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Orange Creamsicle Cake Recipe
Ben Carraoli

Orange Creamsicle Cake Recipe

I still remember the first time I made this Orange Creamsicle Cake—it instantly took me back to childhood summers and orange popsicles melting in my hands. I wanted a cake that felt light, citrusy, and creamy at the same time, and this recipe delivered exactly that. When I sliced into it, the soft orange cake paired with the fluffy vanilla-orange frosting felt nostalgic and fresh.
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Total Time 45 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • Vanilla cake mix 1 box, 15.25 oz – keeps the recipe simple and consistent, while letting the orange flavor shine.
  • Orange gelatin mix 1 small box, 3 oz – adds both color and a bold orange flavor like a creamsicle.
  • Eggs 3 large – provide structure and richness; room temperature eggs mix more smoothly.
  • Vegetable oil ½ cup – keeps the cake extra moist compared to butter, especially after chilling.
  • Orange juice ¾ cup, freshly squeezed if possible – fresh juice gives brighter citrus flavor than bottled.
  • Orange zest 1 tablespoon – boosts the orange aroma and enhances flavor without extra sugar.
  • Instant vanilla pudding mix 1 small box, 3.4 oz – thickens frosting and adds a creamy custard-like texture.
  • Milk 1½ cups, cold – cold milk helps pudding set properly and keeps frosting light.
  • Whipped topping 1 tub, 8 oz, thawed – fold gently to maintain an airy, fluffy frosting.
  • Vanilla extract 1 teaspoon – enhances the creamy vanilla notes and balances citrus flavor.

Method
 

  1. In a large bowl, I mix the cake mix and orange gelatin until evenly combined. Then I add eggs, oil, orange juice, and zest, mixing until smooth. The batter should look thick but pourable, with a vibrant orange color.
  2. I pour the batter into a greased 9×13-inch pan and level the top gently. The cake bakes at 350°F (175°C) for about 30 minutes. I check doneness by inserting a toothpick into the center—it should come out clean.
  3. Once baked, I let the cake cool in the pan for about 20 minutes. After that, I leave it at room temperature until fully cooled. This step is important so the frosting doesn’t melt or slide off.
  4. In a bowl, I whisk the pudding mix, milk, and vanilla extract until thickened. Then I gently fold in the whipped topping until fluffy and smooth. The frosting should be light, creamy, and easy to spread.
  5. I spread the frosting evenly over the cooled cake using a spatula. After frosting, I refrigerate the cake for at least 1 hour. Chilling helps the flavors blend and gives clean, neat slices.

Notes

  • I always zest the orange before juicing it; it’s much easier that way.
  • I chill the cake overnight when I can—the flavor is even better the next day.
  • I use an offset spatula to get a smooth, bakery-style frosting finish.
  • I tap the pan gently on the counter before baking to remove air bubbles.