This Orange Creamsicle Cake is a fun treat that tastes just like the classic ice cream treat! It’s fluffy, sweet, and packed with orange flavor, perfect for any celebration.
Who wouldn’t want a cake that brings back childhood summer memories? I love serving it with a scoop of ice cream on the side—it’s a sweet match made in heaven! 🍊🍰
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cake. You can substitute with a gluten-free flour mix if you’re avoiding gluten. I find that a blend of almond flour and coconut flour gives great results too!
Butter: Unsalted butter helps control salt levels. If you need a dairy-free option, vegan butter or coconut oil can work well. Just remember, it might change the flavor slightly.
Granulated Sugar: Regular granulated sugar gives sweetness, but you can use coconut sugar or a sugar substitute like stevia or erythritol for a low-calorie option. Be sure to adjust the quantity!
Orange Juice & Zest: Freshly squeezed juice and zest are key for flavor. If oranges aren’t available, a high-quality bottled juice can work, but fresh is always best! You can try lemon juice for a tart twist.
Heavy Cream: This helps achieve the right frosting consistency. If you’re looking for lighter options, you can swap in whipped coconut cream or skip the cream entirely for a thicker frosty mix.
How Do You Make Orange Curd Without Overcooking It?
Making orange curd requires gentle heat to avoid scrambling the eggs. Here’s how to do it right:
- Use a heatproof bowl over a gentle simmer, not boiling water.
- Continuously stir the mixture for even cooking. A spatula works great for scraping the sides.
- Keep an eye on the texture; it should thicken enough to coat the back of a spoon when it’s done (about 8-10 minutes).
- If unsure, use an instant-read thermometer; curd should reach around 170°F (76°C).
How to Make Orange Creamsicle Cake
Ingredients You’ll Need:
For The Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- ½ cup freshly squeezed orange juice
- Zest of 2 oranges
For The Orange Curd Filling:
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup freshly squeezed orange juice
- Zest of 1 orange
- 4 tbsp unsalted butter, cut into small cubes
For The Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tsp vanilla extract
- ¼ cup freshly squeezed orange juice
- 2-3 tbsp heavy cream (adjust for desired consistency)
For Garnish:
- Candied orange peel/chopped crystallized orange bits
- Whipped cream
- Fresh mint leaf
- Fresh orange slices
How Much Time Will You Need?
This delightful Orange Creamsicle Cake will take about 30 minutes to prepare and bake, plus an additional time of 1 hour to chill. You’ll spend a little over 1.5 hours in total, making it a fun and rewarding baking project!
Step-by-Step Instructions:
1. Prepare the Cake:
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy. This may take about 3-5 minutes.
Then, add eggs one at a time, mixing well after each addition, and fold in the vanilla extract and orange zest. Gradually mix in the flour mixture alternately with the whole milk and orange juice, starting and ending with the flour mixture. Once mixed, evenly divide the batter between the two prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans on wire racks.
2. Make the Orange Curd Filling:
While the cakes are cooling, prepare the orange curd filling. In a heatproof bowl, whisk together the eggs, granulated sugar, freshly squeezed orange juice, and orange zest until well combined. Place the bowl over a pot of gently simmering water, creating a double boiler, and stir constantly until the mixture thickens, which should take about 8-10 minutes. Be careful not to let it boil!
Once thick, remove from heat and stir in the small cubes of butter until melted and smooth. Transfer the curd to a jar or bowl, cover it, and refrigerate until chilled and thickened.
3. Prepare the Frosting:
Using a mixer, beat the softened butter in a large bowl until creamy. Gradually add in the sifted powdered sugar, mixing until well combined. Then mix in the vanilla extract and freshly squeezed orange juice. Once combined, add heavy cream, one tablespoon at a time, until you reach your desired frosting consistency. Beat until the frosting is light and fluffy, about 2-3 minutes.
4. Assemble the Cake:
Check your cooled cakes and level them if necessary to create an even surface. Place one cake layer on a serving plate. Spread a generous amount of the chilled orange curd filling evenly on top of this layer. Carefully place the second cake layer on top and frost the entire cake with the orange-flavored buttercream, making it look as beautiful as it tastes!
5. Garnish:
To finish off your beautiful cake, sprinkle chopped candied orange peel on top. Add a dollop of whipped cream, a fresh mint leaf, and fresh orange slices on the side for a lovely presentation.
6. Serve and Enjoy:
For the best flavor, chill the cake for at least 1 hour before serving to let the flavors meld beautifully. Once chilled, slice and enjoy this vibrant, creamy, and citrusy Orange Creamsicle Cake with family and friends!
Can I Use Cake Mix Instead of Making the Cake From Scratch?
Absolutely! If you’re short on time, you can use a yellow or vanilla cake mix instead. Just follow the package instructions and substitute the liquid in the mix with orange juice for added flavor.
What Should I Do If My Orange Curd is Too Runny?
If your orange curd isn’t thickening as expected, it may need more cooking time. Return it to the double boiler and keep stirring until it thickens enough to coat the back of a spoon. If it remains runny, you can mix in a small cornstarch slurry (1 tsp cornstarch mixed with 1 tsp water) and heat gently until thickened.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container in the fridge for up to 4 days. You can also freeze individual slices by wrapping them tightly in plastic wrap and placing them in a freezer-friendly bag for up to 3 months. Just thaw in the fridge overnight when you’re ready to enjoy!
Can I Use Bottled Orange Juice Instead of Fresh?
Yes, you can use bottled orange juice if fresh isn’t available, but fresh-squeezed juice will give the best flavor and aroma to your cake. Look for 100% pure juice with no added sugars or preservatives for the closest match!