Here’s a bright, creamy dessert recipe for Orange Creamsicle Cake—it tastes just like the classic frozen treat in cake form!
Ingredients (Serves 8–10)
For the Cake:
- 1 box white or yellow cake mix (plus ingredients called for on the box)
- 1 tsp orange extract
- Zest of 1 orange
For the Orange Cream Filling:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup heavy cream, whipped
- 1/2 cup orange juice
For the Frosting:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Optional: orange zest for garnish
Instructions
- Bake the Cake:
- Prepare cake mix according to package directions, adding orange extract and orange zest.
- Bake in a 9×13-inch pan (or two 8-inch round pans) as directed.
- Cool completely.
- Prepare the Cream Filling:
- Beat cream cheese until smooth.
- Add powdered sugar, vanilla extract, and orange juice; mix until creamy.
- Fold in whipped cream gently.
- Assemble the Cake:
- If using round cakes, slice each layer in half horizontally to make 4 layers.
- Spread the cream filling between layers. If using a 9×13 pan, you can layer half the cake with cream in the middle.
- Make the Whipped Frosting:
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Frost the top and sides of the cake with whipped cream.
- Chill:
- Refrigerate for at least 2 hours to let flavors meld.
- Serve:
- Garnish with orange zest or thin slices of orange if desired.
- Slice and enjoy the creamy, citrusy “creamsicle” flavor!
💡 Tips:
- For extra orange flavor, add a splash of orange liqueur to the cream filling.
- You can also drizzle a simple orange glaze on top: 1 cup powdered sugar + 2–3 tbsp orange juice.
- This cake works well as a layered trifle too—perfect for parties.
If you want, I can give a no-bake Orange Creamsicle Cake version that’s even faster and just as creamy—perfect for hot days. Do you want me to do that?
