A delightful cake that captures the essence of the classic orange creamsicle, transforming a beloved frozen treat into a moist, flavorful cake with layers infused with fresh orange zest and a luscious cream cheese frosting.
Ingredients
Scale:
2 cups all-purpose flour, sifted for a lighter texture
1 ½ cups granulated sugar
½ cup unsalted butter, softened to room temperature
1 cup buttermilk, at room temperature
3 large eggs, at room temperature
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons fresh orange zest
½ cup freshly squeezed orange juice
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
2 tablespoons orange juice
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.
In another bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Incorporate the fresh orange zest into the mixture.
In a separate bowl, combine the buttermilk and freshly squeezed orange juice.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture. Mix until just combined.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely.
While the cakes cool, beat the cream cheese and softened butter in a bowl until smooth. Gradually add the powdered sugar, mixing until fluffy. Stir in the vanilla extract and orange juice.
Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of cream cheese frosting on top, then place the second layer on top and frost the top and sides of the cake.
