Description
This Creamsicle Cake is a delightful, citrus-infused dessert featuring fluffy orange-zested cake layers paired with a smooth, creamy orange buttercream frosting. Bursting with the fresh flavors of orange zest and juice, this cake perfectly captures the nostalgic taste of a creamsicle in a moist and tender baked treat. Ideal for celebrations or a refreshing dessert, it yields twelve generous servings.
Ingredients
Cake
- 2 3/4 cups all purpose flour
- 1/4 cup cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cup granulated sugar
- Zest of 1 orange
- 1 cup unsalted butter, at room temperature
- 4 large eggs
- 1 cup buttermilk
- 1/3 cup fresh orange juice
Frosting
- 1 cup unsalted butter, at room temperature
- 6 cups confectioner’s sugar, sifted
- 4 tablespoons fresh orange juice
- 1 tablespoon vanilla extract
- 4 tablespoons heavy cream or milk
Instructions
- Prepare the pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then place a round of parchment paper at the bottom of each pan to prevent sticking.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Set this mixture aside for later use.
- Create orange sugar: Place the granulated sugar and orange zest into a food processor. Process until the sugar is moist and pale orange with no large pieces of zest remaining, which should take under a minute, enhancing the orange flavor throughout the cake.
- Cream butter and sugar: Using a stand mixer, cream the room temperature butter and prepared orange sugar together for about 3 minutes, scraping down the sides of the bowl as needed to ensure even mixing.
- Add eggs: Beat in the eggs one at a time, thoroughly incorporating each before adding the next. Scrape down the sides of the bowl between each addition to maintain an even batter.
- Combine wet and dry ingredients: Lower the mixer speed and add the dry flour mixture gradually. Just before fully mixing, pour in the buttermilk and fresh orange juice. Mix until combined, then finish folding by hand to ensure even incorporation without overmixing, paying close attention to the bottom of the bowl.
- Bake the cake: Divide the batter evenly between the two prepared pans and spread it out evenly. Bake in the center rack of the oven for approximately 35 minutes, or until the cake springs back when lightly touched and starts to pull away from the sides of the pans.
- Cool the layers: Allow the cakes to cool in the pans for 10 minutes. Then turn them out onto wire racks and let them cool completely before frosting to ensure the frosting adheres properly and doesn’t melt.
- Prepare the frosting: Beat the room temperature butter gradually with the sifted confectioner’s sugar. Add the fresh orange juice, vanilla extract, and then add heavy cream or milk as needed to achieve a smooth, spreadable consistency. Adjust by adding more sugar if too thin, or more cream if too stiff. For a silky texture, pulse the frosting briefly in a food processor if lumps form.
- Assemble the cake: Once the cake layers have fully cooled, frost them evenly with the prepared orange buttercream. You may frost between layers and over the top and sides, creating a beautifully smooth finish.
Notes
- Ensure the cake layers are completely cool before applying frosting to avoid melting or sliding.
- Use freshly zested orange for the best flavor in both the cake and the frosting.
- Process the sugar and zest finely to distribute orange flavor evenly throughout the cake batter.
- Use parchment paper in cake pans for easy removal without damaging the cake surface.
- You can substitute heavy cream with whole milk in the frosting for a lighter version.
- If desired, decorate the finished cake with thin orange slices or candied orange peel for a decorative touch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
