Indulge in the essence of summer with our delectable Orange Creamsicle Cake recipe! Bursting with vibrant orange flavor and adorned with a luscious creamsicle frosting, this cake is sure to become a favorite for any occasion. Whether you’re hosting a backyard barbecue or simply craving a sweet treat, this citrus-infused delight will surely impress your taste buds.
Ingredients:
Cake:
- 1 box white cake mix
- 1 cup orange juice (replace water as per box instructions)
- 1/3 cup vegetable oil
- 3 large eggs
- 1 tablespoon orange zest
Creamsicle Frosting:
- 1 cup butter, softened
- 4 cups powdered sugar
- 2 tablespoons orange juice
- 2 teaspoons vanilla extract
- 1 tablespoon orange zest
Orange Cream Filling:
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 cup cold milk
- 1 teaspoon orange zest
- 1/2 cup whipped topping
Directions:
- Cake: Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing and flouring them. In a large bowl, combine the cake mix, orange juice, vegetable oil, eggs, and orange zest. Beat on medium speed until well mixed. Pour the batter into the prepared pans and bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Creamsicle Frosting: In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar, orange juice, and vanilla extract, and beat until smooth and fluffy. Stir in the orange zest until well incorporated.
- Orange Cream Filling: In a small bowl, whisk together the instant vanilla pudding mix and cold milk until smooth. Stir in the orange zest, then gently fold in the whipped topping until fully combined.
- Assembly: Once the cakes are completely cooled, place one layer on a serving plate and spread the orange cream filling evenly over the top. Carefully place the second cake layer on top. Frost the top and sides of the cake with the prepared creamsicle frosting.
- Decorating: Garnish the cake with additional orange zest and, if desired, orange slices for a decorative touch.
Tips and Variations:
- For an extra burst of citrus flavor, add a few drops of orange extract to the cake batter or frosting.
- Experiment with different cake mixes such as lemon or yellow for a variation in flavor.
- To make a dairy-free version, substitute the milk in the orange cream filling with a non-dairy alternative such as almond or coconut milk.
How to Store:
- Store the assembled cake in an airtight container in the refrigerator for up to 3-4 days. Allow it to come to room temperature before serving for the best taste and texture.
FAQs:
Q: Can I make this cake in advance?
A: Yes, you can bake the cake layers in advance and store them in the freezer for up to 2-3 months. Thaw them in the refrigerator overnight before assembling and frosting the cake.
Q: Can I use fresh oranges instead of orange juice?
A: Absolutely! Freshly squeezed orange juice can enhance the flavor of the cake even more. Simply strain the juice before using it in the recipe to remove any pulp or seeds.
Q: Can I omit the whipped topping from the orange cream filling?
A: While the whipped topping adds a light and airy texture to the filling, you can omit it if desired. The filling will be slightly denser but still delicious.
Experience the ultimate taste of summer with our Orange Creamsicle Cake recipe. Whether you’re celebrating a special occasion or simply craving a sweet indulgence, this citrus-infused delight is sure to impress!