Easy Homemade Orange Creamsicle Cake
Capture the nostalgic joy of summer with this easy Orange Creamsicle Layer Cake. Featuring moist, fluffy orange cake layers paired with dreamy, cloud-like orange buttercream frosting, it's a vibrant, cheerful, and surprisingly simple dessert.
Equipment
- Stand mixer or large mixing bowl
- 8-inch round cake pans
- Wire rack
- Offset spatula
Ingredients
Orange Cake
- 225 g unsalted butter softened
- 300 g granulated sugar
- 4 large eggs Room temperature
- 2 tsp vanilla extract
- 280 g all-purpose flour
- 2 tsp baking powder
- 0.25 tsp salt
- 1 tbsp fresh orange zest zest just the colored part, not the bitter white pith
- 120 ml fresh orange juice
- 120 ml whole milk
Orange Buttercream Frosting
- 225 g unsalted butter softened
- 600 g powdered sugar sifted if clumpy
- 1 tsp vanilla extract
- 1-2 tbsp fresh orange juice start with one, add more if needed
- 1 tbsp fresh orange zest
Decoration
- Sliced oranges
- Whipped cream or additional frosting for piping (optional)
Instructions
- Step 1: Preheat your oven to 175°C (350°F). Get three 8-inch round cake pans ready. Grease them well, then line the bottoms with parchment paper. Grease the parchment too.
- Step 2: In a big mixing bowl (or the bowl of your stand mixer), beat together the softened butter and granulated sugar until the mixture is light and fluffy (3-5 minutes). Scrape down the sides as needed.
- Step 3: Add your eggs one at a time, beating well after each is fully incorporated.
- Step 4: Stir in the vanilla extract.
- Step 5: In a separate medium bowl, whisk together the flour, baking powder, salt, and orange zest. Set aside.
- Step 6: In a small bowl or jug, whisk together the fresh orange juice and whole milk.
- Step 7: Add the dry ingredients and the milk/juice mixture to the butter mixture, alternating between them. Start with about a third of the dry ingredients, mix on low until mostly incorporated. Add half of the milk/juice, mix until combined. Repeat with the second third of dry ingredients, then the rest of the milk/juice, and finally the last third of dry ingredients. Mix only until no streaks of flour remain. Do not overmix.
- Step 8: Divide the batter evenly among your three prepared cake pans.
- Step 9: Bake for 25–30 minutes, or until the edges pull away and a toothpick inserted into the center comes out clean.
- Step 10: Let the cakes cool in their pans on a wire rack for about 10-15 minutes.
- Step 11: Carefully flip the cakes out onto the wire rack to cool completely. Remove the parchment paper. Ensure they are absolutely cold before frosting.
- Step 12: While the cakes cool, make the frosting. In a large mixing bowl, beat softened butter until smooth and creamy.
- Step 13: Gradually add powdered sugar, beating on low speed about a cup at a time until incorporated.
- Step 14: Once all the powdered sugar is in, add the vanilla extract, 1 tablespoon of fresh orange juice, and the orange zest.
- Step 15: Beat the frosting on medium-high speed for 3–4 minutes until light, fluffy, and smooth. If too thick, add the second tablespoon of orange juice, a teaspoon at a time, beating until desired consistency.
- Step 16: Once cakes are completely cool, place one layer on your cake stand. Spread a generous layer of frosting evenly over the top.
- Step 17: Carefully place the second cake layer on top and repeat with another layer of frosting.
- Step 18: Add the third cake layer on top.
- Step 19: Apply a thin crumb coat layer of frosting all over the top and sides of the cake using an offset spatula.
- Step 20: Chill the cake in the refrigerator for 15–20 minutes to set the crumb coat.
- Step 21: Apply a final, thicker, smooth layer of frosting over the sides and top of the cake.
- Step 22: Optionally, pipe decorative dollops around the top edge of the cake with additional frosting or whipped cream.
- Step 23: Arrange fresh orange slices around the base and/or on top for decoration. Slice and serve immediately.
Notes
Ensure butter, eggs, milk, and orange juice are at room temperature for best results. Measure accurately, especially flour (spoon and level or use a scale). Avoid overmixing the cake batter. Cakes must be completely cool before frosting. Don't skip the crumb coat and chilling step! If using bottled orange juice, choose 100% pure without added sugar for better flavor. To fix frosting consistency: add a teaspoon of liquid (juice or milk) if too thick, or a tablespoon or two of powdered sugar if too thin. Store cake in an airtight container at room temperature for 2-3 days, or in the refrigerator for 5-7 days. Let chilled slices warm slightly before serving. Cake layers can be frozen tightly wrapped for 2-3 months; thaw in the refrigerator.