Orange Creamsicle Cake
Ingredients
- Cake Batter
- 1 box vanilla or white cake mix 15.25 oz
- 4 large eggs
- ½ cup vegetable oil
- ¾ cup orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- Orange Syrup
- ½ cup orange juice
- ¼ cup granulated sugar
- Creamsicle Frosting
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3½ cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- Optional Garnishes
- Orange slices or twists
- White chocolate shavings
- Sprinkles or sanding sugar
Instructions
- Preheat oven to 350°F (175°C) and grease and flour two 8-inch round pans or one 9x13-inch pan
- In a large bowl, mix cake mix, eggs, oil, orange juice, orange zest, and vanilla until smooth
- Pour batter evenly into prepared pan(s)
- Bake 25–30 minutes for round pans or 30–35 minutes for a 9x13-inch pan, until a toothpick comes out clean
- Heat orange juice and sugar in a saucepan until sugar dissolves, then cool slightly
- Poke holes in warm cake and spoon syrup evenly over the surface
- Cool cake completely
- Beat cream cheese and butter until smooth
- Gradually add powdered sugar, then mix in cream, orange zest, and vanilla
- Frost cooled cake evenly and chill briefly before serving
Notes
Use fresh orange zest for the best natural flavor
Do not frost the cake while warm or frosting will melt
The orange syrup keeps the cake moist without making it soggy
Store covered in the refrigerator up to 4 days
Freeze unfrosted cake layers up to 2 months for make-ahead baking