This homemade Orange Dreamsicle Cake boasts light and citrus flavors and looks so pretty with layers and a quick homemade frosting.
Orange Dreamsicle Cake Recipe
Also known as Orange Creamsicle Cake, fresh orange juice is the predominate flavor in this bright and beautiful cake. Rich and creamy whipping cream separates the layers to lighten the bright citrus flavor. An easy orange layer cake from scratch like this creates a recipe to remember.
A creamy homemade frosting is wonderful with or without coconut depending on your flavor preferences. The frosting looks great when slathered on layers like a sandwich instead of icing the sides of the cakes.
This classic Orange Dreamsicle Cake recipe is light and refreshing and makes a great dessert for warm weather. A cake like this will really stand out on the dessert table at a potluck, picnic or family reunion.
This cake is made from scratch and is a more luxurious cousin to our Orange Cake with Pineapple Icing. We also love the orange flavors in this Creamy Orange Fudge and Orange Creamsicle No-Bake Cheesecake.
A few more classic cakes that we enjoy making into layer cakes are our Moist & Rich Chocolate Cake and Triple Chocolate Fudge Cake.
Our Church Cake that makes a special and simple kind of layer cake is also delicious.
- Fresh orange juice
- Fresh lemon juice
- Grated orange peel
- Grated lemon peel
- Cake flour
- Baking powder
- Heavy cream
Tips & Tricks
- Freshly squeezed orange and lemon juice are a must to make this recipe successful.
- This recipe takes about 3 to 4 medium to large navel oranges and 1 fresh lemon. I like to pick up an extra to slice for garnish.
- Take care not to over-bake cake, use a toothpick or tester and check before you think the cake is done to avoid burning
- Mix cake well, but be sure not to over mix or cake may flatten
- Coconut in the frosting is optional, we are not coconut lovers, so we prefer to omit the coconut
Chill an extra mixing bowl and beater to make frosting later on.
Wash oranges and lemons and prepare freshly squeezed orange juice, lemon juice and grated peel.
Grease and flour two 8 inch round cake pans and preheat oven to 350°F.
Using an electric mixer cream softened butter and sugar.
Add orange juice, lemon juice and grated orange and lemon peel. The acid in the fruit juice and peel may make the dairy products from the butter curdle. This is not a problem at all.
Add eggs and mix well.
Stir in cake flour and baking powder. Scrape edges of bowl and mix well, but do not over mix.
Pour into cake pans and bake for 20 – 25 minutes until cakes are done. Allow to rest in the pans for ten minutes before turning onto a cooling rack to finish cooling.
Before preparing the frosting make sure that the cakes have been allowed to cool. Use a chilled mixing bowl and beater to beat the whipping cream for at least 5 minutes until a stiff peak forms.
To make the frosting squeeze additional fresh fruit juices.
Stir together juices, sugar and coconut (if using). Allow mixture to set for 10 to 15 minutes until the sugar is dissolved.
Fold in whipped cream and then spread between layers of cooled cake.
Store cake in the refrigerator to help keep frosting set. Garnish with fresh orange slices if desired.
Use a long knife to slice and enjoy!
More Delicious Cake Recipes:
Sherry Cake mixes sherry wine with a box mix to make a warm and easy bundt cake with wonderful flavors at the holidays.
Vanilla Wafer Cake tastes like vanilla wafers in a beautiful bundt cake pan.
Simple Sour Cream Coconut Cake starts from a box mix to make a delicious old fashioned cake.
Strawberry Banana Split Cake is made of a no-bake graham cracker crust layer topped with sweet crushed pineapple, fresh strawberries and bananas with a creamy topping, chocolate syrup and chopped nuts.
Orange Dreamsicle Cake
- 2/3 cup butter softened
- 1 1/3 cup sugar
- 2/3 cup fresh orange juice
- 3 tablespoons fresh lemon juice
- 1 teaspoon orange peel grated
- 1 teaspoon lemon peel grated
- 2 eggs
- 2 cup cake flour
- 2 teaspoons baking powder
- 1 cup flaked coconut optional
- 1/4 cup sugar
- 2 tablespoons fresh orange juice
- 1 teaspoon fresh lemon juice
- 4 teaspoons grated orange peel divided
- 2 cup heavy cream whipped
- In a large mixing bowl cream butter and sugar. Add juices and peel, mix well (mixture may curdle from the citrus acid).
- Add eggs and mix well.
- Sift flour with baking powder and salt, add to creamed mixture and mix well.
- Pour into two greased and floured 8" cake pans. Bake at 350°F for 20 – 25 minutes or until cakes tests done. Cool in pans for 10 minutes before removing to a wire rack to cool completely.
- Combine coconut, sugar, juices and 3 teaspoons of the orange peel. Let stand for 10 – 15 minutes or until sugar is dissolved.
- Fold in whipped cream.
- Spread between cake layers and over the top. Sprinkle with remaining orange peel.
- Chill for at least 1 hour, store in the refrigerator.
As an Amazon Associate I earn from qualifying purchases.
YUM! This looks like the perfect summer cake!