something fun, bold, and impossible to ignore.

Completely ridiculous.

Ingredients

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Flour gives the cake its soft, sturdy crumb, not too heavy.
Sugar makes it sweet and helps that golden bakery-style texture happen.
Baking powder and soda keep the layers fluffy, not sad and dense.
Salt keeps all that sweetness from tasting flat or one-note.
Butter brings rich flavor and that tender, melt-in-your-mouth bite.
Eggs hold everything together and add a little richness too.
Whole milk keeps the cake moist, soft, and nicely creamy.
Fresh orange juice gives it that bright creamsicle vibe you’ll notice fast.
Orange zest is basically where the real citrus punch lives.
Vanilla smooths the orange flavor and makes it taste like dessert.
Sour cream or Greek yogurt adds tang, moisture, and a softer crumb.
Cream cheese makes the frosting rich, tangy, and not overly sweet.
Powdered sugar turns the frosting fluffy, sweet, and easy to spread.
Plus, extra orange juice in the frosting keeps the flavor fresh.
Garnish makes it pretty, but honestly, it’s still amazing without it.

Ingredient Quantities

2 1/2 cups (325 g) all purpose flour

2 cups (400 g) granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon fine salt

1 cup (227 g) unsalted butter, softened

4 large eggs, room temperature

1 cup (240 ml) whole milk, room temperature

1/2 cup (120 ml) fresh orange juice

2 tablespoons orange zest (from 2 medium oranges)

2 teaspoons pure vanilla extract

1/2 cup (120 g) sour cream or plain Greek yogurt

8 ounces (225 g) cream cheese, softened

1 cup (227 g) unsalted butter, softened, for frosting

5 to 6 cups (600 to 720 g) powdered sugar, sifted

2 teaspoons vanilla extract for frosting

2 to 3 tablespoons fresh orange juice for frosting

Pinch of fine salt

Optional: orange food coloring or natural orange paste for stronger color

Optional: zest or thin orange slices for garnish

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line two 8 or 9 inch round cake pans with parchment, then lightly flour the pans.

2. Whisk together 2 1/2 cups (325 g) all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine salt in a bowl.

3. In a large bowl or stand mixer, beat 1 cup (227 g) softened unsalted butter with 2 cups (400 g) granulated sugar until light and fluffy, about 3 to 4 minutes.

4. Add 4 large eggs one at a time, beating well after each addition, then mix in 2 teaspoons pure vanilla extract and 2 tablespoons orange zest.

5. In a measuring cup, combine 1 cup (240 ml) whole milk and 1/2 cup (120 ml) fresh orange juice. Add the flour mixture and the milk mixture to the butter mixture alternately in three additions, beginning and ending with the flour, mixing until just combined.

6. Fold in 1/2 cup (120 g) sour cream or plain Greek yogurt until the batter is smooth and uniform. Do not overmix.

7. Divide batter evenly between the prepared pans and bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks and cool completely.

8. For the frosting, beat 8 ounces (225 g) softened cream cheese with 1 cup (227 g) softened unsalted butter until smooth. Add 2 teaspoons vanilla extract and a pinch of fine salt.

9. Gradually add 5 to 6 cups (600 to 720 g) sifted powdered sugar, beating on low until incorporated and then on medium until smooth; add 2 to 3 tablespoons fresh orange juice as needed to reach spreadable consistency. Add optional orange food coloring or natural orange paste for stronger color. Assemble by sandwiching layers with frosting, spread a thin crumb coat, chill briefly, finish with remaining frosting, and garnish with extra orange zest or thin orange slices if desired.

Equipment Needed

1. Oven (preheated to 350°F / 175°C)
2. Two 8 or 9 inch round cake pans
3. Parchment paper plus vegetable oil spray or butter and flour for pan prep
4. Large mixing bowls (one for dry ingredients, one for wet)
5. Stand mixer or electric hand mixer with paddle attachment
6. Measuring cups and spoons and a kitchen scale for grams
7. Whisk and rubber spatula for folding and scraping
8. Sifter or fine mesh sieve for powdered sugar and flour
9. Wire cooling rack
10. Offset spatula or bench scraper for frosting and smoothing

FAQ

Can I make this cake ahead of time? Yes. Bake and cool the layers, wrap tightly, and refrigerate up to 2 days or freeze up to 1 month. Thaw in the refrigerator before frosting.

How do I prevent a soggy crumb when using orange juice? Use the specified balance of milk and orange juice, and avoid excess liquid. Room temperature wet ingredients incorporate better and create a stable batter.

Can I substitute Greek yogurt for sour cream? Yes. Use the same amount of plain Greek yogurt for comparable tang and moisture.

How do I get a smooth, stable cream cheese buttercream? Beat room temperature cream cheese and butter until very smooth before adding sifted powdered sugar gradually. Chill briefly if the frosting becomes too soft to spread.

Can I make this gluten free? Yes. Replace the all purpose flour with a 1-to-1 gluten free baking blend and add 1/2 teaspoon xanthan gum if the blend does not already contain it. Watch baking time as it may vary slightly.

How can I boost the orange flavor without adding more liquid? Add extra orange zest or a small amount of concentrated orange paste or oil. Start with a little and taste to avoid bitterness.

Orange Creamsicle Cake Recipe Substitutions and Variations

All purpose flour: substitute with a 1-to-1 gluten free baking blend by weight for a gluten free cake, or use cake flour for a lighter crumb (use an equal weight measurement).
Large eggs: replace each egg with a flax egg made from 1 tablespoon ground flaxseed plus 3 tablespoons water, rested 5 minutes, for a vegan-friendly binder.
Whole milk: swap with buttermilk 1-to-1 for extra tang and tender crumb, or use an unsweetened plant milk (soy or oat) 1-to-1 for a dairy free option.
Cream cheese (frosting): use mascarpone at equal weight for a richer, milder frosting, or stirred full fat Greek yogurt strained of excess whey for a tangier, lighter finish.

Pro Tips

1. Bring eggs, milk and dairy to room temperature before you start. They blend more smoothly and the batter rises more evenly, giving a lighter crumb.

2. Zest the oranges before juicing them and use a microplane for fine zest. That oils the zest releases better flavor without bitter pith, and it distributes more evenly through the batter and frosting.

3. When alternating dry and wet additions, scrape the bowl between additions and mix only until just combined. Overmixing develops gluten and can make the cake dense instead of tender.

4. Bake the pans on the same oven rack with a sheet pan beneath to catch any spills. Rotate the pans front to back halfway through baking for even color and doneness if your oven has hot spots.

5. Chill the cake briefly after a thin crumb coat, about 15 to 20 minutes, before applying the final frosting layer. It firms the crumbs and makes a smoother, cleaner finish; use a hot spatula for glassy frosting edges.

Orange Creamsicle Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I can’t resist this Orange Creamsicle Cake, with its sunny citrus layers, silky vanilla frosting, and sweet nostalgic charm. One slice is bright, creamy, and impossible to forget.

Servings

servings

Calories

843

kcal

Equipment: 1. Oven (preheated to 350°F / 175°C)
2. Two 8 or 9 inch round cake pans
3. Parchment paper plus vegetable oil spray or butter and flour for pan prep
4. Large mixing bowls (one for dry ingredients, one for wet)
5. Stand mixer or electric hand mixer with paddle attachment
6. Measuring cups and spoons and a kitchen scale for grams
7. Whisk and rubber spatula for folding and scraping
8. Sifter or fine mesh sieve for powdered sugar and flour
9. Wire cooling rack
10. Offset spatula or bench scraper for frosting and smoothing

Ingredients

2 1/2 cups (325 g) all purpose flour
2 cups (400 g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
1 cup (227 g) unsalted butter, softened
4 large eggs, room temperature
1 cup (240 ml) whole milk, room temperature
1/2 cup (120 ml) fresh orange juice
2 tablespoons orange zest (from 2 medium oranges)
2 teaspoons pure vanilla extract
1/2 cup (120 g) sour cream or plain Greek yogurt
8 ounces (225 g) cream cheese, softened
1 cup (227 g) unsalted butter, softened, for frosting
5 to 6 cups (600 to 720 g) powdered sugar, sifted
2 teaspoons vanilla extract for frosting
2 to 3 tablespoons fresh orange juice for frosting
Pinch of fine salt
Optional: orange food coloring or natural orange paste for stronger color
Optional: zest or thin orange slices for garnish

Directions

Preheat oven to 350°F (175°C). Grease and line two 8 or 9 inch round cake pans with parchment, then lightly flour the pans.
Whisk together 2 1/2 cups (325 g) all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine salt in a bowl.
In a large bowl or stand mixer, beat 1 cup (227 g) softened unsalted butter with 2 cups (400 g) granulated sugar until light and fluffy, about 3 to 4 minutes.
Add 4 large eggs one at a time, beating well after each addition, then mix in 2 teaspoons pure vanilla extract and 2 tablespoons orange zest.
In a measuring cup, combine 1 cup (240 ml) whole milk and 1/2 cup (120 ml) fresh orange juice. Add the flour mixture and the milk mixture to the butter mixture alternately in three additions, beginning and ending with the flour, mixing until just combined.
Fold in 1/2 cup (120 g) sour cream or plain Greek yogurt until the batter is smooth and uniform. Do not overmix.
Divide batter evenly between the prepared pans and bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks and cool completely.
For the frosting, beat 8 ounces (225 g) softened cream cheese with 1 cup (227 g) softened unsalted butter until smooth. Add 2 teaspoons vanilla extract and a pinch of fine salt.
Gradually add 5 to 6 cups (600 to 720 g) sifted powdered sugar, beating on low until incorporated and then on medium until smooth; add 2 to 3 tablespoons fresh orange juice as needed to reach spreadable consistency. Add optional orange food coloring or natural orange paste for stronger color. Assemble by sandwiching layers with frosting, spread a thin crumb coat, chill briefly, finish with remaining frosting, and garnish with extra orange zest or thin orange slices if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.