This Orange Creamsicle Cake is a fun and fruity treat! It has a bright, zesty orange flavor and creamy frosting that will remind you of summer days.
Who can resist a cake that tastes like a popsicle? I like serving it chilled; it makes every bite feel refreshing—like a mini vacation on your plate! 🍊
Key Ingredients & Substitutions
Yellow Cake Mix: This is the base of your cake. You can use any brand you prefer. If you’re looking for a homemade option, try mixing flour, baking powder, and sugar instead. I love using a mix for convenience, but feel free to experiment!
Orange Gelatin: It adds that signature orange flavor and moisture. If you want a less sugary substitute, fresh orange juice mixed with a bit of sugar and gelatin can work. Homemade options are great if you love to bake from scratch!
Heavy Whipping Cream: Essential for the fluffy topping. If you’re looking for a lighter option, consider using whipped coconut cream or a non-dairy whipped topping. However, I find heavy cream provides the best texture.
Orange Soda: This gives the cake a fun fizz and sweetness. You can swap it for lemon-lime soda or any citrus-flavored soda. It’s a quirky twist I enjoy when experimenting with flavors!
Orange Zest: This is optional, but it can brighten the cake’s flavor. If you don’t have fresh oranges, you can use a bit of store-bought zest or zest from other citrus fruits for a twist!
How Do You Achieve the Perfect Whipped Cream Topping?
Whipping cream correctly is key to a good texture. You want it fluffy but not overwhipped into butter. Here’s how to do it:
- Start with cold heavy cream for best results.
- Use a mixing bowl that’s also cold; you can chill it in the fridge before using.
- Beat the cream on medium speed; when it starts to thicken, gradually add powdered sugar and vanilla.
- Continue beating until you see soft peaks forming. This usually takes 3-5 minutes.
A little tip: be careful not to overwhip, as it can turn grainy. The texture should be smooth and airy for spreading on your cake!
How to Make Orange Creamsicle Cake
Ingredients You’ll Need:
For the Cake:
- 1 box of yellow cake mix (plus eggs, water, and oil as required on the box)
- 1/2 cup orange soda
- 1/4 cup orange zest (optional, for added flavor)
For the Gelatin:
- 1 packet of orange gelatin (3 oz)
- 1 cup boiling water
- 1/2 cup cold water
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For Decorating:
- Orange sprinkles
- Fresh mint leaves (for garnish)
- Orange gummy candies (for decoration)
How Much Time Will You Need?
This refreshing Orange Creamsicle Cake takes about 15 minutes to prepare, 25-30 minutes to bake, and needs at least 2 hours in the fridge to set. So, in total, you’ll need about 3 hours before you can enjoy your delicious cake!
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Dish:
Start by preheating your oven according to the instructions on the yellow cake mix box. While the oven is heating, grease and flour a 9×13 inch baking dish to prevent sticking later.
2. Make the Cake Batter:
Prepare the yellow cake mix as instructed on the box. This usually involves mixing the cake mix with eggs, water, and oil. Once combined, gently fold in the orange soda and orange zest if you’re using it. This adds a wonderful orange flavor to your cake!
3. Bake the Cake:
Pour the batter into your prepared baking dish, spreading it evenly. Bake in the preheated oven until it’s golden brown, which usually takes about 25-30 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean, the cake is ready!
4. Prepare the Orange Gelatin:
While your cake is baking, it’s time to prepare the orange gelatin. In a mixing bowl, dissolve the gelatin packet in 1 cup of boiling water. Stir until completely dissolved, then add 1/2 cup of cold water. Set this mixture aside to cool down.
5. Poke Holes in the Cake:
Once your cake is baked and has cooled for about 10-15 minutes, take a fork or skewer and poke holes all over the top of the cake. This will allow the gelatin to soak in nicely!
6. Pour on the Gelatin:
Now, pour the cooled orange gelatin evenly over the cake, making sure it seeps into all the holes. This will give your cake the delicious orange flavor we love.
7. Whip the Cream:
In a separate bowl, whip the heavy cream together with the powdered sugar and vanilla extract until soft peaks form. This means it should be fluffy and hold its shape when you lift the mixer out.
8. Frost the Cake:
Spread the whipped cream evenly over the top of the cake, covering it completely. Get creative with it—you want it to look delightful!
9. Decorate:
Time for some fun! Sprinkle orange sprinkles over the whipped cream and place orange gummy candies on top for added sweetness. For the finishing touch, add a few fresh mint leaves for garnish.
10. Chill and Serve:
Cover the cake and pop it in the refrigerator for at least 2 hours. This helps everything set and enhances the flavors. When you’re ready to serve, take it out, slice, and enjoy your refreshing Orange Creamsicle Cake!
Can I Use a Different Cake Mix for This Recipe?
Absolutely! While yellow cake mix gives a great flavor, you can substitute it with a white or even lemon cake mix for a different twist. Just be sure to follow the same instructions and adjust any liquids if needed.
How Can I Make This Cake Dairy-Free?
To make this cake dairy-free, you can use a dairy-free cake mix and substitute heavy cream with a non-dairy whipped topping or coconut whipped cream. Check the ingredients of your gelatin to ensure it’s dairy-free as well!
What’s the Best Way to Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 4-5 days. It’s best served chilled, so you can enjoy it straight from the fridge!
Can I Use Fresh Oranges Instead of Gelatin?
Yes, you can use fresh orange juice instead of gelatin for a more natural flavor. Replace the gelatin with 1 cup of freshly squeezed orange juice and a little cornstarch to help it set. Combine the juice with the cornstarch over heat until thickened, and pour it over the cake as you would with gelatin.
