Creamsicle Cake
I’m on a tear with easy little layer cakes lately, they’ve got me hooked. Who knows why, but let’s just enjoy the ride. These irresistible cakes will come in handy for so many occasions this season, there are going to be birthdays and barbecues, and potlucks…you’ll wonder how you ever got along without them. And come fall and winter, I’m sure I’ll dream up a few more that will be perfect for the holidays. So get your forks ready and let’s make cake!!
Creamsicles have always been one of my favorite summer time treats. That combination of orange and vanilla is just so magical! Today I’ve recreated that magical combination in cake form. It’s really one of my summer time staples because the flavors are just so fun and I love to decorate this easy snack cake.
One of the best things about this orange creamsicle cake recipe is that you get that fun contrast in colors in the actual cake. How? With JELLO! Poke cakes are a great way to add some bright color and, of course, flavor to any cake. It’s super simple to do and makes the cake extra moist as well.
You might have had orange cake before, and I’m sure you’ve had vanilla, but until you’ve tried this orange/vanilla combo cake you haven’t had the Creamsicle Cake experience, and it’s a good one :)
What’s a Creamsicle?
The Creamsicle is a classic popsicle invented in the 1930s that combined a creamy vanilla ice cream center surrounded by orange popsicle ice.
The flavor/texture combination was and still is pretty unique, making it an unforgettable taste experience.
The Creamsicle has inspired lots of drinks and desserts in its name.
What’s the difference between a Dreamsicle and a Creamsicle?
Dreamsicles are a regional variation of Creamsicles.
Dreamsicles have a filling of ice milk, whereas Creamsicles are filled with ice cream.
Dreamsicles are no longer made, while you can still find Creamsicles in the freezer aisle.
I used a vanilla cake mix because, well, vanilla and orange is what makes a creamsicle a creamsicle. If you only have a white cake mix on hand you could add a teaspoon of vanilla extract to the mix to help with the vanilla flavor. For even more vanilla flavor, I used Almond Breeze Vanilla almondmilk. It’s delicious and creamy and the perfect addition to this creamsicle cake recipe. It’s available in both refrigerated and shelf stable so you can keep it on hand in the pantry.
Ingredients
Cake Ingredients
White Chocolate Ganache
Instructions
Cake instructions
White Chocolate Ganache Instructions
Creamsicles have always been one of my favorite summer time treats. That combination of orange and vanilla is just so magical! Today I’ve recreated that magical combination in cake form. It’s really one of my summer time staples because the flavors are just so fun and I love to decorate this easy snack cake.
One of the best things about this orange creamsicle cake recipe is that you get that fun contrast in colors in the actual cake. How? With JELLO! Poke cakes are a great way to add some bright color and, of course, flavor to any cake. It’s super simple to do and makes the cake extra moist as well.
You might have had orange cake before, and I’m sure you’ve had vanilla, but until you’ve tried this orange/vanilla combo cake you haven’t had the Creamsicle Cake experience, and it’s a good one :)
What’s a Creamsicle?
The Creamsicle is a classic popsicle invented in the 1930s that combined a creamy vanilla ice cream center surrounded by orange popsicle ice.
The flavor/texture combination was and still is pretty unique, making it an unforgettable taste experience.
The Creamsicle has inspired lots of drinks and desserts in its name.
What’s the difference between a Dreamsicle and a Creamsicle?
Dreamsicles are a regional variation of Creamsicles.
Dreamsicles have a filling of ice milk, whereas Creamsicles are filled with ice cream.
Dreamsicles are no longer made, while you can still find Creamsicles in the freezer aisle.
I used a vanilla cake mix because, well, vanilla and orange is what makes a creamsicle a creamsicle. If you only have a white cake mix on hand you could add a teaspoon of vanilla extract to the mix to help with the vanilla flavor. For even more vanilla flavor, I used Almond Breeze Vanilla almondmilk. It’s delicious and creamy and the perfect addition to this creamsicle cake recipe. It’s available in both refrigerated and shelf stable so you can keep it on hand in the pantry.
Ingredients
Cake Ingredients
- 10 oz cake flour
- 10 oz granluted sugar
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp citric acid (optional)
- 6 oz unsalted butter room temperature
- 7 oz orange juice concentrate defrosted at room temperature
- 4 oz milk room temperature
- 4 large eggs
- 2 tsp orange extract
- zest 1 orange
- 2 oz vegetable oil
- 1-2 drops yellow food coloring
- 1 drop orange food coloring
White Chocolate Ganache
- 24 oz White chocolate
- 8 oz heavy whipping cream
Instructions
Cake instructions
- Make sure all your ingredients are at room temperature (milk, eggs, orange juice, butter). Preheat your oven to 335℉
- orange creamsicle cake ingredients
- In the bowl of your stand mixer, combine together your flour, sugar, salt, baking powder and baking soda. Whisk and set aside.
- In a separate container, combine your milk, orange juice, oil and eggs, extracts and zest. Whisk to combine.
- Add your room temperature butter to your flour mixture and attach your paddle attachment. Mix on low until mixture resembles coarse sand.
- reverse creaming method
- Add in 1/3 of your wet ingredients mixture. Turn your machine up to medium and mix for one full minute. Mixture will look lighter in color and appear fluffier. Don't skimp on the time or the structure of your cake will not develop and it will collapse. Scrap your bowl with a spatula to make sure your batter is fully mixing at the bottom.
- orange creamsicle cake recipe
- Add in your drops of food color, your citric acid then add in 1/2 of your remaining liquid. Let incorporate on low and then add in the rest of the liquid. Mix until just combined.
- orange creamsicle cake
- Pour batter into prepared pans (I like to use cake goop) and bake for 30-40 minutes until a toothpick comes out cleanly. Wrap and chill cakes in plastic wrap before torting and filling.
White Chocolate Ganache Instructions
- Microwave chocolate in microwave safe bowl for 1 minute to soften. Bring heavy whipping cream just to a simmer then pour over chocolate
- Make sure the chocolate is fully covered
- Let set for 5 minutes
- Whisk gently to combine cream and chocolate, do not incorporate air
- Pour into a shallow pan or dish to let stiffen up to buttercream consistency. Then stir until creamy before icing your cake. If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency.
