I’m excited to share my Orange Dreamsicle Cake Recipe, featuring moist orange cake layers, a silky orange cream filling, and a tangy orange cream cheese frosting.

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I still can’t get over how this tastes exactly like an old fashioned Orange Dreamsicle. I pulled together my version as a little ode to the classic, and even on nights when I cut the slices too thin people begged for more.

This Dreamsicle Cake Recipe leans into a Moist Orange Cake vibe, brightened by orange zest and a generous touch of cream cheese in the filling. It hits that familiar sweet tang that makes you stop and wonder how a cake can feel nostalgic and new at the same time.

If you like bold citrus desserts you might just be hooked.

Ingredients

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Main source of carbs, some protein, little fiber; gives structure, slightly bland.
High in fat, adds richness and moisture, makes cake tender but it’s very calorie dense.
Pure carbs, makes it sweet and helps browning; no real nutrients though.
Good protein, help structure and lift, add moisture and a little fat.
Adds bright citrus flavor, vitamin C, slight acidity balances sweetness, fresh tasting.
Provides tangy creaminess, adds fat and protein, makes filling rich and smooth.
Whips into airy texture, contributes fat and creaminess, helps stabilize the filling.

Ingredient Quantities

for the cake:

2 1/2 cups (312 g) all purpose flour

2 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (226 g) unsalted butter, softened

1 3/4 cups (350 g) granulated sugar

4 large eggs, room temp

1 tablespoon orange zest (about 2 oranges)

1/2 cup fresh orange juice (about 2 oranges)

1 cup buttermilk, room temp

1/4 cup vegetable oil

1 teaspoon vanilla extract

1/2 teaspoon orange extract (optional, but it amps the flavor)

for the orange cream filling:

8 oz (225 g) cream cheese, softened

1 cup (240 ml) heavy whipping cream, cold

1/2 cup (60 g) powdered sugar, sifted

1/2 cup orange curd (see curd ingredients below) or store bought

for the orange curd:

3 large eggs

3/4 cup (150 g) granulated sugar

1/2 cup fresh orange juice

1 tablespoon orange zest

2 tablespoons unsalted butter

for the orange cream cheese frosting:

8 oz (225 g) cream cheese, softened

1/2 cup (113 g) unsalted butter, softened

4 cups (480 g) powdered sugar, sifted

1 tablespoon orange zest

2 tablespoons fresh orange juice

1 teaspoon vanilla extract

pinch of salt

How to Make this

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1. Make the orange curd first so it has time to cool: whisk the eggs and sugar until smooth, stir in the orange juice and zest, then cook over medium low in a saucepan, stirring constantly, until it thickens enough to coat the back of a spoon (7 to 10 minutes). Remove from heat, whisk in the butter until melted, strain into a bowl, press plastic wrap to the surface to stop a skin forming and chill until cool.

2. Preheat oven to 350°F (175°C). Grease and line two 8 inch cake pans (or three 8 inch if you want thinner layers) with parchment, then grease the parchment. This step matters, trust me.

3. Whisk together the flour, baking powder, baking soda and salt in a bowl and set aside.

4. In a large bowl beat the softened butter with the granulated sugar until light and fluffy, about 3 to 4 minutes. Add eggs one at a time, beating well after each and scraping the bowl; stir in the orange zest. Mix the orange juice, buttermilk, vegetable oil, vanilla and orange extract in a measuring cup or small bowl.

5. Add the dry ingredients to the butter mixture alternately with the wet mixture, beginning and ending with the dry. Mix until just combined, dont overmix or the cake will get tough.

6. Divide batter between the prepared pans, smooth the tops and bake 25 to 30 minutes until a toothpick comes out clean and the cakes spring back gently. Let cool in pans 10 minutes, then turn out onto a rack to cool completely.

7. While cakes cool make the orange cream filling: beat the softened cream cheese until smooth, whip the cold heavy cream with the sifted powdered sugar to stiff peaks, then fold the whipped cream and 1/2 cup chilled orange curd into the cream cheese until smooth and light. Taste, add a little more curd if you want it brighter.

8. Make the orange cream cheese frosting: beat the cream cheese and butter until smooth, gradually add the sifted powdered sugar until thick and silky, then mix in the orange zest, orange juice, vanilla and a pinch of salt. If its too thin add a bit more powdered sugar, if too thick add a teaspoon of juice or a splash of cream.

9. Assemble the cake: level the cooled layers if needed, place one layer on your cake board or plate, spread about half of the orange cream filling over it, add the next layer and repeat if you have 3 layers. Do a thin crumb coat of frosting all over the cake and chill 20 to 30 minutes to set, this keeps crumbs out of the final layer.

10. Finish frosting the cake smoothly, decorate with extra orange zest or a few dollops of reserved orange curd, chill for at least an hour before slicing so everything sets up. Tip: use room temp ingredients for a smoother batter and frosting, and always strain the curd for silky texture.

Equipment Needed

1. Medium saucepan, for cooking the orange curd
2. Whisk, to smooth the eggs and stir the curd
3. Fine mesh sieve or strainer, to press the curd for a silky texture
4. Mixing bowls (small, medium, large) for dry, wet and cream cheese mixes
5. Electric mixer (hand or stand), for the cake batter, whipped cream and frosting
6. Measuring cups and spoons, for accurate flour, sugar and juice amounts
7. Two 8-inch cake pans (or three if you want thinner layers) plus parchment paper and grease
8. Rubber spatula and offset spatula, for folding, spreading and smoothing frosting (dont skip the offset for a clean finish)
9. Cooling rack and cake board or plate, for cooling, assembling and chilling the cake

FAQ

Q: Can I make parts of this cake ahead of time? A: Yes. Bake the layers a day ahead, cool completely then wrap tight and refrigerate up to two days. The orange curd can be made 3 to 4 days ahead and keeps well in the fridge. For best texture fill and frost the cake the day you plan to serve it, but you can assemble a day early if you need to.

Q: What can I use instead of buttermilk? A: Make a quick buttermilk by adding 1 tablespoon lemon juice or white vinegar to 1 cup milk and let it sit 5 minutes, or use thinned plain yogurt or sour cream. They give the same tang and keep the cake tender.

Q: My curd came out lumpy or scrambled, how do I avoid that? A: Cook the curd low and slow and whisk constantly. Temper the eggs by adding a little hot juice to them first then whisk that back into the pot. Strain the curd through a fine sieve to remove any bits if needed.

Q: Can I use store bought orange curd or other citrus? A: Absolutely. Store bought curd works fine. You can also swap lemon or tangerine curd for a different citrus twist, just taste and adjust sugar if needed.

Q: Why is my cream cheese frosting runny and how do I fix it? A: Usually because the frosting got warm or the cream cheese wasnt cold enough. Chill the bowl and beaters, then chill the frosting for 20 to 30 minutes. If still soft, add a little more sifted powdered sugar until it firms up.

Q: Can I make this dairy free or vegan? A: Yes with substitutions but results change a bit. Use dairy free cream cheese and vegan butter, swap heavy cream for coconut cream, and use a plant based milk plus vinegar for the buttermilk. Texture and flavor will be close but not exactly the same.

Orange Dreamsicle Cake Recipe Substitutions and Variations

Buttermilk
- Milk plus acid: stir 1 tablespoon lemon juice or white vinegar into 1 cup milk, let sit 5 minutes until it thickens a little. Works great in a pinch.
- Plain yogurt: thin 3/4 cup plain yogurt with 1/4 cup water or milk to make 1 cup, same tang and richness.
- Sour cream: thin 3/4 cup sour cream with 1/4 cup water or milk for 1 cup, gives a rich tender crumb.
- Kefir: use 1 cup plain kefir straight up, same acidity as buttermilk and bakes well.
Unsalted butter
- Salted butter: swap equal amounts but skip or cut back the recipe salt by about 1/4 to 1/2 teaspoon to avoid too salty a cake.
- Margarine or vegan stick butter: use equal weight, texture will be slightly different but okay for most cakes.
- Coconut oil, solid at room temp: use equal weight by grams or use 1 cup coconut oil for 1 cup butter, expect a hint of coconut flavor and a slightly different crumb.
- Vegetable shortening: 1 to 1 by volume, keeps cake tender though flavor is blander so you might want extra vanilla or orange zest.
All purpose flour
- Cake flour: use the same volume for a lighter, more tender cake. Or make a substitute by replacing 2 tablespoons of each cup of all purpose flour with 2 tablespoons cornstarch, then sift.
- Whole wheat pastry flour: swap up to half the AP flour with this for nuttier flavor, if you use all of it expect a denser cake so you might add a tablespoon more liquid.
- Gluten free 1 to 1 blend: use a cup for cup gluten free baking mix that contains xanthan gum, will keep texture close to original.
- Almond flour: use up to 25 percent of total flour as almond flour to boost flavor and keep structure, too much makes batter heavy and greasy.
Cream cheese
- Mascarpone: swap equal amounts for a richer, silkier filling or frosting, less tang so you might add a teaspoon lemon or orange juice if you want bite.
- Neufchatel: lower fat but same texture, use 1 to 1 by volume if you want a lighter frosting.
- Vegan cream cheese: use equal amounts for a dairy free version, taste and texture vary by brand so chill and whip well before using.
- Strained Greek yogurt: for filling you can replace up to half the cream cheese with thick strained Greek yogurt to lighten it, keep the rest cream cheese for structure and tang.

Pro Tips

1. Make the curd first and dont skip the straining and plastic wrap step. It really makes the curd silky and stops that weird skin from forming. If it seems too stiff after chilling, warm it gently over a bain marie or microwave in 5 second bursts so it spreads easily.

2. Use room temp eggs, butter and buttermilk for a smoother batter and lighter crumb. Measure flour properly by spooning it into the cup or using a scale, and fold the dry in gently. Overmixing = tough cake, so stop when you just dont see streaks.

3. Prep your pans exactly like the recipe says and trust it. Also check your oven temp with a cheap oven thermometer, ovens vary a lot. Rotate pans halfway through if your oven has hot spots and pull them when a skewer comes out with a few moist crumbs, not wet batter.

4. Chill between coats and stabilize your whipped cream. Cold bowl and beaters help the cream whip faster, and fold it into the cream cheese very gently so it stays fluffy. For extra-smooth frosting, warm your spatula under hot water, dry it and then smooth the finish.

Orange Dreamsicle Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I’m excited to share my Orange Dreamsicle Cake Recipe, featuring moist orange cake layers, a silky orange cream filling, and a tangy orange cream cheese frosting.

Servings

servings

Calories

905

kcal

Equipment: 1. Medium saucepan, for cooking the orange curd
2. Whisk, to smooth the eggs and stir the curd
3. Fine mesh sieve or strainer, to press the curd for a silky texture
4. Mixing bowls (small, medium, large) for dry, wet and cream cheese mixes
5. Electric mixer (hand or stand), for the cake batter, whipped cream and frosting
6. Measuring cups and spoons, for accurate flour, sugar and juice amounts
7. Two 8-inch cake pans (or three if you want thinner layers) plus parchment paper and grease
8. Rubber spatula and offset spatula, for folding, spreading and smoothing frosting (dont skip the offset for a clean finish)
9. Cooling rack and cake board or plate, for cooling, assembling and chilling the cake

Ingredients

for the cake:
2 1/2 cups (312 g) all purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (226 g) unsalted butter, softened
1 3/4 cups (350 g) granulated sugar
4 large eggs, room temp
1 tablespoon orange zest (about 2 oranges)
1/2 cup fresh orange juice (about 2 oranges)
1 cup buttermilk, room temp
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon orange extract (optional, but it amps the flavor)
for the orange cream filling:
8 oz (225 g) cream cheese, softened
1 cup (240 ml) heavy whipping cream, cold
1/2 cup (60 g) powdered sugar, sifted
1/2 cup orange curd (see curd ingredients below) or store bought
for the orange curd:
3 large eggs
3/4 cup (150 g) granulated sugar
1/2 cup fresh orange juice
1 tablespoon orange zest
2 tablespoons unsalted butter
for the orange cream cheese frosting:
8 oz (225 g) cream cheese, softened
1/2 cup (113 g) unsalted butter, softened
4 cups (480 g) powdered sugar, sifted
1 tablespoon orange zest
2 tablespoons fresh orange juice
1 teaspoon vanilla extract
pinch of salt

Directions

Make the orange curd first so it has time to cool: whisk the eggs and sugar until smooth, stir in the orange juice and zest, then cook over medium low in a saucepan, stirring constantly, until it thickens enough to coat the back of a spoon (7 to 10 minutes). Remove from heat, whisk in the butter until melted, strain into a bowl, press plastic wrap to the surface to stop a skin forming and chill until cool.
Preheat oven to 350°F (175°C). Grease and line two 8 inch cake pans (or three 8 inch if you want thinner layers) with parchment, then grease the parchment. This step matters, trust me.
Whisk together the flour, baking powder, baking soda and salt in a bowl and set aside.
In a large bowl beat the softened butter with the granulated sugar until light and fluffy, about 3 to 4 minutes. Add eggs one at a time, beating well after each and scraping the bowl; stir in the orange zest. Mix the orange juice, buttermilk, vegetable oil, vanilla and orange extract in a measuring cup or small bowl.
Add the dry ingredients to the butter mixture alternately with the wet mixture, beginning and ending with the dry. Mix until just combined, dont overmix or the cake will get tough.
Divide batter between the prepared pans, smooth the tops and bake 25 to 30 minutes until a toothpick comes out clean and the cakes spring back gently. Let cool in pans 10 minutes, then turn out onto a rack to cool completely.
While cakes cool make the orange cream filling: beat the softened cream cheese until smooth, whip the cold heavy cream with the sifted powdered sugar to stiff peaks, then fold the whipped cream and 1/2 cup chilled orange curd into the cream cheese until smooth and light. Taste, add a little more curd if you want it brighter.
Make the orange cream cheese frosting: beat the cream cheese and butter until smooth, gradually add the sifted powdered sugar until thick and silky, then mix in the orange zest, orange juice, vanilla and a pinch of salt. If its too thin add a bit more powdered sugar, if too thick add a teaspoon of juice or a splash of cream.
Assemble the cake: level the cooled layers if needed, place one layer on your cake board or plate, spread about half of the orange cream filling over it, add the next layer and repeat if you have 3 layers. Do a thin crumb coat of frosting all over the cake and chill 20 to 30 minutes to set, this keeps crumbs out of the final layer.
Finish frosting the cake smoothly, decorate with extra orange zest or a few dollops of reserved orange curd, chill for at least an hour before slicing so everything sets up. Tip: use room temp ingredients for a smoother batter and frosting, and always strain the curd for silky texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.