Orange Creamsicle Cake
A delightful cake that captures the essence of orange creamsicles, perfect for any celebration or just because it's Tuesday!
Ingredients
For the cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 1 cup orange juice
- 1 tablespoon orange zest
- 3 teaspoons baking powder
- 0.5 teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
For the frosting
- 1 cup heavy whipping cream
- 0.5 cups powdered sugar
- 0.5 cups orange-flavored cream cheese
- 1 tablespoon orange zest
- to taste Fresh orange slices for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition.
- Stir in orange juice, orange zest, and vanilla.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add this to the butter mixture until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Frosting
- For the frosting, whip the heavy cream and powdered sugar until stiff peaks form.
- In another bowl, mix the cream cheese and orange zest until well combined, then fold in the whipped cream.
- Once the cakes are completely cool, spread the frosting between the layers and over the top and sides of the cake.
- Garnish with fresh orange slices.
- Serve chilled and enjoy!
Notes
Use fresh orange juice for a more vibrant flavor. Chill all heavy cream ingredients before whipping for the best volume. The cake stays fresh in the fridge for about 3-4 days, and you can freeze slices for up to a month.