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Strawberry Orange Creamsicle Layer Cake

A tall slice of strawberry creamsicle cake with layers of yellow cake and pink/orange filling, covered in white frosting.
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A bright, nostalgic cake combining sweet strawberry layers with creamy orange and vanilla swirl flavors, perfect for summer celebrations.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup fresh orange juice
  • 1 tablespoon orange zest
  • 1/2 cup strawberry puree (strained)
  • 1 cup powdered sugar (for orange swirl)
  • 1/4 cup heavy cream (for orange swirl)
  • 1/2 cup strawberry buttercream frosting (prepared separately)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate small bowl, whisk together the milk, orange juice, and orange zest.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined.
  6. Divide the batter evenly into two bowls. Stir the strawberry puree into one bowl until the batter is uniformly pink.
  7. To create the creamsicle swirl effect, alternate spoonfuls of the plain (vanilla/orange) batter and the strawberry batter into the prepared cake pans. Use a knife to gently swirl the batters together once or twice for a marbled look. Do not overmix.
  8. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. While the cakes cool, prepare the orange cream frosting: Beat the powdered sugar and heavy cream until smooth and spreadable.
  10. Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of strawberry buttercream frosting over the top.
  11. Place the second cake layer on top. Frost the entire cake with the orange cream frosting. You can pipe small strawberry dollops on top for decoration.

Notes

  • For the best orange flavor, use fresh orange zest, not bottled extract.
  • If you prefer a taller cake, you can use three 6-inch pans instead of two 8-inch pans; adjust baking time slightly.
  • Store leftovers covered at room temperature for up to two days, or refrigerated for up to four days.

Nutrition

Find it online: https://blissbatter.com/strawberry-creamsicle-cake/