Orange Creamsicle Cake
This easy, yummy Orange Creamsicle Cake recipe is totally bursting with a delicious, dreamy combo of orange and vanilla cream flavors!
Servings: 12 Servings
Calories:
Ingredients
Orange Supreme Cake
- 1 box Duncan Hines Orange Supreme Cake Mix
- ½ cup canola oil or vegetable oil
- 1 & ½ cups milk of choice
- 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 you wish (or you could also add in 1 teaspoon of orange extract or vanilla could be used depending on which way you want to flavor the filling.)
Orange Vanilla Cream Frosting
- 1 ¼ cups unsalted butter room temperature
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 4 tablespoons orange juice or 1 & 1/2 teaspoons orange extract
- 6 cups confectioner’s sugar
- 2-4 tablespoons heavy cream or milk
- Optional: orange food gel or color for accent color for swirls on top.
Instructions
- Preheat oven to 350F degrees. Spray (2) 8 or 9 inch cake pans with nonstick spray or Baker’s Joy. If desired, also line the bottoms of cake pans with parchment paper for easier removal. Set aside.
Orange Supreme Cake
- Using mixer, mix together the cake mix, instant pudding, oil, milk, orange zest and eggs for 3 minutes on medium speed.
- Pour cake batter evenly into prepared cake pans and then lightly tap pans on counter to pop any air bubbles in the batter.
- Bake for 30-45 minutes depending on size pans you are using or until a toothpick inserted near the center comes out clean.
- Make frosting & filling while cakes are cooling.
- Let the cakes cool in the pan for 10 minutes, then remove the cakes from the cake pans and let cool completely on a baking rack.
Orange Cream Mousse Filling
- Use a mixer, beat the pudding mix, whipping cream and orange curd/orange extract together until until thick and fluffy. If mousse is too thick, mix in small amounts of heavy cream to reach desired consistency.
- Keep filling refrigerated and chilled before adding to cooled cakes.
Orange Vanilla Cream Frosting
- Using mixer, beat butter until creamy. Add confectioner's sugar, orange juice/orange extract, vanilla and cream/milk. If frosting is too thin, add a little more confectioner’s sugar and if it’s too thick, add a little more cream/milk.
- If you are adding extra frosting on swirls on the top, add some orange food color to tint your frosting and add colored frosting to piping bag with large star tip of choice and pipe swirls on top of cake.
Assembly
- Place one of orange cake layers on the pedestal or cake plate. Pipe a dam of the orange vanilla cream frosting about 1/2 inch from the edge of the cake layer using a piping bag or ziplok bag with hole snipped off one of the corners. Fill the center with the orange cream mousse filling and add the next layer of cake on top.
- Frost the cake with orange vanilla frosting. Add colored swirls of orange colored frosting on top if desired. Even add orange slices or sprinkles on top for a pop or orange color.
Notes
STORING & FREEZING
- You can easily store the orange cake covered at room temperature or refrigerated for up to three days.
- Freeze the orange cake before the frosting and filling for best results.
- Store for up to a month in the freezer.