There’s something magical about the combination of creamy vanilla and bright orange that instantly transports you to childhood summers. This orange dreamsicle cake captures that nostalgic flavor perfectly – imagine biting into a frozen creamsicle, but in the form of a tender, moist cake that melts in your mouth.
Growing up, orange dreamsicles were the ultimate summer treat, and this cake brings back all those carefree memories while creating new ones around the dinner table. The vibrant orange flavor paired with rich vanilla cream creates a dessert that’s both refreshing and indulgent. What makes this recipe truly special is how it balances the tartness of fresh orange with the comforting sweetness of vanilla, creating layers of flavor that develop with each bite. Whether you’re celebrating a birthday, hosting a summer gathering, or simply craving something that tastes like pure sunshine, this cake delivers every time.
Ingredients
For the Orange Cake:
- 2½ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup buttermilk
- ¾ cup fresh orange juice
- 2 tablespoons orange zest
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For the Vanilla Cream Frosting:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, room temperature
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 3 tablespoons heavy cream
- Pinch of salt
For Decoration:
- Orange zest for garnish
- Orange slices (optional)
Substitution Options:
- Gluten-free: Replace all-purpose flour with 1:1 gluten-free baking flour
- Dairy-free: Use vegan butter and coconut cream, plus dairy-free cream cheese
- Lower sugar: Reduce granulated sugar to 1½ cups and use sugar-free powdered sweetener in frosting
Time & Planning
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Total Time: 1 hour 15 minutes (including cooling time)
Make-Ahead Tips:
The cake layers can be baked up to 2 days ahead and stored wrapped at room temperature. The frosting can be made 24 hours in advance and refrigerated – just bring to room temperature and re-whip before using.
Time-Saving Strategy:
While the cakes are baking, prepare your frosting. This allows everything to come together quickly once the layers are completely cooled.
How to Make It
1. Prepare Your Pans and Oven
Preheat oven to 350°F. Grease two 9-inch round cake pans with butter and dust with flour, tapping out excess. This prevents sticking and ensures clean cake removal.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside. This ensures even distribution of leavening agents throughout the cake.
3. Cream Butter and Sugar
In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 4-5 minutes. The mixture should look pale and airy – this creates the cake’s tender texture.
4. Add Eggs and Flavorings
Beat in eggs one at a time, followed by vanilla extract, orange juice, and orange zest. The batter might look slightly curdled – this is normal and will smooth out.
5. Combine Wet and Dry Ingredients
Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix just until combined – overmixing leads to tough cake.
6. Bake the Layers
Divide batter evenly between prepared pans. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. The tops should spring back lightly when touched.
7. Make the Vanilla Cream Frosting
While cakes cool, beat softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, heavy cream, and salt. Beat until fluffy and spreadable.
8. Assemble and Frost
Once cakes are completely cool, place one layer on serving plate. Spread frosting over top, add second layer, then frost top and sides. Garnish with fresh orange zest.
Nutrition Overview
Each serving contains approximately 520 calories with a good balance of carbohydrates from the cake base and healthy fats from butter and cream cheese. The fresh orange juice provides vitamin C, while eggs contribute protein and essential nutrients.
This cake is naturally vegetarian and provides energy-sustaining carbohydrates perfect for celebrations. Nutritional values may vary based on specific ingredients and portion sizes used.
Healthier Variations
Lighter Version: Replace half the butter with unsweetened applesauce and use Greek yogurt instead of some cream cheese in the frosting. This reduces calories while maintaining moisture.
Reduced Sugar: Cut granulated sugar to 1½ cups – the orange juice’s natural sweetness helps compensate. The cake will be slightly less sweet but still delicious.
Whole Grain Option: Substitute up to half the all-purpose flour with whole wheat pastry flour for added fiber. This creates a slightly denser but more nutritious cake.
Serving Ideas
This cake shines as a centerpiece for summer gatherings, birthday parties, or any time you want to brighten someone’s day. Serve with fresh berries and a dollop of whipped cream for extra indulgence.
Pair with iced tea, lemonade, or even a glass of cold milk. The cake’s bright flavors also complement vanilla ice cream beautifully. For special occasions, garnish individual slices with candied orange peel or fresh mint leaves.
Common Mistakes & How to Fix Them
Dense, Heavy Cake: This usually means overmixing the batter. Mix just until ingredients are combined – a few lumps are okay.
Frosting Too Soft: Ensure cream cheese and butter are at room temperature, not warm. If frosting is still soft, chill for 30 minutes before using.
Cake Sticking to Pans: Always grease and flour pans thoroughly, and let cakes cool 10 minutes before turning out.
Dry Cake: Don’t overbake – check for doneness at the minimum time. Fresh orange juice helps keep the cake moist.
Storage & Reheating
Store covered cake at room temperature for up to 3 days or refrigerated for up to 1 week. The flavors actually improve after the first day as they meld together.
For longer storage, wrap unfrosted cake layers in plastic wrap and freeze up to 3 months. Thaw overnight at room temperature before frosting.
Individual slices can be brought to room temperature in 15-20 minutes if refrigerated, or briefly warmed in the microwave for 10-15 seconds.
Conclusion
This orange dreamsicle cake brings the joy of summer to any season, combining familiar flavors in a way that feels both nostalgic and fresh. The moist orange cake paired with creamy vanilla frosting creates a perfect balance that appeals to all ages.
The recipe is forgiving enough for beginning bakers but impressive enough for special occasions. Don’t hesitate to make it your own by adjusting the orange intensity or trying different garnishes. I’d love to hear how your cake turns out – share your variations and serving ideas in the comments below!
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Frequently Asked Questions
Can I use bottled orange juice instead of fresh?
Yes, but fresh orange juice provides brighter flavor and better texture. If using bottled, choose 100% juice without added sugar.
How do I know when the cake is done?
A toothpick inserted in the center should come out clean or with just a few moist crumbs. The cake should also spring back lightly when touched.
Can I make this as cupcakes instead?
Absolutely! Divide batter among 24 cupcake liners and bake for 18-20 minutes at 350°F. Reduce frosting recipe by half.
Why is my frosting too sweet?
The cream cheese helps balance sweetness, but you can add a pinch more salt or a teaspoon of lemon juice to cut the sweetness.
Can I freeze the finished cake?
It’s better to freeze unfrosted layers. Cream cheese frosting can become grainy when frozen, though it’s still edible.
How can I make the orange flavor stronger?
Add an extra tablespoon of orange zest or replace some orange juice with orange extract (start with 1 teaspoon).
Best Orange Dreamsicle Cake Recipe That Tastes Like Summer
- Total Time: 1h 15m
- Yield: 12 servings 1x
Description
This soft, citrus-kissed orange cake is layered with a light vanilla cream frosting for a perfectly balanced dessert. Bright, tender crumb meets rich, creamy frosting, ideal for celebrations or anytime you want something fresh and elegant.
Ingredients
For the Orange Cake:
- 2½ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup buttermilk
- ¾ cup fresh orange juice
- 2 tablespoons orange zest
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For the Vanilla Cream Frosting:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, room temperature
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 3 tablespoons heavy cream
- Pinch of salt
For Decoration:
- Orange zest for garnish
- Orange slices (optional)
Substitution Options:
- Gluten-free: Replace all-purpose flour with 1:1 gluten-free baking flour
- Dairy-free: Use vegan butter and coconut cream, plus dairy-free cream cheese
- Lower sugar: Reduce granulated sugar to 1½ cups and use sugar-free powdered sweetener in frosting
Instructions
Prepare Pans and Oven
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.Mix Dry Ingredients
Whisk together flour, baking powder, and salt. Set aside.Cream Butter and Sugar
Beat butter and sugar until light and fluffy.Add Eggs and Flavorings
Beat in eggs one at a time, then mix in vanilla, orange juice, and orange zest.Combine Batter
Add dry ingredients and buttermilk alternately, beginning and ending with dry. Mix just until combined.Bake
Divide batter between pans. Bake 25–30 minutes, until a toothpick comes out clean. Cool completely.Make Frosting
Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, cream, and salt. Beat until fluffy.Assemble
Frost between layers, then frost top and sides. Garnish with orange zest.
- Prep Time: 20m
- Cook Time: 25m
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 520 calories