Orange Creamsicle Cake
A moist, citrusy cake that captures the creamy sweetness of an orange creamsicle with bright orange notes and dreamy vanilla-buttercream frosting.
Servings: 12 servings
Calories: 450kcal
Ingredients
- 1 box vanilla cake mix (15.25 oz)
- 1 box orange gelatin mix (3 oz)
- 1 cup orange juice (freshly squeezed)
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp orange zest (from one medium orange)
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp heavy cream
- 2 tbsp orange extract (optional)
Instructions
- Preheat oven to 350°F (175°C)
- Grease two 8-inch round cake pans with butter or non-stick spray, dust with flour or parchment paper
- In a bowl, mix vanilla cake mix and orange gelatin powder thoroughly
- Add orange juice, vegetable oil, eggs, vanilla extract, and orange zest to the dry mixture, beat for 2-3 minutes until smooth
- Divide batter between the two pans, bake for 25-30 minutes
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely
- Beat softened butter and orange extract (if using) until creamy
- Gradually mix in powdered sugar, then stir in heavy cream to create a smooth frosting
- Frost the completely cooled cake layers and sides, smoothing with a spatula
Notes
Use fresh orange juice for a vibrant flavor
Ensure layers are fully cooled before frosting to avoid meltdowns
Store in an airtight container in the refrigerator
Ensure layers are fully cooled before frosting to avoid meltdowns
Store in an airtight container in the refrigerator