This Orange Creamsicle Cake is a perfect blend of tangy orange and creamy vanilla flavors, reminiscent of the classic childhood treat. With layers of moist orange cake, a fluffy orange mousse filling, and a smooth vanilla cream frosting, this cake is sure to be a hit at any celebration or as a special treat. It’s a deliciously vibrant and refreshing dessert that tastes as good as it looks!

Why You’ll Love This Recipe

If you love the refreshing taste of an orange creamsicle, you’ll adore this cake! The combination of orange zest in the cake, the creamy mousse filling, and the vanilla frosting creates a perfect balance of flavors. This cake is rich, yet light, with a delightful citrus twist. It’s ideal for any occasion, from birthday parties to summer get-togethers. Plus, it’s visually stunning with its swirls of orange frosting and optional orange slices or sprinkles for a pop of color.

Ingredients

Orange Supreme Cake

1 box Duncan Hines Orange Supreme Cake Mix
½ cup vegetable oil
1 & ½ cups milk
1 (3.4 oz) box instant vanilla pudding
4 large eggs
1 teaspoon orange zest

Orange Cream Mousse Filling

1 (3.4 oz) box instant vanilla pudding
2 cups heavy whipping cream
1 tablespoon orange curd (more if desired)
Optional: 1 teaspoon orange extract or vanilla extract for flavor variation

Orange Vanilla Cream Frosting

1 & ¼ cups butter, room temperature
½ teaspoon vanilla extract
1 tablespoon orange juice
4 tablespoons (or 1 & ½ teaspoons) orange extract
6 cups confectioner’s sugar
2-4 tablespoons heavy cream or milk
Optional: Orange food gel or coloring for accent color

Optional Toppings

Orange slices
Orange sprinkles

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cake

Preheat the Oven: Set your oven to 350°F (175°C). Spray two 8 or 9-inch cake pans with non-stick spray or Baker’s Joy. For easy removal, you can line the bottoms of the pans with parchment paper. Set aside.
Mix the Cake Batter: In a mixer, combine the cake mix, instant pudding, oil, milk, orange zest, and eggs. Beat on medium speed for 3 minutes until the batter is smooth and fluffy.
Bake the Cake: Pour the batter evenly into the prepared cake pans and lightly tap the pans on the counter to remove air bubbles. Bake for 30-45 minutes, or until a toothpick inserted near the center comes out clean. The baking time will vary depending on the size of the pans.
Cool the Cake: Allow the cakes to cool in the pans for about 10 minutes before removing them. Transfer the cakes to a cooling rack and let them cool completely.

Prepare the Orange Cream Mousse Filling

Mix the Mousse: In a mixer, beat the instant pudding, heavy whipping cream, and orange curd (or orange extract) until the mixture becomes thick and fluffy. If the mousse is too thick, add a small amount of heavy cream to adjust the consistency.
Chill the Mousse: Keep the mousse chilled in the refrigerator until you’re ready to fill the cake.

Prepare the Orange Vanilla Cream Frosting

Mix the Frosting: Beat the butter in a mixer until creamy. Add the confectioner’s sugar, orange juice, orange extract, vanilla extract, and heavy cream or milk. If the frosting is too thin, add a little more confectioner’s sugar; if it’s too thick, add more cream or milk.
Optional Color: If you want to add a pop of color to the frosting, you can mix in a few drops of orange food gel or food coloring.

Assemble the Cake

Layer the Cake: Place one layer of cake on a cake pedestal or plate. Using a piping bag or a Ziploc bag with the tip snipped off, pipe a dam of frosting about ½ inch from the edge of the cake layer.
Add the Filling: Fill the center with the chilled orange cream mousse filling.
Top the Cake: Place the second layer of cake on top, then frost the entire cake with the orange vanilla cream frosting.
Decorate: If desired, pipe swirls of colored orange frosting on top using a large star tip. For extra decoration, top with orange slices or sprinkles for a colorful pop.

Servings and Timing

Servings: This recipe serves about 12-16 people.
Prep Time: 25 minutes
Bake Time: 30-45 minutes
Chill Time: 30 minutes (for the mousse filling)
Total Time: Approximately 1 hour 30 minutes (not including chilling time)

Variations

Flavoring the Filling: Instead of orange curd, you can use orange extract or vanilla extract for the filling, depending on your preference for flavor intensity.
Vegan Version: To make this cake vegan, you can substitute the eggs with a flax egg and use a plant-based butter and milk. Vegan-friendly orange curd or a mixture of orange juice and zest can be used in place of traditional orange curd.
Toppings: Add extra toppings like whipped cream, orange zest, or even chocolate shavings for a more decadent treat.

Storage/Reheating

Storage: Store any leftover cake in an airtight container in the refrigerator for up to 4 days.
Freezing: You can freeze the cake (without frosting) for up to 3 months. Wrap each layer tightly in plastic wrap before freezing, and thaw before assembling with the mousse and frosting.
Reheating: This cake is best served chilled or at room temperature. Avoid microwaving, as it may affect the texture.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day ahead and store them wrapped in plastic wrap at room temperature. Prepare the mousse and frosting on the day you’re assembling the cake.

What if I can’t find orange curd?

If you can’t find orange curd, you can use orange extract or even a bit of orange marmalade to achieve a similar flavor.

Can I use a different cake mix?

Yes, if you prefer a different flavor, you can swap out the orange cake mix for lemon or vanilla cake mix. The other elements of the recipe will still work well with these flavors.

How do I prevent the mousse from becoming too thin?

If your mousse is too thin, simply add a little more whipping cream until it reaches your desired consistency. Refrigerating it for a bit can also help it firm up.

Can I use regular butter for the frosting?

Yes, regular butter can be used in place of room-temperature butter for the frosting. Just make sure to beat it until creamy before adding the powdered sugar.

Can I make this cake gluten-free?

Yes, you can use a gluten-free cake mix instead of the standard cake mix to make this recipe gluten-free.

How can I make the frosting less sweet?

To balance out the sweetness, you can reduce the amount of powdered sugar or add a little bit more orange juice to the frosting.

What’s the best way to store leftover cake?

Store any leftover cake in an airtight container in the refrigerator to keep the frosting fresh. It will stay good for up to 4 days.

Can I freeze this cake?

Yes, you can freeze the cake layers without the frosting and mousse. Just make sure to wrap them tightly before freezing.

Can I add fresh fruit on top of the cake?

Yes, fresh fruit like orange slices, berries, or even a drizzle of citrus glaze will complement this cake beautifully.

Conclusion

This Orange Creamsicle Cake is the perfect dessert for any occasion, offering a fresh, citrusy twist with a rich and creamy filling and frosting. Whether you’re celebrating a special event or simply indulging in a sweet treat, this cake will be a crowd-pleaser. The combination of vibrant orange and creamy vanilla flavors makes every bite a refreshing delight.

Orange Creamsicle Cake Recipe

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Author: Ezabella
Total Time: 1 hour 30 minutes (not including chilling time)
Yield: 12-16 servings
Diet: Vegetarian

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Description

This Orange Creamsicle Cake is a vibrant dessert that blends tangy orange and creamy vanilla flavors with layers of moist orange cake, fluffy orange mousse filling, and smooth vanilla cream frosting.

Ingredients

Orange Supreme Cake: 1 box Duncan Hines Orange Supreme Cake Mix, ½ cup vegetable oil, 1 & ½ cups milk, 1 (3.4 oz) box instant vanilla pudding, 4 large eggs, 1 teaspoon orange zest

Orange Cream Mousse Filling: 1 (3.4 oz) box instant vanilla pudding, 2 cups heavy whipping cream, 1 tablespoon orange curd (more if desired), Optional: 1 teaspoon orange extract or vanilla extract

Orange Vanilla Cream Frosting: 1 & ¼ cups butter, room temperature, ½ teaspoon vanilla extract, 1 tablespoon orange juice, 4 tablespoons (or 1 & ½ teaspoons) orange extract, 6 cups confectioner’s sugar, 2-4 tablespoons heavy cream or milk, Optional: Orange food gel or coloring

Optional Toppings: Orange slices, Orange sprinkles

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Instructions

Prepare the Cake: Preheat the oven to 350°F (175°C). Grease two 8 or 9-inch cake pans with non-stick spray and line with parchment paper. In a mixer, combine the cake mix, instant pudding, oil, milk, orange zest, and eggs. Beat on medium speed for 3 minutes until smooth and fluffy. Pour the batter into the prepared pans and bake for 30-45 minutes, or until a toothpick inserted comes out clean. Let the cakes cool completely.
Prepare the Orange Cream Mousse Filling: Beat the instant pudding, heavy cream, and orange curd in a mixer until thick and fluffy. Chill in the refrigerator.
Prepare the Orange Vanilla Cream Frosting: Beat the butter until creamy. Add powdered sugar, orange juice, orange extract, vanilla extract, and heavy cream/milk. Adjust consistency as needed. Optional: Add orange food coloring.
Assemble the Cake: Place one cake layer on a cake stand. Pipe a dam of frosting around the edge and fill the center with mousse. Add the second layer of cake, then frost the entire cake with the vanilla cream frosting. Decorate with swirls of frosting, orange slices, and sprinkles.

Notes

Flavor variations: Use orange extract or marmalade if orange curd is unavailable.
Vegan version: Substitute eggs with flax eggs, and use plant-based butter, milk, and vegan-friendly orange curd.
Gluten-free: Use a gluten-free cake mix for a gluten-free version.

Prep Time: 25 minutes
Cook Time: 30-45 minutes
Category: Dessert
Method: Baking
Cuisine: American