Bright, sunny, and full of nostalgic flavor, this Orange Creamsicle Cake tastes just like your favorite ice cream truck treat only in soft, tender cake form. Layers of moist orange cake are stacked with fluffy orange cream cheese frosting for the perfect balance of citrus and vanilla. It’s a show-stopping yet easy dessert for birthdays, holidays, and any time you’re craving something fun and dreamy.
Ingredients
For the Cake:
1 box orange cake mix (15.25 oz)
1 cup orange soda or orange juice
1/2 cup vegetable oil
3 large eggs
For the Orange Cream Frosting:
1 cup heavy whipping cream, cold
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1–2 teaspoons orange zest (optional but highly recommended)
A few drops orange extract or orange food coloring (optional, for stronger flavor/color)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or two 9-inch round cake pans. You can also line the bottoms with parchment paper for easier release.
In a large mixing bowl, combine the orange cake mix, orange soda or orange juice, vegetable oil, and eggs.
Beat with a hand mixer on medium speed for about 2 minutes, scraping down the sides of the bowl as needed, until the batter is smooth and well combined.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 22–25 minutes, or until the cakes are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Remove from the oven and let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
While the cakes cool, make the orange cream frosting. In a clean, chilled bowl, whip the cold heavy cream with a hand mixer on medium-high speed until stiff peaks form. Set aside.
In a separate large bowl, beat the softened cream cheese on medium speed until completely smooth and creamy, with no lumps.
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