Velvet Orange Dream Cake

Orange Creamsicle Cake: A Refreshing Dessert Sensation

Delight in the luscious taste of summer with this incredible Orange Creamsicle Cake. Infused with vibrant orange flavor, every bite evokes the nostalgic joy of a classic dreamsicle. This easy-to-make poke cake boasts a wonderfully moist base and a light, airy topping that makes it the ultimate dessert for any gathering. Whether you’re hosting a potluck, celebrating a birthday, or simply craving a refreshing treat, this recipe is sure to impress.

If your heart beats for orange desserts, then this cake recipe is an absolute must-try. The secret to its irresistible moisture and intense orange flavor lies in the clever use of orange juice within the cake batter, creating a harmonious blend that sets it apart. The result is a cake so tender and bursting with citrusy goodness, it will become an instant favorite.

The crowning glory of this cake is its heavenly frosting, a creamy concoction of whipped topping and instant vanilla pudding. This combination yields a light and fluffy texture that isn’t overly sweet, providing the perfect balance to the rich orange cake. I recently prepared this cake for a party, and it was met with rave reviews – everyone couldn’t get enough of its flavor-packed profile!

If you fall in love with this Orange Creamsicle Cake, be sure to explore more delightful citrus treats like Orange Fluff and Orange Pudding to satisfy all your orange cravings.

Why You’ll Adore This Orange Creamsicle Cake

There are countless reasons why this Orange Creamsicle Poke Cake stands out as a true dessert gem. Firstly, its simplicity is unparalleled. You won’t need an array of round cake pans or complex baking techniques; a single 9×13 inch pan is all it takes. This makes it an ideal recipe for beginner bakers or anyone looking for an impressive dessert without the fuss. The entire process is designed to be effortless, from mixing the batter to creating the signature poke cake effect, yet the resulting flavor is anything but simple – it’s absolutely divine.

Starting with a convenient boxed cake mix, this recipe streamlines the baking process without compromising on taste. With just a few additional pantry staples, you can transform ordinary ingredients into an extraordinary dessert. This approach not only saves time but also ensures consistent results, making it approachable for every home cook. The combination of a moist cake base, infused with bright orange, and a velvety, cloud-like topping creates a delightful contrast in textures that will have everyone reaching for a second slice.

Essential Ingredients for Your Creamsicle Masterpiece

• White Cake Mix: This serves as the foundation of our cake. While a yellow cake mix can be used, a white cake mix allows the vibrant orange swirl from the jello to truly pop, creating a visually stunning contrast.
• Orange Juice: Elevating the cake’s citrus profile, orange juice replaces water in the cake mix, ensuring every crumb is infused with authentic orange flavor. For the smoothest texture, we recommend using your favorite brand of pulp-free orange juice, or freshly squeezed orange juice strained to remove pulp.
• Orange Jello (Gelatin): This ingredient is crucial for the “poke cake” aspect, creating pockets of intensely flavored, jiggly orange goodness throughout the cake. Any standard store-brand box of orange jello will work perfectly.
• Vanilla Instant Pudding Mix: Essential for the creamy, dreamy topping. Be sure to use instant vanilla pudding mix, as other types will not set correctly and could result in a runny frosting. The vanilla flavor beautifully complements the orange.
• Whole Milk: Used to prepare the pudding mix, whole milk contributes to a richer, more luxurious, and decadently creamy frosting. While reduced-fat milk can be substituted, whole milk truly enhances the texture and flavor.
• Cool Whip (Whipped Topping): This light and airy whipped topping is combined with the pudding mix to create a frosting that is both fluffy and incredibly delicious, balancing the sweetness of the cake with its delicate texture.
• Mandarin Oranges: These are an optional, yet highly recommended, garnish. Drained mandarin orange segments add a burst of fresh flavor, a beautiful pop of color, and a pleasant textural contrast to the finished cake.

The complete, detailed list of ingredients with specific measurements can be found in the recipe card below.

Crafting Your Orange Creamsicle Cake: Step-by-Step Guide

• Step 1: Prepare Your Baking Environment. Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Then, take a 9-inch by 13-inch baking dish and thoroughly spray it with a non-stick cooking spray to ensure your cake releases easily.

Step 2: Mix the Cake Batter. Follow the instructions provided on your vanilla (or white) cake mix box. The key to our orange flavor is to substitute the water called for in the box instructions with an equal amount of orange juice. Using an electric mixer on medium speed, whisk together the dry cake mix and the orange juice (along with any other wet ingredients specified on your box, like eggs or oil). Mix until the batter is smooth and well combined, making sure to scrape down the sides of the bowl to incorporate everything. Both a stand mixer or a hand mixer will work effectively for this step.

Step 3: Bake the Cake to Perfection. Once your batter is fully combined, carefully pour the mixture into the prepared 9×13 inch baking pan. Place the pan in your preheated oven and bake for the duration specified on your cake mix box for a 9×13 inch pan. To check for doneness, insert a toothpick into the center of the cake; it should come out with only moist crumbs attached, indicating a perfectly baked and tender cake.

Step 4: Initial Cooling Period. After removing the cake from the oven, allow it to cool in the baking pan for precisely 5 minutes. This brief cooling period helps the cake to firm up slightly before the next step.

Step 5: Create the Signature Poke Effect. Using a fork, a wooden skewer, or even the blunt end of a wooden spoon, carefully poke holes evenly all over the surface of the warm cake. Ensure the holes penetrate most of the way through the cake but are not so close together that they merge. This step is crucial for the jello to soak deeply into the cake, creating those delicious pockets of flavor.

Step 6: Infuse with Orange Jello. In a separate bowl, whisk together the box of orange gelatin with the specified amount of boiling hot water until the gelatin is completely dissolved and no granules remain. Immediately and carefully pour this liquid jello mixture over the entire surface of the poked cake, making sure it seeps into all the holes you created. Once the jello is poured, place the cake in the refrigerator to cool completely and allow the jello to set, which typically takes at least 2-3 hours.

Step 7: Prepare the Creamy Topping. While the cake is chilling, prepare the delightful topping. In a large mixing bowl, combine the instant vanilla pudding mix with the cold milk. Whisk thoroughly for about 2 minutes until the mixture is smooth and begins to thicken. Then, gently fold in the Cool Whip until the mixture is light, airy, and uniformly combined. Avoid overmixing to maintain its fluffy texture.

Step 8: Frost and Garnish. Once the cake is completely cooled and the jello has set, take it out of the refrigerator. Using an offset spatula or the back of a spoon, carefully spread the creamy Cool Whip mixture all over the cake layer, creating an even, cloud-like frosting. If you’re using mandarin oranges for garnish, artfully arrange a few slices on top of the frosted cake for a beautiful finish and an extra touch of citrus.

Step 9: Slice and Savor! Your magnificent Orange Creamsicle Cake is now ready to be sliced and enjoyed! Serve it chilled for the best experience. For an extra special treat, consider pairing each slice with a scoop of vanilla ice cream or refreshing orange sherbet. The blend of flavors is truly irresistible.

Proper Storage for Lasting Freshness

To keep your Orange Creamsicle Poke Cake as delicious as possible, proper storage is essential. Once prepared, cover the cake tightly with plastic wrap or aluminum foil. This will help to prevent it from drying out and absorbing any odors from the refrigerator. Store the covered cake in the refrigerator for up to 2-3 days. While it might last a little longer, it’s best enjoyed within this timeframe, as beyond that, the cake can start to become overly soggy due to the absorbed jello. If you’ve garnished with fresh mandarin oranges, it’s sometimes best to add them just before serving to maintain their firm texture. This cake does not freeze well due to the jello and whipped topping, so it’s always recommended to enjoy it fresh.

Expert Tips for a Flawless Orange Creamsicle Cake

• Mindful Hole-Poking: The art of the poke cake lies in creating the right amount of holes. While you want enough holes for the orange jello to penetrate and create beautiful swirls, avoid poking too many or making them too close together. Over-poking can saturate the cake too much, potentially making it entirely orange rather than showcasing the lovely white and orange marbled effect when sliced. Aim for about 1-inch spacing between holes.
• Crucial Chilling for Jello Absorption: Don’t rush the chilling process before frosting. Allowing ample time (at least 2-3 hours, or even overnight) for the cake to cool completely and for the jello to fully set and absorb into the cake is critical. This ensures the jello pockets are firm and distinct, contributing to the cake’s unique texture and flavor.
• Amplify the Orange Flavor: For an even more intense citrus burst, consider adding 1-2 tablespoons of fresh orange zest to your cake batter. You can also mix in a teaspoon of orange extract for an extra layer of flavor. A tiny drop of orange food coloring in the jello can also enhance its visual vibrancy.
• Consider Lighter Options: If you’re looking to reduce sugar or calories, this recipe is easily adaptable. You can use sugar-free orange jello, sugar-free instant vanilla pudding mix, and light whipped topping. These substitutions will still yield a delicious cake with a similar texture, just with a lighter nutritional profile.
• Achieve Clean and Pretty Slices: To get those perfect, clean slices that look professionally made, a simple trick works wonders. Before each slice, run your knife under warm water, then wipe it clean with a paper towel. The warm, clean blade will glide through the cake and frosting much more smoothly, preventing sticking and crumbling.
• Alternative Topping Ideas: While the Cool Whip and pudding topping is a classic, feel free to get creative. For a simpler finish, a light dusting of powdered sugar adds elegance. You could also try a homemade vanilla buttercream or a cream cheese frosting for a richer topping. Fresh orange segments, candied orange peel, or even a sprinkle of white chocolate shavings can make for beautiful garnishes.
• Serve it Chilled: This cake is best enjoyed cold. The chilled temperature enhances the refreshing “creamsicle” experience and keeps the jello and frosting perfectly set.

I am genuinely excited for you to try making this incredible Orange Creamsicle Cake. It’s truly a recipe that brings smiles and deliciousness to any occasion. Please don’t hesitate to leave a comment below once you’ve given it a try and let me know what you think!

Orange Creamsicle Cake Recipe

This Orange Creamsicle Cake is loaded with orange flavor and tastes just like a dreamsicle. This easy to make poke cake has a light and fluffy topping for the perfect dessert for potlucks, parties and more.

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

Servings: 24

Cuisine: American

Course: Dessert

Calories: 146 kcal

Author: Carrie Barnard

Ingredients

• 1 box White Cake Mix
• 1 Cup Orange Juice
• 1 box Orange Jello (6 ounces)
• 2 Cups Boiling Water
• 1 box Vanilla Instant Pudding (3.4 oz)
• 1 Cup Whole Milk
• 8 oz Cool Whip (Thawed)
• 15 oz Mandarin Oranges, drained (for topping, optional)

Instructions

1. Preheat the oven to 350 degrees F (175 C). Spray a 9×13 inch baking dish with non-stick cooking spray.
2. Prepare the cake mix according to package directions, but substitute orange juice for the water.
3. Pour the batter into the prepared pan and bake for the time specified on the cake mix box for a 9×13 inch pan, or until a toothpick inserted into the center comes out with moist crumbs.
4. Allow the cake to cool in the pan for 5 minutes.
5. Using a fork, wooden skewer, or the end of a wooden spoon, poke holes evenly all over the warm cake’s surface.
6. In a separate bowl, combine the orange jello with the boiling water, stirring until the gelatin is completely dissolved.
7. Carefully pour the dissolved jello mixture evenly over the poked cake, ensuring it soaks into all the holes.
8. Refrigerate the cake for at least 2-3 hours, or until it is completely cool and the jello has set.
9. To make the topping, in a large mixing bowl, whisk together the vanilla instant pudding mix with the cold milk for about 2 minutes, until smooth and slightly thickened.
10. Gently fold in the thawed Cool Whip until the mixture is light, fluffy, and uniformly combined.
11. Carefully spread the Cool Whip topping evenly over the completely cooled and set cake layer.
12. If desired, garnish the top of the cake with well-drained mandarin orange slices for an attractive finish and an extra burst of fresh flavor.
13. Slice and enjoy your delicious Orange Creamsicle Cake! It pairs wonderfully with vanilla ice cream or orange sherbet.

Recipe Notes

While any type of milk can be used for the pudding topping, whole milk will provide the richest and most decadent flavor and consistency.

Storage: Cover the Orange Creamsicle Cake tightly with plastic wrap or aluminum foil and store it in the refrigerator for 2-3 days. For optimal texture and to prevent the cake from becoming overly soggy, consume within this timeframe.

Nutrition Facts (per serving)

Calories: 146 kcal, Carbohydrates: 31g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.4g, Trans Fat: 0.1g, Cholesterol: 3mg, Sodium: 207mg, Potassium: 90mg, Fiber: 1g, Sugar: 21g, Vitamin A: 174IU, Vitamin C: 10mg, Calcium: 78mg, Iron: 0.5mg