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Orange Creamsicle Cake 🍊🍰

This nostalgic, dreamy Orange Creamsicle Cake blends zesty citrus and creamy vanilla into a light, fluffy dessert that feels like summer on a plate. With simple ingredients and a stunning finish, it's perfect for birthdays, baby showers, or any time you want to bring a little sunshine to the table.
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Prep Time 25 minutes
Cook Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour 25 minutes
Servings 12 Slices
Calories 320 kcal

Ingredients
  

  • For the Orange Cake
  • 1 box orange cake mix or white/yellow cake mix + 1 packet orange gelatin powder
  • 1 cup orange juice fresh or store-bought
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 tablespoon orange zest optional but recommended
  • For the Creamy Vanilla Filling
  • 1 8 oz block cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1½ cups whipped cream or whipped topping
  • For the Whipped Frosting
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Optional: orange food coloring or extra orange zest for color
  • Optional Decorations
  • Orange slices
  • Sprinkles
  • White chocolate curls or shavings

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare two 8- or 9-inch round cake pans by greasing and lining them.
  • In a large mixing bowl, combine the cake mix, orange juice, oil, eggs, and orange zest. Mix until smooth and creamy.
  • Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cakes cool completely before adding filling or frosting.
  • In a medium bowl, beat the softened cream cheese until smooth.
  • Add the powdered sugar and vanilla extract, then beat until fluffy.
  • Fold in the whipped cream or topping gently until well combined.
  • Refrigerate the filling while the cake layers cool to help it firm up.
  • Place one cooled cake layer on a serving plate.
  • Spread the vanilla cream filling evenly over the top, leaving a small border around the edges.
  • Place the second cake layer on top and gently press down. Chill the cake for 15 minutes to let the filling set.
  • In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
  • If desired, mix in a small amount of orange food coloring or zest for a tinted effect.
  • Frost the entire cake with the whipped cream frosting.
  • Decorate with orange slices, sprinkles, or white chocolate shavings if desired.
  • Chill until ready to serve to help everything set beautifully.

Notes

  • For the brightest flavor, use fresh orange juice and zest.
  • Don’t overmix your batter or the cake may turn dense.
  • Chill the vanilla cream filling to keep it from sliding when assembling.
  • Want more citrus kick? Add a touch of lemon zest to the filling.
  • You can make the cake layers a day ahead and frost the next day for better timing.