Name: Orange Creamsicle Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1 box vanilla cake mix; 1 box (3 oz) orange gelatin (e.g. Jell‑O); ½ cup vegetable oil; 1 cup orange juice; 3 large eggs; 1 tsp vanilla extract; 1 tsp orange zest; 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 Tbsp heavy cream; 2 Tbsp orange extract or extra orange juice (optional)

Why You’ll Love This Recipe

I love how this cake balances the sweetness of vanilla with the citrusy brightness of orange. It reminds me of enjoying creamsicle popsicles during summer. The recipe is incredibly simple, using a cake mix base enhanced with orange gelatin and juice, but the result tastes like it’s made completely from scratch. The frosting is rich, yet light, and brings the whole cake together perfectly.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 box vanilla cake mix
1 box (3 oz) orange gelatin (e.g., Jell-O)
½ cup vegetable oil
1 cup orange juice
3 large eggs
1 tsp vanilla extract
1 tsp orange zest

For frosting:
1 cup butter, softened
4 cups powdered sugar
2 tbsp heavy cream
2 tbsp orange extract or juice (optional)

directions

I start by preheating the oven to 350°F (175°C) and greasing and flouring two 8-inch round cake pans.

Then I mix the vanilla cake mix with the orange gelatin in a large bowl. I add in the oil, orange juice, eggs, vanilla extract, and orange zest, beating the mixture until it’s smooth and well combined.

Next, I divide the batter evenly between the prepared pans and bake for 25 to 30 minutes. I check with a toothpick; if it comes out clean, they’re done. I let the cakes cool in the pans for 10 minutes before transferring them to wire racks.

For the frosting, I beat the softened butter until it’s fluffy, then gradually add the powdered sugar. I mix in the heavy cream and orange extract or juice until the frosting is smooth and spreadable.

To assemble, I frost the top of the first layer, place the second layer on top, and then frost the entire cake. I chill it briefly and decorate with extra orange zest or mandarin orange segments if I want an extra pop of color.

Servings and timing

Prep Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Servings: 12 servings
Calories: Approximately 400 kcal per slice

Variations

Sometimes I switch things up by using lemon zest instead of orange for a citrus twist, or I layer the cake with a thin spread of orange marmalade between the layers for extra flavor. If I’m in a hurry, I use whipped topping for the frosting, mixing in orange juice concentrate for a fast, creamy topping.

storage/reheating

I store the cake in an airtight container in the refrigerator for up to 4 days. If I want to enjoy it warm, I let a slice sit at room temperature for about 20 minutes before eating. The frosting stays creamy and delicious even after chilling.

FAQs

How can I make this cake more orange-flavored?

I like to increase the orange zest or use orange juice concentrate instead of regular juice for a more intense orange flavor.

Can I use a different cake mix flavor?

Yes, white or yellow cake mix works just as well and pairs nicely with the orange gelatin and juice.

Can I make this cake ahead of time?

Absolutely. I often bake the layers a day in advance and wrap them tightly in plastic wrap. I frost and assemble the cake the day I plan to serve it.

Is it possible to make this cake without eggs?

Yes, I substitute each egg with 1/4 cup of unsweetened applesauce or use a commercial egg replacer to make it egg-free.

Can I freeze this cake?

Yes, I freeze the frosted cake (or individual slices) wrapped tightly in plastic and foil for up to 2 months. I thaw in the fridge overnight before serving.

Conclusion

This Orange Creamsicle Cake is a bright, nostalgic treat that never fails to impress. With its moist texture, creamy frosting, and fresh citrus notes, it’s perfect for summer gatherings, birthday parties, or any day I want a cheerful dessert. It’s easy to make, beautifully flavored, and sure to become a go-to recipe in my collection.