I love this Orange Creamsicle Cake because it brings together the bright, citrusy flavor of orange juice with the nostalgic sweetness of a classic boxed cake. The texture turns out soft and tender, and the aroma while it bakes instantly reminds me of summer treats and old-fashioned creamsicles. This is the kind of cake I like to make when I want something cheerful, simple, and comforting without spending hours in the kitchen.
Why You’ll Love This Recipe
I enjoy this recipe because it uses simple pantry ingredients and comes together quickly. I like how the orange juice replaces water, giving the cake a bold citrus flavor without extra effort. It’s also very flexible, so I can dress it up with frosting or keep it plain for a casual dessert. Every time I make it, it feels nostalgic and fresh at the same time.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 box white cake mix
1 cup orange juice
1/2 cup vegetable oil
Directions
I start by preheating my oven to 350°F (175°C) and greasing a standard 9×13-inch baking pan or two round cake pans. In a large mixing bowl, I combine the white cake mix, orange juice, and vegetable oil. I mix everything until the batter is smooth and well blended, making sure there are no dry pockets left.
I then pour the batter evenly into the prepared pan and smooth the top. I bake the cake for about 30 to 35 minutes, checking for doneness by inserting a toothpick into the center. When it comes out clean, I remove the cake from the oven and let it cool completely before serving or frosting.
Servings And Timing
I usually get about 12 servings from this cake.
Preparation time: 10 minutes
Baking time: 30–35 minutes
Total time: about 45 minutes
Variations
I sometimes add orange zest to the batter when I want an extra burst of citrus flavor. If I feel like making it more indulgent, I like topping it with vanilla or cream cheese frosting to enhance the creamsicle vibe. Another variation I enjoy is baking the batter as cupcakes and adjusting the baking time to about 18–22 minutes.
Storage/Reheating
I store the cake in an airtight container at room temperature for up to 2 days. If I refrigerate it, it stays fresh for about 4 to 5 days. When I want to enjoy a slice warm, I reheat it gently in the microwave for about 10–15 seconds.
FAQs
Can I use fresh orange juice instead of bottled?
I prefer using fresh orange juice when I have it, because it gives a brighter and more natural orange flavor.
Can I make this cake ahead of time?
I often make this cake a day in advance and store it covered. The flavors actually blend even better after resting overnight.
What frosting works best with this cake?
I like vanilla frosting or cream cheese frosting, but a light orange glaze also works beautifully.
Can I bake this in a bundt pan?
I have baked it in a bundt pan before. I just make sure to grease it very well and extend the baking time slightly, checking for doneness.
Is this cake freezer-friendly?
I freeze unfrosted slices wrapped tightly, and they keep well for up to 2 months. I thaw them at room temperature before serving.
Conclusion
I find this Orange Creamsicle Cake to be a perfect balance of simplicity and flavor. It’s easy enough for a weekday dessert yet special enough to share with friends or family. Every time I make it, I enjoy how such a small ingredient swap transforms a basic cake into something bright, nostalgic, and satisfying.
