Creamsicle Cake

creamsicle cake recipeThe thing about being a baker is that you tend to make your own birthday cakes. I don’t mind making my own cake, but I really seem to have a hard time deciding what kind to make. I sat on the couch with Ava yesterday and we poured over cookbooks trying to come up with something to make. We kicked around lemon, coconut, raspberry, cookies and cream, and caramel. I have already done so many desserts with those flavors. We couldn’t decide so we asked around. The conversation went a little like this:

text1text2Touche. I guess that I have a bit of a caramel problem. My husband says that caramel is to me as buffalo sauce is to him. I am glad that I decided to go in a different direction, because this cake is cake that I wanted and I didn’t even know it. It is light, fluffy, and citrusy. The mascarpone in the whipped cream frosting not only adds richness, but it helps keep it stable. It frosts well and holds its shape. A perfect cake for me to welcome 37.

Lisa Leonard Designs sent me this beautiful cake topper and I absolutely love it. I am a big fan of her jewelry and have been eyeing this piece for ages. This cake topper is going to see many, many, cakes and I look forward to using it to celebrate my love’s birthdays. She is extremely generous and offering you a chance to buy a beautiful cake topper or piece of jewelry. You can enter at the bottom of this post.
creamsicle cake recipeOrange Cake:
2 1/2 cups cake flour
1 1/3 cups Dixie Crystals sugar
1 Tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 large eggs, separated
3/4 cup orange juice
1 Tablespoon orange zest
1/2 teaspoon cream of tartar

Orange Vanilla Whipped Mascarpone Frosting:
8 ounces mascarpone, room temperature
2 cups heavy whipping cream
3/4 cup Dixie Crystals powdered sugar
1 Tablespoon vanilla
2 Tablespoons orange zest

creamsicle cake recipeIn the bowl of an electric mixer, combine cake flour, sugar, baking powder, and salt.

creamsicle cake recipeAdd oil, egg yolks, and orange juice. Beat at medium-high for 3 to 4 minutes or until smooth. Stir in zest.

creamsicle cake recipeAdd the cream of tartar to the egg whites.

creamsicle cake recipeBeat until stiff peaks form.

creamsicle cake recipeGently fold the egg whites into the batter.

how to bake a flat cakeHere is how I get my cakes to be nice and flat. You need 2 (9-inch) cake pans, a baking sheet, and Bake Even strips.

how to bake flat cakesSpray the pans with baking spray. Or you can butter and flour them, I am lazy and don’t bother to do that. Get the strips nice and wet. Wrap them around the cake pans. Place both cake pans on the baking sheet. You do not need to put them on the baking sheet, but I think that it is easier to get them in and out of the oven easier.

creamsicle cake recipeDivide batter evenly between the pans.

creamsicle cake recipeBake in a preheated 350 degree oven for 22 to 27 minutes, or until a toothpick comes out clean.

creamsicle cake recipeCool in pans for 10 minutes, then turn the cakes out and cool completely on a wire rack.

creamsicle cake recipeAdd the mascarpone to the bowl of an electric mixer. Add about 1/2 cup of the cream and beat until combined. Add the rest of the cream.

creamsicle cake recipeAdd the powdered sugar, vanilla, and orange zest. Whip until peaks form.

creamsicle cake recipeFrost cake with frosting.

creamsicle cake recipeAdd your Happy Birthday cake topper. Make a wish.

creamsicle cake recipe

Creamsicle Cake

Creamsicle Cake

Yield: serves 8

Creamsicle Cake - Orange cake with an Orange Vanilla Whipped Mascarpone Frosting. Two of my favorite flavors make one amazing and bright cake.

Ingredients

Orange Cake:

  • 2 1/2 cups cake flour
  • 1 1/3 cups Dixie Crystals sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 5 large eggs, separated
  • 3/4 cup orange juice
  • 1 Tablespoon orange zest
  • 1/2 teaspoon cream of tartar

Orange Vanilla Whipped Mascarpone Frosting:

  • 8 ounces mascarpone, room temperature
  • 2 cups heavy whipping cream
  • 3/4 cup Dixie Crystals powdered sugar
  • 1 Tablespoon vanilla
  • 2 Tablespoons orange zest

Instructions

  1. In the bowl of an electric mixer, combine cake flour, sugar, baking powder, and salt. Add oil, egg yolks, and orange juice. Beat at medium-high for 3 to 4 minutes or until smooth. Stir in zest.
  2. Add the cream of tartar to the egg whites. Beat until stiff peaks form. Gently fold the egg whites into the batter.
  3. Pour the batter into 2 (9-inch) cake pans that have been sprayed with baking spray. Bake in a preheated 350 degree oven for 22 to 27 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then turn the cakes out and cool completely on a wire rack.
  4. Add the mascarpone to the bowl of an electric mixer. Add about 1/2 cup of the cream and beat until combined. Add the rest of the cream, powdered sugar, vanilla, and orange zest. Whip until peaks form. Frost cake with frosting.
Nutrition Information:

Amount Per Serving: Calories: 0 Total Fat: 0g
All information and tools presented and written within this site are intended for informational purposes only.

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Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 73 Comments

  1. OMG, this looks delicious! My birthday is coming up and I’m going to bake myself a cake. I can’t believe you’re 37…that adorable little blond girl that I remember…

  2. I love anything coconut, but I’ll have to try this soon!

  3. Ohh a creamsicle cake sounds amazing! I love citrus desserts, and they do really feel like Springtime!

  4. chocolate with chocolate icing

  5. Mmm what a fabulous recipe!!

  6. Love carrot cake but this one looks fantastic

  7. This sounds good, but I’m still a fan of chocolate cake.

  8. Devil’s Food cake with cream cheese icing!

  9. I love the cake topper! My favorite birthday cake is a coconut cake.

  10. It’s a toss up between a chocolate or a lemon cake.

  11. Nothing says birthday like a scrumptious cake, doesn’t it? Happy birthday. It’s a beautiful cake.

  12. Chocolate cake!

  13. This cake looks absolutely heavenly! My hubby would gobble it up in two seconds. I am a huge chocolate cake fan! Add some raspberry and double chocolate frosting and I will follow you anywhere…

  14. I love anything with fruit!

  15. Hi Bree! The cake looks just plain heavenly!
    If I wanted to make a pink lemonade cake using the same recipe, with pink lemonade concentrate and lemon zest instead of the orange concentrate and zest, would there be any other adjustments that you would recommend?

  16. I have never seen bake even strips, what do they really do? And this cake looks amazing. I love creamsicle, and this seems perfect for spring!

  17. This reminds me of the orange layer cake my grandmother used to make me every year for my birthday, only lighter and airier. I am so excited to try it!

  18. This cake looks delicious and I’m already a fan of Lisa Leonard

  19. Everone thinks I’m looney, I make my birthday cakes too, can’t stand the store bought ones. I love Black Forest cake and German chocolate.

  20. I always love chocolate with vanilla buttercream!

  21. Cheesecake is the best birthday cake ever!!!

  22. Ok this looks so yummy!

  23. The cake looks yummy!

  24. So much YUM, Bree! Love the orange flavor (though you can never have too much lemon and caramel, in my opinion ;)).

  25. Bree dear, the cake looks amazing!

  26. I like angel food cake with some sort of homemade curd and fresh fruit!

    Also, am I missing something when reading the recipe – the ingredients list calls for 2 cups of heavy cream for the frosting, but the directions only mention using 1/2 cup?

  27. Mmm! I love chocolate cakes for birthdays, but anything citrus is fine with me too. This is a fun alternative to lemon!

  28. What a gorgeous cake! I can gladly help you with the leftovers.

  29. My favorite birthday cake is a cheesecake. Any flavor. Thanks!

  30. Coconut Cream!

  31. I am a lemon girl myself…inherited that trait from my Mom and Grandma.
    Your cake was beautiful. Where do you get the baking strips, I’ve never seen them before.

  32. Oooohhhh…I need to make this! I love all cakes with fruit….lemon or strawberry or raspberry.

  33. Thank you for hosting this giveaway! I’ve been eyeing the silver leaf earrings for a long time!

  34. I noticed that the frosting recipe calls for 2 cups of heavy cream, but the instructions say 1/2 cup. I’m sure you meant 1/2 cup, anyway, that’s what I used today and it turned out fabulous. Also, I can’t find mascarpone in Billings, so I looked up a substitute: 1-8 oz. cream cheese, 1/4 cup heavy whipping cream, 2 Tablespoons butter. Mix until well blended. This makes 1 1/4 cups, so I took out 1/4 cup to match your recipe.

    1. I meant 2 cups. I fixed the recipe. It is a whipped cream, not a true buttercream.

  35. I made this for Easter dinner with my extended family. It was a huge hit! Delish!

    A couple notes:

    – I’d recommend beating your egg whites & cream of tartar in your mixer before starting step one. Then put in a different bowl and set aside until it’s time. Hand beating egg whites to a stiff peak is NOT fun. (Make sure to wash out your mixing bowl between egg whites and starting the dry ingredients.)

    – For the frosting I only used 1/2 a cup but still had to add at least an *additional* 1 1/2 c. of powdered sugar to get the frosting to the right consistency. I also added a pinch of salt.

    1. Thanks for the suggestions. But, it is a whipped cream frosting, not a buttercream. It is supposed to be very light and fluffy.

  36. chocolate cake with salted caramel filling!!

  37. A beautiful cake for sure! And Baked Lemon sounds like a good name to me πŸ˜‰ lol

  38. I Made two of these for Easter yesterday. Super delish and easy peasy! Amazing πŸ™‚ THANKS so much for the great recipe!

  39. I love any kind of cake, but if I had to choose one it would be anything coconut!

  40. Carrot cake with maple cream cheese frosting. Mmmm.

  41. Carrot Cake! With some yummy cream cheese frosting!! πŸ™‚

  42. i always, ALWAYS have a giant chocolate chip cookie cake. always.

  43. Red velvet with chocolate frosting.

  44. Growing up I always had an angel food cake for my birthday. These days I love a good coconut cupcake!

  45. Hi Bree

    1/2 vegetable oil, I’m assuming that’s 1/2 cup of vegetable oil. Also, If I add a teaspoon of vanilla extract to the cake batter, will it change the flavor of the cake.

    1. Yes, it is a typo. And I really don’t know if it will change the flavor, I have not make it that way.

  46. Hi I’m in the uk and I’m not sure if I can get Dixie crystal sugar ??? Do you now of a replacement I could use ??? Thank you !!! Can’t wait to bake This cake !!!!!

    1. regular sugar is just fine, it is just a brand name. πŸ™‚

  47. I’ve made this cake twice now, both a huge success! Right now I’m just finishing up cupcakes with this recipe. It makes 36!! Love love love!

    1. I am so glad that you like it so much, and thanks for sharing about the cupcakes.

  48. I absolutely LOVED this cake! I made it for my mom for mother’s day and everyone enjoyed it and said it tasted a lot like a creamsicle! Thank you so much for sharing this recipe! I am always looking for more spring/summer recipes to come by since its a bit more challenging than finding one for fall/winter, and this recipe was amazing.
    I am looking forward to making them again soon!

    1. You are welcome! I am so glad you love it.

  49. …I am so glad I found you! As a little girl I loved getting the “Dreamsicle” icecream = ) I can hardly wait to try!…bakedbree, you have a new follower. Keep the ‘taste-buds’ guessing what you will inspire next…hummmmm…

    1. Welcome!

  50. Hi there, I was just wondering how tall your 9″ pans are? I have 9″ pans but they look shorter than the ones you are using

    Thanks!

    1. Probably 2 inches.

      1. Ok thanks!

        Also, how long do you leave the cake out of the fridge before serving? I usually leave a cake out for 1/2 hr to 1 hr, but I’m not sure if that would be ok with whipped cream frosting.

        1. I wouldn’t, you can serve it straight from the fridge. Especially if it is warm out.

          1. Ok thanks again πŸ™‚

  51. hiya! is there a substitute for the sugar crystals? Can I just use regular granulated sugar?

    1. Yes you can.

  52. Is it safe to assume that it is 1/2 cup of oil it only says 1/2?

    1. yes. thanks for catching that, I’ll fix it.

  53. The recipes list, lists the vegetable oil as 1/2. I’m assuming you meant 1/2 Cup of vegetable oil ?

    1. Yes.

      1. Thanks Bree for answering my question about the amount of oil in the cream sickle cake.

        1. thanks for letting me know about the typo. πŸ™‚

          1. No problem Bree. I think you have a nice website going on girl. Huggs, Phil

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