Orange Creamsicle Cake (From Scratch)
photo by SpaceToast
- Ready In:
- 1hr
- Ingredients:
- 17
- Yields:
-
1-2 cakes
- Serves:
- 8-16
ingredients
-
Cake
- 13 tablespoons butter
- 1 1⁄8 cups sugar
- 3 eggs
- 2 1⁄4 cups flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 2⁄3 tablespoons orange juice concentrate
- 2 tablespoons water
- 1⁄2 cup 2% low-fat milk, plus
- 1 teaspoon 2% low-fat milk
- 1⁄8 cup canola oil
- 1⁄2 teaspoon vanilla
- 1⁄4 teaspoon orange extract
-
Frosting
- 8 ounces neufchatel cheese, softened
- 16 ounces sifted powdered sugar
- 1⁄4 cup orange juice concentrate
- mandarin orange, for garnish
directions
- Preheat oven to 350°F.
- Cream together butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Sift together flour, baking powder and salt.
- Combine the 1 2/3 tablespoons orange juice concentrate, water, milk, canola oil, vanilla and orange extract.
- Add dry ingredients and wet ingredients, alternately, to butter mixture, beating well after each addition.
- Divide batter among two 9 inch sprayed cake pans and bake for 30-35 minutes or until toothpick inserted in center of cake comes out clean.
- Remove from oven, cool, and remove from pans.
- Frost cake, either 2 separate cakes, or if you are brave, as a 2 layer cake!
- Garnish with mandarin oranges.
- Frosting: Cream the cream cheese, powdered sugar, and o.j. concentrate together until well blended.
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Reviews
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I changed this recipe a litte. I used half and half for both milks, no orange concentrate or extract. Instead, I zested one orange and squeezed the juice for the cake, and did the same for the icing. By only having 1/2 the liquid in the icing, the icing was perfect. And as MY special touch? I used Hershey's dark cocoa, added hot water and plenty of sugar and to make it semi sweet and drizzled it between the layers and used it to marbelize the top after the icing. The cake tasted delicious but was very (extremely) dry. (and I had to take it out after only 27 minutes before it gurned.)
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People went nuts over this cake! My five-year old nephew asked me to make an orange cake with orange frosting and strawberries all over for his birthday. I found this recipe and tried it, knowing how he loves creamsicles. The frosting is somewhat runny, so first I frosted the bottom and let it run over the sides. I then chopped up mandarin oranges and put them atop that bottom layer. After putting the top layer on, I really gooed on the icing then toothpicked sliced strawberries along the edges and added 4 big, chocolate-covered strawberries in the middle surrounding his "5" candle. Along the bottom edges where all the extra frosting had run over, I also lined up sliced strawberries. Then, I sprinkled the whole thing lightly with red edible glitter (sugar). It looked great and tasted even better. Everyone oohed and aahed. Give it a try!
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Wow! When I was a little girl my favorite ice cream was the creamsicle. We used to go up to a bungalow colony every summer and I would have one every day at the pool. This cake brought back some wonderful memories. My only change to the recipe was to use orange zest instead of orange extract, which isn't available in this country. I did make the cake dairy, something I normally don't do. First we had some for dessert, then we had some for breakfast, then a little nosh in the afternoon, and then it was gone!
Tweaks
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Wow! When I was a little girl my favorite ice cream was the creamsicle. We used to go up to a bungalow colony every summer and I would have one every day at the pool. This cake brought back some wonderful memories. My only change to the recipe was to use orange zest instead of orange extract, which isn't available in this country. I did make the cake dairy, something I normally don't do. First we had some for dessert, then we had some for breakfast, then a little nosh in the afternoon, and then it was gone!
RECIPE SUBMITTED BY
WI Cheesehead
Watertown, Wisconsin
I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?