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Orange Creamsicle Cake - Bright, Citrusy, and Comforting

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • All-purpose flour: The base for a tender crumb.
  • Granulated sugar: Sweetens and helps with structure.
  • Baking powder and baking soda: For lift and lightness.
  • Salt: Balances sweetness and boosts flavor.
  • Unsalted butter (room temp): Rich flavor and structure.
  • Neutral oil (canola or vegetable): Adds moisture.
  • Eggs (room temp): Bind and add richness.
  • Whole milk or buttermilk: Keeps the cake soft.
  • Fresh oranges: Zest and juice for bold citrus.
  • Vanilla extract: Essential for the creamsicle vibe.
  • Orange extract (optional): For extra citrus punch.
  • Powdered sugar: For the frosting.
  • Cream cheese (softened): Tangy, creamy frosting base.
  • Heavy cream: Whips the frosting light and fluffy.
  • Butter (for frosting): Smooth texture and stability.

Method
 

  1. Prep: Heat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment.
  2. Mix dry: In a bowl, whisk 2 1/2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
  3. Citrus base: In a large bowl, combine 1 cup sugar with the zest of 2 oranges. Rub with fingers to release oils.
  4. Cream: Add 1/2 cup softened butter to the sugar-zest mixture. Beat until light and fluffy, 2–3 minutes.
  5. Wet ingredients: Beat in 1/4 cup neutral oil, then 3 eggs, one at a time. Stir in 1 tsp vanilla and 1–2 tsp orange extract (optional).
  6. Liquid: Combine 3/4 cup milk with 1/3 cup fresh orange juice.
  7. Combine: Add dry ingredients to the butter mixture in two parts, alternating with the milk-orange mix. Mix just until smooth.
  8. Bake: Divide batter between pans. Bake 23–28 minutes, until a toothpick comes out clean. Cool 10 minutes, then turn out onto racks to cool fully.
  9. Orange syrup (optional but great): Simmer 1/4 cup orange juice with 2 tbsp sugar until slightly thick, 3–4 minutes. Brush over cooled cake layers.
  10. Frosting: Beat 8 oz softened cream cheese and 6 tbsp softened butter until smooth. Add 2 1/2–3 cups powdered sugar, 1 tsp vanilla, and a pinch of salt. Beat until creamy. Slowly stream in 1/3 cup cold heavy cream and whip until fluffy. Fold in 1 tsp orange zest for extra citrus.
  11. Assemble: Place first layer on a stand. Spread frosting, add second layer, and frost top and sides. Swirl for a soft, rustic finish. Garnish with extra zest or thin orange slices.