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Creamy Orange Creamsicle Cake

Creamy Orange Creamsicle Cake - featured image
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A bright and tender orange-flavored cake with a velvety cream cheese frosting, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk (or dairy-free milk like oat milk)
  • ½ cup (120 ml) fresh orange juice, freshly squeezed
  • 2 tablespoons orange zest
  • 2 teaspoons vanilla extract
  • 8 oz (226 g) cream cheese, softened
  • ½ cup (113 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 2 tablespoons fresh orange juice
  • 1 teaspoon orange zest (for garnish)
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a mixer bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, mixing well after each addition, scraping bowl sides occasionally.
  5. Mix in vanilla extract and orange zest.
  6. Alternate adding dry ingredients and combined milk and orange juice to the butter mixture, starting and ending with dry ingredients. Mix on low speed just until combined.
  7. Divide batter evenly between prepared pans and tap pans gently to release air bubbles.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  9. Let cakes cool in pans for 15 minutes, then transfer to a cooling rack to cool completely.
  10. For frosting, beat cream cheese and softened butter until smooth and creamy.
  11. Gradually add powdered sugar, mixing on low speed until incorporated, then increase speed until fluffy, about 2-3 minutes.
  12. Add fresh orange juice and vanilla extract, beat until smooth and spreadable.
  13. Place one cake layer on serving plate, spread a generous layer of frosting on top, then add the second cake layer.
  14. Frost the top and sides evenly and garnish with orange zest.
  15. If frosting is too soft, chill for 15 minutes before spreading; if too thick, add a splash of milk to loosen.

Notes

[‘Use room temperature butter, eggs, and cream cheese for smooth batter and frosting.’, ‘Do not overmix the batter after adding flour to avoid a dense cake.’, ‘Zest only the colored part of the orange skin to avoid bitterness.’, ‘Start checking cake doneness at 30 minutes to prevent overbaking.’, ‘Chill frosting if too soft before spreading; add milk if too thick.’, ‘Freshly squeezed orange juice is preferred for best flavor.’, ‘Can be made gluten-free by substituting almond flour and dairy-free by using plant-based milk and margarine.’, ‘Cupcakes can be made by baking for 18-22 minutes at 350°F.’]

Nutrition

Keywords: orange cake, creamsicle cake, cream cheese frosting, citrus cake, easy cake recipe, homemade frosting, orange zest, fresh orange juice

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