Orange Creamsicle Cake
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.
Servings: 10 servings
Ingredients
Orange Cake
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter melted and slightly cooled
- 1 1/2 cups granulated sugar
- 1 cup plain Greek yogurt*
- 2 large eggs at room temperature
- 1/2 cup orange juice about 2-3 large oranges
- 1 Tablespoon orange zest
Cream Cheese Frosting
- 8 oz brick cream cheese softened to room temperature
- 1/2 cup unsalted butter softened to room temperature
- 4 cups 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
- 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.
- 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
- Butter: If using salted butter for the cake or frosting, don't add the salt outlined in the recipe.
- Yogurt: You can use plain or vanilla Greek yogurt or sour cream.
- 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.
- 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.