Creamsicle Cake – tender orange cake layers with an orange cream filling and an orange cream buttercream.
Childhood Memories
As a kid, there were two ice cream bars I would ALWAYS get from the ice cream truck that drove through our neighborhood in Southern California: a strawberry crunch bar and a creamsicle. I also have vivid memories of eating creamsicles while sitting on my grandparents’ porch with my brothers and cousins in Chicago during the humid summers. Don’t you just love how flavors and smells can invoke instant memories?!
Strawberry Crunch Cake
A few years ago, I took inspiration from the strawberry crunch ice cream bar to create my Strawberry Crunch Cake. With layers of strawberry cake, vanilla cake, strawberry buttercream and lots of crunchy cookie texture, the flavor of this cake was spot on! I knew that when I made a Creamsicle Cake, getting the flavor just right was crucial.
Creamsicle Cake
Now that it’s been a few years since the Strawberry Crunch Cake, it’s about time for the Creamsicle Cake! (I always get asked if I ever run out of cake ideas and honestly, I never do! In fact, I have a running list of flavors and because I’m continually adding to that list, some flavors get pushed back – like this one).
But as we approach another summer, I’m not letting it go by without this cake!
As you dig in to each element of this cake, you’ll get a subtle orange flavor that tastes just like the ice cream bar. The whipped filling and buttercream provide the cream element that pairs so perfectly with the tart orange flavor.
Decorating
For decorating, I used the wide comb scraper from my new scraper set. I’ll be posting a video of this technique tomorrow and will make sure to include it here, as well, so you can see just how easy creating buttercream stripes is. In the meantime, make sure to check out this Instagram video for a quick tutorial.
Enjoy!
Can you use this recipe for cupcakes? Can the recipe be cut in half for smaller batch?
Yes and yes.
Does orange Jell-O mean prepared Jell-O or the powder mix?
The powder.
I would love to try many of your recipes but I live in Salt Lake. I have seen your high altitude recipe for chocolate cake and love that but is there any way to find out if you have made your other cakes successfully while living near here at this higher altitude?
I have been asked to make a wedding cake and spent many days testing recipes but I am still having issues. Could you let me know which ones work here? It would be more than amazing to be able to make your delicious flavored cakes. Thanks for listening and for any help you can give me!
All of my cake recipes are made for high altitude. And any of my cakes that don’t have a soft filling are great for wedding cakes.
Hey Courtney, love your site and cakes. We’re you going to post a tutorial on how you got the stripes like this?
If you look at my instagram I talk about how to do these stripes on my July 2nd red 4th of July cake!
Do you think this would work using just the orange buttercream, instead if the whipped cream filling, so it would be okay to keep out of the fridge?
Of course!
Hi! I made this cake, and it’s lovely. But my cakes don’t look nearly as orange as yours and don’t taste very orangey. I’m wondering if the recipe is correct in calling for only 1 oz of orange jello rather than the whole 3 oz package? Thanks
That’s correct, it’s a light orange flavor and you can definitely add food coloring to brighten it.
I made this and it tastes so good and am not even a fan of anything orange! I will say I accidentally used prepared jello instead of the powder? Do you think it’s still okay to use the cake layers?
Yes!
This cake is so much fun! It’s a huge recipe and made a bit of a mess in my kitchenaid mixer, but I was able to make two 3-tier 6″ cakes with the cake batter. The orange Jello powder in the cake batter really adds that sweet orange nostalgic flavor. To give it an ice cream bar feel, i made the whipped cream filling vanilla flavored though.
Hello Courtney! First time making one of your recipes. Quick question, on the ingredients you indicated we can use gelatin in place of EZ-gel. Do I incorporate it using the steps from your Shortcake or do I just add it into the ingredients for this cake?
Use it in the steps for the shortcake, you have to bloom the gelatin before you put it into the whipped cream.
How many cups of batter does this yield?
Thank you