Orange Creamsicle Cake

image of finished orange creamsicle drip cake

4.93 from 27 ratings

Orange Creamsicle Cake

This orange creamsicle cake recipe is made from scratch, and tastes like summer! Its made with vanilla cake layers, orange creamsicle ganache, and creamsicle cake pop toppers!

Prep Time1

Cook Time33

Additional Time30

Total Time2 3

Course: Cakes

Cuisine: American

Servings: 24

Calories: 949kcal

Author: Chelsey White

Ingredients

Vanilla Cake

3 cups all-purpose flour 390 grams
3 cups granulated sugar 600 grams
2 1/2 tsp baking powder 10 grams
1 tsp fine salt 6 grams
1 cup unsalted butter, room temperature 226 grams - 2 sticks
1 cup carton egg whites, room temperature or about 7 egg whites (235 grams)
1 1/2 cups buttermilk, room temperature 345 grams
2 Tbsp vegetable or canola oil 28 grams
2 tsp vanilla extract or vanilla bean paste 8 grams

Orange Creamsicle Ganache Filling

750 grams white chocolate about 2 bags of white chocolate chips
350 grams heavy whipping cream, room temperature 1 and 1/2 cups
1 Tbsp orange extract 18 grams
orange gel food coloring

Orange Buttercream Frosting

1 1/2 cups unsalted butter, room temperature 339 grams
1/2 tsp fine salt 3 grams
1 1/2 tsp vanilla extract or vanilla bean paste 9 grams
1 1/2 tsp orange extract 9 grams
6 cups powdered sugar 750 grams
2 Tbsp heavy whipping cream, room temperature 28 grams

Orange Mirror Glaze

2 tsp (1 envelope) powdered unflavored gelatin 7 grams, bloomed in 1/4 cup of additional water
1 1/2 cups granulated sugar 300 grams
3/4 cup water, room temp 237 grams
2/3 cup sweetened condensed milk 200 grams
2 cups miniature white chocolate chip 350 grams
orange gel food coloring

Orange Cakesicles

4 cake tops from leveled vanilla cake layers above
2/3 cup orange buttercream made in recipe above
1 1/2 cups melted white chocolate
wooden popsicle sticks

Instructions

Vanilla Cake Layers:

Preheat oven to 350°F. Line four 7" or three 8" pans with parchment rounds, and grease with non-stick baking spray.
Mix together 3 cups all purpose flour, 3 cups sugar, 2 1/2 tsp baking powder and 1 tsp salt in a stand mixer with a paddle attachment or hand mixer until fully combined.
Mix in 1 cup of unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain and the mixture looks crumbly.
Pour in 1 cup of egg whites and mix on low until just incorporated. Mix in 1 1/2 cups buttermilk in two installments, on a low speed.
Add in 2 Tbsp of vegetable oil and 2 tsp of vanilla extract and mix at a low speed until fully incorporated.
Scrape down the sides of the bowl with a rubber spatula, then beat on a low speed for about 30 seconds to make sure everything is properly mixed together.
Divide the batter evenly between your prepared pans. I like to use a digital scale to make sure each pan has the same amount of batter, so that each cake layer is the same height.
Bake for 33-35 minutes, or until a toothpick comes out with a few moist crumbs. Allow the pans to cool for 10 minutes, then run a small offset spatula around perimeter of the pan to separate the cake from the pan.
Place cake layers into the freezer for 30 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.
Use a serrated knife to level the tops of the layers right before you plan to assemble your cake, or you can wrap and freeze them in you're making them in advance.
If you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before making your cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble your cake.
Place cake tops in a bowl and set aside for the cakesicles.

Orange Creamsicle Ganache:

Place 750 grams or about 2 bags of white chocolate in a heatproof bowl, and set aside.
Heat 350 grams or about 1 1/2 cups of heavy cream in a separate heatproof bowl in the microwave for 45 seconds to 1 minute, until gently bubbling.
If you don’t have a microwave or prefer to use the stove top, you can heat the cream over a medium heat in a pan until it begins to simmer. Remove from heat.
Gently pour the heavy cream over the white chocolate, making sure they are covered with cream. Allow mixture to sit for 1-2 minutes.
Stir slowly until the cream and chocolate are fully combined, and ganache is silky smooth.
Mix in 1 Tbsp orange extract and a few drops of orange gel food coloring, then pour into a shallow pan to allow it cool.
Cover with plastic wrap and set aside for about 20 minutes, until the ganache has thickened to a peanut butter like consistency.

Orange Buttercream Frosting:

While the cake layers bake and cool, make the orange buttercream frosting.
Beat 1 1/2 cups of butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
Add in 1 1/2 tsp vanilla extract, 1 1/2 tsp orange extract, and 1/2 tsp salt. Mix on a low speed until the ingredients are combined.
Slowly add in 6 cups of powdered sugar, 1 cup at a time. Half way through adding the powdered sugar, add in 2 Tbsp of heavy cream.
Mix on a low speed until the ingredients are fully incorporated and the desired consistency is reached.
If the frosting is too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

Orange Mirror Glaze:

Begin by mixing 1 envelope of about 2 tsp gelatin in a bowl with 1/4 cup of water. Set aside to let it bloom while you begin the glaze.
Pour 1 1/2 cups of granulated sugar, 3/4 cup of water, and 2/3 cup sweetened condensed milk in a heat proof bowl.
Heat for 1 minute on high power in the microwave.
Remove the mixture, and stir to incorporate the ingredients.
Pour in the bloomed gelatin, and stir until it's fully dissolved.
Melt 2 cups of white chocolate chips in microwave by heating it in 30 second intervals, stirring between each interval.
Once the white chocolate is fully melted, pour the chocolate into the warm gelatin mixture.
Carefully whisk mixture until fully combined.
Add a couple squirts of orange gel food coloring, and mix until evenly colored.

Orange Cakesicles:

In a large bowl, crumble the vanilla cake tops with a fork(reserved from the vanilla cake layers) and mix together with 2/3 cup of orange buttercream.
Press the mixture into the popsicle mold to make six cakesicles.
Insert wooden sticks into the cakesicles.
Place the molds into the freezer for 20 minutes.
Remove cakesicles from mold.
Dip each frozen cakesicle in melted white chocolate, and set on parchment paper to harden.
Dip white chocolate covered cakesicles into the orange mirror glaze twice, then place on a wire rack to set.
Carefully make a hole into the bottom of each cakesicle with a sharp skewer, to make them easier to place onto the cake.

Cake Assembly:

Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
Add an even layer of orange creamsicle ganache between each cake layer.
Spread a thin coat of ganache around the cake, to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
Add a thick layer of frosting to the cake, and smooth using a bench scraper.
Insert 5 bamboo skewers around the top of the cake, to hold up the cakesicles.
Chill the cake in the freezer for 10 minutes.
Add mirror glaze around each skewer with a spoon, allowing the glaze to flow over the edge of the cake to create drips.
Carefully add the orange creamsicle cakesicles onto of each skewer, lining up the precut hole at the bottom of each cakesicle.

Video

Notes

Recipe Variations

One batch of cake batter makes about 1800 grams or 10 cups. If you plan to use four circular cake pans, add 450 grams of batter into each pan. If you make 3 layers, add 600 grams to each pan.

This recipe can also be used to make an orange sheet cake! One batch will make 1, 9 x 13-inch cake layer that is about 1 inch tall.

Bake for 40-45 mins at 350 F / 175 C, or until a toothpick inserted in the center comes out with a few moist crumbs. Bake time can vary a lot based on the type of pan you use, if you use heating cores, and your oven. I recommend using heating cores if you have them to help large cake layers like this bake more evenly and quickly.

You can also make cupcakes using this recipe. Fill the liners 3/4 full and bake them at 350 F / 175 C for 18-21 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Tips for Making the Best Orange Creamsicle Cake

Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
Use a scale to weigh your cake pans as you fill them. It will make the cake layers bake up to the same height and bake more evenly.
Level the room temperature or thawed cake layers with a serrated knife to make them easier to stack.
Make sure the buttercream is the right consistency. This will help give the cake proper structure and make it easier to decorate.
Chill the cake layers in the freezer for about 20 minutes before assembling the cake. It makes them so much easier to stack and frost!
If your cake layers turn out less than perfect, read my cake troubleshooting guide to see where things might've gone awry.

Making This Orange Layer Cake in Advance & Storage Tips

Make these cake layers in advance and freeze them. It breaks the process up and makes it more approachable.

You can also make the frosting can also be made ahead of time or you can save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months.

Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store it in the fridge for up to a week.

Nutrition