Do you love the taste of refreshing oranges? If so, you will adore this Orange Creamsicle Cake! This cake brings the delightful flavor of summer right to your kitchen. It’s fun to make and even more enjoyable to eat. Perfect for family gatherings, birthdays, or a cozy afternoon treat!
Table of Contents
Why Make This Recipe
Making this Orange Creamsicle Cake is a fantastic way to brighten up your day. The zesty orange flavor mixed with creamy goodness is simply irresistible. Not to mention, it’s easy to prepare! You won’t believe how quickly you can whip up this delicious cake. Your family and friends will be asking for seconds!
How to Make Orange Creamsicle Cake
Ingredients:
- 1 box vanilla or white cake mix
- 1 cup orange juice
- 1/3 cup vegetable oil
- 3 large eggs
- 1 tablespoon orange zest
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 cup cold milk
- 1 teaspoon vanilla extract
- 1 cup whipped topping (Cool Whip), thawed
- 1/2 cup orange marmalade (optional for layering)
- Orange slices or zest for garnish
- Whipped cream for garnish
Directions:
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them. In a large bowl, mix the cake mix, orange juice, vegetable oil, eggs, and orange zest. Beat everything together until it’s smooth, about 2 minutes.
- Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool for about 10 minutes in the pans before moving them to a wire rack to cool completely.
- In a medium bowl, whisk together the vanilla pudding mix, cold milk, and vanilla extract until it thickens (this takes about 2 minutes). Then gently fold in the Cool Whip to create a light and creamy filling.
- If using orange marmalade, spread a thin layer on the bottom cake layer. Add a generous amount of the pudding mixture, then place the second cake layer on top. Frost the top and sides with the remaining pudding mixture.
- Chill the cake in the refrigerator for 1–2 hours to let it set. Before serving, garnish with whipped cream and orange slices or zest.
How to Serve Orange Creamsicle Cake
This cake is best served cold and is a wonderful addition to any dessert table. You can serve it with extra whipped cream and fresh orange slices to make it even more appealing. It’s perfect for summer barbecues or holiday feasts!
How to Store Orange Creamsicle Cake
Store any leftover cake in an airtight container in the refrigerator. It can stay fresh for about 3 days. Just make sure to keep it covered so it doesn’t dry out.
Tips to Make Orange Creamsicle Cake
- Don’t skip the orange zest; it adds great flavor!
- Allow the cake to cool completely before frosting to prevent the filling from melting.
- If you prefer a stronger orange flavor, consider adding a splash of orange extract to the batter.
Variation
You can switch up this recipe by using lemon juice instead of orange juice for a refreshing lemon version.
Orange Creamsicle Cake
Ingredients
- 1 box vanilla or white cake mix
- 1 cup orange juice
- 1/3 cup vegetable oil
- 3 large eggs
- 1 tablespoon orange zest
- 1 3.4 oz box instant vanilla pudding mix
- 1 cup cold milk
- 1 teaspoon vanilla extract
- 1 cup whipped topping Cool Whip, thawed
- 1/2 cup orange marmalade optional for layering
- Orange slices or zest for garnish
- Whipped cream for garnish
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them. In a large bowl, mix the cake mix, orange juice, vegetable oil, eggs, and orange zest. Beat everything together until it’s smooth, about 2 minutes.
- Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool for about 10 minutes in the pans before moving them to a wire rack to cool completely.
- In a medium bowl, whisk together the vanilla pudding mix, cold milk, and vanilla extract until it thickens (this takes about 2 minutes). Then gently fold in the Cool Whip to create a light and creamy filling.
- If using orange marmalade, spread a thin layer on the bottom cake layer. Add a generous amount of the pudding mixture, then place the second cake layer on top. Frost the top and sides with the remaining pudding mixture.
- Chill the cake in the refrigerator for 1–2 hours to let it set. Before serving, garnish with whipped cream and orange slices or zest.
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FAQs
1. Can I make this cake ahead of time?
Yes! You can prepare the cake a day in advance and chill it overnight. Just add the garnish right before serving.
2. Is it okay to use fresh orange juice?
Absolutely! Fresh orange juice adds even more vibrant flavor to the cake.
3. Can I freeze the Orange Creamsicle Cake?
Yes, you can freeze the cake without the frosting. Once baked and cooled, wrap it well and store it in the freezer for up to 2 months.
