Orange Creamsicle Cake

This easy, yummy Orange Creamsicle Cake recipe is totally bursting with a delicious, dreamy combo of orange and vanilla cream flavors!

It's super-moist delish, layered with an orange cream mousse filling and a nostalgic-inspired Orange Vanilla Buttercream frosting from top to bottom to tickle your fancy!

This dessert is great for Easter and all spring and summer when you you're craving something fruity orange, zingy and sweet!

This really brings me back to my childhood days!  Who can forget Orange Creamsicle popsicles?  Or these Orange Creamsicle Jello Shots?  I couldn't resist!  So good!

So, we made this recipe easy by starting with a boxed orange cake mix.   We took the boxed cake recipe up a couple notches with additions of instant vanilla pudding, oil, eggs, milk and orange zest! This is a shortcut that saves us some some time!

So if you're looking for a homemade cake, maybe you'll love this Best Angel Food Cake, this Lemon Blueberry Bundt Cake, this Magnolia Bakery's Coconut Layer Cake or this Super-Moist Chocolate Cake.

Ingredients for Orange Creamsicle Cake

Orange Cake

• Duncan Hines Orange Supreme Cake Mix
• instant vanilla pudding
• canola oil
• milk of choice
• eggs
• orange zest

Orange Cream Mousse Filling

• instant vanilla pudding 
• heavy whipping cream
• orange curd (or 1 teaspoon of orange extract or vanilla could be used depending on which way you want to flavor the filling.)

Orange Vanilla Cream Frosting

• unsalted butter
• confectioner's sugar
• orange juice
• vanilla extract
• heavy cream or milk of choice

Optional: orange food gel or color for accent color for swirls on top.

How to Make Our Dreamy Layered Orange Cake

Orange Supreme Cake 

• Preheat oven to 350F degrees. Spray (2) 8 or 9 inch cake pans with nonstick spray or Baker’s Joy. If desired, also line the bottoms of cake pans with parchment paper for easier removal. Set aside.
• Using mixer, mix together the cake mix, instant pudding, oil, milk, orange zest and eggs for 3 minutes on medium speed.
• Pour cake batter evenly into prepared cake pans and then lightly tap pans on counter to pop any air bubbles in the batter. 
• Bake for 30-45 minutes depending on size pans you are using or until a toothpick inserted near the center comes out clean. 
• Make frosting & filling while cakes are cooling. 

Orange Cream Mousse Filling

• Use a mixer, beat the pudding mix, whipping cream and orange curd/orange extract together until until thick and fluffy. If mousse is too thick, mix in small amounts of heavy cream to reach desired consistency.
• Keep filling refrigerated and chilled before adding to cooled cakes. 

Orange Vanilla Cream Frosting

• Using mixer, beat butter until creamy.  Add confectioner's sugar, orange juice/orange extract, vanilla and cream/milk.  If frosting is too thin, add a little more confectioner’s sugar and if it’s too thick, add a little more cream/milk. 
• If you are adding extra frosting on swirls on the top, add some orange food color to tint your frosting and add colored frosting to piping bag with large star tip of choice and pipe swirls on top of cake.
• Even add orange slices or sprinkles on top for a pop or orange color! 

How to Assemble

• Place one of orange cake layers on the pedestal or cake plate.
• Pipe a dam of the orange vanilla cream frosting about ½ inch from the edge of the cake layer using a piping bag or zip-lock bag with hole snipped off one of the corners. 
• Fill the center with the orange cream mousse filling and add the next layer of cake on top. 
• Top your cake off with more swirls of frosting tinted in orange or add orange slices, candy orange slices, or sprinkles for some pop of color!

Other Options:

• For cake mix choices, you can substitute a yellow or white cake mix.  It will still be full of orange flavor!
• For a light and fluffy frosting option, frost it easy with whipped cream.
• If you want a shortcut on the frosting, frost with a prepared orange or vanilla frosting in the tub.  You'll need 2 or 3 depending on how much frosting you want.

We're loving this Orange Creamsicle Cake for all the good times we're gonna have this spring and summer!  It's refreshing and luscious!

More Fruity Flavor Dessert Ideas!

• Double Chocolate Orange Cookies
• Strawberry Shortcake Cupcakes
• Lemon Sweet Rolls
• 25 Luscious Raspberry Desserts
• Orange Cream Glazed Pound Cakes
• Luscious Lemon Chiffon Pie
• Best Lemon Cheesecake

Orange Creamsicle Cake

Kim Lange

This easy, yummy Orange Creamsicle Cake recipe is totally bursting with a delicious, dreamy combo of orange and vanilla cream flavors! 

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 30 mins

Course Dessert

Servings 12 Servings

Calories

Ingredients

  

1x2x3x

Orange Supreme Cake

• 1 box Duncan Hines Orange Supreme Cake Mix
• ½ cup canola oil or vegetable oil
• 1 & ½ cups milk of choice
• 1 3.4 oz box instant vanilla pudding
• 4 large eggs
• 1 teaspoon orange zest

Orange Cream Mousse Filling

• 1 3.4 oz box instant vanilla pudding
• 2 cups heavy whipping cream
• 1 tablespoon orange curd more if you wish (or you could also add in 1 teaspoon of orange extract or vanilla could be used depending on which way you want to flavor the filling.)

Orange Vanilla Cream Frosting

• 1 ¼ cups unsalted butter room temperature
• ½ teaspoon salt
• 1 tablespoon vanilla extract
• 4 tablespoons orange juice or 1 & ½ teaspoons orange extract
• 6 cups confectioner’s sugar
• 2-4 tablespoons heavy cream or milk
• Optional: orange food gel or color for accent color for swirls on top.

Instructions

 

• Preheat oven to 350F degrees. Spray (2) 8 or 9 inch cake pans with nonstick spray or Baker’s Joy. If desired, also line the bottoms of cake pans with parchment paper for easier removal. Set aside.

Orange Supreme Cake

• Using mixer, mix together the cake mix, instant pudding, oil, milk, orange zest and eggs for 3 minutes on medium speed.
• Pour cake batter evenly into prepared cake pans and then lightly tap pans on counter to pop any air bubbles in the batter.
• Bake for 30-45 minutes depending on size pans you are using or until a toothpick inserted near the center comes out clean.
• Make frosting & filling while cakes are cooling.
• Let the cakes cool in the pan for 10 minutes, then remove the cakes from the cake pans and let cool completely on a baking rack.

Orange Cream Mousse Filling

• Use a mixer, beat the pudding mix, whipping cream and orange curd/orange extract together until until thick and fluffy. If mousse is too thick, mix in small amounts of heavy cream to reach desired consistency.
• Keep filling refrigerated and chilled before adding to cooled cakes.

Orange Vanilla Cream Frosting

• Using mixer, beat butter until creamy. Add confectioner's sugar, orange juice/orange extract, vanilla and cream/milk. If frosting is too thin, add a little more confectioner’s sugar and if it’s too thick, add a little more cream/milk.
• If you are adding extra frosting on swirls on the top, add some orange food color to tint your frosting and add colored frosting to piping bag with large star tip of choice and pipe swirls on top of cake.

Assembly

• Place one of orange cake layers on the pedestal or cake plate. Pipe a dam of the orange vanilla cream frosting about ½ inch from the edge of the cake layer using a piping bag or ziplok bag with hole snipped off one of the corners. Fill the center with the orange cream mousse filling and add the next layer of cake on top.
• Frost the cake with orange vanilla frosting. Add colored swirls of orange colored frosting on top if desired. Even add orange slices or sprinkles on top for a pop or orange color.

Notes

STORING & FREEZING

• You can easily store the orange cake covered at room temperature or refrigerated for up to three days.
• Freeze the orange cake before the frosting and filling for best results.
• Store for up to a month in the freezer.

Keyword cake, creamsicle, easter desserts, frosting, orange, spring desserts, summer desserts, vanilla

Tried this recipe?Let us know how it was!

Orange Dreamsicle cake slightly modified from A Farmgirl' Kitchen

Orange Cream Filling slightly modified from My Cake School