Orange Creamsicle Cake Recipe- Made from Scratch

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Hello summer! When it’s 80℉ outside and you’re enjoying the warm sunshine, don’t you just crave a refreshing, orange creamsicle? That bright, summery taste of citrus and vanilla artfully intertwined into two delicious layers? I do, and that is why I was inspired to make this creamsicle cake! So..orange you going to have a piece of this orange creamsicle cake now?

This isn’t the typical poke cake drizzled with orange flavored jello. Sure, you will find many recipes like that using a store bought cake mix and orange gelatin poured over top. Not this one! This is an orange creamsicle cake made from scratch, with the amazing taste of fresh orange. What gives this cake a creamsicle flavor? How about icing it with a cream cheese buttercream with the essence of orange? Yes! That will definitely do the trick, and to top it off….some white chocolate ganache! YUM!

This cake is so delicious on its own with just the buttercream icing, the white chocolate ganache was just an added special touch but definitely not needed to make this cake wonderful. I just needed to practice my drip technique. I hope you love it as much as my family did!

Orange Creamsicle Cake- Made from Scratch

Makes two 6″ cake layers.

Ingredients:

  1. ½ cup softened butter or margarine
  2. 2 eggs
  3. ½ cup sugar
  4. ½ cup milk
  5. orange zest and ¼ cup fresh orange juice
  6. 1 teaspoon orange bakery emulsion
  7. 1 ½ cups cake flour
  8. 1¼ teaspoons baking powder
  9. ¼ teaspoon salt

Buttercream Icing:

  1. ¾ cup butter at room temperature
  2. 10 oz. softened cream cheese
  3. 3 cups confectioners sugar
  4. ¾ teaspoon vanilla
  5. 1 ½ teaspoon orange bakery emulsion
  6. 1 tablespoon heavy cream

White Chocolate Ganache:

  1. ½ cup white chocolate chips
  2. ½ cup heavy cream
  3. 1 drop each of yellow and red food coloring gel

Making the Cake:

preheat oven to 350℉, mix softened butter with sugar and blend on medium speed for one minute.
Add eggs, milk, orange zest and orange emulsion and blend for 2  more minutes
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  • preheat oven to 350℉
  • mix softened butter with sugar and mix on medium speed for one minute
  • add eggs, milk, orange zest, orange emulsion and milk and blend for two minutes
in a small bowl, add cake flour, baking soda, and salt and whisk together
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  • in a small bowl, add cake flour, baking soda, and salt and whisk together
add the flour mix to the wet mixture and blend on medium speed for two minutes
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  • add the flour mix to the wet mixture and blend on medium speed for two minutes
pour cake batter equally  into two prepared 6" cake pans
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  • pour cake batter equally into two prepared 6″ cake pans
bake for 30 minutes or until a toothpick comes out clean when inserted into the cakeremove from pan and the let cake cool completely on a cooling rack
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  • bake for 30 minutes or until a toothpick comes out clean when inserted into the cake
  • remove from pan and the let cake cool completely on a cooling rack

Orange Buttercream Icing:

cream together butter and cream cheese using a mixer until it is light and fluffy
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  • cream together butter and cream cheese using a mixer until it is light and fluffy

add the confectioners sugar,  vanilla, orange emusion, and heavy cream and whip on high speed for 2 *you can add some food coloring to this icing before whipping to make the perfect orange creamsicle color.  Just a few drops each of red and yellow
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  • add the confectioners sugar, vanilla, orange emulsion, and heavy cream and whip on high speed for 2 minutes

*you can add some food coloring to this icing before whipping to make the perfect orange creamsicle color. Just a few drops each of red and yellow

Icing the Cake

place a generous amount of icing between the two cake layers
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  • place a generous amount of icing between the two cake layers
cover cake with a thin layer of icing and freeze the entire cake for 15 minutes.  decorate your cake with another layer of buttercream 
put cake back in the freezer for 1 hour if you are adding the ganache topping
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  • cover cake with a thin layer of icing and freeze the entire cake for 15 minutes
  • decorate your cake with another layer of buttercream
  • put cake back in the freezer for 1 hour if you are adding the ganache topping

Making the Ganache

in a small saucepan, heat the heavy cream on medium heat just until it starts remove the pan from the heat and then whisk in the chocolate and food coloring until all the chocolate is melted and the sauce is smoothallow the ganache to cool until it is a good drip consistency
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  • in a small saucepan, heat the heavy cream on medium heat just until it starts boiling
  • remove the pan from the heat and then whisk in the chocolate and food coloring until all the chocolate is melted and the sauce is smooth
  • allow the ganache to cool until it is a good drip consistency

to make the drips, place the ganache into a condiment dispenser or use a spoon and starting from the edge of the cake apply the ganache all around the edge of the cover the top of the cake with the ganache
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  • to make the drips, place the ganache into a condiment dispenser or use a spoon and starting from the edge of the cake apply the ganache all around the edge of the cake
  • cover the top of the cake with the ganache

complete your cake design by piping the  leftover icing around the top of the cake
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  • complete your cake design by piping the leftover icing around the top of the cake

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Enjoy!!

Check out some of our other delicious summer favorites!

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