It was my love of creamsicle pops that inspired these Creamsicle Cakes. The fresh orange flavor and light creamy icing are a phenomenal combination. These cakes are sure to become a household favorite!
This post contains affiliate links. Please see my disclosure for more information.
About The Creamsicle Cakes
It’s finally feeling like spring here in New Jersey and with that nice warm weather, I found inspiration for my Creamsicle Cakes recipe. I was outside playing with my kiddos and the first ice cream truck of the season stopped at our house. While helping the boys pick a cool snack, I saw the creamsicles. They were my favorite growing up! On the farm, we didn’t have any ice cream trucks driving by, but my mom was awesome enough to have them stocked in the freezer from time to time.
Most of my recipes are inspired by nostalgia and this one is no different. Now, I must say, there are no creamsicles in this recipe just the flavors of the popsicle.
The centers of these cakes are filled with a light whipped icing that compliments the sugar-coated cakes perfectly. Because these cakes are baked in mini bundt pans it is so easy to fill the centers with the icing. There is definitely a trend here of my website of bundt cake recipes and that’s simply because they are my favorite cakes to make! Here is where you can find the pans I used. You can certainly bake the batter in cupcake tins and pip the icing on top, though, just don’t use cupcake liners so that you can still coat the cake in sugar.
You can check out my video below of how these cakes were made.
Before you start mixing your ingredients, you will need to prepare your orange infused sugar. This is a simple process of combining granulated sugar and orange zest in your mixer for about 5 minutes. The recipe has you prepare more than the batter calls for. The remaining infused sugar will coat the cakes after they are baked and cooled. That sugar coating is everything!
Making this cake is done by using one of my favorite methods… It is done by bringing the liquid and butter to a boil and then adding that hot liquid to your dry ingredients. It activates your baking soda before it hits the oven. Then you add your flavoring, eggs, and sour cream.
A lot of recipes refer to this as Texas sheet cake or boiled water cake. I just love the moist cake that results from preparing your ingredients this way!
The Sugar Coating
When you make the orange infused sugar for the batter, there will be some left over to coat the cakes after they are baked. These cakes become moist as they sit, so after you bake and cool them, place them in a zip top bag or any other airtight storage container for a little while to set. Not only do the cakes taste better when they are nice and moist, but the sugar also sticks to the cakes better too.
You can even bake these cakes and store them overnight. Then, coat in sugar the next morning for breakfast or brunch!
Even though this cake is covered in sugar, the addition of the creamy icing doesn’t give you a too-sweet cake. The icing is made by combining powdered sugar, butter, shortening, vanilla, salt, and whipping cream. By using whipping cream instead of milk you get a nice light whipped icing that compliments the cake nicely. I use a larger quantity of this icing recipe for all of my cupcakes because it’s so good and just the right amount of sweet.
After my cakes are assembled, I like to place each one in a large muffin wrapper. They fit perfectly and look nice. It also makes for easier transporting and serving the cakes.
Happy Baking! xoxo, Katie
Soft orange cakes are coated in sugar and filled with a light creamy icing.
- the zest of 2 oranges
- 2 3/4 cups granulated sugar
- 1 cup the juice of 2 oranges plus however much water needed to yeild 1 cup of liquid
- 1 cup unsalted butter
- 2 1/4 cup orange infused sugar
- 2 1/4 cup flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs
- 1 tablespoon orange extract
- 1/2 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup unsalted butter room temperature
- 1/2 cup shortening
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 ounces whipping cream
- orange food coloring if desired
Combine the zest of two oranges and granulated sugar in your mixer bowl.
Beat at medium to high speed for 5 minutes.
Place in a zip-top bag until ready to use.
Preheat oven to 375 degrees and coat your pans with non-stick spray.
Juice two oranges and add enough water to equal 1 cup of liquid.
Combine liquid and butter in a small saucepan and heat to boiling. Set aside.
Whisk together 2 1/4 cup infused sugar (reserve remaing sugar for later), flour, salt, and baking soda in a large mixing bowl.
Add the warm liquids to the dry ingredients and whisk until smooth.
Add eggs and flavor extracts and whisk until smooth.
Lastly, add the sour cream and whisk until smooth.
Fill bundt cavities about 2/3 of the way full.
Bake for about 13 minutes. Check cakes for doneness at 11 minutes by inserting toothpick.
After cakes come out of the oven place the pans on cooling racks for 5 minutes and then remove the cakes from the pans. Continue cooling the cakes on racks until completely cooled.
Place cooled cakes in zip-top bags to set and become moist for at least 2 hours or as long as overnight.
Coat the cakes in your remaining infused sugar and fill the centers with creaming icing. (see recipe below)
Beat the room temperature butter and the shortening until smooth.
Add sugar, salt, and vanilla. Continue beating until it combines. This may take a while... scrape down the sides and keep working it. If it doesn't come together add a little of the cream to help pull it together.
Add the whipping cream and beat for a few minutes at high speed until it is light and creamy.