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Creamsicle Cake
My Creamsicle Cake is an easy orange layer cake made from scratch for birthdays, family meals, and summer potlucks ~ it's the perfect orange dessert! If you haven't had a Creamsicle cake, you've been missing out.
Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 12 servings
Calories: 781 kcal
Course:
Dessert
Cuisine:
American
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
- Zest of 1 orange
- 1 cup unsalted butter, at room temperature
- 4 large eggs
- 1 cup buttermilk
- 1/3 cup fresh orange juice
frosting
- 1 cup unsalted butter, at room temperature
- 6 cups confectioner's sugar, sifted
- 4 Tbsp fresh orange juice
- 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.
Cup of Yum
Nutrition Information
Calories
781kcal
(39%)
Carbohydrates
117g
(39%)
Protein
6g
(12%)
Fat
33g
(51%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
146mg
(49%)
Sodium
151mg
(6%)
Potassium
226mg
(6%)
Fiber
1g
(4%)
Sugar
90g
(180%)
Vitamin A
1102IU
(22%)
Vitamin C
6mg
(7%)
Calcium
97mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 781
% 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.