An Orange Creamsicle Cake is a nostalgic, sunshine-filled dessert that tastes exactly like the classic frozen treat. It perfectly balances zesty citrus brightness with smooth, mellow vanilla.
Making an Orange Creamsicle Cake feels a little like bringing back your favorite childhood ice cream truck treat-but in cake form. The bright citrus flavor from the orange pairs perfectly with a vanilla cake, creating that classic creamsicle taste. It’s the kind of cake that’s simple to make, fun to share, and guaranteed to make people smile after the first bite.
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Check out some of our other favorite cakes: Pineapple Upside Down Cake, Cinnamon Roll Dump Cake, Better Than Sex Cake, or Strawberry Cheesecake Dump Cake.
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Ingredients for Orange Creamsicle Cake
- white cake mix
- orange zest
- orange Jell-O
- orange juice
- milk
- egg whites
- oil
- boiling water
Orange Frosting Ingredients
- powdered sugar
- butter
- orange juice
- orange extract
- salt
FAQs
After baking a white cake, you poke holes across the surface (about 1 inch apart) using a fork or the handle of a wooden spoon. You then pour liquid orange Jello over the top. The Jello seeps into the holes, creating those signature orange stripes and keeping the cake incredibly moist.
This is the hardest part: patience. The cake needs at least 3 to 4 hours in the fridge to let the Jello set. If you cut it too early, the Jello will still be liquidy and the cake might fall apart. Overnight is even better.
A vanilla buttercream, orange buttercream, whipped topping frosting, or cream cheese frosting pairs perfectly with the orange flavor and helps create that creamy “creamsicle” taste.
Yes! Fill cupcake liners about ⅔ full and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Top Tips
- Use room temperature ingredients. Let your eggs and butter come to room temperature before mixing. This helps the batter blend more smoothly and creates a lighter, fluffier cake.
- Don’t skip the orange gelatin. The orange gelatin (like Jell-O) adds bold citrus flavor and gives the cake that classic creamsicle color and taste.
- Add a little orange zest. For even more fresh orange flavor, stir in a teaspoon or two of orange zest. It really brightens the cake and makes the flavor pop.
- Chill the cake for the best flavor. Refrigerating the cake for an hour or two before serving helps the orange and vanilla flavors blend together for that classic creamsicle taste.
- Refrigerator: Because this cake has Jello, it’s best stored covered in the refrigerator. Place the cake in an airtight container or cover it tightly with plastic wrap. It will stay fresh for 3-4 days.
- Freezer: You can freeze Orange Creamsicle Cake if needed. For best results, freeze the unfrosted cake layers. Wrap them tightly in plastic wrap and then aluminum foil. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before frosting and serving.
How to make Orange Creamsicle Cake
- Preheat the oven and prepare your cake mix according to the instructions on the cake box, but use 1 cup of milk in place of the water. Stir in 2 tablespoon orange zest. Bake time is based on the box.
- Cool 10 minutes. Use a skewer, fork, or the end of a wooden spoon to poke small holes all over the warm cake, spacing them about 1 inch apart.
- Whisk jello with 1 ¼ cup boiling water, until dissolved. Stir in ⅓ cup orange juice. Pour over the cake, hitting all of the holes. Refrigerate 3-4 hours.
- Spread whipped cream over the cooled cake or make a vanilla or orange buttercream frosting.
- To make Buttercream frosting: Beat softened butter until creamy. Mix in half of the powdered sugar until smooth, then add the other half of the sugar.
- Beat in orange extract (or vanilla), salt, and 3-4 tablespoon of orange juice (or milk to keep it vanilla). Stir in 2 tablespoon orange zest or sprinkle over top. Spread over cooled cake and keep refrigerated. Slice and enjoy!
Orange Creamsicle Cake
Ingredients
Orange Poke Cake
- 1 box white cake mix
- 3.4 oz box orange Jello
- 3 egg whites
- 1 cup milk
- ½ cup vegetable or canola oil
- 2 tablespoon orange zest
- 1 ¼ cups boiling water
- ⅓ cup orange juice
Orange / Vanilla Frosting
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar
- 2 tablespoon orange zest (optional)
- ½ teaspoon salt
- 1 tablespoon orange or vanilla extract
- 3-4 tablespoon orange juice or milk
Instructions
Orange Poke Cake
- Preheat the oven and prepare your cake mix according to the instructions on the cake box, but use 1 cup of milk in place of the water. Stir in 2 tablespoon orange zest. Bake time is based on the box.
- Cool 10 minutes. Use a skewer, fork, or the end of a wooden spoon to poke small holes all over the warm cake, spacing them about 1 inch apart.
- Whisk jello with 1 ¼ cup boiling water, until dissolved. Stir in ⅓ cup orange juice. Pour over the cake, hitting all of the holes. Refrigerate 3-4 hours.
Orange / Vanilla Frosting
- Spread whipped cream over the cooled cake or make a vanilla or orange buttercream frosting.
- To make Buttercream frosting: Beat softened butter until creamy. Mix in half of the powdered sugar until smooth, then add the other half of the sugar.
- Beat in orange extract (or vanilla), salt, and 3-4 tablespoon of orange juice (or milk to keep it vanilla). Stir in 2 tablespoon orange zest or sprinkle over top (optional). Spread over cooled cake and keep refrigerated. Slice and enjoy!
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