Orange Creamsicle Cake is the ultimate nostalgic dessert, bringing back childhood summer memories with every bite. This easy recipe delivers a perfectly moist cake infused with bright orange flavor and swirled with creamy vanilla, making it a delightful treat for any occasion.
Key Ingredients for Orange Creamsicle Cake:
- For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- ¼ cup fresh orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- For the Creamsicle Swirl:
- ½ cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- For the Orange Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
How to Make Orange Creamsicle Cake:
This Orange Creamsicle Cake is a breeze to whip up, promising a burst of sunshine in every slice. Its simple preparation, coupled with a wonderfully moist crumb and a vibrant orange-vanilla swirl, creates a symphony of flavors and textures. The creamy glaze adds the perfect finishing touch without any fuss. With a preparation time of just 20 minutes and baking time of 30-35 minutes, you can enjoy this delightful treat sooner than you think.
Step-by-Step Instructions
1. Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper. This ensures your beautiful Orange Creamsicle Cake won’t stick.
2. Combine Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This creates the foundation for your Orange Creamsicle Cake.
3. Add Butter and Mix:
Add the softened unsalted butter to the dry ingredients. Using an electric mixer or a stand mixer with a paddle attachment, mix on low speed until the mixture resembles coarse crumbs. This step helps distribute the butter evenly for a tender cake.
4. Incorporate Wet Ingredients (Part 1):
In a separate small bowl, whisk together the eggs, milk, fresh orange juice, and orange zest. This liquid mixture will provide moisture and essential citrus flavor to your Orange Creamsicle Cake.
5. Combine Wet and Dry Mixtures:
Gradually add the wet ingredients to the dry ingredient mixture, beating on medium speed until just combined. Be careful not to overmix, as this can result in a tough cake. A few small lumps are perfectly fine.
6. Add Vanilla Extract:
Stir in the vanilla extract until just incorporated. This adds that classic sweet note that complements the orange beautifully, a defining characteristic of Orange Creamsicle Cake.
7. Prepare the Creamsicle Swirl:
In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and ½ teaspoon of vanilla extract until smooth. This will create a thick, pourable mixture for your swirl. Adjust milk if needed to achieve desired consistency.
8. Swirl the Batter:
Pour about two-thirds of the cake batter into your prepared cake pan. Dollop spoonfuls of the creamsicle swirl mixture over the batter. Then, carefully pour the remaining cake batter over the swirl. Finally, dollop the rest of the creamsicle swirl mixture on top of the second layer of batter. Use a skewer or knife to gently swirl the creamsicle mixture into the cake batter, creating a beautiful marbled effect in your Orange Creamsicle Cake.
9. Bake the Cake:
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The aroma of the Orange Creamsicle Cake will fill your kitchen as it bakes!
10. Cool the Cake:
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents it from breaking and allows the flavors to meld.
11. Make the Orange Glaze:
While the cake cools, whisk together 1 cup of powdered sugar and 2-3 tablespoons of fresh orange juice until smooth and drizzly. Add more juice a teaspoon at a time if needed to reach your desired consistency for the Orange Creamsicle Cake glaze.
12. Glaze the Cake:
Once the Orange Creamsicle Cake is completely cool, drizzle the orange glaze over the top. Let the glaze set before slicing and serving.
Why You’ll Love This Orange Creamsicle Cake:
Get ready to fall head over heels for this Orange Creamsicle Cake, a dessert that captures the pure joy of a frozen treat in cake form! Its star feature is the impossibly moist and tender cake infused with bright, zesty orange, beautifully contrasted by swirls of creamy vanilla that mimic the beloved creamsicle. Making this at home is incredibly cost-effective, offering you a gourmet dessert experience without the bakery price tag. The delightful contrast between the vibrant orange cake and the sweet, subtle vanilla swirls, all brought together by a glistening orange glaze, makes this cake truly unforgettable.
Forget those store-bought cakes that often disappoint; this homemade Orange Creamsicle Cake is a testament to simple ingredients creating extraordinary flavor. It’s a refreshingly light yet decadent dessert, perfect for family gatherings, birthdays, or just a sunny afternoon pick-me-up. If you adore the classic pairing of orange and vanilla, you’ll find this cake to be pure bliss. What are you waiting for? Grab your ingredients and bake this slice of sunshine today – your taste buds will thank you!
Storing and Reheating Tips:
- Storage: Once cooled, store your Orange Creamsicle Cake in an airtight container at room temperature for up to 2 days. If you live in a warm climate or want it to last longer, you can refrigerate it for up to 4 days. The glaze might become slightly stickier in the refrigerator, but the flavor remains excellent.
- Reheating: This cake is best enjoyed at room temperature or slightly chilled. If refrigerated, allow it to sit out for about 30 minutes before serving. For a slightly warmer slice, you can gently reheat individual portions in a microwave on low power for 10-15 seconds, but be cautious not to overheat, as this can dry out the cake.
- Freezing: To freeze Orange Creamsicle Cake, wrap the completely cooled cake tightly in plastic wrap, followed by a layer of aluminum foil. It can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before bringing it to room temperature to serve.
Final Thoughts:
This Orange Creamsicle Cake is more than just a dessert; it’s a delightful trip down memory lane, offering pure, unadulterated joy. Its simplicity and irresistible flavor make it a must-try for anyone seeking a taste of nostalgic bliss. So, gather your ingredients and get ready to bake a batch of sunshine!
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- Best German Chocolate Cake
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- Our Pinterest
Orange Creamsicle Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.2.5 cups all-purpose flour, 1.5 cups granulated sugar, 1 tablespoon baking powder, 0.5 teaspoon salt
- Add the softened unsalted butter to the dry ingredients. Using an electric mixer or a stand mixer with a paddle attachment, mix on low speed until the mixture resembles coarse crumbs.0.5 cup unsalted butter
- In a separate small bowl, whisk together the eggs, milk, fresh orange juice, and orange zest.2 large eggs, 1 cup milk, 0.25 cup fresh orange juice, 1 tablespoon orange zest
- Gradually add the wet ingredients to the dry ingredient mixture, beating on medium speed until just combined. Be careful not to overmix, as this can result in a tough cake. A few small lumps are perfectly fine.
- Stir in the vanilla extract until just incorporated.1 teaspoon vanilla extract
- In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and ½ teaspoon of vanilla extract until smooth. This will create a thick, pourable mixture for your swirl. Adjust milk if needed to achieve desired consistency.0.5 cup powdered sugar, 2 tablespoons milk, 0.5 teaspoon vanilla extract
- Pour about two-thirds of the cake batter into your prepared cake pan. Dollop spoonfuls of the creamsicle swirl mixture over the batter. Then, carefully pour the remaining cake batter over the swirl. Finally, dollop the rest of the creamsicle swirl mixture on top of the second layer of batter. Use a skewer or knife to gently swirl the creamsicle mixture into the cake batter, creating a beautiful marbled effect.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, whisk together 1 cup of powdered sugar and 2-3 tablespoons of fresh orange juice until smooth and drizzly. Add more juice a teaspoon at a time if needed to reach your desired consistency for the glaze.1 cup powdered sugar, 2-3 tablespoons fresh orange juice
- Once the cake is completely cool, drizzle the orange glaze over the top. Let the glaze set before slicing and serving.