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Orange Creamsicle Cake

Refreshing Orange Creamsicle Cake for Summer Bliss

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This refreshing Orange Creamsicle Cake captures the essence of summer with its creamy vanilla and zesty orange flavors.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour Substitute with gluten-free flour for a gluten-free version.
  • 1.5 cups Granulated sugar No major substitutions recommended.
  • 2 teaspoons Baking powder Ensure it's fresh for best results.
  • 0.5 teaspoon Salt Use kosher salt for a coarser texture.
  • 0.5 cups Unsalted butter Can be replaced with coconut oil for a dairy-free option.
  • 3 large Eggs Substitute with unsweetened applesauce (1/4 cup per egg) for egg-free versions.
  • 1 cup Fresh orange juice Fresh juice is recommended for vibrant taste.
  • 1 tablespoon Orange zest No substitutions recommended.
  • 0.5 cups Milk Can be replaced with almond or soy milk for dairy-free versions.
  • 1 teaspoon Vanilla extract Use pure extract for the best results.
Frosting Suggestions
  • 2 cups Buttercream frosting Ideal for topping, with optional orange zest.
  • 2 cups Whipped cream A light option that complements the cake's flavors beautifully.

Equipment

  • Mixing bowls
  • Handheld mixer
  • 8-inch round cake pans
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined.
  3. Beat the butter until light and fluffy, then gradually add eggs, mixing well after each addition.
  4. Carefully alternate adding the dry ingredients and milk into the butter mixture until just combined.
  5. Fold in the fresh orange juice and zest without overmixing.
  6. Pour the batter into prepared cake pans and bake for 25-30 minutes, until a toothpick comes out clean.
  7. Cool the cakes in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 360kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

Serve with Honey Cheesecake Salted for the ultimate dessert experience. Avoid overmixing the batter for a fluffy cake.

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