Why You’ll Love This Recipe
Orange Creamsicle Cake offers the ideal balance of sweetness and tang, combining the nostalgia of an ice cream favorite with the comfort of a homemade cake. The orange gelatin mix in the batter gives it a burst of citrus flavor, while the vanilla and orange zest add depth and aroma. Topped with a rich, creamy buttercream frosting that’s lightly infused with orange, this cake is a showstopper at any gathering.
Whether you're celebrating a special occasion or just treating yourself, this cake is sure to impress with its bright colors and irresistible flavor.
Ingredients
- 1 box vanilla cake mix
- 1 box (3 oz) orange gelatin mix
- 1 cup orange juice
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1 cup butter, softened
- 4 cups powdered sugar
- 2 tablespoon heavy cream
- 2 tablespoon orange extract (optional)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large mixing bowl, combine the vanilla cake mix and orange gelatin mix.
- Add the orange juice, vegetable oil, eggs, vanilla extract, and orange zest. Mix on medium speed until everything is well combined.
- Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once the cakes are baked, let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- For the frosting, beat the softened butter on high speed until light and fluffy. Gradually add the powdered sugar, mixing well after each addition. Scrape the sides of the bowl as needed.
- Once all the powdered sugar is incorporated, your frosting may appear dry. Add the heavy cream and orange extract (if using), and beat at high speed until the frosting is smooth and creamy.
- Frost the cooled cakes and stack them. Serve and enjoy!
Servings and Timing
- Prep Time: 30 minutes
- Cooking Time: 30 minutes
- Total Time: 1 hour
- Servings: 12 slices
Variations
- Use Different Cake Mixes: Swap the vanilla cake mix for a lemon or coconut cake mix to add a unique twist to the flavor.
- Make it Vegan: Replace the eggs with a flaxseed mixture (1 tablespoon ground flaxseed + 3 tablespoon water for each egg) and use a dairy-free butter substitute and plant-based milk.
- Frosting Flavors: If you prefer a tangier frosting, you can add some cream cheese to the buttercream for a slight tangy flavor that pairs well with the orange.
Storage/Reheating
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to extend its freshness, refrigerate it for up to 1 week.
- Reheating: You can microwave individual slices for about 10-15 seconds if you'd like to enjoy it warm. Alternatively, you can leave it at room temperature for a bit before serving.
FAQs
1. Can I use fresh orange juice instead of store-bought?
Yes, fresh orange juice works great for this recipe and will add even more citrus freshness to the cake.
2. Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day ahead and store them in an airtight container. Frost them the day you plan to serve.
3. Can I freeze this cake?
Yes, you can freeze the un-frosted cake layers. Wrap them tightly in plastic wrap and foil, and they will last for up to 3 months. Thaw before frosting and serving.
4. Can I use a different flavor of gelatin?
Yes, you can experiment with different gelatin flavors, like lemon or strawberry, for a different twist on the cake.
5. Is it possible to make the frosting without orange extract?
Yes, the frosting will still be delicious without the orange extract. You can add extra orange zest or even a splash of orange juice if you want more citrus flavor.
6. How can I make the frosting more creamy?
If the frosting is too thick, simply add a little more heavy cream, a tablespoon at a time, until you achieve your desired consistency.
7. Can I use margarine instead of butter in the frosting?
Yes, margarine can be used in place of butter, though it may slightly alter the texture and flavor of the frosting.
8. Can I make this cake in a 9x13 pan?
Yes, you can bake this cake in a 9x13-inch pan instead of two round pans. Just adjust the baking time and check for doneness with a toothpick.
9. Can I make the cake gluten-free?
Yes, you can substitute the vanilla cake mix with a gluten-free version and make sure the gelatin mix is gluten-free as well.
10. What can I use as a topping for this cake?
You can top the cake with orange slices, whipped cream, or even a dusting of powdered sugar for added decoration.
Conclusion
This Orange Creamsicle Cake is a citrus-infused dessert that combines vibrant orange flavor with a soft, moist cake and a rich, creamy frosting. Whether you're baking for a special event or just looking for a treat to brighten up your day, this cake is sure to satisfy both your taste buds and your sweet tooth. Enjoy every bite of this refreshing, nostalgic dessert!
Orange Creamsicle Cake
This Orange Creamsicle Cake combines the refreshing flavors of orange and vanilla into a moist, fluffy dessert, topped with creamy buttercream frosting. The vibrant cake, infused with orange gelatin, delivers a citrus burst in every bite. Perfect for any occasion, this cake will surely be a hit with its nostalgic ice cream-inspired flavors.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 slices
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box vanilla cake mix
- 1 box (3 oz) orange gelatin mix
- 1 cup orange juice
- ½ cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp orange zest
- 1 cup butter, softened
- 4 cups powdered sugar
- 2 tbsp heavy cream
- 2 tbsp orange extract (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large mixing bowl, combine the vanilla cake mix and orange gelatin mix.
- Add the orange juice, vegetable oil, eggs, vanilla extract, and orange zest. Mix on medium speed until well combined.
- Divide the batter evenly between the two pans. Bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting: Beat softened butter on high speed until light and fluffy. Gradually add powdered sugar, mixing well.
- Add heavy cream and optional orange extract. Beat until smooth and creamy.
- Frost the cooled cakes, stack them, and serve.
Notes
- Fresh Orange Juice: Using fresh orange juice will enhance the citrus flavor.
- Storage: Keep in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week.
- Frosting Variations: Add cream cheese for a tangier frosting option.
