I loved creamsicles as a kid!!! So after making my s’mores cake I had to continue the nostalgia tour and make an orange creamsicle cake. I used FRESH orange juice and zest to make an easy orange curd filling, an orange cake and wrapped the whole thing in a delicate ombré of Italian buttercream.
The trickiest part of making this cake is assembling the layers. Any cake with a soft filling like curd will have a tendency to become unstable when there are multiple layers adding weight and forcing filling out the side.
Pro Tips for Assembly
- Pipe a nice thick ring of buttercream to help hold in the filling.
- After you add the second layer on cover in plastic wrap and transfer to the fridge to set up. for about 10 minutes.
- Add the next ring of buttercream and layer of filling. Pop the third layer on and chill again, then complete assembly.
- You can pipe multicolor dollops by placing different colored buttercreams arranged vertically in the piping bag fitted with an 869 tip.
- I piped my dollops separately and froze them so I could choose the best ones for my cake. You can pipe directly on the top if you’re feeling bold!
The thin layer of buttercream on the cake you see above is called a crumb coat. You add it onto the cake then chill it and then pipe on the final exterior frosting.
The crumb coat prevents crumbs from messing up your decorations and also creates a smooth stable surface to work on.
Find cake decorating to be a bit intimidating? Check out my How to Decorate a Cake post, it has lots of helpful tips and a full how to video.
About the Ombré
I love the way the ombré of pastel orange buttercream looks right before it’s piped!
Coloring meringue-based buttercreams is a bit different as the color doesn’t really show up until after the buttercream is chilled and touched. Sounds odd but trusty me on this one.
To color a meringue based buttercream you need to take a tablespoon or so of it and place in a small bowl with a drop of whichever color you’re using. Microwave for 4-5 seconds and mix. It will be VERY BRIGHT! Now mix this into you batches an you’ll be set.
The Easiest way to get a perfect Ombré is to divide your batter into 5 batches. Color one slightly larger batch so it’s the most vivid you would like that bottom layer to be. Then take a few tablespoons of the colored butter cream and add it to the the next batch and repeat this process two more times. Leave the last batch uncolored. You can of course just add less food coloring to each progressive batch if that’s easier but I find you have a bit less control this way.
If you love this cake check these recipes out!
Pro Tips to Make this Orange Cake
- If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- If you see little clumps of butter after you mix the wet ingredients don’t panic, it all works out by the time you mix in the dry ingredients. You can even use melted butter and warm the milk and sour cream up a bit if you like.
- You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
- To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
- If you don’t want to make Italian buttercream you can use the American variety. I just prefer the smoothness and taste of the Italian variety.
If you’ve tried this orange creamsicle cake recipe then don’t forget to leave rating and let me know how you got on in the comments below, I love hearing from you!
Orange Creamsicle Cake
Ingredients
For the Filling:
- 2/3 cup sugar
- 2 TBS all-purpose flour
- 1 TBS corn starch
- 1 cup fresh orange juice without pulp (from about 3 large or 4 medium oranges)
- 2 large egg yolks
- 2 TBS salted butter
For the Cake:
- 2 1/4 cups all-purpose flour (101/8 oz.)
- 2 1/2 tsps baking powder
- 1 tsp salt
- 1/3 cup salted butter
- 1/3 cup sour cream
- 4 tsps grated orange zest from about 2 large oranges
- 1 1/2 cups sugar
- 3 large eggs
- 1 cup strained fresh orange juice (you can add the juice of a lemon if you'd like some more zing)
For the Italian Buttercream:
- 4 large egg whites
- 1 1/2 cups sugar
- 1/3 cup water
- 1 pinch kosher salt
- 16 ounces unsalted butter (32 tablespoons) room temperature cut into 1-inch pieces
- 1 tsp pure vanilla extract
- 3 drops orange food coloring
Instructions
For the Filling
- Whisk together sugar, cornstarch and the flour in a heavy-based saucepan.
- Add the orange juice and egg yolks and whisk to combine.
- Put the saucepan over medium-high heat and cook, whisking constantly until the mixture boils.
- Cook while stirring constantly, the mixture will become thicker and clearer.
- Allow mixture to boil for 1 minute.
- Remove from the heat and stir in the butter.
- Transfer to a bowl, cover surface with plastic wrap and chill.
For the Cake:
- Preheat the oven to 350°F. Butter and flour 4 six inch cake pans
- Sift together the flour, baking powder, and salt.
- Cream together the butter, sour cream, and orange zest.
- Slowly add the sugar, mixing until the mixture is light and fluffy. Scrape down the sides of the bowl. Add the eggs, one at a time, mixing well between additions and scraping down the sides.
- Add the sifted dry ingredients alternately with the orange juice to the creamed mixture, beating well on low speed after each addition. Pour equal amounts of the batter into the two prepared cake pans. (I also use cake strips on my pans for more even baking.) Bake until a toothpick inserted in the middle comes out clean, about 22 min. Cool the cake layers in the pans for 10 min. and then loosen the layers by running a knife between the cake and the edge of the pan. Remove the layers from the pans and put them on a rack to continue cooling.
For the Buttercream:
- Beat the egg whites and 1/3 cup of sugar until soft peaks form.
- In a medium saucepan add the remaining sugar and 1/3 cup water then place on low heat.
- Stir constantly until sugar melts and becomes clear.
- Maintain at medium high heat until temperature reads 235-240F.
- Drizzle the sugar into the mixer immediately.
- Run mixer until meringue is body temperature. Add salt.
- Add room temperature butter into running mixer one piece at a time. Add vanilla
- Beat until butter is combined and mixture has reached a silky consistency.
- I used an 869 tip to pipe the dollops, froze them, and then placed them on top. I divided my buttercream into several batches and added varying amounts of food coloring to create an ombre effect.
Video
Notes
- If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.
- If you see little clumps of butter after you mix the wet ingredients don’t panic, it all works out by the time you mix in the dry ingredients. You can even use melted butter and warm the milk and sour cream up a bit if you like.
- You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
- To get FLAT layers that are moist inside and out try using cake strips! You can buy a set online or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
- If you don't want to make Italian buttercream you can use the American variety. I just prefer the smoothness and taste of the Italian variety. I know it's a pain to make two different types of frosting though!
