Orange Dreamsicle Cake

This cake is the perfect treat on a hot summer day, and would be incredible with a big scoop of vanilla ice-cream on top!

Forget boxed mix and orange jello- this cake recipe is made entirely from scratch, and uses actual orange juice! It packs a ton of flavor, and is incredibly moist and fluffy!




Building Your Cake


Begin with chilled cake layers. Place the cake board onto the turn table, and spread a small amount of the white buttercream on using the offset spatula. Place a layer of cake onto the board, and evenly spread 1/4 cup white buttercream onto it. Repeat this process until all layers have been stacked, placing the final layer bottom up. Chill for 15 minutes before continuing.


Remove cake from the refrigerator and place back onto the turn table. Scoop a small amount of the colored buttercream onto the top of the cake. Using the offset spatula, spread the buttercream all over the cake, creating a thin and even coat. Use a tall scraper to scrape away any excess buttercream. Chill in the refrigerator for 30 minutes, or in the freezer for 15 minutes. (until firm to the touch)


Remove cake from the refrigerator and place back onto the turn table. Spread a generous amount of colored buttercream onto the cake using the offset spatula, forming a thick and even coat. Scrape the sides of the cake with the tall scraper, until completely smooth. Do not remove the lip of buttercream which builds up at the top of the cake. Place the cake in the freezer for approx. 15 minutes, or until firm to the touch. Remove from the freezer, and using a sharp knife, slice off the built up buttercream from the top edge. This will create a sharp edge.

With the piping bag you filled earlier, pipe 8-10 ruffles around the top edge of the cake. Place a maraschino cherry on top of each ruffle. With the same piping bag, pipe a shell border at the bottom of the cake.

Keep the cake refrigerated until 30 minutes before serving to ensure freshness.

Serve with a scoop of vanilla ice-cream for an extra indulgent treat!

Store in the refrigerator for up to one week, preferably in an airtight container.


Yield: 10-12

Author: Sheri Wilson

Orange Dreamsicle Cake

Prep time: 30 MCook time: 35 MTotal time: 65 M
Your favorite summer popsicle in cake form!


Orange Dreamsicle Cake
  • 1 cup (226 g) unsalted butter, room temperature
  • 2 1/2 cups (500 g) granulated sugar
  • 3 cups (375 g) all purpose flour
  • 4 1/2 tsp baking powder
  • 3/4 tsp sea salt
  • 7 egg whites, room temperature
  • 1 1/2 cups (375 ml) full fat milk, room temperature
  • 1 tbsp pure vanilla extract
  • 1 tsp orange extract
  • 3 tbsp orange juice concentrate
  • Chefmaster sunset orange gel coloring
  • Maraschino Cherries (optional)
Orange Creamsicle Buttercream
  • 1 cup (226 g) unsalted butter, room temperature 
  • 1 cup (226 g) vegetable shortening
  • 2 lbs. (907 g) Powdered sugar
  • 1/3 cup (60 ml) heavy cream
  • 2 tsp pure vanilla extract
  • 1 tsp orange extract
  • 1 tsp lemon juice (to balance sweetness)
  • 1 pinch salt
  • 1 tbsp orange juice concentrate (from the freezer section)
  • Chefmaster sunset orange gel coloring 


Orange Creamsicle Cake
  1. Preheat oven to 350 degrees F. Place butter into the bowl of your stand mixer using the whisk attachment, and beat on high speed for 3 minutes (until fluffy). Turn mixer down to low, and slowly pour in the sugar. Return the mixer to high speed, and beat for an additional 5 minutes (until pale, fluffy, and increased in volume) 
  2. While mixer is running, prepare the rest of your ingredients. Sift the dry ingredients into a bowl and set aside. Place the milk, egg whites, extracts, and orange concentrate in a separate bowl. Mix with a whisk to combine. Set mixer to the lowest setting, alternate between the wet and dry ingredients- adding 1 cup to the creamed mixture at a time. Turn mixer up to medium speed, and beat until smooth (no longer than 1 minute) Be sure not to overbeat the batter, as it may cause the cakes to deflate while baking.
  3. Divide the batter in half, and add a few drops orange gel coloring to one half. Gently mix until incorporated. Generously spray 4, 6 inch cake pans with vegetable oil spray. Scoop tablespoons of batter into the pans, alternating between the white and orange. Fill each pan 3/4 full. With a toothpick, swirl the colors together by running it through the batter.
  4. Bake in the preheated oven for 25-35 minute, or until a toothpick inserted comes out clean. Allow cakes to cool in their pans for approx. 10 minutes before inverting onto wire racks or counter top. Cool cake layers completely before filling and decorating. Wrap cake layers in plastic wrap and place in the fridge or freezer until ready to use.
Orange Creamsicle Buttercream
  1. Place butter and shortening into the bowl of a stand mixer, and beat on high for 5 minutes (or until pale and increased in volume). Turn mixer to a low setting. Add heavy cream, salt, vanilla, and orange extract. Begin adding powdered sugar- 1 cup at a time, until all has been added. Add lemon juice and orange juice concentrate. Beat at a medium speed until buttercream is smooth and creamy. Buttercream can be stored for up to 2 weeks in the refrigerator.
  2. Color 4-5 cups of the buttercream using the orange gel coloring, leaving the remainder white. Place half the white buttercream into a 12 inch piping bag with a 1M tip attached. (this will be used to pipe the ruffles on top of the cake)
Did you make this recipe?
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Created using The Recipes Generator


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