Orange Creamsicle Cake
With a nod to the OG popsicle, this orange creamsicle cake recipe with a delicious whipped topping is a top favorite household treat.
Do you have distinct memories of food growing up? There are smells and flavors that I associate with specific memories as a child, and the old-fashioned orange creamsicle popsicles are one of those.
My siblings and I were blessed to grow up with two sets of grandparents that lived on farms, and we spent many happy hours at both.
For whatever reason, when we would take baths at my grandparent’s farm we would get orange creamsicle pops in the bath. Such a weird association, I know, but I distinctly remember as a kid playing in the upstairs bathtub while enjoying an orange creamsicle pop.
I am not sure I have had one since, but this orange creamsicle cake is a delicious flavor reminiscent of that OG popsicle, and is far better if I do say so myself.
Some orange-flavored cakes have Jello in them, and although I do enjoy the flavor I prefer to create recipes with all-natural ingredients. This cake is natural, homemade, and rarely results in leftovers.
Bon appetit!
For more cake recipes be sure to check out:
Orange Creamsicle Cake
My cooking philosophy is “healthy and easy.” Recipes include all-natural ingredients that can often be frozen and have been tested and approved by friends and family.
For more cake recipes be sure to check out:
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Orange Creamsicle Cake
Ingredients
- 2 sticks butter
- 1 tbsp orange extract
- 1 tbsp vanilla
- 1/4 c vegetable oil
- 15 oz can mandarin oranges, drained
- 1 c 1% milk
- 6 egg whites
- 3 c white flour
- 2 c sugar
- 2 1/2 tsp baking soda
- 1/2 tsp salt
Whipped Orange Topping
- 8 oz light cream cheese room temperature
- 1/2 c sugar
- 1 tbsp powdered sugar
- 1 c heavy whipping cream
- 1 tbsp vanilla extract
- 1 tbsp orange extract
Instructions
- Mix all of the cake ingredients and pour into a greased 9×13 glass pan.
- Bake at 350F for 40 mins.
- Mix together the cream cheese, sugar, and powdered sugar until creamy and smooth. Add the heavy whipping cream and whip until peaks form. Gently mix the vanilla and orange extracts into the whipped topping.
- Refrigerate until cake is baked and cooled. Spread over the cake and top with extra mandarin oranges if desired prior to serving.
Oh wow, super delicious and so yummy looking. Pinned it
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Thanks Esme!
This sounds absolutely fabulous! Thank you for sharing!
It is super yummy, Lyndsey!
This looks really good but what can you do with leftover 6 egg yolks? could you just add 3 whole eggs instead of the 6 egg whites? just wondering!
It’s a great question. The whole egg makes for a denser heavier cake. In my opinion, it’s the lightness that adds to the overall texture and flavor. I keep the egg yolks in a bowl and then add them to scrambled eggs for breakfast the next morning!