The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Orange Creamsicle Cake has fluffy, bouncy, moist layers of orange cake. It’s a layer cake with a creamy, rich, thick buttercream frosting and bursting with zesty orange flavor.
It costs approximately $10.74 to make this cake. The cake serves twelve for around $0.89 per serving.
Orange Dreamsicle Cake
Are you longing for days of yesteryear of lazy summer days as a kid enjoying a Dreamsicle from the Ice Cream Man? Those days were the best!
I’m bringing a bit of nostalgia back with this easy Orange Dreamsicle Cake. It will take you back to those carefree childhood days in the first bite, and you will have some to share with others.
This Orange Creamsicle Cake is made with jello, creating a moist and refreshing citrus flavor. The orange cake flavor layered with fluffy orange cream cheese frosting is for citrus lovers everywhere. It tastes just like a Dreamsicle from the Ice Cream Man!
My recipe for Orange Creamsicle Cake is perfect for summertime parties and BBQs or anytime you want a taste of lazy summer days from years past.
Ingredients and Estimated Cost
Per Serving Cost: $0.89
Recipe Cost: $10.74
- 1 ⅔ cup granulated sugar – $0.33
- Zest of one orange – $0.24
- ¾ cup butter – $1.32
- 3 Tablespoons vegetable shortening – $0.24
- 3 eggs + 3 yolks – $0.69
- ½ cup heavy cream – $0.59
- ⅓ cup sour cream – $0.29
- ¼ cup milk – $0.05
- 2 teaspoons orange extract – $1.08
- 1 cup orange juice – $0.38
- 3 cups cake flour – $1.23
- 2 teaspoons baking powder – $0.08
- 1 teaspoon salt – $0.06
- ¾ teaspoon baking soda – $0.01
- 1 box orange jello – $0.52
- 7 ½ cups powdered sugar – $2.95
- 2 cups butter – $0.66
- 1 teaspoon salt – $0.01
- 2 teaspoons milk – $0.01
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- First, preheat the oven to 350 degrees F. Then line the bottoms of (3) 9-inch round cake pans with parchment paper and lightly spray with non-stick cooking spray.
- Using the bowl of a stand mixer, mix together the sugar and orange zest.
- Next, beat together the butter and shortening.
- Mix in the eggs until fluffy.
- Mix in the heavy cream, sour cream, milk, and orange extract. Then, mix in the orange juice.
- In another bowl whisk together the flour, baking powder, salt, and baking soda.
- Then, mix in the flour mixture and jello powder with the wet ingredients.
- Mix in the food coloring at this point, before evenly pouring the batter into the three prepared cake pans.
- Bake the cake pans for twenty-three minutes and then let the cakes cool on a wire rack for about forty-five minutes.
- While the cakes are cooling, make the frosting in a stand mixer by beating together the powdered sugar, butter, orange extract, and salt.
- Then, add in the milk and beat for three to four minutes.
- If desired add four lines of food coloring to the insides of a piping bag and carefully fill the piping bag with the frosting.
- Place the first cake on a cake stand and evenly spread ⅔ cup of frosting over the cake layer. Repeat with the next two cake layers and finish by frosting the sides of the cake.
- Finally, pipe swirls with the remaining frosting and food coloring gel along the top of the cake to form a border along the top. Cut the cake into twelve slices and serve.
***For complete recipe instructions, see the recipe card below.
- Instead of sour cream, you can use plain or Greek yogurt instead.
- Orange food coloring is optional. The food coloring enhances the color of the cake.
SERVE: Serve the cake alone or with vanilla ice cream or even orange sherbet.
STORE: The cake may be stored in an airtight container for up to 3 days.
FREEZE: Place the cake in the freezer for about an hour until it is frozen solid. Then, wrap the cake in two layers of plastic wrap and foil.
DEFROST: Defrost the cake overnight in the refrigerator or at room temperature for about four hours.
A layered cake is multiple layers of cake that are the same size and then stacked on top of each other with frosting between the layers. A tiered cake is also layered, but the cakes are of different sizes. These are typically made for weddings, anniversaries, or other significant events.
After cooling the cakes completely, you will need to carefully remove the cakes from the pans and remove the parchment paper from the bottom of the cake. Place the first cake on a cake stand and then cover the top of the cake with frosting using an icing spatula. Place the next cake on top of the frosting and again cover this layer with additional frosting. Finally, set the final cake layer on top of the frosting and cover the cake’s top and sides with frosting to cover it completely.
My from-scratch cake recipe calls for sugar, orange zest, butter, vegetable shortening, eggs and yolk, heavy cream, sour cream, milk, orange extract, orange juice, cake flour, baking powder, baking soda, salt, orange jello, and orange food coloring. Make it, and you will find this is the BEST Orange Creamsicle Cake recipe! It is a fabulous light and refreshing orange dessert.
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Orange Creamsicle Cake
- 1 ⅔ cup granulated sugar
- Zest of one orange
- ¾ cup butter at room temperature
- 3 Tablespoons vegetable shortening
- 3 eggs + 3 yolks
- ½ cup heavy cream
- ⅓ cup sour cream
- ¼ cup milk
- 2 teaspoons orange extract
- 1 cup orange juice
- 3 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¾ tsp baking soda
- 1 box orange jello
- Orange food coloring
- 7 ½ cups powdered sugar
- 2 cups butter at room temperature
- 1 teaspoon orange extract
- 1 teaspoon salt
- 2 teaspoons milk
- Orange food coloring
PREP OVEN AND PANS:
- Move the oven rack to the middle position and preheat the to 350°F.
- Line the bottoms of (3) 9-inch round cake pans with parchment paper and lightly spray with non-stick cooking spray.
MAKE CAKE BATTER:
- In the bowl of a stand mixer fitted with a paddle attachment combine sugar and orange zest.
- Add in butter and shortening and beat until smooth.
- Add the eggs and mix for 30 seconds. Stop the mixer and scrape down the sides of the bowl with a rubber spatula to fully combine everything and continue mixing until pale and fluffy.
- Add heavy cream, sour cream, milk and orange extract and mix for 30 seconds.
- Add in orange juice and mix to combine.
- In a separate bowl combine flour, baking powder, salt and baking soda.
- Add the flour mixture and the jello powder to the wet ingredients and mix until just combined.
- Add in food coloring if desired to give the cake a brighter orange color.
- Evenly distribute the batter into the 3 prepared cake pans. Tap the pans on the counter to release any excess air.
BAKE AND COOL CAKES:
- Place the cake pans into the preheated oven. Bake for 23 minutes or until a toothpick comes out clean or with a few moist crumbs.
- Once the cakes are baked, remove them from the oven and place them on wire cooling racks to completely cool before frosting, about 45 minutes.
- While the cakes are cooling, make the frosting.
- In the bowl of a stand mixer fitted with a paddle attachment combine powdered sugar, butter, orange extract and salt. Beat on a medium-high until combined.
- Add in milk and beat for 3-4 minutes, until fluffy.
- If desired add food coloring and mix until just incorporated.
- Once the cakes are completely cooled, carefully remove them from the pans and peel off the parchment paper.
- Place the first cake on a cake stand or plate.
- Add about ⅔ cup of frosting and evenly spread using an icing spatula.
- Add the 2nd cake and repeat the frosting process, ending with the 3rd cake on top.
- Once all cakes are layered, frost the top and sides of the cake.
- In a piping bag fitted with a star tip drizzle lines of food coloring gel onto the sides of the piping bag.
DECORATE CAKE AND SERVE:
- Spoon the remaining frosting into the piping bag and pipe swirls along the top of the cake to form a border along the top.
- Cut the cake into 12 slices and serve.
- Once the flour mixture is added to the wet ingredients be sure to mix until just combined. Overmixing can cause the gluten to overdevelop, resulting in a crumbly, rubbery cake.
- If the frosting is too thick, just simply add 1-2 teaspoons of milk and mix to combine. If it ends up being too thin, add in 2-3 Tablespoons of powdered sugar and mix until the right consistency is achieved.