I’m excited to share my Orange Dreamsicle Cake Recipe, where moist orange cake layers meet a silky orange cream filling and tangy cream cheese frosting, plus a little secret that gives it that true Dreamsicle vibe.
I love how a simple idea turned into something silly and addictive: my Orange Dreamsicle Cake Recipe started as a test and now folks keep asking for the secret. I won’t give away everything, but the bright pop of orange zest and that tangy cream cheese wake up every bite.
It’s a weirdly nostalgic Moist Orange Cake that somehow feels vintage yet new, like an old recipe box find but with a modern flip. I messed up measurements more times than I wanna admit, so the crumb’s not perfect, but every slice begs the question, what’s different here?
Ingredients
- All purpose flour: Mostly carbs, little protein and fiber, gives structure and slightly dense crumb.
- Unsalted butter: High in fat, adds richness and moistness, makes cake taste buttery and luscious.
- Granulated sugar: Pure carbs, makes it sweet, helps browning and tender texture, not nutritious.
- Eggs: Protein and fat, helps bind and leaven, gives structure and a silky mouthfeel.
- Orange zest and juice: Bright citrus flavor, adds acidity and aroma, gives sweet sour balance and freshness.
- Buttermilk: Acidic dairy, tenderizes crumb, reacts with baking soda for lift, adds tangy note.
- Cream cheese frosting: Creamy, tangy, mostly fat and protein, balances sweetness and gives moist frosting.
- Heavy cream and whipped filling: Adds richness and fluffy texture, fat helps stabilize and carries orange flavor.
Ingredient Quantities
- (Cake) 2 1/2 cups (312 g) all purpose flour
- (Cake) 2 1/2 tsp baking powder
- (Cake) 1/2 tsp baking soda
- (Cake) 1 tsp fine salt
- (Cake) 1 cup (226 g) unsalted butter, softened
- (Cake) 1 3/4 cups (350 g) granulated sugar
- (Cake) 4 large eggs, room temp
- (Cake) 1 tbsp orange zest (about 2 oranges)
- (Cake) 2 tsp vanilla extract
- (Cake) 1 cup buttermilk, room temp
- (Cake) 1/2 cup fresh orange juice
- (Orange simple syrup) 1/2 cup fresh orange juice
- (Orange simple syrup) 1/4 cup granulated sugar
- (Orange simple syrup) 1 tbsp orange liqueur like Grand Marnier, optional
- (Orange cream filling) 1 (3.4 oz) package instant vanilla pudding mix
- (Orange cream filling) 1 1/2 cups cold whole milk
- (Orange cream filling) 1 cup heavy cream, cold
- (Orange cream filling) 1/3 cup powdered sugar
- (Orange cream filling) 1 tsp orange zest
- (Orange cream filling) 2 tbsp fresh orange juice
- (Orange cream cheese frosting) 8 oz (226 g) cream cheese, softened
- (Orange cream cheese frosting) 1/2 cup (113 g) unsalted butter, softened
- (Orange cream cheese frosting) 4 cups (480 g) powdered sugar, sifted
- (Orange cream cheese frosting) 1 tbsp orange zest
- (Orange cream cheese frosting) 2 to 3 tbsp fresh orange juice
- (Orange cream cheese frosting) 1 tsp vanilla extract
- (Orange cream cheese frosting) pinch of salt
How to Make this
1. Preheat oven to 350F (177C). Grease and flour two 8 or 9 inch round pans and line bottoms with parchment. Whisk together the flour, baking powder, baking soda and salt so it’s well blended.
2. In a large bowl cream the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes; scrape the bowl. Add the eggs one at a time, beating a bit after each, then stir in the orange zest and vanilla.
3. Combine the buttermilk and 1/2 cup fresh orange juice in a measuring cup. Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk-orange mixture, beginning and ending with the dry. Mix just until combined, don’t overmix or you’ll get a dense cake.
4. Divide batter evenly between the prepared pans, smooth tops, and bake until a toothpick comes out with a few crumbs, about 25 to 35 minutes (ovens vary). Let cakes cool in pans 10 minutes, then turn out to racks to cool completely.
5. While cakes bake or cool make the orange simple syrup: warm 1/2 cup fresh orange juice with 1/4 cup granulated sugar in a small saucepan just until the sugar dissolves. Remove from heat and stir in the optional orange liqueur if using. Let cool slightly.
6. Make the orange cream filling: whisk the instant vanilla pudding mix with 1 1/2 cups cold whole milk until thickened. In a separate bowl whip the 1 cup heavy cream with 1/3 cup powdered sugar to medium-stiff peaks. Fold the pudding into the whipped cream gently, then stir in 1 tsp orange zest and 2 tbsp fresh orange juice. Chill so it firms up a bit.
7. Make the orange cream cheese frosting: beat the softened cream cheese and 1/2 cup butter until smooth. Gradually add the sifted 4 cups powdered sugar until you reach a thick but spreadable consistency. Stir in 1 tbsp orange zest, 1 tsp vanilla extract, a pinch of salt and 2 to 3 tbsp fresh orange juice (add juice slowly so frosting doesn’t get too runny). Taste and adjust.
8. Level the cooled cake layers if needed. Brush each layer with the orange simple syrup, using more on the top of the bottom layer so the cake stays moist. Place the bottom layer on your cake plate, spread about two thirds of the chilled orange cream filling over it in an even layer.
9. Place the second layer on top, use the remaining filling if you like a taller filling layer. Apply a thin crumb coat of the cream cheese frosting all over the cake and chill 15 to 30 minutes until slightly firm. Finish with a final thicker coat of frosting, smooth or pipe as you like.
10. Chill the finished cake at least 1 to 2 hours to set, then bring to room temperature 20 to 30 minutes before serving for best flavor. Store refrigerated up to 4 days. Tips: use room temperature eggs and butter, dissolve the syrup sugar fully, and don’t overbeat the filling or frosting or they’ll get runny.
Equipment Needed
1. Two 8 or 9 inch round cake pans plus parchment paper for lining and butter or nonstick spray for greasing
2. Electric mixer (stand or handheld) for creaming and whipping
3. Mixing bowls — large, medium and a small one for syrup or zest
4. Measuring cups and spoons and a liquid measuring cup for juices and milk
5. Rubber spatula and wooden spoon for folding and scraping
6. Whisk for dry ingredients and pudding mix
7. Sifter or fine mesh sieve for powdered sugar and to aerate flour
8. Cooling racks to cool the layers completely
9. Offset spatula or bench scraper and a serrated knife for leveling and frosting the cake
FAQ
Orange Dreamsicle Cake Recipe Substitutions and Variations
- (All purpose flour) Substitutes: cake flour — for each cup AP remove 2 tbsp flour and add 2 tbsp cornstarch, same volume, gives a lighter crumb; whole wheat pastry flour — swap up to 50% 1:1 for nuttier, denser cake, add 1–2 tbsp extra liquid if batter seems stiff; gluten free 1:1 blend (with xanthan gum) — use same volume, let batter rest 10–15 min for hydration.
- (Unsalted butter) Substitutes: neutral oil (canola/vegetable) — use 3/4 cup oil per 1 cup butter, cake will be moister but less aerated; light coconut oil — use 3/4 cup by volume or equal weight (226 g) if measuring grams, melt then cool slightly; margarine — 1:1 by volume but check salt content and water % may change texture.
- (Buttermilk) Substitutes: milk + acid — 1 cup milk + 1 tbsp lemon juice or white vinegar, let sit 5 minutes; plain yogurt — thin with a bit of milk to equal 1 cup, use 1:1; kefir — straight swap 1:1, same tang and acidity.
- (Instant vanilla pudding mix) Substitutes: homemade pastry cream — thickened custard (milk, egg yolks, sugar, cornstarch) cooled, use about 1 cup to replace a 3.4 oz packet; mascarpone or slightly sweetened cream cheese — 1 cup mascarpone + 1–2 tbsp powdered sugar + 1 tsp vanilla for rich, stable filling; stovetop cook-and-serve vanilla pudding — follow package, cool completely before folding into cream for similar texture.
Pro Tips
– Use a scale and weigh the flour, or spoon and level it into the cup instead of scooping. Too much flour is the #1 reason cakes get dense, and measuring by weight makes this recipe way more consistent.
– Make sure eggs and butter are actually room temp. If you forgot, stick eggs in warm (not hot) water for 5–10 minutes and cube the butter so it softens faster. Warm eggs emulsify better and you get a lighter crumb.
– Don’t skimp on the orange syrup. Warm it just enough to dissolve the sugar, poke the cake layers a few times with a skewer, then brush generously so the cake stays juicy. Add the liqueur if you want a deeper orange flavor.
– Chill the bowl and beaters before whipping the heavy cream, and fold the pudding into the cream gently. If the filling seems soft, refrigerate it until it firms up — rushing this step will make the filling ooze out when you cut the cake.
– Do a thin crumb coat and chill the cake before the final frosting. For super smooth sides heat an offset spatula under hot tap water, dry it, then smooth the frosting; if frosting gets too soft add a little powdered sugar, if too stiff add a teaspoon of orange juice at a time.
Orange Dreamsicle Cake Recipe
I’m excited to share my Orange Dreamsicle Cake Recipe, where moist orange cake layers meet a silky orange cream filling and tangy cream cheese frosting, plus a little secret that gives it that true Dreamsicle vibe.
12
servings
830
kcal
Equipment: 1. Two 8 or 9 inch round cake pans plus parchment paper for lining and butter or nonstick spray for greasing
2. Electric mixer (stand or handheld) for creaming and whipping
3. Mixing bowls — large, medium and a small one for syrup or zest
4. Measuring cups and spoons and a liquid measuring cup for juices and milk
5. Rubber spatula and wooden spoon for folding and scraping
6. Whisk for dry ingredients and pudding mix
7. Sifter or fine mesh sieve for powdered sugar and to aerate flour
8. Cooling racks to cool the layers completely
9. Offset spatula or bench scraper and a serrated knife for leveling and frosting the cake
Ingredients
-
(Cake) 2 1/2 cups (312 g) all purpose flour
-
(Cake) 2 1/2 tsp baking powder
-
(Cake) 1/2 tsp baking soda
-
(Cake) 1 tsp fine salt
-
(Cake) 1 cup (226 g) unsalted butter, softened
-
(Cake) 1 3/4 cups (350 g) granulated sugar
-
(Cake) 4 large eggs, room temp
-
(Cake) 1 tbsp orange zest (about 2 oranges)
-
(Cake) 2 tsp vanilla extract
-
(Cake) 1 cup buttermilk, room temp
-
(Cake) 1/2 cup fresh orange juice
-
(Orange simple syrup) 1/2 cup fresh orange juice
-
(Orange simple syrup) 1/4 cup granulated sugar
-
(Orange simple syrup) 1 tbsp orange liqueur like Grand Marnier, optional
-
(Orange cream filling) 1 (3.4 oz) package instant vanilla pudding mix
-
(Orange cream filling) 1 1/2 cups cold whole milk
-
(Orange cream filling) 1 cup heavy cream, cold
-
(Orange cream filling) 1/3 cup powdered sugar
-
(Orange cream filling) 1 tsp orange zest
-
(Orange cream filling) 2 tbsp fresh orange juice
-
(Orange cream cheese frosting) 8 oz (226 g) cream cheese, softened
-
(Orange cream cheese frosting) 1/2 cup (113 g) unsalted butter, softened
-
(Orange cream cheese frosting) 4 cups (480 g) powdered sugar, sifted
-
(Orange cream cheese frosting) 1 tbsp orange zest
-
(Orange cream cheese frosting) 2 to 3 tbsp fresh orange juice
-
(Orange cream cheese frosting) 1 tsp vanilla extract
-
(Orange cream cheese frosting) pinch of salt
Directions
- Preheat oven to 350F (177C). Grease and flour two 8 or 9 inch round pans and line bottoms with parchment. Whisk together the flour, baking powder, baking soda and salt so it's well blended.
- In a large bowl cream the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes; scrape the bowl. Add the eggs one at a time, beating a bit after each, then stir in the orange zest and vanilla.
- Combine the buttermilk and 1/2 cup fresh orange juice in a measuring cup. Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk-orange mixture, beginning and ending with the dry. Mix just until combined, don't overmix or you'll get a dense cake.
- Divide batter evenly between the prepared pans, smooth tops, and bake until a toothpick comes out with a few crumbs, about 25 to 35 minutes (ovens vary). Let cakes cool in pans 10 minutes, then turn out to racks to cool completely.
- While cakes bake or cool make the orange simple syrup: warm 1/2 cup fresh orange juice with 1/4 cup granulated sugar in a small saucepan just until the sugar dissolves. Remove from heat and stir in the optional orange liqueur if using. Let cool slightly.
- Make the orange cream filling: whisk the instant vanilla pudding mix with 1 1/2 cups cold whole milk until thickened. In a separate bowl whip the 1 cup heavy cream with 1/3 cup powdered sugar to medium-stiff peaks. Fold the pudding into the whipped cream gently, then stir in 1 tsp orange zest and 2 tbsp fresh orange juice. Chill so it firms up a bit.
- Make the orange cream cheese frosting: beat the softened cream cheese and 1/2 cup butter until smooth. Gradually add the sifted 4 cups powdered sugar until you reach a thick but spreadable consistency. Stir in 1 tbsp orange zest, 1 tsp vanilla extract, a pinch of salt and 2 to 3 tbsp fresh orange juice (add juice slowly so frosting doesn't get too runny). Taste and adjust.
- Level the cooled cake layers if needed. Brush each layer with the orange simple syrup, using more on the top of the bottom layer so the cake stays moist. Place the bottom layer on your cake plate, spread about two thirds of the chilled orange cream filling over it in an even layer.
- Place the second layer on top, use the remaining filling if you like a taller filling layer. Apply a thin crumb coat of the cream cheese frosting all over the cake and chill 15 to 30 minutes until slightly firm. Finish with a final thicker coat of frosting, smooth or pipe as you like.
- Chill the finished cake at least 1 to 2 hours to set, then bring to room temperature 20 to 30 minutes before serving for best flavor. Store refrigerated up to 4 days. Tips: use room temperature eggs and butter, dissolve the syrup sugar fully, and don't overbeat the filling or frosting or they'll get runny.
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: 269g
- Total number of serves: 12
- Calories: 830kcal
- Fat: 39.6g
- Saturated Fat: 24g
- Trans Fat: 0.23g
- Polyunsaturated: 1.7g
- Monounsaturated: 13.7g
- Cholesterol: 165mg
- Sodium: 498mg
- Potassium: 183mg
- Carbohydrates: 112g
- Fiber: 0.9g
- Sugar: 84g
- Protein: 7.1g
- Vitamin A: 800IU
- Vitamin C: 13mg
- Calcium: 68mg
- Iron: 0.4mg
