Orange Creamsicle Cake
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.
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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