Nothing says summer quite like a slice of creamsicle cake. With its bright orange flavor and creamy vanilla finish, this nostalgic dessert takes the best parts of your favorite frozen treat and wraps them into a moist, fluffy layer cake. Whether you’re planning a garden party, family gathering, or just want a pick-me-up on a sunny day, this creamsicle cake delivers all the summer vibes in a single bite.
SofyaRecipes was founded by Sofya Petrova, a Chicago-born culinary expert and food writer with a passion for turning everyday ingredients into extraordinary dishes. With a background in global cuisines, modern techniques, and nutrition-conscious cooking, Sofya’s mission is to help home cooks master gourmet flavors—right from their own kitchens.
In today’s recipe, we’re bringing that vision to life with a cake that’s vibrant, easy to make, and guaranteed to become your new favorite summer dessert.
Ingredients List
Creamsicle Cake centers around a bright, citrus base and a silky orange-vanilla frosting. It’s light, fragrant, and visually stunning.
For the Cake Layers:
- 2 ½ cups all-purpose flour (sifted for a lighter crumb)
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 1 tbsp pure vanilla extract
- Zest of 2 fresh oranges
- ¾ cup fresh orange juice (preferably from navel oranges)
- ½ cup buttermilk (or ½ cup milk + 1 tsp lemon juice)
For the Creamsicle Frosting:
- 1 ½ cups heavy whipping cream
- ½ cup cream cheese, softened
- ½ cup powdered sugar
- 2 tbsp fresh orange juice
- 1 tsp vanilla extract
- Optional: orange gel food coloring
For Garnish:
- Orange zest spirals
- Candied orange slices
- Edible flowers or white chocolate shavings
🍊 Creamsicle cake tip: Always use fresh orange zest and juice—the depth of citrus flavor makes all the difference!
Timing Breakdown
This cake comes together quickly for a layer dessert—making it perfect for brunches or last-minute celebrations.
- Prep Time: 20 minutes
- Bake Time: 25–30 minutes
- Cooling Time: 30 minutes
- Frosting & Assembly: 25 minutes
- Total Time: ~1 hour 45 minutes
This creamsicle cake recipe is about 25% faster than the average decorated layer cake thanks to its simple steps and quick-chilling frosting.
Step-by-Step Instructions
Step 1: Make the Batter
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, beat the butter and sugar for 3–4 minutes until light and fluffy. Add eggs one at a time, then stir in vanilla and orange zest. Alternate mixing in the dry ingredients and orange juice, beginning and ending with dry. Add buttermilk last and mix until smooth.
🎯 Pro Tip: Don’t overmix once the flour is in. Overbeating can toughen the cake.
Step 2: Bake & Cool
Divide batter evenly between the prepared pans. Bake for 25–30 minutes until a toothpick comes out clean. Let cakes cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
🧊 Cooling Hack: Place cakes near a fan to speed cooling without drying them out.
Step 3: Prepare the Frosting
In a cold metal bowl, whip the heavy cream until soft peaks form. In another bowl, beat cream cheese, powdered sugar, orange juice, and vanilla until smooth. Fold whipped cream into the cream cheese mixture gently.
🌸 Styling Tip: Add 1 drop of orange gel food coloring to give your frosting a subtle pastel hue.
Step 4: Assemble Your Cake
Place the first cake layer on a cake stand. Spread a generous layer of frosting. Add the second layer and cover the top and sides. Use a spatula to create a rustic swirl effect or pipe decorative rosettes.
🧁 This creamsicle cake frosting is a game-changer—lighter than buttercream but still rich in flavor.
Nutritional Information (Per Slice, 1 of 10)
| Nutrient | Value |
|---|---|
| Calories | ~360 kcal |
| Total Fat | 21g |
| Saturated Fat | 12g |
| Carbohydrates | 37g |
| Sugar | 24g |
| Protein | 5g |
| Fiber | 1g |
📋 These are estimates based on USDA data and may vary based on your ingredient brands.
This is a reasonably balanced treat, especially considering how indulgent creamsicle cake tastes!
Healthier Alternatives
If you’re watching your macros or cooking for dietary restrictions, try these easy swaps:
- Low-Sugar: Use a monk fruit sweetener or half erythritol, half sugar
- Dairy-Free: Replace heavy cream with coconut cream; use dairy-free cream cheese
- Gluten-Free: Use a 1:1 gluten-free flour mix with xanthan gum
- Egg-Free: Substitute with flax eggs (1 tbsp flax + 3 tbsp water per egg)
You can even serve the cake with Mango Crepe Cake for a tropical and dairy-free dessert duo.
Serving Suggestions
This cake is your ultimate summer centerpiece—light, colorful, and full of flavor. Here are our favorite serving ideas:
- Alfresco Brunch: Serve with mimosa and a fruit platter
- Summer BBQ: Offer chilled slices with sorbet
- Birthday Bash: Pair with Strawberry Cake for a fruity celebration
- Cupcake Version: Pour into lined muffin tins for adorable single servings
Pair your creamsicle cake with citrus tea, lemonade, or sparkling rosé.
Common Mistakes to Avoid
❌ Using bottled orange juice
It lacks the essential oils from zest—opt for fresh.
❌ Overbeating the batter
This knocks out the air and leads to dense cake layers.
❌ Skipping cake leveling
If your layers aren’t even, the cake can slide and collapse.
❌ Warm frosting on warm cake
It’ll melt and slide—always cool cake fully before frosting.
Visit our Vanilla Cake Guide for tips to ensure every cake is perfectly fluffy and moist.
Storage & Make-Ahead Tips
- Fridge: Store frosted cake in an airtight container for up to 4 days
- Freezer: Freeze unfrosted layers up to 2 months—wrap in plastic and foil
- Make-Ahead: Bake layers a day ahead; frost and garnish on serving day
🎁 Entertaining Tip: Prep mini versions in ramekins and freeze for up to 3 weeks. Perfect for unexpected guests!
Final Thoughts
This dreamy Creamsicle Cake is the kind of dessert that turns everyday moments into lasting memories. It captures the essence of summer in every bite, with fresh citrus, velvety vanilla, and a cloud-like frosting that melts in your mouth.
Whether you’re serving this at a backyard gathering or simply treating yourself, it’s a recipe that’s bound to become a warm-weather staple.
🎂 For more fruity delights, explore our Pineapple Upside Down Mini Cakes, Strawberry Shortcakes, and the luxurious Raspberry Lava Cake.
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FAQs
Can I use this recipe for cupcakes?
Yes! Bake for 18–20 minutes and frost as usual. Makes about 24 cupcakes.
How long does the frosting last?
Up to 5 days in the fridge, but best used within 3 for peak texture.
Can I double the recipe?
Yes—perfect for a tiered cake or a larger crowd. Use 9-inch pans and increase bake time slightly.
Can I make it tropical?
Try replacing orange with pineapple juice and topping with toasted coconut!
What’s the best orange to use?
Navel oranges are great for zest and juice. Blood oranges work well for a colorful twist.
