For the Orange Cream Glaze (optional):
- 1 cup powdered sugar
- 2 tablespoons orange juice
- ½ teaspoon orange zest
For the Frosting:
- 1 (8 oz) package cream cheese, softened
- ½ cup unsalted butter, softened
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1 tablespoon orange juice (optional, for extra flavor)
Kitchen Equipment Needed
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- 9×13-inch baking pan or two 9-inch round cake pans
- Wire cooling rack
- Spatula for frosting
Step-by-Step Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.
Step 2: Prepare the Cake Batter
- In a large mixing bowl, combine the cake mix, orange juice, vegetable oil, eggs, orange zest, and vanilla extract.
- Beat with a hand mixer or whisk until the batter is smooth and free of lumps.
Step 3: Bake the Cake
- Pour the batter into the prepared pan(s).
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 4: Make the Frosting
- In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, beating until fully incorporated.
- Mix in the vanilla extract, orange zest, and orange juice (if using).
Step 5: Assemble the Cake
- Spread the frosting evenly over the cooled cake. If making a layered cake, frost between layers and over the top and sides.
- (Optional) Drizzle the orange cream glaze over the frosted cake for an extra citrus burst.
Step 6: Serve and Enjoy
- Slice and serve the cake garnished with fresh orange slices or additional zest for a decorative touch.
Tips for the Perfect Orange Creamsicle Cake
- Zest Boost: For a stronger orange flavor, add an extra teaspoon of orange zest to both the batter and frosting.
- Room Temperature Ingredients: Ensure eggs, butter, and cream cheese are at room temperature for the best texture.
- Storage: Store leftovers in the refrigerator for up to 5 days. Let the cake sit at room temperature for 10–15 minutes before serving.
- Cupcake Version: Divide the batter into cupcake liners and bake for 18–20 minutes.
Variations and Serving Suggestions
- Coconut Twist: Add shredded coconut to the frosting for extra texture and tropical flavor.
- Chocolate Orange Cake: Drizzle melted chocolate over the top for a decadent twist.
- Whipped Cream Frosting: Substitute cream cheese frosting with whipped cream for a lighter touch.
- Serving Ideas: Pair with a scoop of vanilla ice cream or a cup of coffee for a delightful treat.
How to Store and Reheat
- Room Temperature: Store covered at room temperature for up to 1 day.
- Refrigeration: Keep in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap slices individually in plastic wrap and freeze for up to 2 months.
- Thawing: Let thaw in the refrigerator overnight and bring to room temperature before serving.
FAQs
- Can I use fresh orange juice instead of store-bought?
- Yes, fresh orange juice adds a more vibrant and natural flavor.
- Can I make this cake gluten-free?
- Yes, substitute with a gluten-free cake mix and follow the same instructions.
- Can I use butter instead of oil in the cake batter?
- Yes, melted butter can be used for a richer flavor.
- What type of frosting pairs well with this cake?
- Cream cheese frosting is ideal, but whipped cream or buttercream can also work.
Times
- Prep Time: 15 minutes
- Baking Time: 25–30 minutes
- Cooling and Frosting Time: 30 minutes
- Total Time: 1 hour 15 minutes
Categories
- Dessert
- Cakes
- Summer Treats
Nutrition Information (Approx. per serving):
- Calories: 320 kcal
- Carbohydrates: 45 g
- Protein: 4 g
- Fat: 14 g
- Sugar: 35 g
- Sodium: 210 mg
Orange Creamsicle Cake
A light and refreshing citrus cake with creamy orange frosting, perfect for any occasion.
Equipment
- Mixing bowls
- electric mixer
- baking pans
- spatula
Ingredients
Cake:
- 1 box 15.25 oz white or vanilla cake mix
- 1 cup orange juice
- ⅓ cup vegetable oil
- 3 large eggs
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
Orange Cream Glaze (optional):
- 1 cup powdered sugar
- 2 tablespoons orange juice
- ½ teaspoon orange zest
Frosting:
- 1 8 oz package cream cheese, softened
- ½ cup unsalted butter softened
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1 tablespoon orange juice optional
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch pan or two 9-inch round pans.
- Mix cake ingredients and pour into the prepared pan(s).
- Bake for 25–30 minutes, then cool completely.
- Prepare frosting by beating cream cheese and butter, then adding powdered sugar, vanilla, and zest.
- Frost the cooled cake and drizzle with optional orange glaze.
- Slice and serve. Enjoy!
Notes
- Store in the fridge for up to 5 days.
- Substitute orange juice with milk for a milder flavor
