If you’re craving a cake that’s as refreshing as it is indulgent, this Orange Dreamsicle Cake is just the thing. Inspired by the classic creamy popsicle treat, this cake layers soft, moist orange cake with a luscious, creamy filling and a tangy citrus glaze. Whether it’s a summer celebration or just a sweet treat, this cake is sure to impress with its light, fluffy texture and vibrant orange flavor.
Ingredients
For the Orange Cake:
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
3 large eggs
1 teaspoon vanilla extract
1/2 cup fresh orange juice
Zest of 1 large orange
1/2 cup buttermilk
For the Orange Cream Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon fresh orange juice
1/2 teaspoon orange zest
For the Orange Glaze:
1/2 cup fresh orange juice
1/4 cup granulated sugar
1 tablespoon butter
For Garnish (Optional):
Orange slices
Whipped cream
Equipment Needed
9-inch round cake pans (2)
Mixing bowls
Electric mixer (optional)
Saucepan
Cooling rack
Instructions
1. Make the Orange Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, orange juice, and orange zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Divide the batter evenly between the prepared cake pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
2. Make the Orange Cream Filling:
While the cakes are cooling, make the filling. In a medium bowl, beat the cream cheese and powdered sugar together until smooth. Add the heavy cream, vanilla extract, orange juice, and orange zest. Beat until the filling is light and fluffy, about 3-4 minutes. Set aside.
3. Make the Orange Glaze:
In a small saucepan, combine the orange juice and sugar over medium heat. Stir until the sugar dissolves, then bring the mixture to a simmer. Let it cook for 2-3 minutes, until it thickens slightly. Remove from heat and stir in the butter. Let the glaze cool slightly.
4. Assemble the Cake:
Once the cakes are completely cool, place one layer on a serving plate. Spread the orange cream filling evenly over the top. Place the second cake layer on top and gently press down.
5. Glaze the Cake:
Drizzle the cooled orange glaze over the top of the cake, allowing it to drip down the sides for a beautiful finish.
6. Garnish (Optional):
For an extra touch, garnish the cake with fresh orange slices and a dollop of whipped cream.
Tips for Success
To ensure the cake layers are even, use a cake leveler or serrated knife to trim the tops of the cakes after they cool. The glaze should be slightly warm but not hot to avoid melting the filling. Make sure the cake is completely cool before frosting to prevent the filling from melting.
This Orange Dreamsicle Cake is the perfect combination of tangy citrus and creamy sweetness in every bite. Whether it’s a summer dessert or a sweet treat for any occasion, this cake is sure to wow everyone who tries it. Try this recipe today for a deliciously nostalgic experience!
Irresistibly Creamy Orange Dreamsicle Cake Recipe
Equipment
- 9-inch round cake pans (2)
- Mixing bowls
- Electric mixer (optional)
- Saucepan
- Cooling rack
Ingredients
- For the Orange Cake:
- 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
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup fresh orange juice
- Zest of 1 large orange
- 1/2 cup buttermilk
- For the Orange Cream Filling:
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon fresh orange juice
- 1/2 teaspoon orange zest
- For the Orange Glaze:
- 1/2 cup fresh orange juice
- 1/4 cup granulated sugar
- 1 tablespoon butter
- For Garnish Optional:
- Orange slices
- Whipped cream
Instructions
- Make the Orange Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, orange juice, and orange zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Divide the batter evenly between the prepared cake pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Orange Cream Filling:
- While the cakes are cooling, make the filling. In a medium bowl, beat the cream cheese and powdered sugar together until smooth. Add the heavy cream, vanilla extract, orange juice, and orange zest. Beat until the filling is light and fluffy, about 3-4 minutes. Set aside.
- Make the Orange Glaze:
- In a small saucepan, combine the orange juice and sugar over medium heat. Stir until the sugar dissolves, then bring the mixture to a simmer. Let it cook for 2-3 minutes, until it thickens slightly. Remove from heat and stir in the butter. Let the glaze cool slightly.
- Assemble the Cake:
- Once the cakes are completely cool, place one layer on a serving plate. Spread the orange cream filling evenly over the top. Place the second cake layer on top and gently press down.
- Glaze the Cake:
- Drizzle the cooled orange glaze over the top of the cake, allowing it to drip down the sides for a beautiful finish.
- Garnish (Optional):
- For an extra touch, garnish the cake with fresh orange slices and a dollop of whipped cream.
lour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup fresh orange juice
Zest of 1 large orange
1/2 cup buttermilk
For the Orange Cream Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon fresh orange juice
1/2 teaspoon orange zest
For the Orange Glaze:
1/2 cup fresh orange juice
1/4 cup granulated sugar
1 tablespoon butter
For Garnish (Optional):
Orange slices
Whipped cream
Equipment Needed
9-inch round cake pans (2)
Mixing bowls
Electric mixer (optional)
Saucepan
Cooling rack
Instructions
1. Make the Orange Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, orange juice, and orange zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Divide the batter evenly between the prepared cake pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
2. Make the Orange Cream Filling:
While the cakes are cooling, make the filling. In a medium bowl, beat the cream cheese and powdered sugar together until smooth. Add the heavy cream, vanilla extract, orange juice, and orange zest. Beat until the filling is light and fluffy, about 3-4 minutes. Set aside.
3. Make the Orange Glaze:
In a small saucepan, combine the orange juice and sugar over medium heat. Stir until the sugar dissolves, then bring the mixture to a simmer. Let it cook for 2-3 minutes, until it thickens slightly. Remove from heat and stir in the butter. Let the glaze cool slightly.
4. Assemble the Cake:
Once the cakes are completely cool, place one layer on a serving plate. Spread the orange cream filling evenly over the top. Place the second cake layer on top and gently press down.
5. Glaze the Cake:
Drizzle the cooled orange glaze over the top of the cake, allowing it to drip down the sides for a beautiful finish.
6. Garnish (Optional):
For an extra touch, garnish the cake with fresh orange slices and a dollop of whipped cream.
Tips for Success
To ensure the cake layers are even, use a cake leveler or serrated knife to trim the tops of the cakes after they cool. The glaze should be slightly warm but not hot to avoid melting the filling. Make sure the cake is completely cool before frosting to prevent the filling from melting.
Conclusion
This Orange Dreamsicle Cake is the perfect combination of tangy citrus and creamy sweetness in every bite. Whether it’s a summer dessert or a sweet treat for any occasion, this cake is sure to wow everyone who tries it. Try this recipe today for a deliciously nostalgic experience!
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