Orange Creamsicle Cake (2024)

Everyone loves orange desserts and Orange Creamsicle cake is a wonderful addition to all your summer parties! A vanilla orange cake that is bursting with orange flavor and topped with a fluffy mascarpone or whipped cream frosting that no one will be able to resist.

The flavor combination of tart orange sherbet and creamy vanilla ice cream is classic and so nostalgic! A combination of tart, sweet, and tangy flavors creates the perfect balance. The ingredients in this cake recreate that childhood memory in a cake that won't melt in your hand! It is the perfect summer dessert.

Ingredients

Orange juice concentrate: This ingredient is perfect for getting the most orange flavor into the cake. It is orange juice that has had a lot of the water removed, so the orange flavor is intense. This is why you add cold water to it when you make a pitcher of orange juice from concentrate. It adds a lot of flavor without too much liquid. You will need to cook your orange juice down if you are using fresh, to remove some of the water.

Citric Acid: This is a weak, naturally occurring acid found in citrus fruits and is what you taste on the outside of sour candies. A little bit adds some tartness, but you don't want to add too much as it will throw off the chemical balance of the cake.

Orange zest: Orange juice adds a lot of flavor, but the zest is where the fragrant uniquely orange flavor and smell come from. Adding orange zest gives the cake another layer of flavor and has the whole house smelling like an orange grove

Cake Flour: This type of flour has a protein level of 9% or less, so look for a flour that specifies protein content or ask your local flour supply. If you’re located in another country, you can find cake flour but it might need to be ordered online. In the UK, look forShipton mills cake and pastry flour.

Step-by-Step Instructions

I love making sheet cakes because they don't require a ton of complicated decorating. Mascarpone frosting or stabilized whipped cream both go really well with this cake, it all depends on your preference. Top with some fresh orange slices and you're ready to serve!

Making Orange Cake

1. Preheat your oven to 335℉ and make sure all your ingredients are at room temperature (milk, eggs, orange juice, butter).
2. Prepare a standard rectangle 9-inch x 13-inch sheet cake pan with cake goop on the sides and parchment paper on the bottom. This recipe will also work in two 8" round cake pans.
3. In the bowl of your stand mixer, combine together the cake flour, sugar, salt, baking powder, and baking soda. Whisk and set aside.
4. Measure the milk, orange juice concentrate, oil, eggs, extracts, and zest in a small bowl and whisk to combine.
5. Add the room-temperature butter to the dry ingredients in the stand mixer with the paddle attachment. Mix on low speed until the mixture resembles coarse sand.
6. Add in ⅓ of the wet ingredients mixture, turn it up to medium speed, and mix for one full minute. The batter will look lighter in color and fluffier. Make sure to scrape the bowl.
7. Add in the drops of food color and citric acid and mix until combined.
8. Slowly pour in the remaining liquid and mix on low speed until just combined.
9. Pour the cake batter into the prepared pan and bake it for 35-40 minutes until a toothpick comes out clean.
10. Cool the cake for 10 minutes in the pan, and then flip it out onto a cooling rack. You can also leave it in the pan and serve it from there.
11. Once the cake has cooled completely, place it on a serving tray.

Making Mascarpone Frosting

1. Mascarpone frosting is the perfect pairing, butstabilized whipped creamis a great, light combination as well.
2. In a medium bowl or the bowl of a stand mixer add the mascarpone cheese and cream cheese and mix with the whisk attachment or an electric mixer.
3. Once the chunks have smoothed out, add the vanilla and powdered sugar and blend until combined.
4. In a separate bowl, whip the cold heavy cream to medium-stiff peaks.
5. Fold about 2 cups of whipped cream into the mascarpone mixture. Repeat with the remaining cream until it's all incorporated.

Decorating the Cake

1. Frost the top (and sides, optional) of the cool cake with a plentiful amount of fluffy mascarpone frosting.
2. Slice fresh oranges into wedges and place them on top of the cake in a geometric pattern.
3. Pipe some shells of frosting in a pattern on top of the cake.
4. Store this cake wrapped in plastic wrap or in an airtight container in the refrigerator. Because of the mascarpone cheese frosting, the frosted cake needs to be refrigerated if you are not serving it within 2 hours. The whipped topping can melt at warmer temperatures, so take note if it is exposed to sunlight.

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