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–+ servings
Fluffy lemon birthday cake with white frosting and orange slices for celebration.

Creamsicle Cake

Bree Hester
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 27 minutes
Cooling Time 1 hour 10 minutes
Total Time 2 hours 7 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 548 kcal

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.
    Flour and baking powder in mixing bowl for baking recipe.
  • 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.
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  • In a separate large, clean mixing bowl, add the cream of tartar to the egg whites.
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  • 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.
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  • 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.
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  • Divide the batter evenly between the 2 prepared cake pans and smooth the tops.
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  • 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.
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  • 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.
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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.
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  • 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.
    Whipped cream, sugar, and orange zest in mixing bowl for baking recipe preparation.
  • 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.
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  • 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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Nutrition

Calories: 548kcalCarbohydrates: 53gProtein: 8gFat: 34gSaturated Fat: 16gSodium: 348mgFiber: 1g
Keyword Creamsicle Cake
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