Description
A bright and creamy cake that captures the nostalgic flavors of orange creamsicles in a tender, moist layer cake topped with rich orange buttercream.
Ingredients
- 1 box vanilla cake mix
- 1 box (3 oz) orange gelatin mix
- 1 cup orange juice (240 ml)
- 1/2 cup vegetable oil (120 ml)
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp orange zest
- 1 cup butter, softened (2 sticks / 226 g)
- 4 cups powdered sugar (confectioners’ sugar)
- 2 tbsp heavy cream (30 ml)
- 2 tbsp orange extract (optional)
Instructions
- Preheat the oven to 350°F (177°C). Grease and flour two 8-inch round cake pans, or line them with parchment.
- Combine the vanilla cake mix and orange gelatin mix in a large bowl until evenly blended.
- Add the orange juice, vegetable oil, eggs, vanilla extract, and orange zest to the dry mix. Beat until the batter is smooth.
- Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- Beat the softened butter until fluffy. Gradually add the powdered sugar, alternating with the heavy cream until spreadable.
- Frost the first layer of cake on your serving plate, stack the second layer, and frost the top and sides. Smooth with a spatula.
Notes
For best results, use room temperature ingredients and avoid overmixing to prevent a dense cake. Optional ingredient substitutions can enhance flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American