This Creamsicle Ice Cream Cake is a vibrant and creamy dessert that’s sure to transport you back to summertime memories of creamy popsicles on a stick.

With the brightness of orange zest and juice infused into the cake, this showstopper is a refreshing twist on a classic ice cream cake.

Ready Time

2 hrs

Yields

4 servings

Ingredients

For the cake: 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup unsalted butter softened, 2 large eggs, 2 teaspoons grated orange zest, 2 tablespoons freshly squeezed orange juice.

Instructions

Preheat your oven to 350°F (180°C) and grease two 8-inch round cake pans.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

In a large bowl, use an electric mixer to beat the butter until creamy, then add the eggs one at a time, beating well after each addition.

Beat in the orange zest and juice.

Gradually add the dry ingredients to the wet ingredients, beating until just combined.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Make sure to use room temperature eggs for a lighter and fluffier cake. Also, don’t overmix the batter, as it can result in a dense cake.

For an extra boost of orange flavor, use high-quality, fresh oranges for the zest and juice.

The cakes are best baked on the same day you plan to assemble the cake, so try to time it accordingly. If you’re short on time, you can also bake the cakes a day in advance and store them in an airtight container at room temperature.

To ensure the cake releases smoothly from the pans, make sure to grease them properly and don’t skip the parchment paper.