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Moist Orange Creamsicle Layer Cake with Creamy Vanilla Frosting

A cross-section view of a three-layer Creamsicle Cake showing moist layers, white frosting, and orange filling, topped with fresh orange slices.
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Make this moist Orange Creamsicle Layer Cake that captures the nostalgic flavor of the classic frozen treat. It features citrus-infused cake layers topped with a light, creamy vanilla frosting, perfect for summer parties or any gathering.

Ingredients

Scale
  • 1 box (15.25 oz) white or yellow cake mix
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1 cup buttermilk
  • 1/4 cup fresh orange juice
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 1 package (3 oz) orange gelatin mix
  • 1/2 cup boiling water
  • 1/2 cup cold water
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/4 cup fresh orange juice
  • 1 teaspoon vanilla extract
  • 1/4 cup whole milk or heavy cream
  • Orange slices, for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the cake mix, flour, baking powder, salt, and granulated sugar.
  3. Add the vegetable oil, eggs, buttermilk, 1/4 cup fresh orange juice, orange zest, and vanilla extract to the dry ingredients. Mix on medium speed until just combined, about 2 minutes. Do not overmix.
  4. Divide the batter evenly between the prepared cake pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  5. While the cakes cool slightly, prepare the orange soak: In a small bowl, dissolve the orange gelatin in the boiling water. Stir in the cold water.
  6. Once the cakes are slightly warm (about 10 minutes out of the oven), poke holes all over the tops using a fork or skewer, about 1 inch apart. Slowly brush or drizzle the orange gelatin mixture evenly over both cakes. Let the cakes cool completely in the pans on a wire rack.
  7. Prepare the creamy vanilla frosting: In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, alternating with the 1/4 cup orange juice and vanilla extract. Beat until smooth. Add milk or cream as needed to reach a spreadable consistency.
  8. Once the cakes are fully cooled, carefully remove them from the pans. Place one layer on a serving plate. Spread about one-third of the frosting on top. Place the second layer on top. Frost the top and sides of the entire cake with the remaining frosting.
  9. Garnish the top with fresh orange slices before serving. Chill the cake for at least 30 minutes before slicing for the best texture.

Notes

  • For an easy Orange Creamsicle Poke Cake variation, use a box of vanilla cake mix baked in a 9×13 pan. Poke holes while warm and pour the prepared orange gelatin mixture over the top. Chill until set. Frost with the vanilla pudding frosting described above.
  • Use fresh orange zest for the most intense citrus flavor in your cake layers.
  • If you prefer a lighter frosting, substitute half of the butter in the frosting recipe with an equal amount of softened cream cheese.

Nutrition

Find it online: https://littlekitchendiary.com/creamsicle-cake-moist-orange-layer-recipe/