Indulge in the creamy, citrusy flavors of a favorite childhood frozen treat with this recipe for a fresh, sophisticated dessert!
I loved growing up in the suburbs. There were always other kids to play with, I walked to school every day, and car traffic rarely interrupted our street kickball games. The one interruption we welcomed was the ice cream truck. At the first strains of that amplified jingle, we’d make a dash for our stashed allowance, then line up to select a frozen treat. My fave was always the Creamsicle—an orange-flavored Popsicle filled with dreamy white cream. Yum!
This Creamsicle cake recipe brings those memories vividly to life in every bite. It delivers that luscious combo of rich, deep vanilla and bright, citrusy orange in a lighter-than-air texture. The mascarpone frosting brings in a hint of tang and a plush, velvety, almost mousse-like character that’s not as heavy as cream cheese frosting but still richly satisfying.
Whether you’re looking for a step up from the usual sheet cake to celebrate a birthday—or simply quenching your thirst for the flavors of summer—this cake checks all the delicious boxes!
What are bake-even strips, and how do they work?
Tired of trying to frost an uneven, domed, or lumpy cake? Give bake-even strips a try! These insulated wraps, usually made of fabric or silicone, go around the outside of your cake pan to help the layers bake up flat and even. You just soak them in cold water, then wrap them snugly around the pan before it goes into the oven.
How do they work? The damp strips keep the sides of the pan a bit cooler so the edges don’t set and brown much faster than the center. That more even heat means less doming, fewer cracks, and softer, less crusty edges—especially helpful for layer cakes like this one that are destined for frosting and decorations.
You can find adjustable bake-even strips sized to fit common round and square pans at baking supply shops, big-box retailers, or craft stores. I’ve known home bakers who made DIY versions from damp towel strips that they pinned around the pan—but for safety and reliability, it’s best to use purpose-made baking strips and follow the manufacturer’s instructions.
How do I store leftovers?
Refrigerate your Creamsicle cake within 2 hours of making it, and never leave it out at room temp for more than 2 hours. Store leftovers in an airtight container or tightly wrapped on a plate in the fridge for up to 3 days. You can also freeze slices or a whole cake for up to 3 months. Wrap slices tightly in plastic wrap, then place in a freezer-safe container or bag with as much air removed as possible—wrap a whole cake in 2 layers of plastic wrap, then foil, or place inside a well-sealed cake saver. Thaw overnight in the fridge. For the best flavor and texture, let sit at room temp for 15-20 minutes before serving.
Serving suggestions
Serve your Creamsicle cake alongside other cool, creamy treats. A scoop of White Dream Ice Cream brings in white chocolate notes that complement the rich, cheesecake-adjacent flavors of the mascarpone frosting. Or go for Vanilla Bean Ice Cream to keep the focus on the orange-vanilla combo. Pairing your cake with Strawberry Ice Cream brings in more varied flavors and a sweet pink-and-white theme.
Creamsicle Cake
Ingredients
For The Orange Cake:
- 2 1/2 cups cake flour
- 1 1/3 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 5 large eggs separated
- 3/4 cup orange juice freshly squeezed
- 1 tablespoon orange zest
- 1/2 teaspoon cream of tartar
For The Mascarpone Frosting:
- 8 ounces mascarpone at room temperature
- 2 cups heavy whipping cream cold
- 3/4 cup powdered sugar
- 1 tablespoon vanilla extract
- 2 tablespoons orange zest
Instructions
Make the Cake:
- Preheat the oven to 350°F. Grease two 9-inch round cake pans with butter or nonstick spray and dust with flour, tapping out any excess. Line the bottoms with parchment rounds. If you like, wrap the pans with bake-even strips according to the package directions.
- In a large mixing bowl or the bowl of a stand mixer with the whisk attachment, whisk together the cake flour, granulated sugar, baking powder, and salt until well combined and no lumps remain.
- With the mixer on low speed, add the oil, egg yolks, and orange juice. Increase the speed to medium and beat until the batter is smooth and slightly thickened, 2-3 minutes, scraping down the bowl as needed. Stir in the orange zest just until evenly distributed.
- In a separate large, clean mixing bowl, add the cream of tartar to the egg whites.
- Using a hand mixer or a clean stand mixer with the whisk attachment, beat on medium speed until foamy, then increase to high and beat until stiff, glossy peaks form, 3-5 minutes.
- Using a spatula, fold one-third of the egg whites into the batter to lighten it, then gently fold in the remaining whites just until no visible streaks remain. Take care not to deflate the whites.
- Divide the batter evenly between the 2 prepared cake pans and smooth the tops.
- Bake until the tops are golden and a toothpick or cake tester inserted in the center comes out clean or with only few moist crumbs, 22-27 minutes.
- Let the cakes cool in the pans on a wire rack for 10 minutes. Run a thin knife around the edges to loosen, then carefully invert onto the rack, peel off the parchment, and turn right-side up. Let cool completely before frosting, about 45-60 minutes.
Make The Frosting:
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the mascarpone on medium speed until smooth and creamy.
- Add about 1/2 cup of the cold cream and beat until completely combined with no lumps. Gradually beat in the remaining cream, scraping down the bowl as needed, until the mixture is smooth and uniform.
- With the mixer on low speed, gradually add the powdered sugar and mix until fully incorporated. Add the vanilla and orange zest and mix just until combined.
- Increase the mixer speed to medium-high and beat until the frosting is thickened and holds medium peaks, 1-3 minutes. Do not overbeat, or the mixture can turn grainy. If the frosting seems too loose to spread, chill it for 15-20 minutes, then briefly re-whip.
Finish And Serve The Cake:
- Place a small dollop of frosting in the center of a cake stand or serving plate to anchor the cake. Set one completely cooled cake layer on top, bottom side up, and gently press to adhere.
- Spread a generous, even layer of frosting over the top of the first layer, going all the way to the edges.
- Place the second cake layer on top, bottom side down, and frost the top and sides of the cake with the remaining frosting, smoothing or swirling as desired.
- Decorate with a cake topper, additional piped frosting, or orange slices as desired. Slice and serve, or cover and refrigerate until you're ready to serve.
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