Taking a trip down memory lane with this orange creamsicle cake recipe– a twist on the classic citrusy creamsicle popsicles. With 3 layers of a moist orange cake bursting with zesty citrus orange and hints of vanilla sandwiched between a lightly sweetened velvety cream cheese frosting. Bite after bite, this citrus cake is a guaranteed hit with family and friends.

three layer orange creamsicle cake with slice cut on cake stand with orange napkin.

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Try this: close your eyes and think back to your childhood– do you remember spending the warmer months enjoying creamsicle popsicles? Today I’m bringing that nostalgic flavor we all know and love and turning it into this homemade orange creamsicle cake recipe with cream cheese frosting.

This is the Best Orange Creamsicle Cake Recipe

  • Bursting with flavor from the zesty orange with hints of vanilla
  • Sweet, tangy and refreshing
  • Buttery, moist and soft orange cake
  • 3 layers of citrus-infused cake with cream cheese frosting
  • Simple, yet made completely from scratch
  • Perfect balance of orange creamsicle layer cake with creamy filling
  • Not just a spring or summer cake recipe– a cure for cold winter days
  • Versatile recipe, can be made as a cake or orange creamsicle cupcakes!

Grab These Ingredients

Orange Cake Ingredients

  • Butter: The butter adds richness and flavor to the cake. This recipe requires melted butter, make sure it’s slightly cooled before using. If you choose to use salted butter, remember to not include the salt in the recipe.
  • Sugar: Using granulated sugar helps sweeten the cake and helps provide structure and texture.
  • Yogurt: Using Greek yogurt provides the cake with added moisture– you can use plain or vanilla. This can easily be substituted with sour cream.
  • Eggs: The 2 eggs have many jobs, act as a leavening agent, help give the cake structure and add moisture. Make sure you use large eggs.
  • Vanilla Extract: Adds flavor!
  • Oranges: This recipe requires orange zest and orange juice. While juicing oranges is an extra step, it produces the most flavor.
  • Flour: Nothing fancy, just all-purpose flour.
  • Leaveners: The cake recipe using baking soda and baking powder to help give the cake a lift.
  • Salt: Just 1/2 teaspoon to offset the sweetness.

Cream Cheese Frosting Ingredients

  • Cream Cheese: Make sure you’re not using cream cheese spread. You want full fat brick cream cheese, an entire 8oz brick. You want to make sure it is at room temperature prior to beginning.
  • Butter: The butter works with the cream cheese as the base of the frosting. You want to make sure it is at room temperature prior to beginning. If you choose to use salted butter, remember to not include the salt in the recipe.
  • Powdered Sugar: Using powdered sugar helps sweeten the frosting, this is much more fine than granulated sugar and used in most frosting recipes.
  • Vanilla Extract: Adds flavor!
  • Heavy Cream: This helps thin out the frosting while giving it additional creaminess. You could use whole milk or half-and-half as a substitute if you’re in a pinch.
  • Salt: Just a pinch to offset the sweetness.

How to Make Orange Creamsicle Cake from Scratch

  • Step 1: Whisk together the dry ingredients. Set aside.
  • Step 2: Begin whisking together the wet ingredients– the butter, sugar, and yogurt. Once combined, whisk in the remaining wet ingredients– eggs, vanilla, orange juice and orange zest.
  • Step 3: Add about half the dry ingredients to the wet ingredients and whisk together until almost smooth. Then, add the remaining dry ingredients, whisking until fully combined.
  • Step 4: Divide the cake batter evenly into the prepared cake pans and bake at  350°F for 35-40 minutes. Allow the cakes to cool completely.
  • Step 5: While the cakes cool, make the frosting. Beat together the cream cheese and butter until creamy, scraping down the bottom and sides as needed. Then, add the heavy cream, salt and powdered sugar and beat until smooth.

How to Assemble Orange Layer Cake

Don’t let assembling a layer cake scare you, it’s easy! Before beginning, make sure the cakes are level. If needed: use a serrated knife or cake leveler and layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand and evenly cover the top with frosting. Top with 2nd layer, more frosting, and then top with the 3rd layer. Spread remaining frosting all over the top and sides.

Success Tips & Beginners Guide

  • Read through the recipe first. With any recipe, it’s always recommended to read through the recipe prior to beginning. This allows you to prep ingredients, make sure you have what you need and become familiar with the recipe prior to starting.
  • Measure your ingredients. Unlike cooking, baking is a science. Follow this dedicated guide for How to Measure Ingredients for Baking ensuring that all your cakes, cupcakes, cookies and more come out perfect every time!
  • Avoid overmixing the cake batter. An overmixed cake is a very dense cake. Once you begin adding the flour, be careful to not overmix the batter. Mix until just combined.
  • Evenly distribute cake batter into pans. To ensure the cakes bake evenly make sure the cake batter is evenly distributed. I find scooping the cake batter using a dry measuring cup is helpful or you can weigh each.
  • Don’t over bake the cakes. If you overbake your cake, it will come out dry. I recommend beginning to check your cakes 3-5 minutes prior to when you expect them to be done as every oven is different.

Helpful Tools

Can I substitute orange extract for fresh orange zest in creamsicle cake?

It’s recommended to use fresh oranges in this recipe. If you’re in pinch and don’t have fresh oranges you can use orange extract in the cake batter. Start with 1/4 teaspoon and add an additional 1/4 teaspoon for more flavor. You can also substitute fresh orange juice with store-bought (I recommend looking for orange juice without additional sugar to avoid making the cake too sweet.)

How do you store orange creamsicle cake leftovers?

The frosted cake can be covered tightly and stored in the refrigerator for up to 5 days.

Can I make orange creamsicle cupcakes using the same recipe?

Yes! Fill cupcake liners 2/3 full. Bake at 350°F for 20-22 minutes until springy to the touch and a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Then, frost as desired.

Can I use store-bought cream cheese frosting for orange creamsicle cake?

Yes! If needed, you can replace the homemade cream cheese frosting with any type of store-bought frosting.

How can I make orange creamsicle cake without a stand mixer or electric mixer?

Yes! The cake batter for the orange cakes in this recipe don’t require a stand mixer or hand mixer. However, the cream cheese frosting does. You substitute store-bought frosting if desired.

More Favorite Citrus Cake Recipes

three layer orange creamsicle cake with slice cut on cake stand with orange napkin.
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Orange Creamsicle Cake

Servings: 10 servings
Prep Time: 30 minutes
Cook Time: 35 minutes
cooling time: 1 hour
Total Time: 2 hours 5 minutes
Taking a trip down memory lane with this orange creamsicle cake recipe– a twist on the classic citrusy creamsicle popsicles. With 3 layers of a moist orange cake bursting with zesty citrus orange and hints of vanilla sandwiched between a lightly sweetened velvety cream cheese frosting. Bite after bite, this citrus cake is a guaranteed hit with family and friends.
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Ingredients

Orange Cake

  • 2 1/2 cups (312.5 g) all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon (0.5 teaspoon) kosher salt
  • 1 cup (227 g) unsalted butter, melted and slightly cooled
  • 1 1/2 cups (300 g) granulated sugar
  • 1 cup (236.59 ml) plain Greek yogurt*
  • 2 large eggs, at room temperature
  • 1/2 cup (118.29 ml) orange juice, about 2-3 large oranges
  • 1 Tablespoon orange zest

Cream Cheese Frosting

  • 8 oz (226.8 g) brick cream cheese, softened to room temperature
  • 1/2 cup (113.5 g) unsalted butter, softened to room temperature
  • 4 cups (480 g) powdered sugar
  • 2 Tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon kosher salt

Instructions
 

  • Preheat the oven to 350°F. Generously grease three 6-inch cake pans, two 8-inch cake pans or 9-inch cake pans. If desired, additionally line the bottom of the cake pans with parchment paper rounds for easy cake removal.
  • Whisk together the flour, baking soda, baking soda, and salt in medium mixing bowl. Set aside.
  • In a large mixing bowl, whisk together the melted butter, sugar, and yogurt until combined. Then add the eggs, vanilla, orange juice, orange zest and whisk until completely combined. The mixture will be gritty.
  • Add half the dry ingredients to the wet ingredients, whisking until almost incorporated, then add the remaining dry ingredients. Whisk until the batter is smooth, a few small lumps are OK. The batter will be thick.
  • Divide and pour the batter evenly into the prepared cake pans. Gently tap the cake pans on the counter. Bake for 35-40 minutes, until springy to the touch and a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
  • Allow the cakes to cool in the pans for 20 minutes, then remove the cakes from the pans and set on a wire rack to cool completely. The cakes must be completely cool before frosting and assembling.
  • Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the cream cheese and butter medium-high speed until creamy, about 1 minute. Scrape the bottom and sides of the bowl and beat again for 30 seconds. Turning the mixer to low speed, add the heavy cream, vanilla, and salt. Then, slowly add the powdered sugar– I find it's helpful to use a 1/3 dry measuring cup while adding. Once all the powdered sugar is added, adjust the speed to medium and beat for 1 minute. Scrape down the bottom and sides of the bowl, then beat together for another 30 seconds until creamy. If the frosting is too thick, add 1 teaspoon heavy cream. If too thick, add 1-3 Tablespoons of powdered sugar.
  • Assemble and frost: Using a large serrated knife or cake leveler, layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand and evenly cover the top with frosting. Top with 2nd layer, more frosting, and then top with the 3rd layer. Spread remaining frosting all over the top and sides. If desired, decorate the top and sides of the cake with fresh or candied orange slices. Refrigerate cake for 20 minutes before slicing. This helps the cake hold its shape when cutting. Cover the leftover frosted cake tightly and store in the refrigerator for up to 5 days.

Notes

  1. Make Ahead Instructions: The cake layers can be made up to 2 days in advance. Tightly wrap each cake in plastic wrap and store at room temperature overnight or in the refrigerator. The frosting should be made the day you will frost the cake. The fully frosted cake can be stored in the refrigerator for up to 1 day, covered lightly if longer than 3-4 hours. (The least messy way to do this is place a few toothpicks on the top and sides of the cake. Then cover gently with plastic wrap. The day of, remove the tooth picks and fill the small holes.) If refrigerated for longer than 1 hour, allow the cake to set at room temperature for 1 hour prior to serving.
  2. Freezing Instructions: Completely cooled unfrosted cakes can be frozen for up to 3 months. To freeze, tightly wrap each cake in plastic wrap then place them into a freezer safe zip-topped bag. To defrost, thaw your cake at room temperature or overnight in the refrigerator. Frosted 
  3. Butter: If using salted butter for the cake or frosting, don’t add the salt outlined in the recipe.
  4. Yogurt: You can use plain or vanilla Greek yogurt or sour cream.
  5. Cream Cheese: Do not use cream cheese spread for the frosting, use the full fat brick cream cheese. You will need an entire 8oz brick.
  6. Want to make cupcakes instead? Fill cupcake liners 2/3 full. Bake at 350°F for 20-22 minutes until springy to the touch and a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. This will give you about 24 cupcakes. Make the same amount of frosting. If desired, cut holes into the center of the cooled cupcakes and pipe frosting into the center, placing the cutout cake back on. Then, frost as desired.
Course: Dessert
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About Christina Tattory

Christina is a contributor to Baking A Moment. She is a recipe creator, food photographer and author of Simple Everyday Recipes sharing easy, approachable recipes for the everyday family. You can follow her on Instagram, Pinterest and Facebook!

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  • Christina

    Christina is a contributor to Baking A Moment. She is a recipe creator, food photographer and author of Simple Everyday Recipes sharing easy, approachable recipes for the everyday family.

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