Ingredients
Scale
- Cake
- 1 box vanilla cake mix (15.25 oz)
- 1 box orange gelatin mix (3 oz)
- 1 cup orange juice
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- Orange Buttercream Frosting
- 1 cup butter, softened (2 sticks)
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 2 tablespoons orange extract (optional, for extra punch)
Instructions
- Preheat and Prepare Pans – Begin by preheating your oven to 350°F (175°C). Thoroughly grease two 8-inch round cake pans, making sure to coat the sides and bottom evenly. For easier removal, consider lining the bottoms with parchment paper circles.
- Mix Dry Ingredients – In a large mixing bowl, combine the vanilla cake mix and orange gelatin powder. Whisk these dry ingredients together until they’re evenly distributed, ensuring the orange flavor will be consistent throughout the cake.
- Add Wet Ingredients – Pour in the orange juice, vegetable oil, eggs, vanilla extract, and orange zest. Using an electric mixer, beat the mixture on medium speed for about 2 minutes until completely smooth and well combined. The batter should be vibrant orange and have a consistent texture.
- Bake the Cake – Divide the batter evenly between your prepared cake pans. Use a spatula to smooth the tops for even baking. Place the pans in the preheated oven and bake for 25-30 minutes. The cakes are done when a toothpick inserted into the center comes out clean or with just a few crumbs.
- Cool the Cakes – Allow the cakes to cool in their pans for 10 minutes. This initial cooling helps the cakes set and makes them less likely to break when removed. After 10 minutes, carefully invert the cakes onto wire cooling racks and allow them to cool completely before frosting, about 1-2 hours.
- Make the Frosting – In a large bowl, beat the softened butter until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Pour in the heavy cream and orange extract, then beat on medium-high speed until the frosting is smooth, creamy, and holds its shape.
- Assemble and Frost – Place one cake layer on your serving plate and spread a generous layer of frosting on top. Position the second cake layer on top of the frosted surface. Apply a thin layer of frosting over the entire cake as a crumb coat, then refrigerate for 15 minutes. After chilling, apply the remaining frosting, creating decorative swirls if desired.
- Serve and Enjoy – Using a sharp knife, cut the cake into slices and serve. Each bite offers a perfect balance of moist, orange-infused cake and creamy buttercream frosting, creating a delightful citrus dessert experience.
Notes
- For enhanced orange flavor, add 1-2 tablespoons of orange zest to the frosting.
- The cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
- For a more authentic creamsicle flavor, consider adding 1 teaspoon of vanilla extract to the frosting as well.
- Orange food coloring can be added to the frosting for a more vibrant appearance.
- For a lighter version, substitute the oil with applesauce and use a light cream cheese frosting instead.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 465
- Sugar: 52g
- Sodium: 320mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 85mg