Dreamy Orange Cream Cake

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Introduction

Bright, zesty, and topped with a creamy, vanilla-kissed finish—this Dreamy Orange Cream Cake is like biting into a slice of summer. Inspired by that nostalgic creamsicle flavor, this cake brings together the refreshing tang of fresh orange with the rich smoothness of vanilla cream. Whether you’re baking for a family celebration, a picnic, or simply to brighten up a weekend afternoon, this cake delivers comfort with a citrus twist. It’s light, flavorful, and beautifully balanced—sweet without being too sweet, fresh without being too tart.

Pro Tip

For the most vibrant citrus flavor, use freshly grated orange zest along with the juice. Zest carries the essential oils of the fruit, giving the cake a naturally fragrant aroma that bottled juices can’t match.

Serving Suggestions

Top with Fresh Berries: Strawberries or raspberries add a pop of color and a bright, tart contrast.
Serve with Vanilla Ice Cream: The creamy cold ice cream makes a perfect match for the citrusy cake.
Pair with Sparkling Water or Champagne: Make it a special treat with a chilled glass of bubbles on the side.

Variations

Gluten-Free Option: Use a gluten-free 1:1 baking flour blend to make this recipe gluten-free.
Add Coconut: Stir shredded coconut into the batter or sprinkle on top for a tropical vibe.
Make it a Layer Cake: Slice the cake in half horizontally and spread with whipped cream and orange marmalade between the layers.
Dairy-Free: Use almond milk or oat milk with a neutral oil for the batter, and whipped coconut cream for frosting.

Equipment Needed

Mixing Bowls: For preparing wet and dry ingredients separately.
Hand or Stand Mixer: Helps achieve a smooth, airy batter.
Microplane or Zester: Essential for getting fresh, aromatic orange zest.
8 or 9-inch Round Cake Pan: Ideal for an evenly baked cake.
Spatula: For folding and scraping down the sides of the bowl.

Tips for Success

Use Fresh Citrus: Avoid bottled juice—fresh oranges provide the best flavor.
Room Temperature Ingredients: Helps the batter mix smoothly and evenly.
Do Not Overmix: Mix until just combined to keep the cake soft and tender.
Cool Completely Before Frosting: This prevents the frosting from melting or sliding off.
Taste and Adjust the Frosting: Start light on sugar and adjust to your sweetness preference.

Why You’ll Love This Recipe

This cake is pure nostalgia in every bite, bringing together that childhood creamsicle treat with the elegance of homemade baking. It’s easy to make but impressive on the table, with a bright flavor that feels both special and familiar. The texture is soft and tender, the flavors cheerful, and the whole process fun from start to finish. It’s one of those recipes you’ll reach for again whenever you want a dessert that makes people smile.

Recipe Card

Ingredients

For the Cake:

1½ cups all-purpose flour
1½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup sugar
2 large eggs
½ cup fresh orange juice
1 tbsp fresh orange zest
½ cup whole milk
1 tsp vanilla extract

For the Frosting:

1 cup heavy whipping cream
3 tbsp powdered sugar (adjust to taste)
½ tsp vanilla extract
1 tbsp orange zest (optional, for garnish)

Instructions

Preheat oven to 350°F (175°C). Grease and line an 8 or 9-inch round cake pan with parchment paper.
Whisk together flour, baking powder, and salt in a bowl.
In a separate bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time.
Stir in the orange juice, zest, milk, and vanilla extract until combined.
Gradually add the dry ingredients, mixing just until smooth.
Pour the batter into the prepared pan and smooth the top.
Bake for 28–32 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting.
To make the frosting, whip the cream with powdered sugar and vanilla until stiff peaks form.
Spread over the cooled cake and sprinkle with extra zest if desired.
Slice and serve.