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Ultimate Moist Orange Creamsicle Layer Cake with Vanilla Buttermilk Frosting

Close-up of a three-layer Creamsicle Cake with a slice removed, showing bright orange layers and white frosting.
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Welcome to My Kitchen! This Ultimate Moist Orange Creamsicle Layer Cake captures the nostalgic flavor of the classic ice pop. You get bright citrus layers balanced with a creamy vanilla buttermilk frosting. It is a family favorite perfect for summer gatherings.

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
  • 3 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh orange juice
  • Zest of 2 large oranges
  • 1/4 cup vegetable oil
  • 1/2 cup whole milk
  • 1/4 cup orange gelatin powder (like JELL-O)
  • 1 cup powdered sugar (for soaking syrup)
  • 1/2 cup hot water (for soaking syrup)
  • For the Frosting: 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh orange juice
  • 1/4 cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Add the softened butter and mix on low speed until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the eggs, buttermilk, vanilla extract, orange juice, orange zest, and vegetable oil until combined.
  5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  6. Stir in the whole milk until the batter is smooth.
  7. Divide the batter evenly between the prepared pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  8. While the cakes cool slightly, prepare the soaking syrup: Dissolve the orange gelatin powder in the hot water. Whisk in the 1 cup of powdered sugar until dissolved.
  9. Once the cakes are slightly warm, poke holes all over the tops using a skewer or fork. Brush the orange soaking syrup evenly over both cake layers. Let the cakes cool completely on wire racks.
  10. Prepare the Vanilla Buttermilk Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, beating until smooth.
  11. Mix in the vanilla extract and orange juice. Add the heavy cream slowly until you reach a light, fluffy, and spreadable consistency.
  12. Place one cooled cake layer on a serving plate. Spread a generous layer of frosting on top. Place the second layer on top.
  13. Frost the top and sides of the entire cake with the remaining fluffy creamsicle frosting. Chill for 30 minutes before slicing for clean cuts.

Notes

  • For an extra bright orange flavor, you can add 1-2 drops of orange food coloring to the batter and frosting.
  • If you want a richer orange flavor in the layers, substitute the 1/2 cup of milk with 1/2 cup of orange juice, reducing the soaking syrup slightly.
  • This cake tastes best when served slightly chilled, as the frosting holds its shape well.

Nutrition

Find it online: https://carlacooking.com/creamsicle-cake-ultimate-moist-orange-layer-cake/