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Orange Creamsicle Cake: A Nostalgic Summer Dessert

Two slices of moist Creamsicle Cake showing orange sponge layers, white filling, and orange-tinted frosting.
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Make this moist Orange Creamsicle Cake that captures the classic flavor of orange and vanilla. This recipe features a bright citrus cake base topped with a light, fluffy creamsicle frosting, perfect for summer gatherings.

Ingredients

Scale
  • 1 box (15.25 ounces) yellow cake mix
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1 cup cold water
  • 1 cup orange juice, freshly squeezed or from concentrate
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla extract
  • 1/2 cup cold milk (for frosting)
  • 1 container (8 ounces) frozen whipped topping, thawed
  • 1 box (3.4 ounces) instant vanilla pudding mix (for frosting)
  • 1/4 cup powdered sugar (for frosting)
  • Orange slices or zest for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, combine the yellow cake mix, 1 package of instant vanilla pudding mix, and 1/2 cup granulated sugar. Whisk these dry ingredients together.
  3. Add the vegetable oil, eggs, and cold water to the dry mixture. Beat with an electric mixer on medium speed for two minutes.
  4. Gently stir in the orange juice, orange zest, and vanilla extract until just combined. Do not overmix.
  5. Pour the batter evenly into the prepared cake pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. While the cakes cool, prepare the Fluffy Creamsicle Frosting. In a medium bowl, whisk together the cold milk, the second package of instant vanilla pudding mix, and powdered sugar until slightly thickened. Let it sit for 5 minutes.
  8. Gently fold the thawed whipped topping into the pudding mixture until fully incorporated and smooth.
  9. Once the cake layers are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the first layer.
  10. Top with the second cake layer. Frost the top and sides of the entire cake with the remaining creamsicle frosting.
  11. Chill the cake for at least 30 minutes before slicing. Garnish with fresh orange slices or extra zest before serving.

Notes

  • For a Creamsicle Poke Cake variation, use a white or yellow cake baked in a 9×13 pan. After baking, poke holes all over the warm cake using a wooden skewer. Pour 1 cup of prepared orange gelatin mixture over the top, let it set, then top with the prepared frosting.
  • You can substitute the whipped topping with 1 cup of heavy cream whipped to stiff peaks for a richer frosting.
  • Use fresh orange juice for the brightest citrus flavor in both the cake and the frosting.

Nutrition

Find it online: https://cookincorner.com/creamsicle-cake-moist-orange-vanilla-recipe/