Orange Creamsicle Cake
A refreshing dessert that combines bright orange flavors with a creamy frosting, evoking summer memories with every slice.
Ingredients
For the cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened At room temperature for best results
- 1 cup orange juice Freshly squeezed for maximum flavor
- 1 tablespoon orange zest
- 3 pieces eggs At room temperature
- 1 tablespoon baking powder
- 0.5 teaspoon salt
For the frosting
- 1 cup heavy cream Chilled for best whipping
- 0.5 cup powdered sugar
- 1 teaspoon vanilla extract
For decoration
- to taste pieces fresh orange slices For topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 4-5 minutes.
- Add the eggs one at a time, ensuring you mix well after each addition to combine smoothly.
- Stir in the orange juice and orange zest until well incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients into the wet mixture, being careful not to overmix.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be lightly golden on top.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Frosting
- For the frosting, whip the heavy cream in a large bowl until soft peaks form.
- Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
Assembly
- Once the cakes are completely cooled, frost the top of one cake layer, stack the second layer on top, and frost the entire cake.
- Decorate with fresh orange slices on top before serving.
Notes
Make sure eggs and butter are at room temperature for best results. Avoid overmixing the batter to keep your cake light and fluffy. Cool the cakes completely before frosting to prevent the frosting from melting. Store leftovers in the fridge for up to 3 days.