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Orange Creamsicle Cake
Caroline

Orange Creamsicle Cake

This orange creamsicle cake is soft, fluffy, and bursting with nostalgic citrus-vanilla flavor. Made with orange juice, zest, and a creamy orange frosting, it’s a bright and refreshing dessert perfect for spring and summer gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box vanilla cake mix
  • 1 box (3 oz) orange gelatin mix
  • 1 cup orange juice
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp orange zest
  • 1 cup butter, softened
  • 4 cups powdered sugar
  • 2 tbsp heavy cream
  • 2 tbsp orange extract (optional)

Equipment

  • mixing bowls
  • hand mixer or stand mixer
  • measuring cups and spoons
  • Two 8-inch round cake pans
  • Wire cooling racks

Method
 

  1. Preheat the oven to 350°F (175°C) and prepare two 8-inch round cake pans.
  2. In a large bowl, combine the vanilla cake mix and orange gelatin.
  3. Add the orange juice, vegetable oil, eggs, vanilla extract, and orange zest. Beat until smooth.
  4. Divide the batter evenly between the prepared pans and bake for 25–30 minutes.
  5. Allow the cakes to cool completely on wire racks before frosting.
  6. Beat the softened butter until creamy, then gradually add the powdered sugar.
  7. Mix in the heavy cream and orange extract if using, beating until light and fluffy.
  8. Frost the cake layers, assemble, and decorate as desired.

Notes

For the best creamsicle flavor, balance the orange and vanilla carefully—too much extract can overpower the cake. This cake tastes even better the next day once the flavors have had time to meld.