Delicious Orange Dreamsicle Cake Recipe

Orange Dreamsicle Cake is the ultimate fusion of classic nostalgia and effortless baking. With bright citrus layers, a creamy vanilla-orange filling, and a velvety orange cream cheese frosting, every bite delivers that unmistakable dreamsicle flavor.

The best part? This recipe starts with a cake mix but tastes completely homemade thanks to a few smart add-ins and from-scratch techniques.

Whether you’re celebrating a birthday, hosting a picnic, or simply satisfying a sweet craving, this cake promises rave reviews from both kids and adults.

Ingredients Checklist

To craft a cake with bold citrus flavor and luscious cream filling, gather these ingredients:

For the Cake:

• 1 box (about 15.25 oz) orange or orange supreme cake mix (Duncan Hines recommended)

• 1 cup whole milk (or 2% for lighter texture)

• ½ cup vegetable oil (or canola oil)

• 3 large eggs, room temperature

• 1 tablespoon orange zest (from a fresh orange)

• 1 teaspoon orange extract

• ½ cup full-fat sour cream

For the Orange Cream Filling:

• 1 cup heavy whipping cream

• 1 package (3.4 oz) instant vanilla pudding mix

• 1 cup cold milk

• 1 tablespoon orange zest

• 1 teaspoon vanilla extract

• ½ teaspoon orange extract (optional, for deeper orange flavor)

For the Orange Cream Cheese Frosting:

• 8 oz full-fat cream cheese, slightly softened

• ½ cup unsalted butter, room temperature

• 1 teaspoon clear vanilla extract

• 1 teaspoon orange extract

• 4–5 cups powdered sugar, sifted

• Pinch of salt

• Zest from 1 orange

• 2 tablespoons fresh orange juice

• Orange gel food coloring (optional)

Decoration (Optional):

• Fresh orange slices or curls of zest

• Edible flowers

• Orange sprinkles

• Extra whipped cream

Equipment Needed

• Two or three 8- or 9-inch round cake pans

• Parchment paper

• Stand mixer or hand mixer

• Mixing bowls (various sizes)

• Whisk and spatula

• Measuring cups and spoons

• Offset spatula

• Cake turntable (optional, for easy frosting)

• Cake leveler or large serrated knife

• Cooling rack

Step-by-Step Instructions

1. Preparation

• Preheat your oven to 350°F (177°C).

• Grease and flour the cake pans, or line the bottoms with parchment circles for easy removal.

• Zest and juice your oranges before starting to ensure fresh, vibrant flavor.

2. Cake Batter

• In a large mixing bowl, combine the cake mix, milk, vegetable oil, eggs, sour cream, orange zest, and orange extract.

• Beat with a mixer on low speed for 30 seconds, then medium speed for 2 minutes until smooth and fluffy.

• Divide the batter evenly among the prepared pans, smoothing the tops.

• Bake on the center rack for 22–26 minutes, or until a toothpick inserted in the center comes out clean.

• Cool cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely. For easiest assembly, chill the layers in the freezer for 30 minutes—this prevents crumbs when stacking and frosting.

3. Orange Cream Filling

• In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thickened (about 2 minutes).

• Fold in the orange zest, vanilla extract, and orange extract.

• In a separate bowl, whip the heavy cream to stiff peaks.

• Gently fold the whipped cream into the pudding mixture until fully combined and airy.

• Refrigerate the filling until ready to use. This keeps it set and easy to spread between the layers.

4. Orange Cream Cheese Frosting

• In a large bowl, beat the cream cheese and butter together until smooth and creamy, about 2–3 minutes.

• Mix in the clear vanilla extract, orange extract, and a pinch of salt.

• Gradually add sifted powdered sugar, 1 cup at a time, beating until thick and fluffy.

• Add orange zest and orange juice; beat again until light and spreadable.

• If you like, tint with a drop or two of orange gel coloring for a bright, cheerful finish.

5. Cake Assembly

• Level the cooled cake layers with a knife or cake leveler if needed.

• Place one layer on your cake stand. Pipe or spread a ring of frosting around the edge to form a barrier.

• Spread half the orange cream filling within the ring, smoothing to the edges.

• Repeat with the second cake layer and remaining filling.

• Top with the final cake layer.

• Apply a thin crumb coat of frosting around the entire cake. Chill for 15–20 minutes, then finish with a generous layer of frosting.

• Decorate with fresh orange slices, zest, sprinkles, or edible flowers for a festive look.

Tips for Perfect Results

• Use room temperature ingredients for the smoothest batter and frosting.

• Always zest oranges before juicing for best results.

• Chill the assembled cake for at least 30 minutes before slicing; this makes cutting easier and gives the flavors time to meld.

• For extra citrus punch, brush the cake layers with a little orange juice before assembling.

• If you prefer a lighter cake, substitute half the sour cream with Greek yogurt.

Serving Suggestions

• Serve each slice with a dollop of whipped cream and a twist of orange zest.

• Pair with iced tea, sparkling lemonade, or a mimosa for a brunch-worthy treat.

• This cake is beautiful as a birthday centerpiece, at bridal showers, or on a summer dessert table.

Storage and Make-Ahead Instructions

• Store leftover cake covered in the refrigerator for up to 5 days; let it come to room temperature before serving for the best texture.

• Cake layers (unfilled) can be wrapped tightly and frozen for up to 2 months; thaw in the refrigerator overnight before assembling.

• The orange cream filling and frosting can be made a day ahead and stored in airtight containers in the fridge.

Final Thoughts

Orange Dreamsicle Cake is the answer for anyone craving a show-stopping dessert that’s both simple to make and packed with flavor.

With its moist, tender crumb and silky orange-vanilla cream, this cake is pure joy in every slice.

Whether you’re new to baking or a seasoned cake lover, this is a recipe you’ll return to again and again for its ease, versatility, and irresistibly dreamy taste.