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Orange Creamsicle Cake

Orange Creamsicle Cake: A Dreamy Summer Delight

Experience the nostalgic taste of Orange Creamsicle Cake, a refreshing dessert perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Duncan Hines Orange Supreme Cake Mix Any boxed orange cake mix can be used.
  • 0.5 cups Canola Oil Vegetable oil can replace canola oil.
  • 1.5 cups Milk of Choice Any type of milk can be used.
  • 1 box Instant Vanilla Pudding 3.4 oz box; you may use a different flavor of instant pudding.
  • 4 large Eggs No direct substitution unless using an egg-replacer.
  • 1 teaspoon Orange Zest Use fresh zest for the best flavor.
For the Mousse Filling
  • 2 cups Heavy Whipping Cream You can use heavy cream or a whipping cream alternative.
  • 1 tablespoon Orange Curd Use orange extract or additional vanilla extract if curd is unavailable.
For the Buttercream Frosting
  • 1.25 cups Unsalted Butter Use salted butter and adjust or omit added salt.
  • 6 cups Confectioners’ Sugar Sift to prevent lumps.
  • 4 tablespoons Orange Juice Consider using a mix of orange juice and extract.
  • 2-4 tablespoons Heavy Cream or Milk Use this to achieve desired spreadability.
  • Optional: Orange Food Gel or Color Not necessary for flavor.

Equipment

  • mixing bowls
  • Electric Mixer
  • Cake pans
  • spatula
  • piping bag
  • whisk
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 8 or 9-inch round cake pans with non-stick spray.
  2. In a large mixing bowl, combine the cake mix, pudding mix, canola oil, milk, orange zest, and eggs. Mix on medium speed until smooth.
  3. Divide the batter between the prepared pans and bake for 30 to 45 minutes. Cool in the pans for 10 minutes before transferring to a wire rack.
  4. For the mousse, beat the pudding mix, whipping cream, and orange curd on high speed until thick and fluffy. Chill in the refrigerator.
  5. For the frosting, beat the butter until creamy, then add the confectioners' sugar, orange juice/extract, and cream until smooth.
  6. Assemble the cake by placing one layer on a plate, frosting the edges, and filling with mousse. Top with the second layer and frost the entire cake.
  7. Decorate as desired with colored frosting, orange slices, or sprinkles.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 5gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 360mgPotassium: 120mgFiber: 1gSugar: 40gVitamin A: 600IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Ensure cakes are completely cool before frosting to prevent melting.

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