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Ultimate Moist Orange Creamsicle Layer Cake with Vanilla Bean Frosting

A tall slice of layered Creamsicle Cake featuring orange and yellow sponge layers with white frosting.
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I am so glad you are here. This recipe delivers the nostalgic flavor of an orange creamsicle in a moist layer cake format. You get bright citrus flavor balanced by a creamy vanilla bean frosting. This is a dessert you will be proud to share.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1/2 cup fresh orange juice
  • Zest of 1 large orange
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1/4 cup fresh orange juice (for frosting)
  • 1 teaspoon vanilla bean paste (for frosting)
  • 1–2 tablespoons heavy cream (if needed for consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  3. In a separate large bowl, cream together the 1/2 cup softened butter and granulated sugar until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a small bowl, whisk together the buttermilk, 1/2 cup orange juice, and orange zest.
  6. Alternate adding the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients (three additions of dry, two of wet). Mix only until just combined. Do not overmix.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. Prepare the Vanilla Bean Frosting: In a medium bowl, beat the remaining 1/2 cup softened butter until smooth.
  11. Gradually add the sifted powdered sugar, mixing on low speed until incorporated.
  12. Add the 1/4 cup orange juice and vanilla bean paste. Beat on medium speed until light and fluffy. Add heavy cream one tablespoon at a time if the frosting is too stiff.
  13. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top.
  14. Place the second layer on top. Frost the top and sides of the entire cake with the remaining frosting.
  15. Slice and serve your refreshing citrus cake.

Notes

  • For an extra burst of orange flavor, you can brush the warm cake layers with a simple syrup made from equal parts sugar and orange juice before frosting.
  • If you want a truly bakery-quality result, use fresh orange juice instead of bottled for the brightest citrus taste.
  • This cake is a wonderful summer orange dessert idea, but it tastes great year-round.

Nutrition

Find it online: https://www.purecookingjoy.com/creamsicle-cake-moist-orange-vanilla-recipe/

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