Step-by-Step Instructions for Perfect Orange Creamsicle Cake

Let me guide you through creating this stunning orange creamsicle cake from start to finish.

Step 1: Prepare Your Cake Pans

Preheat your oven to 350°F (175°C). This is the standard temperature for most cakes and ensures even baking.

Prepare two 9-inch round cake pans by generously greasing them with butter or non-stick spray. Line the bottoms with parchment paper circles, then grease the parchment too. This double insurance ensures your orange creamsicle cake layers release perfectly every time.

For extra insurance against sticking, you can also dust the greased pans lightly with flour, tapping out any excess. This creates a barrier between the pan and batter.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine:

• 1 box vanilla cake mix
• 1 box (3 oz) orange gelatin mix

Whisk these together until thoroughly combined. The orange gelatin is the secret ingredient that gives this orange creamsicle cake its incredible moisture and intensifies the orange flavor. Don’t skip it!

Step 3: Combine the Wet Ingredients

In a separate medium bowl, whisk together:

• 1 cup orange juice (preferably fresh-squeezed)
• ½ cup vegetable oil
• 4 large eggs (room temperature)
• 1 tablespoon orange zest
• ½ teaspoon vanilla extract

Whisk vigorously until the mixture is well combined and slightly foamy. The eggs should be completely incorporated with no streaks visible.

Step 4: Create the Cake Batter

Pour the wet ingredients into the bowl with the dry ingredients. Using an electric mixer on medium speed, beat for 2-3 minutes. The batter should be smooth, thick, and glossy.

Stop occasionally to scrape down the sides and bottom of the bowl with a rubber spatula, ensuring no dry pockets of cake mix remain.

At this point, assess the color. If you want a more vibrant orange hue for your orange creamsicle cake, add 3-4 drops of orange food coloring and mix until the color is uniform. Remember, the color will lighten slightly during baking.

Step 5: Bake the Cake Layers

Divide the batter evenly between your two prepared pans. A kitchen scale helps ensure equal layers, but you can eyeball it—each pan should be about half to two-thirds full.

Gently tap each pan on the counter 2-3 times to release any air bubbles trapped in the batter.

Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cake should spring back when gently pressed, and the edges should just start pulling away from the pan sides.

Important: Don’t overbake! The orange juice and gelatin make this a very moist cake, so it may seem slightly underdone even when it’s perfect. As long as the toothpick comes out without wet batter, you’re good.

Step 6: Cool the Cake Layers

Remove the pans from the oven and let them cool in the pans on a wire rack for 15 minutes. This cooling period is crucial—if you try to remove the cakes too soon, they might break.

After 15 minutes, run a thin knife around the edges of each pan to loosen the cakes. Place a cooling rack on top of one pan, then carefully flip it over. The cake should release easily. Peel off the parchment paper. Repeat with the second layer.

Let the orange creamsicle cake layers cool completely—at least 1-2 hours—before frosting. Frosting warm cake will cause the frosting to melt and slide off.

For faster cooling, you can place the cooled layers in the refrigerator for 30 minutes once they’ve cooled to room temperature.

Step 7: Make the Creamsicle Frosting

While your cake layers cool, prepare the frosting. In a large bowl, beat 1½ cups (3 sticks) softened butter with an electric mixer on medium speed for 2-3 minutes until light and fluffy. The butter should be very soft but not melted.

Gradually add 6 cups of powdered sugar, about 1 cup at a time, beating on low speed after each addition. Once all the sugar is incorporated, increase speed to medium and beat for another 2 minutes.

Add:

• ⅓ cup heavy cream
• 2 teaspoons vanilla extract
• 1 teaspoon orange extract (or 1 tablespoon orange zest)
• Pinch of salt

Beat on high speed for 3-4 minutes until the frosting is light, fluffy, and spreadable. If it’s too thick, add more cream, 1 tablespoon at a time. If it’s too thin, add more powdered sugar, ¼ cup at a time.