Ingredients I use
For the cake
- 1 box orange cake mix (15.25 oz)
- 1 cup orange soda or orange juice
- 1/2 cup vegetable oil
- 3 large eggs
For the orange cream frosting
- 1 cup heavy whipping cream, cold
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 teaspoons orange zest (optional but highly recommended)
- A few drops orange extract or orange food coloring (optional, for stronger flavor/color)
I use room‑temperature eggs and follow the box instructions loosely, swapping the water for orange soda or juice. For the frosting, I make sure my cream cheese is fully softened and my cream and mixing bowl are cold so the frosting turns out smooth and fluffy with no lumps.
How I make Orange Creamsicle Cake
I bake and cool the cake layers
I start by preheating my oven to 350°F (175°C). I grease and flour two 8‑inch or two 9‑inch round cake pans and usually line the bottoms with parchment circles for extra insurance so the layers release cleanly.
In a large mixing bowl, I combine the orange cake mix, orange soda or orange juice, vegetable oil, and eggs. I beat the mixture with a hand mixer on medium speed for about 2 minutes, stopping to scrape down the sides and bottom of the bowl so everything incorporates evenly. The batter should look smooth, thick, and slightly bubbly.
I divide the batter evenly between the prepared pans and smooth the tops with a spatula so they bake level. I bake the layers for about 22–25 minutes, or until they’re lightly golden, starting to pull away from the sides, and a toothpick inserted in the center comes out clean or with a few moist crumbs. When they’re done, I take the pans out of the oven and let the cakes cool in the pans for 10 minutes.
After that brief rest, I run a knife around the edges, invert each cake onto a wire rack, peel off the parchment, and let the layers cool completely. I don’t rush this step, because any residual warmth will melt the frosting later.
I whip the orange cream frosting
While the cake layers cool, I make the frosting. I chill a clean mixing bowl and beaters in the fridge for a few minutes, then pour in the cold heavy cream. I whip the cream on medium‑high speed until stiff peaks form—it should be thick and hold its shape when I lift the beaters. I set the whipped cream aside.
In a separate large bowl, I beat the softened cream cheese on medium speed until it’s completely smooth and creamy, scraping the bowl as needed to get rid of any lumps. I add the powdered sugar, vanilla extract, and orange zest, if I’m using it, then beat again until the mixture is thick, smooth, and fluffy.
Now I gently fold the whipped cream into the cream cheese mixture in two or three additions. I use a spatula and light, lifting motions so I don’t deflate the whipped cream. By the time it’s all combined, the frosting should be light, airy, and spreadable. If I want a stronger orange flavor or a more vivid color, I fold in a few drops of orange extract and/or orange food coloring at this stage.
I level, torte, and fill the cake
Once the cake layers are completely cool, I use a long serrated knife to level any domed tops if needed. Then I carefully slice each layer in half horizontally to create four thinner layers. I go slowly, rotating the cake as I cut and keeping the knife as parallel to the counter as possible.
I place the first cake layer on a serving plate or cake stand and add a generous scoop of orange cream frosting on top. I spread it evenly, going all the way to the edges. I stack the second layer on top and repeat, spreading frosting between each layer until all four are stacked with frosting in between.
With the remaining frosting, I cover the top and sides of the cake. I can smooth it out for a more polished look or leave rustic swirls for a softer, homemade style. If I have extra frosting and feel like dressing it up, I pipe decorative swirls or rosettes on the top edge.
I chill before slicing
When the cake is fully assembled, I transfer it to the refrigerator and chill it for at least 1 hour before slicing. This chill time helps the frosting firm up, makes the layers easier to cut cleanly, and lets the orange and vanilla flavors meld together into that classic creamsicle profile. If I can, I like to chill it a bit longer, because the texture only gets better.
Continue to the next page to reveal more tips and tricks