Orange Creamsicle Cake

Orange creamsicle cake that will take you back to your childhood. Creamy dreamy white chocolate ganache pairs perfectly with this tender orange cake made from scratch ingredients. 
↓ Recipe ↓ Video Print Recipe
Total Time: 40 mins
Serves: 6 cups
orange creamsicle cake

My Orange Creamsicle Cake Tastes Just Like Summer

orange creamsicle cake

This orange creamsicle cake tastes just like the sweet ice cream treats I used to enjoy when I was a kid. The secret is using real orange concentrate and white chocolate ganache for the frosting! Whipped cream could would also be super tasty!

My dad used to buy a huge bag of the creamsicle ice cream treats that that came in that little plastic cup and had tiny wooden spoons to eat them. By the end of the summer the last ones where always a little freezer burned but that didn’t stop us from sneaking one on really hot days.

orange sherbet vanilla ice cream cup

When one of my brides asked for an orange creamsicle flavor for her anniversary cake I was secretly super excited to experiment! I love the combination of of sweet tartness from the oranges combined with the creamy vanilla white chocolate ganache.

Orange Creamsicle Cake From Scratch

This orange creamsicle cake is made from scratch! No box mix or jell-o packets needed. The secret to this amazing texture is the cake flour but this cake get’s all it’s orange flavor from real oranges.

orange creamsicle cake ingredients

It’s super important to use the right kind of flour for this recipe. I actually played around with an AP flour version which I though would be great but the texture was more like orange corn bread. Not good.

The other thing you’re gonna need is some stuff that tastes like oranges (obvi). We’re going to use some defrosted orange juice concentrate from a can, orange zest and orange extract. I also use a TINY bit of citric acid (optional) to up that zesty bite in the cake.

orange juice concentrate

How To Make Orange Creamsicle Cake

To make a creamsicle cake you need some orange juice concentrate (usually in the frozen desserts section), one fresh orange, orange zest and cake flour. Depending on your area you might need to do some hunting for these ingredients but most can be found at the grocery store.

reverse mixing method

This cake uses the reverse mixing method so you combine your flour, sugar, baking powder, citric acid and salt in the mixer bowl. Then you add in your room temperature butter and let it mix with the paddle attachment until the mixture resembles coarse sand.

While that is mixing combine your milk, oil, extracts, orange concentrate, eggs and zest. Make sure your eggs, milk and concentrate are all ROOM TEMPERATURE (sorry for yelling but it’s really important lol).

orange creamsicle cake ingredients

Add about 1/3 of your liquid mixture into the dry ingredients and mix on medium for one full minute. Don’t worry, you’re not going to over-mix but if you don’t mix it for a minute then you’ll end up with crumbly corn-bread so don’t worry! Let it mix!

This is where I also add a drop of yellow and a drop of orange food coloring to bring out that pretty orange sherbet color that reminds me of ice cream but you can totally just leave it natural and have a more pale orange colored cake.

orange creamsicle cake recipe

Add in a little more of the liquids and then scrape the bowl so that everything is mixing together evenly. Then add in the rest of the liquid just until combined. After the batter is mixed, I grease my pans with some cake goop and bake them in the oven at 335℉ for 30-40 mins until a toothpick comes out clean.

orange creamsicle cake

Orange Creamsicle Frosting

I feel like there are a lot of things you could pair with this orange creamsicle cake. You could go with a simple easy buttercream for a stacked cake or wedding cake. Whipped cream for a simple one tier treat for your family and friends. Or white chocolate ganache which to me has the perfect vanilla flavor to pair with the orange flavor.

white chocolate ganache

For my white chocolate ganache I use my friend Caked By Cynthia White‘s recipe which is a 3.7 to 1 ratio. She’s very exact lol. I’m not THAT exact and went with a 3:1 ratio meaning for every three pounds of chocolate I used 1 lb of heavy cream. If you want a firmer ganache you can use 4:1. I have not tested this recipe using candy melts but I know that my water ganache drip uses a 6:1 ratio and sets up firm enough to ice with.

Orange Creamsicle Cake With Orange Soda

You can make an easy version of this cake by using a white box cake mix and some orange soda like orange crush or fanta. Combine your mix, eggs and oil with 2 cups orange soda. Bake as directed and top with some yummy whipped cream!

orange soda cake

Orange Creamsicle Cake With Jell-O

Some people really like the flavor of creamsicle cake using the addition of orange jell-o.  The process is much like the cake with soda and is often referred to as orange creamsicle poke cake. You’ll need one box of orange cake mix and 3 ounces of orange jell-o. Mix your box mix up with the eggs, milk etc that it calls for and bake as directed. Combine your jell-o with 1 cup hot water and 1 cup cold water. Allow to cool down at room temp. Poke holes in your baked cake and pour the jell-o mixture on top. Refrigerate 2-3 hours.

orange jello cake

Top the cake with whipped cream! An easy and tasty summer treat.

You’re going to love this cake! Watch how I made my orange creamsicle cake in my video tutorial.

 

Like this recipe? Be sure to check out our Lemon Cake Recipe and our White Chocolate Buttercream! 

Did You Make This Recipe?Leave a rating and tell me how it went!
orange creamsicle cake

Orange Creamsicle Cake

Orange creamsicle cake that will take you back to your childhood. Creamy dreamy white chocolate ganache pairs perfectly with this tender orange cake made from scratch ingredients. 
5 from 16 votes
Print Rate
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Serves: 6 cups
Calories: 751kcal

Ingredients

Cake Ingredients

  • 10 oz (284 g) cake flour
  • 10 oz (284 g) granluted sugar
  • 1/2 tsp (1/2 tsp ) salt
  • 1 1/2 tsp (1 1/2 tsp) baking powder
  • 1 tsp (1 tsp) baking soda
  • 1/4 tsp (1/4 tsp) citric acid (optional)
  • 6 oz (170 g) unsalted butter room temperature
  • 7 oz (198 g) orange juice concentrate defrosted at room temperature
  • 4 oz (113 g) milk room temperature
  • 4 large (4 large ) eggs
  • 2 tsp (2 tsp) orange extract
  • zest 1 (zest 1) orange
  • 2 oz (57 g) vegetable oil
  • 1-2 drops (1-2 drops) yellow food coloring
  • 1 drop (1 drop) orange food coloring

White Chocolate Ganache

  • 24 oz (680 g) White chocolate
  • 8 oz (227 g) heavy whipping cream

Instructions

Cake instructions

  • Make sure all your ingredients are at room temperature (milk, eggs, orange juice, butter). Preheat your oven to 335℉ 
    orange creamsicle cake ingredients
  • In the bowl of your stand mixer, combine together your flour, sugar, salt, baking powder and baking soda. Whisk and set aside. 
  • In a separate container, combine your milk, orange juice, oil and eggs, extracts and zest. Whisk to combine. 
  • Add your room temperature butter to your flour mixture and attach your paddle attachment. Mix on low until mixture resembles coarse sand.  
    reverse creaming method
  • Add in 1/3 of your wet ingredients mixture. Turn your machine up to medium and mix for one full minute. Mixture will look lighter in color and appear fluffier. Don't skimp on the time or the structure of your cake will not develop and it will collapse. Scrap your bowl with a spatula to make sure your batter is fully mixing at the bottom. 
    orange creamsicle cake recipe
  • Add in your drops of food color, your citric acid then add in 1/2 of your remaining liquid. Let incorporate on low and then add in the rest of the liquid. Mix until just combined. 
    orange creamsicle cake
  • Pour batter into prepared pans (I like to use cake goop) and bake for 30-40 minutes until a toothpick comes out cleanly. Wrap and chill cakes in plastic wrap before torting and filling. 

White Chocolate Ganache Instructions

  • Microwave chocolate in microwave safe bowl for 1 minute to soften. Bring heavy whipping cream just to a simmer then pour over chocolate
    Make sure the chocolate is fully covered
    Let set for 5 minutes
    Whisk gently to combine cream and chocolate, do not incorporate air
    Pour into a shallow pan or dish to let stiffen up to buttercream consistency. Then stir until creamy before icing your cake. If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency. 

Nutrition

Serving: 1g | Calories: 751kcal (38%) | Carbohydrates: 95g (32%) | Protein: 11g (22%) | Fat: 37g (57%) | Saturated Fat: 23g (115%) | Cholesterol: 186mg (62%) | Sodium: 465mg (19%) | Potassium: 474mg (14%) | Fiber: 1g (4%) | Sugar: 60g (67%) | Vitamin A: 1045IU (21%) | Vitamin C: 45.6mg (55%) | Calcium: 119mg (12%) | Iron: 1.2mg (7%)

 

 

 

70 comments on “Orange Creamsicle Cake

  1. Do you weigh your heavy cream for ganache or is that a liquid measurement (16 oz)?

  2. Thanks Liz! This recipe is right on time. I have a client who wants an orange creamsickle cake. I’m going to make it and report back. I might pair it with an orange curd or a tropical fruit filling.

  3. Would the ganache hold up under fondant or would I need to make it thicker (use the 4:1 ratio)?

  4. Can I use orange essential oil instead of orange extract? Also, would red palm oil be good in place of vegetable oil?

    1. Oh qood question! I’m not for sure on either but I don’t see why not 🙂 I have used grapeseed oil in the past and it was great

  5. 5 stars
    I just like the innovative idea to prepare orange cake.
    Thanks for sharing the cake recipe in details.

  6. Nice recipe! I wanted to make this but unfortunately I couldn’t find find frozen orange concentrate. Can I substitute both fresh orange juice or any other alternative?

  7. I searched in frozen sectio of all prominent stores but couldn’t find 🙁

    1. Hey! It should be with the frozen fruit….it took me forever to find it myself!!

  8. 5 stars
    Oh my goodness gracious, this cake made me feel like I was in heaven!!! ????. If you are a fan of orange then this is the cake for you!!!!!! Lizzo this is absolutely amazing. Thank you.

  9. 5 stars
    LOVE it! Liz, what type/brand of white chocolate do you use?

  10. Plan on making this today! The video shows three pans but the picture is a two layered cake. Did you bake 3 cakes or 2?

    1. Three 6″ layers or two 8″ layers is what the recipe makes. I may have eaten one layer to make sure it was delicious, you’re not supposed to notice lol 😀

  11. Do you think one could substitute ANY frozen concentrate for the orange? I’m specifically thinking a strawberry lemonade concentrate. It SEEMS that sugar-wise they are all very close.

      1. Well…I tried it with the only strawberry lemonade concentrate I could find (which, unbeknownst to me at first contained “1/3 less sugar than regular lemonade). It wasn’t great. Flavor wasn’t strong enough. Back to the drawing board.

  12. Can this cake be made in advance and will it remain fresh? How long in advance? Thanks.

    1. Like anything the longer it sits the less fresh it will be. I bake my cakes the day before I use them. Or they can be baked and frozen until you need them.

  13. 5 stars
    Hey Liz!!
    Can I do a 1/2 ganache, 1/2 buttercream to top this if I don’t have enough white chocolate?
    I’m the baker at a university kitchen, and I’m wanting to say goodbye to summer with something extra special…will this recipe multiply out to 6 times, and still act the same?

  14. Thank you for his awesome recipe! I used this and adapted it with my own gluten free flour blend and it was amazing! As always, you rock!

    1. Two 8″ round pans or three 6″ round pans. You can use any pan size you like though and just adjust the amount of batter.

  15. Are you using a liquid citric acid? If so, what brand or where to buy? And if I can’t find liquid could I use powder and when would I add this ingredient if using powder?

  16. Hello! I’m one of those weird people who doesn’t like butter. Could the fat in the batter be substituted with shortening or other? Thanks in advance!

  17. I just made the Orange Creamsicle cake. Both layers cratered something fierce. I am a seasoned baker so I am not used to fails. After a little research I am wondering if it is the oven temp. I went with 335 but am wondering if 350 would have been a better choice. Any thoughts? (it smells delish)

    1. Hmm I bake all my cakes at 335 to prevent over-browning and even tops. It does have a lot of sugar in it which can cause craters. As long as it looks ok on the inside I’d say its ok 🙂

  18. Hi I was asked to make this for a birthday cake. i was planning on decorating the top as a beach. can i use the white chocolate ganache frosting like buttercream and pipe it or is the consistency off? let me know when you can thanks

    1. Yes you can pipe it if it gets too firm then warm it for 5 seconds in the microwave to soften it up again but be careful not to overheat or it will become liquid again and you’ll have to let it set up to peanut butter consistency again.

  19. Can you add liquid food coloring to color the ganache?

  20. I can’t wait to try and hope to come back with a review😄🤗. I’m going to use this for cupcakes 🧁 🍊

  21. Can I substitute every 1 cup of butter with 3/4 cup vegetable oil? I read somewhere that you can do that and was wondering if it would work for this recipe.

  22. All of the recipes I have seen for orange creamsicle cake require fresh orange juice not orange juice concentrate. Why do you use from concentrate instead of fresh juice?

    1. Because the flavor is concentrated 😀 meaning stronger in flavor. Just like you would reduce fresh strawberry to make a strawberry concentrate to bake with.

  23. So could I just make an “orange reduction” by cooking orange juice?

    1. Probably, but I haven’t tried it. I would think you’d need to use whole oranges, not just juice but I’m not 100% sure. Sounds like a fun experiment!

  24. Can I stack these cakes using stabilized whipped cream? Please reply soon because I have to stack and decorate them tomorrow!!! ❤❤ Thanks! You’re amazing! 😁👌

  25. Hi Liz. The cake looks delicious! I would really like to try to make this cake for my mother who loves orange creamsicle ice cream. She is gluten intolerant so we would have to substitute the flour. I know you said cake flour was important to making this recipe. Do you think this cake will turn out ok using gluten free flour and should I adjust any of the other ingredients due to the change in flours? Thank you. Also I just want to say how much I enjoy watching your YouTube shows. They are fun, inspiring, and truly works of art!

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