I make this Orange Creamsicle Cake when I want a bright, nostalgic dessert that tastes exactly like an orange creamsicle bar turned into a soft, fluffy layer cake. I start with an easy orange box cake boosted with soda or juice, then layer it with a light orange‑vanilla cream frosting that’s part whipped cream, part cream cheese, so every slice is citrusy, creamy, and not too heavy.
Why I love this recipe
I love that the cake base is as simple as stirring together a box mix with orange soda or orange juice, oil, and eggs, so I get reliable, moist layers without dragging out a million ingredients. The soda gives a sweeter, more intense orange punch, while juice makes it taste more naturally citrusy; either way, the crumb bakes up tender and perfect for stacking. I like that I can bake the batter in two rounds and then split them into four layers, which makes the cake look bakery‑level impressive without a lot of extra work.
The frosting is what really gives me that creamsicle vibe. I whip cold heavy cream to stiff peaks for lightness, then fold it into a sweetened cream cheese base scented with vanilla and orange zest. The result is a cloud‑like frosting that holds up beautifully between layers and on the outside of the cake but still feels airy and mousse‑like when I cut a slice. After the cake chills, the orange and vanilla meld together and the whole thing smells and tastes like the ice cream truck from my childhood.
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