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Classic Layered Orange Creamsicle Cake with Orange-Vanilla Buttercream

A tall slice of Creamsicle Cake showing alternating layers of bright orange and yellow cake with white cream cheese frosting.
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You can make this moist, refreshing layered cake that captures the nostalgic flavor of an orange creamsicle. It features bright citrus cake layers and a creamy orange-vanilla buttercream frosting, perfect for summer gatherings.

Ingredients

Scale
  • 1 box (15.25 ounces) white or vanilla cake mix
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh orange juice
  • 1 tablespoon orange zest
  • 1 package (3 ounces) orange gelatin mix
  • 1/2 cup boiling water
  • 1/2 cup cold water
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/4 cup fresh orange juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon orange extract (optional, for stronger flavor)
  • Orange slices or zest for garnish

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 cake mix, flour, and baking powder.
  3. In a separate bowl, whisk together the milk, oil, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and mix on medium speed until just combined.
  4. Stir in the 1 tablespoon of orange zest and 1/4 cup of orange juice until smooth. Do not overmix.
  5. Divide the batter evenly between the prepared cake pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  6. While the cakes cool slightly, prepare the gelatin soak. In a small bowl, dissolve the orange gelatin mix in the boiling water. Stir in the cold water. Set aside.
  7. Once the cakes are slightly warm (about 10 minutes out of the oven), use a skewer or fork to poke holes all over the top surface of both cakes, about 1 inch apart.
  8. Slowly pour half of the orange gelatin mixture evenly over each cake layer. Let the cakes cool completely in the pans on a wire rack. Once cool, carefully invert them onto the rack and allow them to finish cooling completely before frosting.
  9. To make the orange-vanilla buttercream, beat the softened butter in a large bowl with an electric mixer until creamy.
  10. Gradually add the sifted powdered sugar, one cup at a time, mixing well after each addition.
  11. Beat in the 1/4 cup of orange juice, vanilla extract, and optional orange extract until the frosting is light and fluffy. If the frosting is too thick, add 1 teaspoon of milk at a time until you reach a spreadable consistency.
  12. Place one cooled cake layer on your serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top.
  13. Frost the top and sides of the entire cake with the remaining buttercream. Garnish with fresh orange slices or extra zest.

Notes

  • For an even more intense orange flavor, you can substitute the milk in the cake batter with orange soda.
  • If you want a poke cake variation, use a single 9×13 pan and skip the layering steps, pouring all the gelatin over the warm cake.
  • Chill the cake for at least 30 minutes before slicing to help the frosting set.

Nutrition

Find it online: https://cookingbyfelix.com/creamsicle-cake-recipe-orange-vanilla-layer-cake/