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Orange Creamsicle Cake

Featured in Desserts.

This cake screams summer and nostalgia! Ready in about 90 minutes. Fresh orange zest and good vanilla made the flavors pop. Mascarpone topping added a rich, creamy finish. Took it to a BBQ—everyone loved it and asked how it was made. Perfect for that orange ice cream craving!
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Updated on Wed, 09 Apr 2025 21:09:03 GMT
Slice of orange-flavored layered cake topped with creamy frosting and orange slices. Pin it
Slice of orange-flavored layered cake topped with creamy frosting and orange slices. | tasteofmoms.com

This delightful orange and vanilla cake takes me back to childhood summers. The tangy citrus combined with smooth vanilla hints brings those frozen popsicle vibes straight to your dessert plate, but in a fancy cake version. Whenever I bake this, my home gets filled with the most wonderful citrusy smell.

Why You'll Fall For This Cake

The magic of this dessert is how it blends zesty orange with creamy vanilla in every bite. You can make it flat for outdoor gatherings, stack it up for special days, or even do little cupcakes. The process is so straightforward that even beginners can pull off this impressive treat.

What You'll Need

Grab your cake flour, sugar, salt, baking soda and powder for starters. The real stars are frozen orange juice concentrate, fresh zest and a dash of extract. Softened butter, eggs, warmed milk and a bit of oil keep it all super moist. For that heavenly topping, you'll mix mascarpone, whipped cream, vanilla and powdered sugar into the fluffiest frosting ever.

Baking Steps

Combine your dry stuff in the mixer first. Add wet ingredients gradually until your mix looks silky. A small amount of food coloring creates that signature orange look. Transfer to your baking pan and cook at 335℉ until it bounces back when lightly pressed. As it cools down, whip your fluffy mascarpone topping and spread it all over. Top with some fresh orange pieces and keep cold until it's time to eat.

Tips For Success

Don't forget to warm up your ingredients before starting for the best texture. Using cake flour really matters for softness, so try to stick with it. The orange zest isn't optional - it adds that punch of freshness you won't get from extracts alone.

Switch Things Up

Store your cake in the fridge where it'll stay good for around 5 days. Try turning it into a poke cake with orange jello poured in, or swap out the mascarpone topping for plain whipped cream if you want something not so rich.

Great For Every Party

This bright treat lights up summer get-togethers, outdoor parties and birthday bashes. Serve it alongside some vanilla ice cream or orange sorbet for an extra fancy finish that'll have your guests coming back for more.

A slice of layered cake topped with whipped cream and orange slices, with whole oranges in the background. Pin it
A slice of layered cake topped with whipped cream and orange slices, with whole oranges in the background. | tasteofmoms.com

Frequently Asked Questions

→ Why should ingredients be at room temperature?
Room temp makes the batter mix better. Cold ingredients can mess up the texture, causing the cake to sink.
→ Can I use all-purpose flour instead of cake flour?
Cake flour is key here. All-purpose won’t work well, even with cornstarch—it’ll turn out crumbly. Pastry flour works if that’s all you’ve got.
→ What’s the best way to store the cake?
Keep it in the fridge because of the frosting. Cover it with plastic or put it in an airtight box. Let it sit out no longer than 2 hours before serving.
→ Why is weighing ingredients important?
A scale gets the right amounts every time. Perfect ratios mean better, more consistent cakes.
→ Can I swap the mascarpone frosting?
Yes! Try stabilized whipped cream. It’s lighter but pairs just as well with the orange flavor.

Orange Creamsicle Cake

Sweet orange cake inspired by creamsicle ice cream, using fresh orange juice, zest, and a creamy mascarpone topping.

Prep Time
15 Minutes
Cook Time
45 Minutes
Total Time
60 Minutes
By: Ashley

Category: Desserts

Difficulty: Difficult

Cuisine: American

Yield: 8 Servings (One 9x13 cake)

Dietary: Vegetarian

Ingredients

01 10 ounces of sugar (granulated).
02 1/2 teaspoon of table salt.
03 1 teaspoon of baking soda.
04 7 ounces of thawed orange juice concentrate.
05 1-2 small drops of yellow food dye.
06 10 ounces of cake flour.
07 1 1/2 teaspoons of baking powder.
08 6 ounces of unsalted butter, brought to room temp.
09 4 warmed-up ounces of milk.
10 4 large eggs, not cold.
11 Zest from 1 orange.
12 2 teaspoons of orange-flavored extract.
13 2 ounces of vegetable oil.
14 1 drop of orange food dye.
15 16 ounces of softened mascarpone cheese.
16 2 teaspoons of pure vanilla extract.
17 1 1/2 cups of powdered sugar.
18 2 1/2 cups of heavy whipping cream.
19 1/4 teaspoon of citric acid (optional but recommended).

Instructions

Step 01

Set up your oven to 335℉. Coat a 9x13 pan with parchment paper and nonstick coating of your choice.

Step 02

In the bowl of a stand mixer, stir together the flour, sweetener, salt, soda, and baking powder.

Step 03

Blend the warmed milk, thawed juice, vegetable oil, eggs, zest, and both extracts together with a whisk.

Step 04

Add the butter to your dry mix and beat it until like coarse crumbs.

Step 05

Pour in 1/3 of the wet mix, stir for a minute. Toss in the food coloring and citric acid. Then add the rest of the wet stuff and stir gently until smooth.

Step 06

Pour your batter into the prepared pan. Bake for 35-40 minutes. Cake is done if a clean toothpick comes out of the middle.

Step 07

Let the cake sit in the pan for about 10 minutes. Then shift it to a rack to cool fully.

Step 08

Beat mascarpone, powdered sugar, and vanilla extract until smooth. Whip the cream in another bowl until soft peaks form. Gently combine whipped cream with mascarpone mix.

Step 09

Spread the frosting evenly over your cooled cake. Add piping decorations and orange slices for a fun look.

Notes

  1. Stick to cake flour to get the right texture.
  2. Let every ingredient come to room temp before starting.
  3. Mascarpone frosting means you'll need to store this chilled.
  4. You can also bake this as two 8-inch round layers, if needed.

Tools You'll Need

  • A 9x13 inch cake tray.
  • A sturdy stand mixer.
  • Kitchen scale for accuracy.
  • Sheets of parchment paper.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy.
  • Uses eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 1097
  • Total Fat: 73 g
  • Total Carbohydrate: 97 g
  • Protein: 15 g