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Ultimate Moist Orange Creamsicle Layer Cake with Vanilla Cream Cheese Frosting

Close-up of a moist slice of Creamsicle Cake showing three layers of bright orange cake separated by thick white frosting.
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Create a slice of sunshine with this Ultimate Moist Creamsicle Cake. This recipe delivers the nostalgic orange and vanilla flavor of the classic frozen treat in tender cake layers topped with a stable, fluffy cream cheese frosting.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup whole milk
  • 1/2 cup fresh orange juice
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • For the Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh orange juice
  • 1 teaspoon orange zest
  • For the Orange Syrup Soak (Optional):
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 1 tablespoon orange juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper circles.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients. Beat on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the eggs, milk, 1/2 cup orange juice, 1 tablespoon orange zest, and vanilla extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix.
  6. Divide the batter evenly between the prepared pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cakes cool slightly, prepare the optional syrup: Combine the syrup ingredients in a small saucepan. Heat until the sugar dissolves. Remove from heat.
  8. Let the cakes cool in the pans for 10 minutes. Poke holes across the top of each warm layer using a skewer or fork. Brush or drizzle the orange syrup evenly over both layers. Let the cakes cool completely on wire racks.
  9. Prepare the frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
  10. Gradually add the sifted powdered sugar, beating until combined.
  11. Add the 1/4 cup orange juice, 1 teaspoon orange zest, and vanilla extract. Beat on medium-high speed until the frosting is light and fluffy.
  12. Place one cooled cake layer on a serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top.
  13. Frost the top and sides of the entire cake with the remaining cream cheese frosting.
  14. Chill the cake for at least 30 minutes before slicing for the cleanest cuts. Garnish with extra orange zest if desired.

Notes

  • For the most vibrant orange flavor, use fresh orange zest, not bottled extract.
  • If you prefer a slightly firmer frosting, chill the cream cheese and butter for 10 minutes before beating them.
  • This cake pairs well with a simple dusting of powdered sugar or thin slices of fresh orange on top.

Nutrition

Find it online: https://blissbatter.com/creamsicle-cake-ultimate-moist-orange-layer/