I love everything about this cake recipe- and I also love it’s uniqueness. It’s not every day that an Orange Dreamsicle Cake is on the dessert menu (but it should be)!
The cake tastes fantastic, and the light orange filling and orange cream cheese frosting are the perfect complement to the flavorful orange cake layers.
It’s flavorful, pipeable, and silky smooth! You’re going to love this recipe!
This orange cream filling is SO delicious and can be whipped up in a matter of minutes with instant pudding, cream, and flavoring!
This filling recipe always receives rave reviews and nobody would ever guess how easy it is to whip up. It’s very adaptable for a number of flavors, we use the chocolate “mock mousse” version all the time.
Love Fruity Cakes? Here are some other refreshingly flavorful popular cake recipes for you to try!
Lemon Orange Cake This is such a delicious combination of lemon and orange flavors, including homemade orange curd filling!
Homemade Lemon Cake– A classic- This is a favorite year-round.
Cherry Chocolate Chip Cake– If you’ve never tried the combination of cherry cake and chocolate chips, you MUST! So good.
Lime Cake from Scratch– So fruity and refreshing!
Strawberry Cake – We love this moist scratch strawberry cake recipe!
…and SO many more! We hope that you enjoy the recipe! Let us know what you think in the comments below!
Orange Dreamsicle Cake Recipe
- 2 1/2 cups (285g) cake flour
- 1 1/2 cups (300g) sugar
- 1/2 teaspoon (3g) salt
- 2 1/2 teaspoon (12g) baking powder
- 1 1/2 sticks (12 T) (169g) unsalted butter....Cut into 1/2 inch slices onto waxed paper to soften slightly (still very cool to the touch. If it becomes too soft, refrigerate for a few minutes. Do not soften in microwave
- 4 large eggs
- 3/4 cup (190g) frozen orange juice concentrate, thawed
- 1/2 cup (121g) milk
- 1 Tablespoon (10g) orange extract
- zest of 1 orange
- Orange Coloring Gel (optional) We used a small amount to tint some reserved orange cream cheese frosting so that we could apply it to the cake here and there for a swirled effect.
- Preheat the oven to 350 degrees (This Recipe uses the Reverse Creaming Method of Mixing.)
- Grease and flour two 8 x 2 inch round pans.
- In the bowl of your mixer add the dry ingredients, flour, sugar, salt and baking powder.
- In a separate bowl, add the eggs, orange juice concentrate, milk, orange extract and zest.
- With the mixer on low speed, add the slices of butter a few pieces at a time to the dry ingredients. Increase the mixer to medium speed and beat until the dry ingredients look crumbly and moistened. Scrape sides and bottom of bowl.
- SLOWLY add 1/2 of the egg mixture, increasing to medium speed for 1 1/2 minutes, the batter will become thick and fluffy. Scrape the bottom and sides of the bowl. Add a small amount of Orange Coloring Gel to the bowl if you would like the batter to be orange. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each addition.
- Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- Let the cakes cool in the pan 10 minutes, then turn out.
- Works well for cupcakes.
- Makes 6 cups batter.