Orange Dreamsicle Cake

·January 3, 2022
·1 Comment

I still remember the first time I tucked into something that tasted exactly like those orange‑and‑cream popsicles I devoured as a kid. It was late afternoon, the light slanting through the kitchen window, and as the fork cut through that first layer of cake, I thought—this is why baking exists. That moment inspired this recipe: a relaxed, joyful cake that blends bright citrus with creamy comfort. Sure, it’s a little indulgent (let’s be honest), but sometimes a cake should feel like a hug.

If you’ve been searching for a dessert that’s fun, flavorful and just a little bit retro—without being overly fussy—this is your candidate. Imagine fluffy orange‑infused cake layers, a light cream‑cheese or vanilla‑cream filling (depending on your style), and frosting that tastes like the creamy side of that childhood popsicle. Oh yes, we’re going there.

So grab your whisk, maybe pour a little coffee or tea, and let’s get into it.

Why You’ll Want to Make This

It hits that sweet spot between citrusy and creamy—you get immediate orange flavour, then the mellow vanilla/cream finish.

It’s unexpectedly versatile: made with simple ingredients and straightforward steps.

It brings back memories (for me at least) of summer days and frozen treats—but in cake form, which somehow feels even more indulgent.

Ingredients

Here’s what you’ll need—feel free to swap a few items depending on what you have at home.

For the Cake Layers:

2 ½ cups cake flour (or substitute a good quality all‑purpose flour with ¼ cup extra milk)
1½ cups granulated sugar
½ tsp salt
2½ tsp baking powder
1 ½ sticks (≈ 170 g) unsalted butter, softened (your finger should just indent the surface)
4 large eggs
¾ cup (≈ 190 ml) thawed orange juice concentrate (or fresh orange juice + a little sugar)

½ cup milk
1 Tbsp orange extract (or 1‑2 tsp finely grated orange zest + 1 tsp vanilla)
Optional: a drop of orange‑gel food colouring if you want that vivid tone.

For the Filling & Frosting:

2 packages (8 oz each) full‑fat cream cheese (do not soften completely)

2 sticks (≈ 226 g) unsalted butter, softened
1 tsp clear vanilla extract
1 tsp orange extract
½ tsp fine salt (optional — helps cut the sweetness)
6 to 6½ cups powdered sugar
If you like: a small bowl of orange curd (freshly made or store‑bought) for spreading between layers.

Recipe Steps

Stick with me here—it’s not complicated, just fun. And yes, it has a few steps, but you’ll be glad you did.

1. Pre‑heat and prep

Preheat your oven to 350 °F (≈ 175 °C). Grease and flour two 8‑inch (or 9‑inch) round cake pans. Set them aside.

2. Make the cake batter

In your mixer (or by hand if you prefer), combine the flour, sugar, salt and baking powder. A quick 30 sec whisk or paddle mix is fine.
In a separate bowl mix the eggs, orange juice concentrate, milk and orange extract (or zest + vanilla).

With mixer on low speed, add the softened butter pieces into the dry ingredients, a few at a time. Mix until the dry mix looks crumbly and slightly moistened.
Increase speed to medium, beat for ~1 ½ minutes until that crumbly stage turns smooth. Scrape down the sides.
Now, add half the egg/milk/orange mixture. Beat for ~1 ½ minutes until the batter thickens. Scrape sides. Then add the rest of the egg/milk/orange mixture in two additions, mixing ~20 seconds after each.

If using food‑colour, add now and mix just until combined.

3. Bake

Pour/bagin into the prepared pans, smooth the tops. Bake for about 25‑30 minutes, or until a toothpick inserted into the centre comes out clean or with just a few moist crumbs.
Once done, let the layers cool in the pans for ~10 minutes, then turn them out onto wire racks to cool fully.

4. Make the frosting & filling

While the cakes cool:

In a large bowl, beat the butter on medium until smooth and creamy (≈ 1–2 minutes).
Add the cream cheese (cold pieces) and continue mixing on low until just incorporated, then increase to medium until smooth.
Add vanilla extract, orange extract and salt; beat until combined.

Gradually add powdered sugar (6 to 6½ cups) mixing on low until sugar is incorporated, then raise speed to medium again until the frosting is light and fluffy (≈ 2‑3 minutes more).
If you’re using orange curd between layers, have it ready.

5. Assemble the cake

Level the cake layers if needed (a gentle trim is fine).

Place one layer onto your serving plate or cake stand. Spread a generous layer of frosting—and/or a thin layer of orange curd—on top.
Place the second cake layer over it.
Use the remaining frosting to cover the top and sides of the cake. It doesn’t need to be perfect—some texture adds character (and cookies show that human touch!).
If you wish, garnish with fresh orange zest, candied orange slices or even white chocolate shavings.

6. Chill and serve

Chill the finished cake for at least 30‑60 minutes (this helps the frosting set and makes slicing easier). Then bring it out ~10 minutes before serving so it’s not icy cold—flavors open up at a slightly warmer temperature.

Real‑Life Tips & A Few Quirks (Because I’ve Been There)

If your butter or cream cheese is too soft and looks a bit runny, pop the bowl in the fridge for 10 minutes and resume—frosting works best when everything starts cool.

Did you overbeat the frosting and it looks too light and foamy? Just give a gentle stir and return to medium speed for 30 seconds. It’ll settle.
No orange extract? No problem. Use 1‑2 Tbsp fresh orange juice and 1 tsp grated zest instead. You’ll get a beautifully natural orange note.
If you want a less sweet cake, reduce powdered sugar by half‑cup in the frosting and add 1‑2 Tbsp sour cream or Greek yoghurt—it adds tang and balances sweetness.

Want to make ahead? Bake the layers a day ahead, wrap them tightly, and finish assembly the next day. Just bring it to room temp ~15 min before serving.
Storage: Cover and store in the fridge. It will stay moist for 2‑3 days. The orange flavour is strongest when freshly chilled.

Why I Love This Cake (Honestly)

What makes this so special to me is that it bridges two worlds: the playful childhood treat and a grown‑up, elegant dessert. One minute you’re thinking of summer popsicles running down your hand, the next you’re cutting a slice of cake that tastes just as delightful—but elevated. And the aroma while it’s baking? The orange scent fills the kitchen in a way that just stops you in your tracks.

It’s not perfect every time (tell me I’m the only one who’s ever under‑mixed butter and sugar and ended up with little lumps). But those imperfections are part of the charm. Because when you make this for friends or family—and you serve it with a little grin, saying “I hope you love this as much as I do”—it becomes more than just a dessert. It becomes memory‑making.

So if you’ve got a little time this weekend, I hope you’ll give it a go. And then take that first slice, lean back and savour the moment.

Orange Creamsicle Cake

Moist and creamy Orange Dreamsicle Cake recipe with bright citrus flavor, perfect for nostalgic desserts and summer celebrations.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 30

Total Time 55

Course Dessert

Cuisine American

Servings slices

Ingredients

Cake Layers:

2½  cups cake flour
1½  cups granulated sugar
½  tsp salt
2½  tsp baking powder
1½ sticks ≈ 170 g unsalted butter, softened
4 large eggs
¾  cup orange juice concentrate thawed or fresh orange juice
½  cup milk
1  Tbsp orange extract or 1 tsp orange zest + 1 tsp vanilla extract
Optional: drop of orange gel food colouring

Filling & Frosting:

2  × 8 oz cream cheese room temp pieces
2  sticks ≈ 226 g unsalted butter, softened
1  tsp clear vanilla extract
1  tsp orange extract
½  tsp fine salt optional
6 to 6½  cups powdered sugar
Optional: orange curd for between layers
Optional garnish: orange zest candied orange slices, white chocolate shavings

Instructions

Pre‑heat oven to 350 °F (175 °C). Grease and flour two 8‑inch (or 9‑inch) round pans.
In mixer bowl: combine flour, sugar, salt and baking powder. Mix ~30 seconds.

In separate bowl: whisk eggs, orange juice concentrate, milk and orange extract (or zest + vanilla).
With mixer on low, add butter pieces to dry ingredients a few at a time until crumbly. Increase to medium; beat ~1½ minutes until smooth. Scrape bowl.
Add half the egg/milk/orange mixture; beat ~1½ minutes. Scrape sides. Add remaining mixture in two more additions; beat ~20 seconds after each. If using colour, add and mix until combined.

Divide batter between pans; smooth the tops. Bake ~25‑30 minutes or until a toothpick inserted comes out clean with a few moist crumbs.
Let cakes cool in pans ~10 minutes, then turn out to wire racks to cool completely.
While cakes cool, make frosting: beat butter until creamy; add cream cheese and mix low then medium until smooth. Add vanilla, orange extract, salt; mix. Gradually add powdered sugar and beat until light and fluffy.

Decide if using orange curd. Level cake layers if necessary. Place first layer on plate, spread frosting (and curd if using). Add second layer. Cover top and sides with remaining frosting. Add garnish if desired.
Chill cake ~30–60 minutes, then slice. Bring to room temp ~10 minutes before serving for best flavour.

Tried this recipe?Let us know how it was!

Baking this cake is one of those moments where you can slow down, enjoy the process and walk away with something that genuinely delights. Whether you’re making it for a weekend treat, birthday, brunch or just because—you’ll hear the “ooohs” and “ahhhs” when someone takes that first bite.

Trust me—it’s worth every creamy, citrusy mouthful.