Our cherished contributor, Tessa Huff, is delighted to share an exciting new cake recipe today…

Irresistible Orange Creamsicle Cake Recipe: Your Ultimate Summer Dessert

As summer peeks over the horizon, my kitchen transforms into a vibrant hub of creativity, buzzing with the inspiration to craft recipes that are simply pure joy. This season calls for desserts that are not just delicious but also playful and whimsical – think delightful swirls, an abundance of sprinkles, and enchanting flavor profiles that evoke a sense of childlike wonder. My usual cravings for deep, dark chocolate and rich, intensely decadent treats have been lovingly tucked away alongside my winter boots and cozy sweaters. Instead, the warmer weather beckons for fresh, fruity, and light creations. This magnificent, zesty Orange Creamsicle Cake perfectly embodies that spirit, promising a burst of sunshine in every single bite.

There’s an undeniable charm in reimagining classic treats into new, exciting forms, and for this extraordinary cake, my muse was the timeless and universally adored Orange Creamsicle. That iconic combination of creamy vanilla and tangy orange has captured hearts for generations, leaving an indelible mark on our collective memory. This “oldie but goodie” provides the ideal foundation for a fun, multi-layered cake, allowing us to recapture those nostalgic feelings of carefree youth, endless sunshine, and the joyous jingle of ice cream trucks – all without the inevitable sticky, melting mess! This homemade version elevates the experience, offering sophisticated textures and a depth of flavor that a simple frozen pop can’t quite achieve.

This exquisite Orange Creamsicle Cake features tender layers of orange-scented sour cream cake, known for its incredibly moist crumb and subtle tang, which beautifully complements the citrus notes. These cake layers are generously paired with an ultra-creamy and rich orange mascarpone filling, adding a luxurious texture and an intense burst of fresh orange flavor. To further amplify the sweetness and ensure unparalleled moisture, each cake layer is lovingly brushed with a homemade orange simple syrup, allowing the citrus essence to truly permeate throughout. Completing the delightful Creamsicle theme, the entire cake is lavishly frosted in a silky, smooth vanilla bean buttercream, speckled with fragrant vanilla seeds for an authentic, gourmet touch. For an extra touch of whimsy and elegance, the cake is adorned with artfully swirled rosettes, glistening sparkly sanding sugar, and delicate sugar pearls, making it as visually captivating as it is delicious.

Crafting Your Perfect Orange Creamsicle Cake: A Detailed Recipe by Tessa Huff

This recipe guides you through each step to create a homemade Orange Creamsicle Cake that will impress and delight. Forget artificial flavors or instant pudding mixes; this scratch-made cake delivers authentic, vibrant taste and a texture that’s pure perfection.

For the Zesty Orange Sour Cream Cake Layers

These cake layers are the foundation of our Creamsicle masterpiece, boasting a tender crumb and a bright citrus flavor that’s both refreshing and satisfying. The sour cream ensures an incredibly moist cake, while fresh orange zest infuses every bite with natural aroma.

Ingredients:

• 2 1/4 cups cake flour (sifted)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream (full-fat, at room temperature)
• 2 tablespoons milk (whole milk recommended, at room temperature)
• 2 teaspoons vanilla extract (pure vanilla for best flavor)
• 3/4 cup unsalted butter, room temperature (softened but not melted)
• 1 1/2 cups granulated sugar
• Zest of one large orange (finely grated for maximum flavor)
• 4 large egg yolks (from fresh eggs, at room temperature)

Instructions:

1. Prepare Pans: Preheat your oven to 350 degrees F (175 degrees C). Prepare three 6-inch round cake pans by greasing them thoroughly with butter, dusting with flour, and lining the bottoms with parchment paper. This ensures your cakes release cleanly and evenly. Set aside.
2. Sift Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Sifting helps to aerate the flour and remove any lumps, resulting in a finer, more tender crumb. Set this mixture aside.
3. Combine Wet Ingredients: In a separate small bowl, stir together the sour cream, milk, and vanilla extract until well combined. Ensure all these ingredients are at room temperature, as this helps them emulsify better with the butter mixture, preventing a curdled batter. Set aside.
4. Cream Butter and Sugar: In the bowl of an electric stand mixer fitted with a paddle attachment, beat the softened unsalted butter on medium speed until it is light and smooth, about 1-2 minutes. Gradually add in the granulated sugar and the fresh orange zest. Continue to beat on medium speed for about 3 to 5 minutes, or until the mixture becomes wonderfully fluffy and pale in color. This creaming process incorporates air, contributing to the cake’s light texture.
5. Add Egg Yolks: Reduce the mixer speed to medium-low. Add the egg yolks one at a time, allowing each yolk to be fully incorporated before adding the next. After all yolks are added, stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl thoroughly, ensuring everything is evenly mixed.
6. Alternate Dry and Wet Mixtures: With the mixer on low speed, add approximately half of the sifted flour mixture to the butter mixture. Mix just until combined, being careful not to overmix.
7. Incorporate Sour Cream Mixture: Next, add the entire sour cream mixture to the bowl. Continue mixing on low speed until just combined. Again, scrape down the bowl.
8. Finish with Flour: Finally, add the remaining flour mixture. Mix on medium-low speed for no more than 20-30 seconds after the last traces of flour disappear. Overmixing at this stage can develop the gluten in the flour, leading to a tough cake.
9. Bake Cakes: Evenly distribute the cake batter among the three prepared pans. Tap the pans gently on the counter a few times to release any large air bubbles. Bake for approximately 24-26 minutes, or until a wooden toothpick inserted into the center of each cake comes out clean. The cakes should spring back lightly when touched.
10. Cool: Allow the cakes to cool in their pans on a wire rack for 10-15 minutes before carefully inverting them onto the rack to cool completely. Ensure cakes are entirely cool before attempting to apply syrup or filling, as warm cakes can absorb too much liquid or melt the filling.

Enhancing Flavor with Orange Simple Syrup

This simple syrup is a secret weapon for adding an extra boost of orange flavor and ensuring your cake layers remain incredibly moist and tender. It’s an essential step for that authentic Creamsicle experience.

Ingredients:

• 1/2 cup fresh orange juice (freshly squeezed for best flavor)
• 2 tablespoons water
• 1/2 cup granulated sugar

Instructions:

1. Combine Ingredients: Place all the ingredients (orange juice, water, and granulated sugar) into a medium saucepan.
2. Simmer: Heat the mixture over medium-high heat, stirring occasionally, until the sugar completely dissolves and the syrup comes to a boil. Reduce the heat to a simmer and let it cook gently for about 8-10 minutes, allowing the flavors to meld and the syrup to thicken slightly.
3. Cool: Remove the saucepan from the heat and let the orange simple syrup cool completely before using. The syrup should be at room temperature when brushed onto the cakes.

The Velvety Orange Cream Mascarpone Filling

This luscious filling is what truly gives the cake its “creamy” identity, balancing the tangy orange with a rich, smooth texture. Mascarpone adds a luxurious depth that cream cheese can emulate if needed.

Ingredients:

• 1/2 cup unsalted butter, room temperature (softened)
• 3 cups confectioner’s sugar (sifted for smoothness)
• 6 tablespoons mascarpone cheese (cold, may substitute with softened full-fat cream cheese for a tangier flavor)
• Zest of 1/2 large orange (finely grated)
• Fresh orange juice to thin out to desired consistency (about 1-2 tablespoons, adjust as needed)

Instructions:

1. Beat Butter: In the bowl of an electric mixer fitted with a paddle attachment, beat the softened butter on medium speed until it is smooth and creamy, about 2 minutes.
2. Add Sugar: With the mixer on low speed, gradually add the sifted confectioner’s sugar to the butter, mixing until fully combined and smooth. Start slow to prevent a sugar cloud!
3. Incorporate Mascarpone and Flavor: Add the cold mascarpone cheese, orange zest, and 1 tablespoon of fresh orange juice to the mixture. Beat on medium-low speed until the filling is smooth and well incorporated. Be very careful not to over-mix the filling once the mascarpone has been added, as overbeating can cause mascarpone to separate and become grainy. If the filling is too thick, add the remaining tablespoon of orange juice, or a little more, one teaspoon at a time, until your desired consistency is reached.

Silky Smooth Vanilla Bean Buttercream

This Swiss meringue buttercream is light, less sweet than traditional American buttercream, and incredibly silky. Infused with both vanilla extract and the exquisite seeds of a vanilla bean, it provides the perfect counterpoint to the vibrant orange flavors.

Ingredients:

• 3 large egg whites (room temperature)
• 1 cup granulated sugar
• 1 1/2 cups unsalted butter, softened (cut into 1-inch pieces, still cool to the touch)
• 1/2 vanilla bean – seeds scraped out (from a fresh, plump vanilla bean)
• 1 teaspoon pure vanilla extract

Instructions:

1. Prepare Double Boiler: Combine the egg whites and granulated sugar in the clean, dry bowl of an electric mixer. Whisk them together gently. Fill a medium saucepan with a few inches of water and heat it over medium-high heat. Place the mixing bowl on top of the saucepan, ensuring the bottom of the bowl does not touch the simmering water. This creates a double-boiler.
2. Heat Egg White Mixture: Continuously whisk the egg white mixture over the simmering water until it reaches 155 degrees F (68 degrees C) on a candy thermometer and the sugar has completely dissolved. The mixture will be warm to the touch. This pasteurizes the egg whites and dissolves the sugar, ensuring a smooth meringue.
3. Whip Meringue: Once heated, carefully remove the mixing bowl from the saucepan and attach it to your stand mixer. Using the whisk attachment, beat the egg white mixture on high speed. Continue beating for about 10 minutes, or until the outside of the mixing bowl returns to room temperature and you have achieved medium-stiff, glossy peaks. The meringue should be thick and shiny.
4. Add Butter and Vanilla: Reduce the mixer speed to low. Gradually add the softened butter, a few tablespoons at a time, allowing each addition to incorporate before adding the next. The mixture may look curdled or soupy at some points; this is normal! Keep mixing. Once all the butter is added, increase the mixer speed to medium-high and continue to beat until the buttercream becomes silky smooth, light, and fluffy (this can take 5-10 minutes).
5. Finish Buttercream: Finally, add the scraped vanilla bean seeds and pure vanilla extract. Mix on low speed until just combined. If your buttercream appears too soft, refrigerate it for 15-20 minutes, then re-beat. If it looks too stiff, gently warm the bowl over a hot water bath for a few seconds, then re-beat.

Assembling Your Masterpiece: Tips for a Stunning Finish

The assembly is where all your hard work comes together. Take your time with these steps to create a beautiful and professional-looking cake.

Instructions for Assembly:

1. Moisten Cake Layers: Once your cake layers are completely cool, gently level them with a serrated knife if necessary. Then, generously brush each layer of cake with the cooled orange simple syrup. This step is crucial for adding moisture and intensifying the orange flavor.
2. Fill Layers: Place the first cake layer on your serving plate or cake stand. Spread about half of the orange cream filling evenly over the top. Carefully place the second cake layer on top, then spread the remaining orange cream filling. Finally, top with the third cake layer.
3. Crumb Coat: Apply a thin layer of vanilla bean buttercream all over the top and sides of the stacked cake. This is called a crumb coat and helps to trap any loose crumbs, ensuring a smooth final frosting layer. Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat.
4. Final Frosting: Once the crumb coat is firm, apply the remaining vanilla bean buttercream more generously over the entire cake, smoothing it with an offset spatula or bench scraper for a polished finish.
5. Decorate with Rosettes: To add extra flair, you can tint about half of any remaining vanilla bean buttercream with a few drops of orange food coloring. Place the orange buttercream and plain vanilla buttercream side-by-side or swirled together in a piping bag fitted with a French Star Tip. Pipe decorative rosettes around the top edge of the cake for a beautiful border.
6. Garnish: Finish your stunning Orange Creamsicle Cake with sugar pearls and sparkly sanding sugar, if desired, to enhance its whimsical appeal.

Expert Tips for Orange Creamsicle Cake Perfection

Achieving a bakery-quality cake at home is entirely possible with a few key considerations. Here are some expert tips to ensure your Orange Creamsicle Cake turns out perfectly every time:

• Room Temperature Ingredients are Key: For the cake batter and buttercream, ensure butter, eggs, sour cream, and milk are at room temperature. This allows them to emulsify properly, creating a smooth batter and stable buttercream.
• Measure Accurately: Especially with flour, use a kitchen scale for the most precise measurement. If using measuring cups, spoon the flour into the cup and level it off with a straight edge rather than scooping directly, which can compact the flour and lead to a dry cake.
• Don’t Overmix: Overmixing cake batter after adding flour develops gluten, resulting in a tough, dense cake. Mix just until the ingredients are combined.
• Proper Pan Preparation: Always grease, flour, and line your cake pans with parchment paper. This simple step prevents sticking and ensures your beautiful cake layers release easily.
• Cool Completely: Allow your cake layers to cool entirely before brushing with syrup or frosting. Warm cakes will absorb too much syrup and melt the buttercream, leading to a soggy or messy cake.
• Buttercream Consistency: If your Swiss meringue buttercream seems curdled, keep beating! It often comes together beautifully after prolonged whipping. If it’s too soft, chill briefly; if too stiff, gently warm the bowl for a moment.
• Leveling Cakes: For a neat stack, use a long serrated knife to carefully level any domed cake layers after they’ve cooled.
• Crumb Coat: Don’t skip the crumb coat! It’s a thin layer of frosting that traps loose crumbs, ensuring your final frosting layer is smooth and beautiful.

Variations & Serving Suggestions

While this Orange Creamsicle Cake is perfect as is, you can certainly customize it to suit your taste or occasion:

• Different Citrus: Experiment with lemon or lime zest and juice for a Lemon Meringue Cake or Key Lime Pie-inspired cake.
• Tropical Twist: Add a touch of coconut extract to the cake batter and a sprinkle of toasted coconut flakes for garnish.
• Spice it Up: A tiny pinch of cardamom or ginger in the cake batter can add a surprising depth of flavor.
• Alternative Filling: If mascarpone isn’t available, full-fat cream cheese can be a suitable substitute, though it will yield a tangier filling.
• Serving: This cake is a showstopper on its own, but it pairs beautifully with a glass of sparkling wine, iced tea, or even a scoop of vanilla bean ice cream for an extra indulgent treat. It’s the perfect centerpiece for summer gatherings, birthdays, or any celebration that calls for a touch of sunshine.

Storage Instructions

To keep your Orange Creamsicle Cake fresh and delicious:

• Countertop: If unfrosted, cake layers can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days, or frozen for up to 2 months.
• Refrigeration: Once assembled and frosted, store the cake in an airtight cake carrier or under a cake dome in the refrigerator for up to 3-4 days. Allow the cake to come to room temperature for about 30-60 minutes before serving for the best flavor and texture.
• Freezing: Leftover slices can be wrapped individually in plastic wrap, then aluminum foil, and frozen for up to 1 month. Thaw in the refrigerator overnight before bringing to room temperature to serve.

This Orange Creamsicle Cake isn’t just a dessert; it’s a celebration of summer, nostalgia, and the simple joy of homemade baking. With its bright, refreshing flavors and elegant presentation, it’s sure to become a cherished recipe in your collection. Gather your ingredients, put on your apron, and get ready to create a truly unforgettable culinary masterpiece!

YOU MAY ALSO ENJOY THESE DELICIOUS RECIPES:

• Lauren’s Creamsicle Cupcakes
• My Raspberry Earl Grey Cake
• My Lemon Meringue Cake
• My Banana Choco Hazelnut Cake
• My Raspberry Blood Orange Cake