Creamsicle Cake
User Reviews
4.1
Creamsicle Cake
Description
The Creamsicle Cake incorporates a batter made by whisking together all-purpose flour and cornstarch with baking powder and salt, combined with granulated sugar infused with orange zest. Butter and sugar are creamed to combine, then eggs are added one at a time. The dry ingredients alternate with buttermilk and fresh orange juice to keep the batter tender and flavorful. Two 9-inch round layers bake to golden completion.
After cooling, the cake is frosted with a buttercream featuring confectioners sugar blended with fresh orange juice, vanilla extract, and heavy cream or milk to achieve a spreadable texture. This frosting enhances the citrus notes and ties the cake together with smooth sweetness.
Ideal for celebrations or an orange-flavored dessert, the cake provides a soft crumb with bright citrus fragrance. It’s a good option for those who enjoy the nostalgic flavor of creamsicles as a baked treat rather than frozen.
Ingredients
- 2 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 3/4 cup granulated sugar
- orange zest of 1
- 1 cup unsalted butter at room temperature
- 4 large egg
- 1 cup buttermilk
- 1/3 cup orange juice fresh
frosting
- 1 cup unsalted butter at room temperature
- 6 cups confectioners sugar sifted
- 4 Tbsp orange juice fresh
- 1 Tbsp vanilla extract
- 4 Tbsp heavy cream or milk
Instructions
- Preheat oven to 350F Grease and flour two 9-inch round cake pans, putting a round of parchment paper at the bottom of each one.
- Whisk together the flour, cornstarch, baking powder and salt and set aside.
- Put the granulated sugar and orange zest into a food processor and process until moist, pale orange, and no large pieces of zest remain. This will take under a minute.
- Cream the butter and your newly created orange sugar together in a stand mixer for 3 minutes, scraping down the sides of the machine as necessary.
- Beat in the eggs, one at a time, scraping down the sides of the bowl in between each addition.
- Turn the mixer to low and add the flour mixture, and just before it's completely mixed in, add the buttermilk and orange juice. Blend until combined, but don't over-mix. I like to finish by hand to get everything incorporated. Pay special attention to the bottom of the bowl.
- Divide the batter equally between the two prepared pans and spread out evenly. Bake in the center of the oven for about 35 minutes, or until the cake springs back when touched lightly, and is just beginning to pull away from the edges of the pan.
- Let cool for 10 minutes before turning out of the pans. Let the layers cool completely (completely!) before frosting.
- To make the frosting beat the butter gradually with the confectioner's sugar, adding the orange juice, vanilla, and enough cream to thin it to a nice spreadable consistency. If the frosting seems too thin, add a bit more sugar, and if it seems too thick, add a touch of cream. If your frosting is very lumpy, you can process it briefly in a food processor, it creates a perfectly silky texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 781 kcal
% Daily Value*
| Calories | 781kcal | 39% |
| Carbohydrates | 117g | 39% |
| Protein | 6g | 12% |
| Fat | 33g | 51% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 146mg | 49% |
| Sodium | 151mg | 6% |
| Potassium | 226mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 90g | 180% |
| Vitamin A | 1102IU | 22% |
| Vitamin C | 6mg | 7% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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