I loved creamsicles as a kid!!! I made an orange curd filling, an orange cake and Italian buttercream for the outside. Not gonna lie… the cake was a bit unstable when I was assembling it BUT it all came together as soon as the crumb coat set in the fridge 
I was worried about the decoration too, as I’ve been so addicted to drip cakes! I piped my version of ombré swirls for the top — popped them in the freezer for a bit to set — then placed them on. I think the end result is simple but elegant. Do you like it? How would you put your own twist on it? 
Tastier than it looks; if you can believe it!
- 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
- 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)
- 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
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.
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.
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 room temperature butter into running mixer one piece at a time.
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.
This looks lovely. I’m wondering, did you bake into 4 six inch cake pans or in two cake pans and then split the 2 cakes into 4 layers? Thank you!
Thanks so much Zahra! I use 4 six inch pans. If I tried to use two and cut them in half the batter would have overflowed when I baked them… If you have deeper pans it might work though 🙂
how deep are your pans?
Stacey,
The pans are 2-inches deep! Hope you enjoy!
John
This cake looks so lovely! I also loved creamsicles as a kid so I totally want to try making this cake. Any particular reason you chilled the dollops and placed on top rather than just piping directly on top of the cake? I’ve seen that with buttercream flowers, but just wondering if there’s a logistical trick that I’m not thinking of behind that. Thanks!
Thanks John! I piped the dollops separately because I wanted a controlled swirl, otherwise I would have just saved the time and piped directly on top. 🙂 Let me know how it turns out!
Hi! This is a great video! And lovely cake!
Do you have any idea how can I make the filing with blueberries?
Maybe do a blueberry reduction? Or just add blueberry juice in place of the orange juice? Thanks!
Stunning. Love how you filled the cake!
Hi, very beautiful cake, your are very talented artist, thank you share your work with us.
Did you tint the frosting to get the dreamsicle color combo?
I did yes, a drop of orange.
I was wondering instead of the 4 6 inch pans could I use 2 8 inch instead?
Ya, I do that all the time!
You have listed cornstarch in the list of ingerients but it is omitted in the directions?
Corrected, thanks! You whisk it together with the sugar and flour.
Can you make the buttercream and filling in advance? If So, how long in advance?
Thanks!
Hi Summer — I am pretty sure you can make it a day or so in advance and just refrigerate the buttercream. When you bring it to room temperature, you’re going to have to whip it again to “bring it back to life.” Hope that helps, John.
Can I make the buttercteam and filling ahead of time? If So, how far in advance?
Thanks!
Hi John! I made this cake and everyone loved it. I only had two oranges left when it came to making the cake, so I ended up using two oranges and 3 lemons for the juice and it turned out nice and tangy.
Hi Deborah — I’m glad it worked out! Thanks, John.
I love this cake!!! I love your site! So glad I discovered it! You are a very talented baker!
Quick question–I notice for most of you cakes you use 4-6 inch pans. I generally use 9″ pans; how do you think the recipes would convert? Maybe to two 9 inch pans? I usually do 3-9″ pans when I bake cakes, so maybe I should double the recipes you have? Thanks for the great recipes and the help!
Hi Cortney — In and of itself, the recipe won’t translate well. However, if you double the recipe, your 9″ pans should do just fine. Hope this helps, John.
I am so happy to come across this recipe. My daughter LOVES oranges so I am going to attempt to make this for her first birthday. I am new to the baking world. Would the cake last if I made it the night before for the following afternoon? Would I need to refrigerate it or keep it at room temperature? Or am I better to get up early and make it the morning of? Thanks so much!
Jenn,
The cake be fine if you refrigerate the night before! If you’re wanting a super fresh taste, I would suggest making it the morning of!
John
Hi, and thank you for posting this beautiful cake. I just found your site today and my family wanted me to make the orange creamsicle cake for Easter. I have never made curd or Italian Buttercream have always used Swiss Meringue Buttercream but it does get very soft fast. Is the Italian buttercream more stable? I want to try this but I too only have 8 and 9 inch pans about 2 inches deep how should I make this in the 8 or 9 inch pans. Thanks so much your a wonderful cake artist loved the ombre look of orange colors. Just beautiful all your cakes.
Hi Debbie! I would double the batter recipe for those two pans. Italian also gets soft fast so it’s best to keep in a cool place! Thanks so much and I hope that helps!