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Orange Creamsicle Cake

A delightful dessert that captures the essence of summer with light, fluffy texture and sweet, tangy flavors of orange, perfect for any celebration.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 1/2 cups all-purpose flour The base of the cake, creating a delightful texture.
  • 2 tsp baking powder Ensures the cake rises beautifully.
  • 1/2 tsp salt Balances the sweetness and enhances flavors.
  • 1/2 cup unsalted butter, softened Adds richness and moisture.
  • 1 1/4 cups granulated sugar Sweetness that balances the cake's tang.
  • 3 large eggs Provides structure and moisture.
  • 1 tsp vanilla extract Enhances the overall flavor.
  • 1 tsp orange zest Fresh citrus aroma that elevates the cake.
  • 1 cup orange juice The star ingredient, infusing the cake with vibrant flavor.
  • 1/2 cup buttermilk Tenderizes the cake, keeping it moist.
Frosting Ingredients
  • 1 cup unsalted butter, softened Essential for a creamy, luscious frosting.
  • 4 cups powdered sugar Creates the perfect sweet balance for the frosting.
  • 2 tbsp heavy cream Adds richness and a smooth finish to the frosting.
  • 1 tsp vanilla extract Complements the sweet flavors.
  • 1/4 cup orange juice Brings a zest of flavor to the frosting.
  • 1 drop orange food coloring (optional) Makes the frosting pop with a burst of color.
Decorating Ingredients
  • White fondant or royal icing for daisies Decorates the cake with charming flowers.
  • Yellow candy or sprinkles for daisy centers Adds a cheerful touch to your decorations.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a bowl, whisk together the all-purpose flour, baking powder, and salt.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
  5. Gradually add the dry ingredients to the wet mixture, alternating with orange juice and buttermilk, mixing until just combined.
  6. Divide the batter evenly between the prepared cake pans.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Frosting
  1. Beat softened butter in a large bowl until smooth.
  2. Gradually add powdered sugar, heavy cream, vanilla extract, and orange juice.
  3. Mix until the frosting is smooth and fluffy. Incorporate orange food coloring if desired.
Assembly
  1. Once the cakes are completely cooled, spread a layer of frosting on the top of one cake layer.
  2. Place the second cake layer on top and frost the entire cake to create a beautiful finish.
  3. Roll out fondant or pipe royal icing to craft adorable daisy flowers.
  4. Decorate the top of the cake with these flowers, placing yellow candy or sprinkles in the center of each blossom.

Notes

For a lighter cake, separate the egg whites and beat them to soft peaks before folding them into the batter. Store tightly covered at room temperature for up to three days, or refrigerate for up to a week. You can freeze slices for up to three months.