Orange Creamsicle Cake
A delightful dessert transforming classic orange creamsicle flavor into a moist cake with velvety buttercream frosting and charming daisy decorations, perfect for any celebration.
Servings 12 slices
Calories 400kcal
Ingredients
For the cake
- 2.5 cups all-purpose flour The foundation of a perfectly fluffy cake.
- 2 teaspoons baking powder Ensures your cake rises beautifully.
- 0.5 teaspoon salt Balances out the sweetness and enhances flavors.
- 0.5 cup unsalted butter, softened Adds creaminess and richness to the cake.
- 1.25 cups granulated sugar Sweetens the cake to perfection.
- 3 large eggs Provides structure and moisture.
- 1 teaspoon vanilla extract Enhances the overall taste.
- 1 teaspoon orange zest Infuses the cake with aromatic citrus notes.
- 1 cup fresh orange juice Brings the creamsicle flavor front and center.
- 0.5 cup buttermilk Adds moisture and a slight tang.
For the frosting
- 1 cup unsalted butter, softened Essential for a smooth and creamy frosting.
- 4 cups powdered sugar Gives the frosting its sweetness and fluffy texture.
- 2 tablespoons heavy cream Adds rich creaminess to the frosting.
- 1 teaspoon vanilla extract (for frosting) Complements the flavors beautifully.
- 0.25 cup orange juice (for frosting) Enhances the orange flavor in the frosting.
Optional decorations
- Orange food coloring For a pop of color.
- White fondant or royal icing For crafting exquisite daisy decorations.
- Yellow candy or sprinkles To add a whimsical touch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
- In a mixing bowl, whisk together flour, baking powder, and salt; set aside.
- In a large mixing bowl, beat together softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and orange zest.
- Gradually incorporate the dry ingredients, alternating with orange juice and buttermilk until just combined.
- Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack.
Frosting
- While the cakes are cooling, prepare the frosting by beating softened butter until smooth and creamy.
- Gradually fold in powdered sugar until combined, then mix in heavy cream, vanilla extract, and orange juice.
Assembly
- Once cakes are cooled, spread frosting on top of one layer, place the second layer on top, and cover the entire cake.
- Use fondant or royal icing to create daisy decorations and add yellow candy or sprinkles for a whimsical finish.
Notes
When measuring flour, use the spoon-and-level method to avoid packing it down. For extra orange flavor, add more zest or use freshly squeezed juice. If you don't have buttermilk, substitute with milk and vinegar or lemon juice. Ensure butter is softened to room temperature for the frosting.