Orange Creamsicle Cake with Vanilla Buttercream

This orange creamsicle cake comes together in one bowl with simple ingredients you likely already have. It’s everything you love about the classic frozen treat, but in soft bakery style cake form. Fresh orange zest, a splash of orange juice, and a creamy vanilla buttercream (which you will need another bowl for) that comes together in a cake that tastes like the real thing, but comes together quickly and easily. It looks impressive, tastes amazing and doesn’t take a whole afternoon to make. Bake it as an 8x8 snack cake or a 9-inch single layer cake.

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As a busy mama and self taught baker, I’m always drawn to single layer snack cakes. They come together quickly, don’t require any special decorating skills, and always manage to make people smile. This cake checks all those boxes!

The orange and vanilla combo is pure nostalgia. It reminds me of childhood, eating creamsicle popsicles on a hot summer day. I wanted to capture that flavor in a simple homemade cake that anyone can make on a weeknight or lazy weekend; like my lemon snack cake.

🍰 you’ll love this orange creamsicle cake

• Made from scratch with no cake mix or jello
• No fancy equipment needed
• The not-too-sweet vanilla buttercream is a frosting dream
• A quick and easy snack cake that is bakery worthy

🍊 ingredient notes

This cake comes together much like my cereal cake and that is the recipe that I started with to create this orange cake. I tested baking it in both an 8x8 pan and a 9-inch round and both work beautifully.  To make this moist and flavorful cake, using orange juice and zest brings lots of flavor. I also added a generous dose of vanilla and finely chopped white chocolate to give that dreamsicle flavor.

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

Oranges ~ fresh oranges are the star here! You will need the zest of two navel oranges and a little orange juice. Zest them first, then juice them; trust me, you don’t want to learn that lesson the hard way! The zest gets worked into the sugar, which helps to release the orange oil and brings extra flavor to this cake.

White chocolate ~ a finely chopped white chocolate bar gets mixed right into the batter. It gives the cake a creamy, almost vanilla flavor and adds a little extra richness. I always recommend using the best quality white chocolate you can afford for the best flavor.

Sour cream ~ full fat sour cream is needed for the best moist and tender crumb.

Buttermilk ~ adds moisture and a slight tang that balances the sweetness perfectly. I include how to make your own in the recipe card notes, but suggest using store bought for the best results.

Butter + oil ~ gives you the best of both worlds. The butter adds flavor and the oil keeps it moist for days.  Canola or vegetable oil can be used.  I didn’t test it, but suspect avocado or melted coconut oil will also work.

🥣 how to make

Preheat the oven to 350°F/177°C and line an 8x8 baking pan OR 9-inch round pan with parchment paper. Set aside.

In a bowl, use your clean fingers to work the zest of 2 oranges (hold aside a teaspoon for the frosting) into the granulated sugar.

With a hand-mixer or stand mixer with the paddle attachment, cream together the butter, kosher salt, orange sugar and oil.

Add in the eggs, vanilla and orange juice, then mix until combined. Scrape up and down the bowl.

Now add the sour cream and baking powder and mix until combined.

Then add half of the flour and mix on low until some large streaks of flour remain. Scrape up and down the bowl and add the buttermilk, mixing on low until just combined.

Now add the remaining flour and the finely chopped white chocolate and mix with a spatula until combined.

Pour the batter into the prepared pan and drop on the counter once or twice to remove any air bubbles and place in the preheated oven.

Bake for 25-30 minutes or until a toothpick comes out with just a few moist crumbs.

The orange creamsicle cake can cool in the pan, set on a wire rack. This will take about 1 hour at room temperature.

how to make the not-too-sweet vanilla buttercream

This buttercream is creamy, smooth and not overly sweet; making it exactly what this cake needs. The butter and confectioners’ sugar have a long cream time, don’t skip it, as it gives it the fluffy and silky texture.

Using a hand mixer or a stand mixer with the paddle attachment, beat the butter and kosher salt on medium-high for 5 minutes.

Add the confectioners' sugar and mix on low until the sugar is incorporated. Add the vanilla and heavy cream/half and half/or milk and beat on high for another five minutes.

Scrape up and down the bowl, add the orange zest and beat 1 minute more.

💬 frequently asked questions

can I make this orange creamsicle cake without the white chocolate?

You can leave it out, but I highly encourage you to try it! The finely chopped white chocolate melts into the batter and adds a subtle creaminess that really adds to the creamsicle flavor. It’s a small addition that makes a noticeable difference.

how do I get the most orange flavor?

Fresh zest is your best friend here (this is my favorite microplane zester). Rubbing the zest into the sugar is a step I use in my orange creamsicle bars and orange creamsicle cookies too, and it makes a huge flavor difference compared to just mixing it in. Use large, fresh naval oranges if you can.

👩🏻‍🍳 tips for the best orange snack cake

• Use a kitchen scale. I know I say this about every recipe, but it’s the most reliable way to measure.  Too much flour will affect the texture of the final cake. This is the kitchen scale I use, but this Escali scale is a great option as well.
• Room temperature ingredients.  The butter, eggs, sour cream, and buttermilk should all be room temperature before you start mixing. Cold ingredients don’t combine as well and will affect how the cake bakes. I follow the same rule for my orange cranberry cake and it truly makes a difference in how everything comes together.
• Don’t over mix the batter. Once the final half of the flour goes in, mix gently with a spatula and stop when everything is combined. Over mixing develops the gluten and can make the cake tough instead of tender.
• Don't over bake the cake. Remember your oven is different from mine and baking times may vary a little. The cake is done when a toothpick inserted in the center comes out with just a few moist crumbs. If you are a fan of easy cakes like this one, I have a whole collection of cake recipes worth exploring!

Remember to snap a picture and tag me on Instagram if you make this Orange Creamsicle Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Orange Creamsicle Cake with Vanilla Buttercream

recipe created and tested by:

Tasia Harper

This orange creamsicle cake is moist and homemade with fresh orange flavor. No jello or cake mix, just an easy snack cake with a not-too-sweet vanilla buttercream.

I highly recommend using weight (metric) measurements when available for more accuracy and the best results.

Please note

When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.

Print Recipe rate this recipe Pin Recipe

Prep Time 15 minutes mins

Bake Time 30 minutes mins

Cooling and Decorating 1 hour hr 15 minutes mins

Course Cakes, Dessert

Cuisine American

Servings 12 slices

Calories 338 kcal

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

orange cake

• ▢ ¾ cup granulated sugar 150g
• ▢ zest of 2 large oranges* divided
• ▢ 2 tablespoons unsalted butter room temperature 28g
• ▢ ½ teaspoon kosher salt
• ▢ ¼ cup vegetable oil** 56g
• ▢ 2 large eggs room temperature
• ▢ 1 tablespoon pure vanilla extract
• ▢ 2 tablespoons orange juice
• ▢ 5 tablespoons sour cream 75g
• ▢ 1 ½ teaspoons baking powder
• ▢ 1 ½ cups all-purpose flour 188g
• ▢ ⅓ cup buttermilk*** room temperature, 80mL
• ▢ 2 ounces white chocolate bar finely chopped, 56g

not-too-sweet vanilla buttercream

• ▢ ½ cup unsalted butter room temperature, 113g
• ▢ ¼ teaspoon kosher salt
• ▢ 1 ¼ cups confectioners’ sugar 150g
• ▢ 1 tablespoon pure vanilla extract
• ▢ 2 tablespoons heavy cream, half and half or milk 30mL
• ▢ 1 teaspoon orange zest

Instructions

 

for the orange cake

• Preheat the oven to 350°F/177°C and line an 8x8 baking pan OR 9-inch round pan with parchment paper. Set aside.
• In a bowl, use your clean fingers to work the zest of 2 oranges (hold aside a teaspoon for the frosting or leave about ¼ of the orange unzested until you make the frosting) into the granulated sugar (¾ cup/150g).
• With a hand-mixer or stand mixer with the paddle attachment, cream together the butter (2 tablespoons/28g), kosher salt (½ teaspoon), orange sugar and oil (¼ cup/56g). Start on low until combined, then increase the speed to medium for 2-3 minutes until combined.
• Add in the eggs (2 large), vanilla (1 tablespoon/15mL) and orange juice (2 tablespoons/30mL) and mix on medium for 30-60 seconds, until combined. Scrape up and down the bowl.
• Now add the sour cream (⅓ cup/75g) and baking powder (1 ½ teaspoons) and mix on medium-low until combined, about 30 seconds.
• Then add half of the flour (total flour amount is 1 ½ cups/188g, so half is 94g) and mix on low until some large streaks of flour remain. Scrape up and down the bowl and add the buttermilk (⅓ cup/80mL), mixing on low until just combined. Now add the remaining flour (94g) and the finely chopped white chocolate and mix with a spatula until combined.
• Pour the batter into the prepared pan and place in the preheated oven. Bake for 25-30 minutes or until a toothpick comes out with just a few moist crumbs.
• The orange creamsicle cake can cool in the pan, set on a wire rack. This will take about 1 hour at room temperature.

For the vanilla buttercream

• Once the cake is cool, using a hand mixer or a stand mixer with the paddle attachment, beat the butter (½ cup/113g) and kosher salt (¼ teaspoon) on medium-high for 5 minutes. Stop about half way through to scrape up and down the bowl.
• Add the confectioners' sugar (1 ½ cups/150g) and mix on low until the sugar is incorporated. Add the vanilla (1 tablespoon/15mL) and heavy cream/half and half/or milk (2 tablespoons/30mL) and beat on low until combined, then medium-high for another five minutes.
• Scrape up and down the bowl, add the orange zest (1 teaspoon) and beat on low 1 minute more.
• Spread the frosting over the cake and serve.

Notes

*I used navel oranges

**Vegetable or canola oil can be used.

***The buttermilk can be substituted with kefir. I prefer using store-bought buttermilk, but if you find yourself without it you can make your own. Place 1 teaspoons of white vinegar or lemon juice in your measuring cup and add milk to equal ⅓ cup, stir and let stand until room temperature (about one hour). The milk will appear curdled.

The cake baked in a 9-inch round will be about 1-inch in height.  It will be slightly taller when baked in an 8x8 pan. 

The cake can be stored covered or in an airtight container at room temperature for 2- 3 days or in the refrigerator for up to one week.  

The orange creamsicle cake with frosting also freezes well for up to two months. You can either chill the cake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap. Allow to defrost at room temperature before serving.

Nutrition

Serving: 1 sliceCalories: 338kcalCarbohydrates: 41gProtein: 3gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 58mgSodium: 225mgPotassium: 72mgFiber: 0.4gSugar: 29gVitamin A: 388IUVitamin C: 1mgCalcium: 65mgIron: 1mg

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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