I get a tender scratch-made orange layer cake with that nostalgic Creamsicle flavor in every slice, all dressed up for birthdays, potlucks, and sunny celebrations. One bite makes it clear why this cake never lasts long.
I’m obsessed with this Orange Creamsicle Cake because it tastes like my favorite childhood ice cream truck treat, but all grown up and actually worth slicing into. I love the bright hit of fresh orange juice against the soft vanilla sweetness, especially with that creamy frosting swooped between the layers.
No Jello, no cake mix, no weird shortcut flavor. Just a from-scratch orange cake that feels right for birthdays, cookouts, random Tuesdays, and every summer potluck I somehow volunteered dessert for.
And that orange zest? It makes the whole thing smell ridiculous before I even take a bite.
Total sunshine cake.
Ingredients
- Flour gives the cake structure, so it slices clean without feeling heavy.
- Sugar keeps it sweet and helps that tender, bakery-style crumb happen.
- Baking powder and soda bring the lift, so it’s fluffy, not squat.
- Butter adds rich flavor, while oil keeps every bite soft for days.
- Eggs hold everything together and give the cake a little bounce.
- Vanilla smooths the orange flavor, making it taste more creamsicle-like.
- Orange zest is the real MVP, bright, fresh, and not fake-tasting.
- Fresh orange juice adds tang and keeps the citrus flavor honest.
- Buttermilk makes the crumb tender and gives a tiny, tasty tang.
- Sour cream adds moisture, so the cake doesn’t dry out fast.
- Cream cheese frosting brings that creamy, slightly tangy finish you’ll want.
- Powdered sugar sweetens and thickens the frosting without making it gritty.
- Plus, orange zest in the frosting makes the whole cake pop.
- Basically, heavy cream helps you fix the frosting texture fast.
- Orange coloring is optional, but it’s fun if you want drama.
Ingredient Quantities
- 2 1/2 cups (310 g) all purpose flour
- 1 3/4 cups (350 g) granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine salt
- 1/2 cup (113 g) unsalted butter, room temperature
- 1/2 cup (120 ml) vegetable oil
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract (optional for extra creamsicle flavor)
- 2 tablespoons orange zest (from about 2 medium oranges)
- 1/2 cup (120 ml) fresh orange juice, strained
- 1 cup (240 ml) buttermilk, room temperature
- 1/2 cup (120 g) sour cream, room temperature
- 1 cup (227 g) unsalted butter, room temperature, for frosting
- 8 ounces (225 g) cream cheese, softened, for frosting
- 6 to 7 cups (720 to 840 g) powdered sugar, sifted, for frosting
- 2 teaspoons vanilla extract, for frosting
- 1 tablespoon orange zest, for frosting
- 2 to 3 tablespoons fresh orange juice, for frosting
- 1 to 2 tablespoons heavy cream or milk, for frosting consistency
- Pinch of fine salt, for frosting balance
- Orange gel food coloring, optional, to deepen color
How to Make this
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line bottoms with parchment.
2. Whisk together 2 1/2 cups (310 g) all purpose flour, 1 3/4 cups (350 g) granulated sugar, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine salt in a large bowl.
3. In a separate large bowl, cream 1/2 cup (113 g) unsalted butter until smooth, then beat in 1/2 cup (120 ml) vegetable oil until combined. Add 3 large room temperature eggs one at a time, then stir in 1 teaspoon vanilla extract and 1 teaspoon orange extract if using.
4. Mix in 2 tablespoons orange zest to the wet mixture. In a measuring cup combine 1/2 cup (120 ml) fresh strained orange juice, 1 cup (240 ml) buttermilk, and 1/2 cup (120 g) sour cream.
5. Add the dry ingredients to the wet mixture in three additions, alternating with the orange juice buttermilk sour cream mixture, beginning and ending with the dry ingredients. Stir until just combined and do not overmix. If desired add a few drops of orange gel food coloring to deepen color.
6. Divide batter evenly between the prepared pans, smooth tops, and bake 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool in pans 10 minutes then transfer to a wire rack to cool completely.
7. For frosting beat 1 cup (227 g) unsalted butter and 8 ounces (225 g) softened cream cheese together until smooth and fluffy. Add 2 teaspoons vanilla extract, 1 tablespoon orange zest, and a pinch of fine salt.
8. Gradually add 6 to 7 cups (720 to 840 g) sifted powdered sugar, beating on low until incorporated then on medium until smooth. Add 2 to 3 tablespoons fresh orange juice to flavor and thin, and 1 to 2 tablespoons heavy cream or milk to reach desired spreadable consistency. Adjust powdered sugar or liquid as needed.
9. If desired add a drop or two of orange gel food coloring and beat until evenly colored. Taste and adjust salt or orange juice for balance.
10. Level cakes if needed, place one layer on a serving plate, spread a generous layer of frosting, top with second layer, then frost top and sides. Chill briefly to set, then serve.
Equipment Needed
1. Oven (preheat to 350°F 175°C)
2. Two 9 inch round cake pans (plus parchment rounds)
3. Mixing bowls (one large for dry, one large for wet)
4. Electric mixer or stand mixer with paddle attachment
5. Whisk and rubber spatula
6. Measuring cups and spoons and kitchen scale for grams
7. Citrus zester or microplane and a juicer or fine mesh strainer for juice
8. Sifter or fine mesh sieve for powdered sugar and flour
9. Wire cooling rack and serrated knife or cake leveler
FAQ
Orange Creamsicle Cake • No Jello Or Cake Mix! Recipe Substitutions and Variations
- All purpose flour: substitute cake flour by replacing 2 tablespoons of each cup of AP flour with cornstarch, sift together, yields a lighter crumb.
- Buttermilk: make 1/2 cup by mixing 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar, let sit 5 minutes before using.
- Sour cream: swap equal amount of full fat Greek yogurt for similar tang and texture in the batter.
- Cream cheese (for frosting): use mascarpone at a 1:1 ratio for a silkier, less tangy frosting; chill slightly before whipping if too soft.
Pro Tips
1. Bring everything to room temperature first: eggs, butter, buttermilk and sour cream. They blend together more easily and give a lighter, more even crumb than cold ingredients.
2. Fold and stop. When combining wet and dry, stir until just combined. Overmixing develops gluten and makes the cake dense. A few small streaks of flour are okay before baking.
3. Boost the orange flavor without bitterness: use only zest from the orange pith-free part, and add juice near the end so the batter does not become overly acidic. If you want an extra pop, brush the warm layers with a light orange syrup made from equal parts orange juice and sugar.
4. Chill briefly before finishing the frosting: if the cream cheese and butter become too soft while mixing or while frosting, chill the cake for 15 to 30 minutes. Slightly stiffer frosting is easier to spread and gives cleaner edges.
5. Balance and texture for the frosting: add orange juice in small increments to avoid runniness, and use powdered sugar to firm it up. If you want silkier mouthfeel, add the cream at the end and beat just until smooth. Store the frosted cake refrigerated if it will sit more than a few hours; bring to room temperature before serving for the best flavor.
Orange Creamsicle Cake • No Jello Or Cake Mix! Recipe
I get a tender scratch-made orange layer cake with that nostalgic Creamsicle flavor in every slice, all dressed up for birthdays, potlucks, and sunny celebrations. One bite makes it clear why this cake never lasts long.
12
servings
862
kcal
Equipment: 1. Oven (preheat to 350°F 175°C)
2. Two 9 inch round cake pans (plus parchment rounds)
3. Mixing bowls (one large for dry, one large for wet)
4. Electric mixer or stand mixer with paddle attachment
5. Whisk and rubber spatula
6. Measuring cups and spoons and kitchen scale for grams
7. Citrus zester or microplane and a juicer or fine mesh strainer for juice
8. Sifter or fine mesh sieve for powdered sugar and flour
9. Wire cooling rack and serrated knife or cake leveler
Ingredients
-
2 1/2 cups (310 g) all purpose flour
-
1 3/4 cups (350 g) granulated sugar
-
2 1/2 teaspoons baking powder
-
1/2 teaspoon baking soda
-
1 teaspoon fine salt
-
1/2 cup (113 g) unsalted butter, room temperature
-
1/2 cup (120 ml) vegetable oil
-
3 large eggs, room temperature
-
1 teaspoon vanilla extract
-
1 teaspoon orange extract (optional for extra creamsicle flavor)
-
2 tablespoons orange zest (from about 2 medium oranges)
-
1/2 cup (120 ml) fresh orange juice, strained
-
1 cup (240 ml) buttermilk, room temperature
-
1/2 cup (120 g) sour cream, room temperature
-
1 cup (227 g) unsalted butter, room temperature, for frosting
-
8 ounces (225 g) cream cheese, softened, for frosting
-
6 to 7 cups (720 to 840 g) powdered sugar, sifted, for frosting
-
2 teaspoons vanilla extract, for frosting
-
1 tablespoon orange zest, for frosting
-
2 to 3 tablespoons fresh orange juice, for frosting
-
1 to 2 tablespoons heavy cream or milk, for frosting consistency
-
Pinch of fine salt, for frosting balance
-
Orange gel food coloring, optional, to deepen color
Directions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line bottoms with parchment.
- Whisk together 2 1/2 cups (310 g) all purpose flour, 1 3/4 cups (350 g) granulated sugar, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine salt in a large bowl.
- In a separate large bowl, cream 1/2 cup (113 g) unsalted butter until smooth, then beat in 1/2 cup (120 ml) vegetable oil until combined. Add 3 large room temperature eggs one at a time, then stir in 1 teaspoon vanilla extract and 1 teaspoon orange extract if using.
- Mix in 2 tablespoons orange zest to the wet mixture. In a measuring cup combine 1/2 cup (120 ml) fresh strained orange juice, 1 cup (240 ml) buttermilk, and 1/2 cup (120 g) sour cream.
- Add the dry ingredients to the wet mixture in three additions, alternating with the orange juice buttermilk sour cream mixture, beginning and ending with the dry ingredients. Stir until just combined and do not overmix. If desired add a few drops of orange gel food coloring to deepen color.
- Divide batter evenly between the prepared pans, smooth tops, and bake 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool in pans 10 minutes then transfer to a wire rack to cool completely.
- For frosting beat 1 cup (227 g) unsalted butter and 8 ounces (225 g) softened cream cheese together until smooth and fluffy. Add 2 teaspoons vanilla extract, 1 tablespoon orange zest, and a pinch of fine salt.
- Gradually add 6 to 7 cups (720 to 840 g) sifted powdered sugar, beating on low until incorporated then on medium until smooth. Add 2 to 3 tablespoons fresh orange juice to flavor and thin, and 1 to 2 tablespoons heavy cream or milk to reach desired spreadable consistency. Adjust powdered sugar or liquid as needed.
- If desired add a drop or two of orange gel food coloring and beat until evenly colored. Taste and adjust salt or orange juice for balance.
- Level cakes if needed, place one layer on a serving plate, spread a generous layer of frosting, top with second layer, then frost top and sides. Chill briefly to set, then serve.
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.
Nutrition Facts
- Serving Size: 235g
- Total number of serves: 12
- Calories: 862kcal
- Fat: 42.2g
- Saturated Fat: 20.3g
- Trans Fat: 0.25g
- Polyunsaturated: 2.7g
- Monounsaturated: 13.7g
- Cholesterol: 129mg
- Sodium: 302mg
- Potassium: 128mg
- Carbohydrates: 116.8g
- Fiber: 1.1g
- Sugar: 97.1g
- Protein: 6.1g
- Vitamin A: 1000IU
- Vitamin C: 7.1mg
- Calcium: 47mg
- Iron: 0.5mg
