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Orange Creamsicle Cake Recipe

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4.2 from 9 reviews

This Orange Creamsicle Cake is a delightful and refreshing dessert combining moist vanilla cake layers with a luscious orange creamsicle ganache and bright orange buttercream frosting. Finished with a glossy orange mirror glaze and whimsical orange creamsicle cakesicles on top, this cake is perfect for celebrations and those who love the nostalgic flavor of orange creamsicles in a sophisticated form.

Ingredients

Vanilla Cake Layers

  • 3 cups all-purpose flour (390 grams)
  • 3 cups granulated sugar (600 grams)
  • 2 1/2 tsp baking powder (10 grams)
  • 1 tsp fine salt (6 grams)
  • 1 cup unsalted butter, room temperature (226 grams – 2 sticks)
  • 1 cup carton egg whites, room temperature (or about 7 egg whites, 235 grams)
  • 1 1/2 cups buttermilk, room temperature (345 grams)
  • 2 Tbsp vegetable or canola oil (28 grams)
  • 2 tsp vanilla extract or vanilla bean paste (8 grams)

Orange Creamsicle Ganache

  • 750 grams white chocolate (about 2 bags of white chocolate chips)
  • 350 grams heavy whipping cream, room temperature (1 1/2 cups)
  • 1 Tbsp orange extract (18 grams)
  • Orange gel food coloring (a few drops)

Orange Buttercream Frosting

  • 1 1/2 cups unsalted butter, room temperature (339 grams)
  • 1/2 tsp fine salt (3 grams)
  • 1 1/2 tsp vanilla extract or vanilla bean paste (9 grams)
  • 1 1/2 tsp orange extract (9 grams)
  • 6 cups powdered sugar (750 grams)
  • 2 Tbsp heavy whipping cream, room temperature (28 grams)

Orange Mirror Glaze

  • 2 tsp (1 envelope) powdered unflavored gelatin (7 grams), bloomed in 1/4 cup water
  • 1 1/2 cups granulated sugar (300 grams)
  • 3/4 cup water, room temperature (237 grams)
  • 2/3 cup sweetened condensed milk (200 grams)
  • 2 cups miniature white chocolate chips (350 grams)
  • Orange gel food coloring (a few squirts)

Orange Cakesicles

  • 4 cake tops (from leveled vanilla cake layers above)
  • 2/3 cup orange buttercream (made from frosting above)
  • 1 1/2 cups melted white chocolate
  • Wooden popsicle sticks

Instructions

  1. Prepare Vanilla Cake Layers: Preheat oven to 350°F. Line four 7″ or three 8″ pans with parchment rounds and grease using non-stick spray.
  2. Mix Dry Ingredients: Combine 3 cups flour, 3 cups sugar, 2 1/2 tsp baking powder, and 1 tsp salt in a mixer until fully blended.
  3. Add Butter: Slowly mix in 1 cup unsalted butter on low speed until mixture is crumbly with no large butter chunks.
  4. Incorporate Wet Ingredients: On low speed, add 1 cup egg whites, then add 1 1/2 cups buttermilk in two additions, mixing gently.
  5. Add Oil and Vanilla: Stir in 2 Tbsp vegetable oil and 2 tsp vanilla extract on low speed until combined.
  6. Mix and Divide Batter: Scrape sides, then beat briefly to ensure uniform mixture. Divide batter evenly into prepared pans.
  7. Bake Cake Layers: Bake for 33-35 minutes until a toothpick comes out with moist crumbs. Cool pans 10 minutes, loosen edges, then freeze layers 30 minutes for easier handling.
  8. Level Cake Layers: Once cooled, level tops with serrated knife if desired, and store frozen if not assembling immediately.
  9. Make Orange Creamsicle Ganache: Place white chocolate in bowl. Heat heavy cream until gently bubbling and pour over chocolate. Let sit 1-2 minutes, then stir until smooth. Add orange extract and gel coloring. Cool to peanut butter consistency.
  10. Make Orange Buttercream Frosting: Beat 1 1/2 cups butter until smooth. Add vanilla extract, orange extract, and salt. Slowly incorporate powdered sugar, adding heavy cream midway, until desired frosting consistency is achieved.
  11. Prepare Orange Mirror Glaze: Bloom gelatin in water. Heat sugar, water, and condensed milk until just heated. Stir in gelatin until dissolved. Melt white chocolate separately and combine with gelatin mixture. Add orange gel coloring. Whisk to combine evenly.
  12. Form Orange Cakesicles: Crumble reserved cake tops, mix with 2/3 cup orange buttercream. Press mixture into popsicle molds, insert wooden sticks, freeze 20 minutes. Remove and dip in melted white chocolate. Dip twice in orange mirror glaze. Let set on wire rack. Poke holes in bottom of cakesicles for assembly.
  13. Assemble Cake: Stack and frost cake layers on a cake board with frosting to secure. Layer orange creamsicle ganache between cake layers. Coat entire cake with thin ganache layer, smooth, chill until firm.
  14. Frost Cake: Add thick orange buttercream layer over ganache, smooth with bench scraper.
  15. Insert Skewers: Add 5 bamboo skewers evenly spaced at cake top to support cakesicles. Chill cake 10 minutes in freezer.
  16. Add Mirror Glaze Drips: Spoon mirror glaze around each skewer to create drips on cake edge.
  17. Finish with Cakesicles: Carefully place orange creamsicle cakesicles onto skewers, aligning holes for secure placement.

Notes

  • For best results, ensure all wet ingredients are at room temperature before mixing.
  • Using a scale to divide batter ensures evenly baked cake layers of uniform height.
  • Freezing layers after baking helps with easier leveling and handling.
  • Blooming gelatin is essential for a smooth and shiny mirror glaze.
  • Adjust frosting thickness by adding cream or powdered sugar incrementally.
  • Make cakesicles ahead and store frozen until ready to assemble.
  • Ensure cakesicles are fully hardened before dipping in mirror glaze for best coating results.

Find it online: http://bitezly.com/orange-creamsicle-cake-recipe/